Casserole Pastizio
by Editorial Staff
Greek pasta, meat, and cheese casserole. The dish deserves the best culinary epithets – very tasty, juicy, aromatic, appetizing, and hearty.
Servings: 7
Ingredients
- Vegetable oil – 2 tbsp
- Crushed garlic – 4 cloves
- Sliced onions – 2 pcs.
- Ground beef – 1 kg
- Tomatoes, sliced, skinless (canned) – 1 kg
- Dry wine, red – 1 glass
- Beef broth – 1 glass
- Bay leaf – 1 pc.
- A mixture of dried herbs – 1 teaspoon.
- Salt
- Pepper
- Ziti pasta (large, hollow inside) – 350 g
- Eggs, lightly beaten – 3 pcs.
- Unsweetened, fatty yogurt (Greek) – 2 cups
- Cheese (salted, hard, from sheep’s milk) grated – 2 cups
- Grated nutmeg – ½ teaspoon.
- Grated Cheddar cheese – ½ cup
- Lettuce
Directions
- Heat oil in a skillet over medium heat. Sauté the garlic and onion for 5 minutes. Add the ground meat, turn the heat up and cook until brown (remove excess fat). Add tomatoes, wine, broth, bay leaves, and herbs. Bring to a boil, reduce heat, and simmer for 40 minutes. Season with salt and pepper to taste.
- Preheat oven to 175 degrees. Meanwhile, boil pasta in salted water (don’t overcook). Place in a colander and place evenly on the bottom of an ovenproof dish. Pour in half the beaten eggs. Top with the meat sauce.
- Combine yogurt, leftover eggs, sheep’s cheese, and nutmeg. Pour this mixture over pasta and meat. Sprinkle with cheddar and bake for 40 minutes until golden brown. Serve the patio with lettuce.
Bon Appetit!
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