PASTITSIO (GREEK PASTA BAKE)
Recipe video above. Greece's answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they're all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!
Provided by Nagi
Categories Main
Number Of Ingredients 26
Steps:
- Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
- Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
- Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
- Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
- Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
- While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
- Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
- Remove from stove. Stir in nutmeg, cheese and salt.
- Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
- When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
- Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
- Preheat oven to 180°C/350°F (all oven types).
- Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
- Top with Meat Sauce, then smooth the surface.
- Pour over Béchamel Sauce, then sprinkle over the cheese.
- Bake 30 min or until crust turns golden.
- Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!
Nutrition Facts : Calories 597 kcal, Carbohydrate 48 g, Protein 35 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 137 mg, Sodium 1062 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
LINGUINE WITH CLAM SAUCE
This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.
Provided by Dorothy Rinaldi
Categories Seafood Shellfish Clams
Time 32m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Cook pasta according to package directions.
- Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.
Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg
SENSATIONAL GREEK LINGUINE
This is a Greek inspired dish. If you like pasta but are getting sick of having it with the same sauce over and over again, try this one. It's a healthy Summer pasta dish. Adjust all the ingredient amounts to your likings.
Provided by Bellinda
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions.
- Heat olive oil in pan and add mushrooms. Saute until they give of liquid and are soft. Add tomatoes, salt, pepper and oregano and cook until tomatoes are heated through.
- Mix sauce with pasta and sprinkle feta and olives on top. Serve immediately.
Nutrition Facts : Calories 610.9, Fat 20.9, SaturatedFat 5.2, Cholesterol 16.7, Sodium 311.8, Carbohydrate 87.2, Fiber 6.9, Sugar 9.8, Protein 20.9
LINGUINE WITH LEMON SAUCE
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to boil.
- Heat the butter in a skillet and add the lemon zest.
- Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
- Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams
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