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Pastitsio - Cypriot Baked Pasta

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“This dish uses a long tubular pasta similar to rigatoni.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a pan and saute the onion and celery for about 10mins.
  2. Add the meat and brown for 5 minutes Add the wine and cook a further 5 minutes.
  3. Add the tomato passata, cinnamon and season. Cook a further 30mins. Set aside.
  4. Preheat the oven to 180°C.
  5. Cook the pasta in large pan of salted water. Drain and run under cold water.
  6. Butter a deep baking dish and layer the pasta and then pour over the meat. Place in refrigerator.
  7. Make the bechamel sauce by gently heating the milk . Remove from heat. In a pan melt the butter and add the flour and cook until slightly golden.
  8. Slowly add the milk into the butter/flour mix. Do this off the heat and use a whisk to make a smooth sauce. Cook over a low heat until thickened. Cool slightly. Beat in eggs and add the nutmeg.
  9. Pour this over the meat and sprinkle with Kefalotiri cheese.
  10. Bake for 45 minutes.

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