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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the meat sauce, put some olive oil in a large pot; saute onion until lightly browned; add garlic; add meat and cook until brown, crumbling with a fork; add remaining meat sauce ingredients to skillet; mix well; cover and simmer for 1 hour, stirring occasionally, until quite thick; let mixture cool; remove and discard cinnamon stick and bay leaf. | 2. Prepare pasta by boiling until al dente in plenty of boiling, salted water; drain and place pasta in a large bowl; add butter, milk, eggs and 1/2 cup cheese; gently stir to coat; set aside. | 3. To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat. | 4. In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle. | 5. Preheat oven to 350°F and butter or oil (with olive oil) a large baking pan (my pan is about 18" x 10"). | 6. Empty 1/2 of the penne mixture over bottom of pan; cover evenly with all of meat sauce; sprinkle 1/3 of the cheese over meat sauce; add remaining penne mixture, spreading evenly; sprinkle another 1/3 of the cheese over top; pour bechamel sauce evenly over entire casserole; top with remaining cheese. | 7. Bake until bechamel sauce sets and has golden-brown patches across top, approximately 45 minutes to 1 hour; cool at least 20 minutes before cutting into pieces for serving. | 8. Freezer Notes: Once the baked pastitsio has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
meat pork beef	2	lb	ground lean	806.9352	0.0	179.5204	4.5333
tomato juice	2	cans	diced	123.8681	25.7208	6.1934	2.113
kalamata olive	1/3	cup	chopped pitted	806.9352	0.0	179.5204	4.5333
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
bay leaf	1			-	-	-	-
red wine	1/2	cup		-	-	-	-
cinnamon	1			-	-	-	-
penne	1			35.7204	4.7627	1.6159	1.1340000000000001
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
milk	2	cups		297.68	23.3264	15.372	15.9576
egg	2		beaten	143.0	0.72	12.56	9.51
romano cheese	1/2	cup		877.7180000000001	8.2329	72.1226	61.1001
butter	6	tablespoons		256.5	11.7855	8.0145	21.6
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
milk	4	cups		297.68	23.3264	15.372	15.9576
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		2.8865	0.7354	0.1195	0.0375
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
egg	3			143.0	0.72	12.56	9.51
romano cheese	1/2	lb	divided	877.7180000000001	8.2329	72.1226	61.1001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.