mediterranean penne pastitsio

Name: Mediterranean Penne Pastitsio
Prep time: 40 min
Cook time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: ## MEAT SAUCE; 1 - large onion, chopped; 2 pound(s) ground beef, ground turkey or ground lamb (or a 1 lb. beef and 1 lb. lamb mixture) (as tamara suggests, use some bulk hot or mild italian sausage!); 1/2 cup(s) dry red wine; 1 tablespoon(s) minced garlic; 1 teaspoon(s) dried greek oregano; 1 teaspoon(s) fresh thyme leaves; 28 ounce(s) crushed tomatoes; dash(es) salt; dash(es) seasoned pepper blend; ## BECHAMEL SAUCE; 1 1/2 cup(s) whole milk; 1 cup(s) heavy cream; 1/2 stick(s) unsalted butter; 1/4 cup(s) all purpose flour; 1/4 teaspoon(s) freshly grated nutmeg; dash(es) salt and pepper; 1 1/2 cup(s) freshly grated parmesan cheese; 2 - eggs, beaten; 2/3 cup(s) greek yogurt; ## PENNE PREPERATION; 1 pound(s) box of penne pasta, cooked according to al dente; 1/2 stick(s) butter; 1 cup(s) freshly grated parmesan cheese; 2 - eggs, beaten

(3 RATINGS)

199 Pinches 1 Photo

Annamaria Settanni McDonald

Brooklyn, OH

Updated on Oct 10, 2011

This is a dish not only celebrated by Greeks but also by Italians. Depending where you are in Italy, Pastitsio is a dish that Italians and Greeks alike love to indulge in. It's a great change from lasagna or pasta in the oven. Being from southern Italy and right across the Adriatic from Greece we share a lot in Mediterranean dishes and flavors. This is one of those dishes. It's a comforting and hearty dish perfect for the fall and winter seasons. NOTE: Tamara used sausage in her recipe and I thought that was a great kick! So I wanted to tell you about it, If you didn't want to use all ground meat add in some sausage, hot or mild Italian sausage! Great idea Tamara!!!!

Rate

prep time 40 Min

cook time 45 Min

method ---

yield 4-6 serving(s)

Ingredients

MEAT SAUCE
1 - large onion, chopped
2 pounds ground beef, ground turkey or ground lamb (or a 1 lb. beef and 1 lb. lamb mixture) (as tamara suggests, use some bulk hot or mild italian sausage!)
1/2 cup dry red wine
1 tablespoon minced garlic
1 teaspoon dried greek oregano
1 teaspoon fresh thyme leaves
28 ounces crushed tomatoes
dash salt
dash seasoned pepper blend
BECHAMEL SAUCE
1 1/2 cups whole milk
1 cup heavy cream
1/2 stick unsalted butter
1/4 cup all purpose flour
1/4 teaspoon freshly grated nutmeg
dash salt and pepper
1 1/2 cups freshly grated parmesan cheese
2 - eggs, beaten
2/3 cup greek yogurt
PENNE PREPERATION
1 pound box of penne pasta, cooked according to al dente
1/2 stick butter
1 cup freshly grated parmesan cheese
2 - eggs, beaten

How To Make mediterranean penne pastitsio

Step 1

Cook the pasta in salted boiling water until al dente. Drain and return to pan.

Step 2

In a small saucepan, melt butter until golden brown, and pour over the reserved pasta. Add the parmesan cheese and toss well. Leave until cool, then add eggs and toss again. Set aside.
Step 3

For the sauce, drizzle extra virgin olive oil in a large pot over medium heat. Add the onion and minced garlic, saute for 5 minutes.
Step 4

Add the ground meat and saute over medium heat for at least 10 minuted and until meat is no longer pink.
Step 5

Drain most of excess liquid but not all, add the wine, and cook for 2 more minutes.
Step 6

Add the oregano and thyme, mix and cook for about 5 minutes.
Step 7

Add tomatoes, salt and seasoned pepper blend. Simmer for 40-45 minutes stirring occasionally. Set sauce aside.
Step 8

Preheat oven to 350'F.
Step 9

For the Bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.
Step 10

In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
Step 11

Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
Step 12

Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Step 13

Butter a 9x13 Baking dish, you can lay the pasta down, add the tomato meat sauce, then the Bechamel sauce and add the remaining 3/4 cups of freshly grated Parmesan cheese or....
Step 14

You also again butter a 9x13 baking dish. Mix the pasta with the tomato meat sauce, place into baking dish and top with Bechamel Sauce and top with the remaining 3/4 cups of freshly grated Parmesan cheese.
Step 15

Bake for about 45 minutes to 1 hours until top is lightly browned and dish is bubbling. Set aside and cool for 10 minutes. Serve dish while hot.
Step 16

*Note: You can freeze this dish and then cook when your ready to make for dinner. You have to cook longer but have topping lightly browned and mixture bubbling. About 1 1/2 hours or so depending on your oven.
Step 17

*Serve with fresh warm bread and a fresh green salad with balsamic vinaigrette dressing.
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