Home » Recipes » Entrées » Pastichio

Pastichio

Pastichio is a food of love – what I would describe as a Greek version of lasagna.

When I made this for my family, it sparked off a debate as to which was better – Traditional Lasagna, or this. The family was divided.

Pastichio-from-Cosmopolitan-Cornbread

To begin, preheat your oven to 350 degrees.

Start a pot of water to cook a pound of small penne pasta in. Cook this pasta when the water comes to a boil, but cook the pasta 2 minutes less than you would for al dente. When it is finished, drain it in a colander and drizzle with a tablespoon of extra virgin olive oil.

Meanwhile, dice an onion and cook it in a skillet with 3 tablespoons of extra virgin olive oil. When it is slightly tender, add in a pound of ground beef or bison. Cook until the meat is browned and no longer pink, breaking up the chunks of meat with your utensil.

Add in 15 ounces of fire roasted diced tomatoes, a tablespoon of tomato paste, 1 teaspoon each of sea salt and black pepper, a tablespoon of parsley and 1/4 teaspoon of cinnamon.

DSC_0003

Pour in 1/2 cup of white or pink wine – I used a white zinfandel. Stir this all together, cover and let it cook on medium heat.

DSC_0004

While that is cooking together, in a saucepan, melt a stick of unsalted butter (1/2 cup.)

DSC_0005

When it is melted, add in 1/2 cup of flour, and whisk them together. Let them cook and bubble over medium heat for just a minute.

DSC_0006

Add in 4 cups of milk. Stirring continually, bring this to a gentle boil. Let it bubble for a minute and turn off the heat.

DSC_0007

Add in 1/2 cup of feta cheese and 1/3 cup of grated parmesan. Stir until the cheeses are melted in. Set this aside for a moment, but give it a little stir every couple minutes.

DSC_0008

About now, your pasta should be cooked. Don’t forget to drizzle it with the extra virgin olive oil when you drain it in the colander. Give it a stir and leave it be for now.

DSC_0009

In a mixing bowl, beat 4 egg whites until fluffy but not stiff.

DSC_0010

Spread half of your cooked pasta in an oiled 9×13 baking dish.

DSC_0011

Spread the beaten egg whites over the top of the pasta.

DSC_0012

Sprinkle 1/2 cup of feta cheese and 1/3 cup of grated parmesan cheese over the top of the egg whites.

DSC_0014

Spread your meat sauce over the top of this.

DSC_0015

Top with the other half of the pasta, then pour your creamy sauce all over the top.

DSC_0017

Finish off with another 1/2 cup of feta, and 1/3 cup of parmesan.

DSC_0019

Bake uncovered for 40-50 minutes, or until the top is golden with brown spots. Be sure not to burn it. Let it cool for 10-15 minutes before serving.

DSC_0020

Pastichio from Cosmopolitan Cornbread

Enjoy!

Pastichio from Cosmopolitan Cornbread

 

Pastichio

Pastichio

Yield: 6-8 servings
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes

Pastichio is a food of love – what I would describe as a Greek version of lasagna.

Ingredients

  • 1 lb small penne pasta, cooked according to package directions - minus 2 minutes
  • 4 Tb extra virgin olive oil, divided
  • 1 onion
  • 1 lb ground beef or bison
  • 1 can (15 oz) fire roasted, diced tomatoes
  • 1 Tb tomato paste
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 Tb parsley
  • 1/4 tsp cinnamon
  • 1/2 cup white or pink wine (such as a white zinfandel)
  • 1 stick (1/2 c) unsalted butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 1/2 cup crumbled feta cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 4 egg whites

Instructions

  1. To begin, preheat your oven to 350 degrees.
  2. Start a pot of water to cook a pound of small penne pasta in. Cook this pasta when the water comes to a boil, but cook the pasta 2 minutes less than you would for al dente. When it is finished, drain it in a colander and drizzle with a tablespoon of extra virgin olive oil.
  3. Meanwhile, dice an onion and cook it in a skillet with 3 tablespoons of extra virgin olive oil. When it is slightly tender, add in a pound of ground beef or bison. Cook until the meat is browned and no longer pink, breaking up the chunks of meat with your utensil.
  4. Add in the fire roasted diced tomatoes, tomato paste, sea salt, black pepper, parsley and cinnamon.
  5. Pour in the wine. Stir this all together, cover and let it cook on medium heat.
  6. While that is cooking together, in a saucepan, melt the stick of unsalted butter.
  7. When it is melted, add in the flour, and whisk them together. Let them cook and bubble over medium heat for just a minute.
  8. Add in the milk. Stirring continually, bring this to a gentle boil. Let it bubble for a minute and turn off the heat.
  9. Add in 1/2 cup of feta cheese and 1/3 cup of grated Parmesan. Stir until the cheeses are melted in. Set this aside for a moment, but give it a little stir every couple minutes.
  10. About now, your pasta should be cooked. Don’t forget to drizzle it with the extra virgin olive oil when you drain it in the colander. Give it a stir and leave it be for now.
  11. In a mixing bowl, beat the egg whites until fluffy but not stiff.
  12. Spread half of your cooked pasta in an oiled 9×13 baking dish.
  13. Spread the beaten egg whites over the top of the pasta.
  14. Sprinkle 1/2 cup of feta cheese and 1/3 cup of grated Parmesan cheese over the top of the egg whites.
  15. Spread your meat sauce over the top of this.
  16. Top with the other half of the pasta, then pour your creamy sauce all over the top.
  17. Finish off with another 1/2 cup of feta, and 1/3 cup of Parmesan.
  18. Bake uncovered for 40-50 minutes, or until the top is golden with brown spots. Be sure not to burn it. Let it cool for 10-15 minutes before serving.
    Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 605 Total Fat: 32g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 109mg Sodium: 966mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 36g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
This recipe was adapted from It’s All Greek to Me by Debbie Matenopoulos

6 thoughts on “Pastichio”

  1. Awesome recipe – my kids loved it. I used tricolored penne because that’s what I had on hand. It was so much that I ended up splitting up the leftovers and freezing them for another day…

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.