Pastitsio

I love pasta because it has the capability of turning into so many different types of dishes. From spaghetti and meatballs, to macaroni and cheese, to lasagna, pasta dishes are so transformable. Pasta can also make an easy meal for the quick nights. But it can also provide a fancy meal. Or a warm meal on a cold night. Or a cold pasta salad for a picnic in the summer. What other food is there that is so transformable?

I used my pasta this time in a pastitsio. According to my google scoping, patitsio is a Greek noodle dish. It is created through the combination of noodles, a red sauce, and a bechamel sauce. Cinnamon is also incorporated into this dish which gives it a sweeter flavor than other meat-pasta dishes. This is actually one of my go-to recipes because of the cinnamon giving this pasta dish a different taste than usual.

Yum!

Patitsio

INGREDIENTS: 

1/2 lb noodles, cooked
1 lb ground beef
1 medium onion, diced
2 tbsp beef broth
2 tbsp white wine
1/2 can tomato paste
1/4 tsp ground cinnamon
3 tbsp Brummel&Brown yogurt spread
1/4 cup flour
1 1/2 cup milk
pinch of cayenne
2 tbsp Parmesan cheese
2 cloves garlic, minced
1/2 can petite diced tomatoes

DIRECTIONS: 

1. Preheat the oven to 375. In a large saucepan cook the meat for 6-8 minutes, until no longer pink. Add the onions and garlic, stirring until translucent.

2. Add the broth and wine, and cook until almost all the liquid has evaporated.

3. Stir in tomato paste, tomatoes, cinnamon, and 1 cup of water. Stir and cook until thickened, about 15-20 minutes. Season with salt and pepper.

4. While this is cooking, prepare the cheese sauce. In a medium saucepan, melt the Brummel&Brown over medium heat; whisk in flour until incorporated. Whisk in the milk until there are no lumps.

5. Cook, whisking often, until the mixture is thick and coats the back of a wooden spoon. Stir in the cayenne and Parmesan.

6. Add the pasta to the ground beef. Transfer to a baking dish and cover with the cheese sauce. Bake for 35 minutes.

* serves 6
* 436 calories per serving
* This post is being entered to Presto Pasta Nights, this week hosted by briciole.

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2 responses

  1. I didn’t realize that the “secret” of pastitsio is cinnamon: very interesting. I like the name of this dish because it is so similar to the Italian “pasticcio” a favorite word of mine. I totally agree with your description of pasta. What’s not to love about it? Thank you so much for your contribution to Presto Pasta Nights.

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