Pastizio

Pastizio – a detailed recipe for cooking. Share with friends: Food Photography: Kon Pulos Time: 2 hours. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Filling

• 450 gr ziti paste, rigatoni or any tubular pasta
• 2 tbsp. l olive oil
• 450 gr ground beef
• 1 onion, chop finely
• 3/4 tsp ground cinnamon
• 2 tbsp. l worcestershire sauce
• 1/4 Art. dry white wine
• 450 gr canned mashed tomatoes
• Salt and Freshly Ground Peppers
• 1/4 Art. chopped fresh parsley
• 2 tbsp. l breadcrumbs
• 4 tbsp. l (60 gr.) Butter
• 2 large eggs, beat lightly
• 2 tbsp. finely grated Parmesan cheese (approximately 170 gr.)

Bechamel sauce

• 4 tbsp. l (60 gr.) Butter
• 1/4 Art. wheat flour
• 3 tbsp. 2% Greek yogurt or sour cream
• 2 large eggs, beat lightly
• Pinch of freshly grated nutmeg
• Salt

Recipes with similar ingredients: ziti pasta, rigatoni paste, minced meat beef, onions, cinnamon, Worcestershire sauce, white wine, mashed tomatoes, parsley, breadcrumbs, eggs, cheese parmesan, flour, yogurt, nutmeg

Recipe preparation:

1. Preheat the oven to 180 ° C.
2. Cook pasta: bring to a boil in a pan salted water. Add pasta and cook, as much as indicated on the package. Drain the water from the pan and mix the pasta with beaten eggs and 1 tbsp. cheese.
3. Prepare the filling: heat in a large pan with moderately high temperature olive oil. Add minced meat and fry, kneading with a wooden spatula until it is browned, about 5 minutes Add onion, cinnamon and fry until onion will become soft, about 5 more minutes. Add Worcestershire sauce, wine and cook until the wine starts to evaporate, yet about 2 minutes Add mashed tomatoes, 2 tbsp. water, 1 hour l salt and 1/4 tsp ground black pepper, bring to a boil. Stir in the parsley and continue to simmer, stirring occasionally, until thickening, approximately 20 minutes Stir in 1 tbsp. l breading crackers and remove from the stove.
4. Grease a baking dish (size 22 – 32 cm.) With olive oil. Put half pasta into shape, then cover with meat stuffing and remaining pasta.
5. Prepare bechamel sauce: melt in a saucepan with medium temperature butter. Add flour and cook, stirring constantly, 1 min., not allowing the flour to fry. Add yogurt, 3/4 tbsp. water and continue cooking when weak boil, stirring until the sauce thickens a little, yet about 5 minutes Remove the stewpan from the stove and mix whipped eggs, nutmeg and 1/4 tsp. salt.
6. Pour pasta with bechamel sauce. Sprinkle with the remaining cheese and breadcrumbs. Put pasticio in the oven and bake until golden color, 40 – 45 min.