Pastitsio

PASTITSIO



Prep Time: 25 Min

Cook Time: 65 - 70 Min

1. Fill a large pot with cold water and bring to a boil on medium high heat. Once boiling, season liberally with sea salt and stir. Add the pasta and cook to al dente according to package directions. Strain into a large mixing bowl. Add 2 Tbsp. EVOO and 1/2 the parmesan to the bowl. Stir to combine and set aside until needed.

** Continue as pasta boils.

1. Begin heating 3 Tbsp. EVOO for the sauce on medium heat in a medium sized pot. Add in the pepper flakes, onions, bell peppers and a pinch of salt & sauté for 5 minutes. Make a well in the center of the pot and drop in the garlic. Once you can start to smell the garlic (about 1 minute), stir and continue cooking another 2 minutes.

 

1. Add in the red wine vinegar, garlic powder, all spice, and cinnamon and continue to cook another 2 minutes or so. Add in the diced tomatoes, tsp. salt, and sugar. Let the sauce come to a boil, reduce heat to medium low, and simmer 15 minutes until the sauce has reduced.

 

1. As the sauce simmers, begin preparing the bechamel sauce. In a medium sized pot set to medium low heat, melt the butter. Once melted, stir in the flour and continue to stir until the roux comes together as a nice, crumbly mixture. Cook roughly 3 minutes stirring often.  While the roux cooks, warm up the milk in a small pot set to medium just until warm and remove from heat. Slowly whisk the milk into the roux adding a little at a time and whisking vigorously until all the milk is in the pot. Increase the heat to medium, add the salt and vegeta, and whisk often as the sauce thickens and bubbles. Once bubbly, reduce heat again to medium low and simmer 5 – 7 minutes.  Remove from heat and allow the bechamel sauce to cool slightly.

  

                     Grocery List

• 4 C Dry Ziti Pasta
• 2 Tbsp. EVOO
• 1 C Grated Parmesan

            (Split Into 1/2 C, ¼ C, ¼ C)

• Fresh Parsley, chopped for garnish

                                           SAUCE

• 3 Tbsp. EVOO
• ½ Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 1 Bell Pepper (not green), diced
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Garlic Powder
• ¾ Tsp. All Spice
• ½ Tsp. Cinnamon
• 2 Tbsp. Red Wine Vinegar
• 796ml can Diced Tomatoes
• 340g package Yves Veggie Ground
• 1 Tsp. Sea Salt
• ¼ Tsp. Sugar

                                       BECHAMEL
 

• 6 Tbsp. Unsalted Butter
• ¾ C AP Flour
• 4 C 2% Milk, heated
• 1 Tsp. Sea Salt
• ½ Tsp. Vegeta Seasoning
• 3 Large Eggs
• Pinch Nutmeg

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1. Preheat oven to 350 F

 

1. Returning to the sauce, use an immersion blender to puree the sauce slightly, we still want some chunks. Once blended, fold in the Yves veggie ground and remove from the heat, set aside.

 

1. The bechamel should now be cooler. In a small bowl, whisk together the eggs. Slowly add ¼ C of the bechamel sauce to the eggs whisking it in as you add to temper the eggs. Add another ¼ C if needed until you stick your fingers into the egg mixture, and it is lukewarm. Now, fold the eggs into the pot of bechamel sauce until fully combined.

 

1. Spray the inside of a rectangular 3 qt. baking dish with cooking spray. Pour the noodles into the dish and flatten them down to form a layer. Sprinkle ¼ C parmesan over the noodles. Next up, ladle over the meat sauce forming another layer. Press the sauce down gently and get as much of it in there as you can. Save whatever sauce is left. To finish, pour the bechamel sauce over the meat sauce layer to form the final layer. Spread it around if needed to form an even layer. Finish with remaining ¼ C parm.

 

1. Bake 45 – 50 minutes until golden brown on top.

 

1. Remove from oven, sprinkle with sea salt and fresh parsley, and cool at least 15 – 20 minutes prior to cutting in to. Cut into 8 equal sized slices and serve. ENJOY!