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Island Pasticio (Greek Noodle Casserole With Ground Meat)

  • 80minutes
  • 814calories

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Source: greek.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g noodles (ziti or penne rigate)

  2. 4 tablespoons olive oil

  3. 1 onion , chopped

  4. 1 garlic clove

  5. 500 g ground beef

  6. 450 g tomatoes , pelati chopped

  7. 2 tablespoons bread, crumbs

  8. 100 ml dry wine

  9. 1 tablespoon tomato concentrate

  10. 1 tablespoon oregano , dried

  11. 1/2 tablespoon cinnamon , ground

  12. 1 teaspoon salt

  13. 3 tablespoons kefalotiri (substitute pecorino or parmigiano cheese)

  14. 3 tablespoons margarine

  15. 3 tablespoons flour

  16. 2 cups milk

  17. 2 cups water

  18. 2 medium mashed potatoes (susbstitute 2 tablespoon potato powder and 1 cup water)

  19. 1/2 teaspoon nutmeg

  20. pepper

  21. salt

  22. 2 tablespoons kefalotiri (substitute pecorino or parmigiano cheese)

  23. 1 egg

Instructions Jump to Ingredients ↑

  1. Prepare the pasta in salted water as indicated in the product descriptions. Drain it well and keep warm.

  2. In the meanwhile prepare the meat sauce:.

  3. Fry the onion in the oil until golden.

  4. Add garlic and meat. Cook for 5-8 Minutes until done.

  5. Switch off the heat.

  6. Add all the other ingredients one after the other as indicated in the ingredients list.

  7. If necessary adjust the salt.

  8. Mix milk with water in bowl.

  9. For the bechamel melt margarine and add the flour.

  10. Reduce heat when the flour changes color and add the milk/water mix at once. Stir it quickly until it thickens. Switch off the heat source.

  11. Add all the remaining ingredients and adjust the salt.

  12. Prepare your baking mold with some olive oil.

  13. Put 2/3 of the pasta on the bottom of the mold (at least a 4 liter casserole!).

  14. Add the meat sauce, followed by the remaining pasta and top with the bechamel sauce. Don't stir!

  15. Bake 40 Minutes at 180°C or until the top is golden (heat and timing are basing it on convection oven).

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