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Greek Baked Pasta Recipe
The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground lamb, tomato sauce, cheese, cinnamon and nutmeg. Instead of béchamel, Grace Parisi stirs a ricotta mixture into the pasta before baking it.
Picture Credit: Yunhee Kim
Recipe By: Grace Parisi
Pairing Notes: Blends from the Italian grape Refosco and the Greek Mavrodaphne are fabulous with this Greek Baked Pasta.
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|Extra virgin olive oil||2 Tablespoon|
|Lean ground lamb||1 1⁄2 Pound|
|Onion||1 , finely chopped|
|Dried oregano||1 Teaspoon, crumbled|
|Ground cloves||1 Pinch|
|Freshly ground pepper||To Taste|
|Canned marinara sauce||3 Cup (48 tbs) (Or Jarred)|
|Fresh ricotta cheese||1 1⁄2 Pound (3 Cups)|
|Egg yolks||4 Large|
|Ground nutmeg||1⁄2 Teaspoon|
|Freshly grated parmigiano reggiano cheese||3⁄4 Cup (12 tbs)|
Calories 964 Calories from Fat 504
% Daily Value*
Total Fat 58 g88.8%
Saturated Fat 25.3 g126.4%
Trans Fat 0 g
Cholesterol 278.3 mg
Sodium 495.7 mg20.7%
Total Carbohydrates 67 g22.3%
Dietary Fiber 9 g35.9%
Sugars 9 g
Protein 50 g99.8%
Vitamin A 14.2% Vitamin C 3.8%
Calcium 29.3% Iron 24.1%
*Based on a 2000 Calorie diet
2. Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
3. Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.
The baked pasta can be covered and refrigerated for up to 2 days. Serve hot.