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Pastichio

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Preparation time: 90 min
Serves 8 people
4.73 Average Rating

Pastichio is like lasagne’s cousin - layered with tender pasta, rich cinnamon-spiced lamb, and topped with a golden, cheesy béchamel that’s impossible to resist.

Brought to life by home cook extraordinaire, Camellia Ling Aebischer, it’s hearty, homely and full of flavour, making it perfect for feeding the family or stocking up in the freezer for meal prep. Bonus: Eggs give the béchamel that perfect silky finish while adding a little extra protein to every slice.

If you love lasagna, you’re going to wonder where this Greek specialty has been all your life.

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Ingredients

  • 500g penne
  • 2 egg whites
  • 100g feta cheese, crumbled
Ragu
  • 500g lamb mince
  • 1 onion, finely diced
  • 4 cloves garlic, finely chopped
  • ½ cup red wine
  • 2 tins crushed tomatoes
  • 4 Tbsp tomato paste
  • 1 bay leaf
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
Cheese sauce
  • 6 Tbsp flour
  • 50g butter
  • 1 litre milk
  • 50g kefalotyri (or pecorino)
  • 2 egg yolks
  • Salt to taste

 

Method

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  1. Place a large heavy-based pot over medium-high heat. Once hot, add your lamb mince and crush it with a spatula or whisk. Cook until water has evaporated and meat begins to brown, about 5 minutes.
  2. Once sizzling, add the onion and garlic, cook for a further few minutes until softened. Add the wine and cook off the alcohol. Add tomatoes and paste, bay leaf, cloves and cinnamon. Bring to a boil, then place a lid on and turn the heat to low. Simmer, stirring occasionally, for about 20 minutes.
  3. Meanwhile, place a medium pot onto medium heat. Add the butter and flour and cook for a few minutes. Gradually whisk in the milk a cup at a time, to avoid lumps. Once the milk is added and the sauce has thickened, turn off the heat and whisk in the cheese. Season with salt to taste.
  4. Lastly, whisk through the egg yolks. Place a lid on the pot to stop a skin from forming and set aside while you prepare the pasta.
  5. Preheat your oven to 180°C.
  6. Place a large pot of well-salted water on to boil. Once boiling, add your pasta and cook until about three-quarters done, just before al dente.
  7. Drain and place back into the pot, then mix through the feta and egg white.
  8. In a large baking dish or roasting pan, place the pasta mix in an even layer. Try to line the penne up in rows to mimic the traditional tubular pasta.
  9. Next, add your meat sauce on top in an even layer, then finish with the cheese sauce.
  10. Place the whole thing uncovered in the oven and bake for 30-40 minutes, or until golden and bubbling.
  11. Remove and rest for 15 minutes before slicing and serving.

 

Video

Notes

  • If you prefer to use the traditional pasta, it can be found at select Greek supermarkets, sold as ziti. Do not use bucatini as it’s too dense.

Reviews

Overall Rating

Average Rating: 4.73

9 reviews

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