Pastitsio is a casserole of tubular pasta, meat sauce and bechamel cream. Tasty, satisfying, very beatiful and appetizing dish.


750gr. of minced meat

300gr. grated cheese

4 grated tomatoes

2 tablespoons tomato paste

soft margarine (Vitam)

1 grated large onion

red wine


nutmeg, salt, pepper

For the cream:

4 cups hot milk

8 tablespoons flour

3 tablespoons butter

1 cup of grated cheese

salt, pepper, nutmeg


Cook the tubular pasta in plenty of salted water until almost cooked.

Recline the pasta in a colander. Into the same pot we place 2 tablespoons of  margarine, pasta and stir well.

 In a saucepan warm up the margarine  and carefully fry mincemeat with grated onion. Then pour in the red wine and wait to evaporate. Add the grated tomatoes, tomato paste, salt, pepper, nutmeg, water and leave to stew for about 40 min.

Melt the butter in a pan. Add the flour and mix well. Add the milk gradually, stirring constantly. Stir constantly until the sauce becomes thick like cream of wheat. Add salt, pepper and nutmeg. At the end add 1/2 — 1 cup of grated cheese.

Preheat oven to 180°C. Lightly margarine a large baking pan.

Layer half of the pasta and sprinkle a handful of cheese over top. Pour in meat sauce, spreading evenly over pasta. Make a second layer of the pasta and sprinkle  a handful of cheese over top. Pour  bechamel over pasta, make sure it’s evenly spread over top of pan. Sprinkle with remaining grated cheese. Bake for about 45minutes or until the top turns golden brown.

Cool slightly before cutting.

Bon Appetit!


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