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main dish · Greek
Moussaka
A classic Greek casserole layered with roasted eggplant, tender potato, warmly spiced lamb and a golden, creamy béchamel topping.
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Greek
Pastitsio
A classic Greek baked pasta casserole layered with cinnamon-scented beef ragù, tender tubular pasta, and a thick nutmeg béchamel that sets into a golden, sliceable topping.
110 min
6 portions
Medium
Comment préparer
1
Heat the oven to 180°C. Butter a deep 23-by-33-centimeter baking dish and set it aside.
2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until translucent and lightly golden. Add the garlic and cook for 30 seconds.
3
Add the ground beef and the remaining olive oil. Cook for 7 to 9 minutes, breaking it up with a spoon, until no pink remains and the meat reaches 74°C.
4
Stir in the crushed tomatoes, red wine, cinnamon, oregano, and 1 teaspoon of the salt. Bring to a gentle simmer, then cook uncovered for 25 minutes, stirring occasionally, until thick enough that a spoon leaves a trail. Remove from the heat.
5
Meanwhile, bring a large pot of salted water to a boil. Cook the bucatini until 2 minutes short of the package timing, then drain thoroughly. Toss with half of the grated Parmesan and spread in the prepared dish.
6
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, until smooth and faintly nutty. Gradually whisk in the warm milk, then simmer for 5 to 7 minutes, whisking often, until thick enough to coat a spoon.
7
Remove the saucepan from the heat. Whisk a ladleful of the hot sauce into the beaten eggs, then whisk that mixture back into the saucepan. Stir in the nutmeg, the remaining salt, and half of the remaining Parmesan.
8
Spread the beef ragù evenly over the pasta. Pour the béchamel over the ragù and smooth the surface. Sprinkle with the remaining Parmesan.
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9
Bake for 40 to 45 minutes, until the top is puffed and deeply golden and the edges are bubbling. Cool on a rack for at least 20 minutes before slicing and serving.
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Pourquoi cette recette fonctionne
The cinnamon and allspice give the tomato-rich ragù its distinctive Greek character, while the firm pasta layer and softly set béchamel create a casserole that slices neatly without becoming dry.
Conservation et réchauffage
Comment la conserver
Cool leftovers within 2 hours, cover, and refrigerate for up to 4 days. Freeze individual portions for up to 2 months.
Comment la réchauffer
Reheat covered in a 180°C oven until steaming hot throughout, about 20 minutes; uncover for the final 5 minutes to refresh the top. Individual portions may be microwaved until hot in the center.
Nutrition / portion
769kcal
37,85 gprotéines
69,45 gglucides
36,22 glipides
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