Yiayia Penny’s Pastitsio Recipe
Recipe information
Make Yiayia Penny’s Pastitsio in just 1h 30m. terrine of baked pasta, aromatic meat sauce, kefalograviera cheese, bechamel
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Ingredients
Ingredients for Yiayia Penny’s Pastitsio
Directions for Yiayia Penny’s Pastitsio
1. Prepare the Pasta
Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Make the Meat Sauce
In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the ground beef or lamb and cook until browned. Stir in the tomato paste, crushed tomatoes, cinnamon stick, and bay leaf. Season with salt and pepper. Simmer for about 20 minutes, until thickened. Remove from heat and discard the cinnamon stick and bay leaf.
3. Prepare the Bechamel Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly. Gradually whisk in the milk, cooking until the sauce thickens. Remove from heat and stir in the grated nutmeg, salt, and pepper. Allow to cool slightly before whisking in the beaten eggs.
4. Assemble the Pastitsio
Preheat the oven to 180°C (350°F). In a large baking dish, layer half of the cooked pasta, followed by all of the meat sauce, and then the remaining pasta. Pour the bechamel sauce over the top and sprinkle with grated kefalograviera cheese.
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