Name: Pastitsio
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 8 tablespoons butter; 1 pound ziti; 4 tablespoons bread crumbs; 3 cups milk; 0.25 cup flour; 0.125 teaspoon nutmeg; 12 servings salt and pepper; 4 eggs; 2 cups feta cheese; 4 cups meat sauce

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Pastitsio Recipe — Recipes Zone

Method

15 steps · 45 min

01
Boil Water, Preheat Oven
Get a large pot of water going for the pasta. While that heats up, preheat your oven to 350°F.
02
Melt Butter, Cook Pasta
Melt 8 tablespoons of butter in a 2-quart saucepan over low heat. Don't let it brown yet. Once the water is boiling, salt it generously and add the ziti. Cook until it's barely tender, still with a good bite, since it will finish cooking in the oven.
03
Drain Pasta
Drain the pasta well.
04
Toss Pasta
Transfer the drained pasta to a large bowl. Toss it with 2 tablespoons of the melted butter and 2 tablespoons of the bread crumbs to keep it from sticking. Set this aside for now.
05
Grease Baking Pan
Take 1 tablespoon of the remaining melted butter and use it to grease a large baking pan or casserole dish.
06
Heat Milk
Gently heat the 3 cups of milk in a small saucepan or microwave until you see small bubbles forming around the edges; don't let it boil over.
07
Make Roux
Reheat the remaining butter in the 2-quart saucepan. Add the 1/4 cup flour and whisk almost constantly over low heat until the mixture turns a light golden color, about 5 minutes. This is your roux for the béchamel.
08
Thicken Sauce
Gradually pour in the warm milk, whisking continuously to prevent lumps. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon, which should take about 3 to 5 minutes.
09
Season Sauce
Stir in the 1/8 teaspoon nutmeg, along with a good pinch of salt and pepper.
10
Temper Eggs, Add to Sauce
In a separate bowl, beat the 4 eggs. To temper them, slowly whisk a couple of tablespoons of the hot béchamel sauce into the eggs, then add a little more, until the egg mixture is warm.
Pour this warmed egg mixture back into the béchamel sauce, stirring constantly until fully combined and smooth.
11
Stir in Feta
Add most of the 2 cups of crumbled feta cheese to the sauce, stirring until it melts in. Reserve some feta for sprinkling on top.
12
Layer Pastitsio
Spread half of the prepared ziti evenly in the greased baking dish. Top it with half of the 4 cups of meat sauce, then pour all of the creamy feta sauce over that layer.
13
Top Layers
Cover the creamy layer with the remaining meat sauce and the rest of the ziti. Sprinkle the reserved feta and the remaining 2 tablespoons of bread crumbs over the top. If you like, a little fresh grating of nutmeg here adds a nice touch.
14
Bake Pastitsio
Bake for about 45 minutes, or until the top is a deep golden brown and bubbly.
15
Rest and Serve
Let the pastitsio rest for a few minutes before slicing and serving. This helps it set and makes for cleaner portions.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	373kcal	19%
Fat	17g	24%
Carbohydrate	41g	16%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Pastitsio Recipe

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Method

Boil Water, Preheat Oven

Melt Butter, Cook Pasta

Drain Pasta

Toss Pasta

Grease Baking Pan

Heat Milk

Make Roux

Thicken Sauce

Season Sauce

Temper Eggs, Add to Sauce

Stir in Feta

Layer Pastitsio

Top Layers

Bake Pastitsio

Rest and Serve

Nutrition

Allergens

Reviews

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