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  Vegetable oil 25 Milliliter
  Onions 3
  Garlic 3 Clove (15 gm)
  Ground beef 1 1⁄2 Kilogram
  Dried oregano 10 Milliliter
  Dried basil 10 Milliliter
  Cinnamon 7 Milliliter
  Dry white wine/Chicken stock 250 Milliliter
  Canned tomato paste 156 Milliliter
  Canned tomatoes 796 Milliliter
  Minced parsley 125 Milliliter
  Pasta shells 1 1⁄4 Liter
  Butter 175 Milliliter
  All purpose flour 150 Milliliter
  Milk 1 3⁄4 Liter
  Salt 5 Milliliter
  Nutmeg 2 Milliliter
  Pepper 1 Milliliter
  Eggs 4
  Creamed cottage cheese 500 Milliliter
  Shredded mozzarella cheese/Swiss cheese 500 Milliliter
  Grated parmesan cheese 125 Milliliter
  Granulated sugar 5 Milliliter
  Dried thyme 5 Milliliter
  Pepper 5 Milliliter

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic until softened, about 5 minutes.
Increase heat to high; add beef.
Cook, stirring to break up, for about 3 minutes or until meat is no longer pink.
Stir in oregano, basil, cinnamon, salt, pepper, sugar and thyme; cook for 3 minutes.
If Pour in wine, tomato paste and tomatoes, mashing tomatoes with fork.
Bring to boil; reduce heat and simmer, uncovered, for 20 minutes.
Taste and adjust seasoning.
Add parsley.
Pasta Custard Layers: In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
Drain; transfer to large bowl.
Toss with 2 tbsp (25 mL) of the butter.
Set aside.
In large heavy saucepan, melt remaining butter over medium heat; stir in flour and cook, without browning, for 3 minutes, stirring constantly.
Gradually add milk, whisking until smooth; cook for about 5 minutes or until thickened.
Season with salt, nutmeg and pepper.
if In large bowl, whisk eggs; whisk in about 1 cup (250 mL) of the hot sauce.
Return mixture to saucepan; cook for 2 minutes, stirring.
Remove from heat; blend in cottage cheese and mozzarella.
Blend into pasta.
In each of two 13- X 9-inch (3.5 L) baking dishes, spread one-quarter of the pasta mixture.
Spread meat filling over each.
Spread remaining pasta mixture evenly over meat.
Sprinkle with Parmesan.
Bake in 375°F (190°C) oven for 1 hour or until bubbly and heated through and top is lightly browned.
Let stand for 10 minutes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1329 Calories from Fat 625

% Daily Value*

Total Fat 70 g107.5%

Saturated Fat 31.7 g158.4%

Trans Fat 0 g

Cholesterol 255.9 mg85.3%

Sodium 1010.9 mg42.1%

Total Carbohydrates 110 g36.8%

Dietary Fiber 8 g31.9%

Sugars 17.4 g

Protein 62 g124%

Vitamin A 52.3% Vitamin C 44.8%

Calcium 60.3% Iron 41.6%

*Based on a 2000 Calorie diet

Pastitsio Recipe