Pastichio

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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.

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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.

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

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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.

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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.

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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.

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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.

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

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

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

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

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Spread your meat sauce over the top of this.

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

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

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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.

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Pastichio from Cosmopolitan Cornbread

Enjoy!

Pastichio from Cosmopolitan Cornbread

Pastichio

Constance Smith - Cosmopolitan Cornbread
Pastichio is a food of love – what I would describe as a Greek version of lasagna.
5 from 2 votes
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Entrées - Main Dishes
Cuisine Greek
Servings 6 -8 servings
Calories 605 kcal

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
  • 15 oz fire roasted diced tomatoes, 1 can
  • 1 Tb tomato paste
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon parsley
  • 1/4 teaspoon cinnamon
  • 1/2 c white or pink wine, such as a white zinfandel
  • 1/2 c unsalted butter, 1 stick
  • 1/2 c flour
  • 4 c milk
  • 1 1/2 c crumbled feta cheese, divided
  • 1 c grated Parmesan cheese, divided
  • 4 egg whites

Instructions
 

  • 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 the fire roasted diced tomatoes, tomato paste, sea salt, black pepper, parsley, and cinnamon.
  • Pour in the wine. Stir this all together, cover, and let it cook on medium heat.
  • While that is cooking together, in a saucepan melt the stick of unsalted butter.
  • When it is melted, add in the flour and whisk them together. Let them cook and bubble over medium heat for just a minute.
  • Add in the milk. Stirring continually, bring this to a gentle boil. Let it bubble for a minute and turn off the heat.
  • 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.
  • 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.
  • In a mixing bowl, beat the egg whites until fluffy but not stiff.
  • Spread half of your cooked pasta in an oiled 9×13 baking dish.
  • Spread the beaten egg whites over the top of the pasta.
  • Sprinkle 1/2 cup of feta cheese and 1/3 cup of grated parmesan cheese over the top of the egg whites.
  • Spread your meat sauce over the top of this.
  • Top with the other half of the pasta, then pour your creamy sauce all over the top.
  • Finish off with another 1/2 cup of feta and 1/3 cup of Parmesan.
  • 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

Serving: 1cCalories: 605kcalCarbohydrates: 36gProtein: 36gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 15gTrans Fat: 1gCholesterol: 109mgSodium: 966mgFiber: 2gSugar: 3g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I'd Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

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…

    Reply

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