My grandfather always made pastichio on special occasions or when we had guests coming for dinner. I cherish the happy memories I have of him teaching me how to cook one of his signature dishes. -Tina Waisman, Safety Harbor, Florida
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles; drain., Stir in tomato sauce, wine, cinnamon stick, bay leaf, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 20-25 minutes or until thickened, stirring occasionally. Discard cinnamon stick and bay leaf., Meanwhile, cook ziti according to package directions for al dente. Drain and return to pan. Stir in cheese, eggs and 1/4 cup butter., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 9 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut phyllo stack crosswise in half; place a stack in each of 2 greased 8-in. square baking dishes. , In each dish, layer 2 cups pasta mixture and 1 cup sauce. Repeat layers. Prepare a second stack of 10 phyllo sheets, brushing each with butter; cut in half and place a stack over each dish., Bake, uncovered, 35-40 minutes or until golden brown. Let stand 15 minutes before cutting. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time to 60-70 minutes or until golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 484 calories, Fat 25g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
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