Pastitsio

Pastitsio

By
From
Margaret Fulton Favourites
Serves
12
Photographer
Tanya Zouev and Armelle Habib

Greeks love food and a party, and I have had the good fortune to have been included in many Greek celebrations — weddings, christenings and Easter festivities. Pastitsio is a great party dish, similar to the Italian lasagne, but uses tubular macaroni instead of flat sheets of pasta. I’ve borrowed from the Italians by using Bolognese sauce as the base, rather than the minced beef that is usually included in the Greek version. This recipe makes two dishes.

Ingredients

Quantity Ingredient
500g rigatoni
40g butter, melted
1 cup grated parmesan cheese
salt and freshly ground black pepper
3 eggs, lightly beaten
1 quantity Bolognese sauce, made without the pancetta

White sauce

Quantity Ingredient
110g butter
2/3 cup plain flour
4 cup milk
1/2 teaspoon ground nutmeg
salt and freshly ground black pepper
1 egg, lightly beaten

Method

  1. Cook the rigatoni in a large saucepan of boiling, salted water according to packet instructions. Drain and return to the pan. Pour over the butter, add half the parmesan and mix well. Season to taste and set aside to cool.
  2. Meanwhile, make the white sauce. Melt the butter in a saucepan over a low heat. Add the flour and cook, stirring, for 2 minutes. Add the milk and bring to the boil, whisking constantly. Cook for 5 minutes, until thickened. Remove from heat, add the nutmeg and season to taste. Cool slightly before whisking in the beaten egg.
  3. Preheat the oven to 200°C. Grease 2 x 2.5-litre capacity ovenproof dishes. Add the eggs to the pasta and toss to coat. Spoon half of the pasta into the prepared dishes. Cover with Bolognese sauce and top with remaining pasta. Spoon over the white sauce and spread to completely cover the pasta. Sprinkle over the remaining parmesan. Bake for 30 minutes, until golden. Let stand for 10 minutes before serving.
Tags:
Margaret
Fulton
Favourites
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