Best 3 Holiday Pasta Bake Pasticcio Ish Recipes

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When it comes to holiday meals, pasta bake pasticcio ish is a comforting and delectable dish that is sure to be a hit with family and friends. With its layers of pasta, creamy sauce, and savory fillings, this classic Italian dish is a true crowd-pleaser. Whether you're looking for a vegetarian option or a meat-filled feast, there's a holiday pasta bake pasticcio ish recipe out there for everyone. In this article, we'll explore some of the best recipes for this holiday favorite, so you can create a delicious and memorable meal that will be cherished for years to come.

Here are our top 3 tried and tested recipes!

PASTITSIO



Pastitsio image

Provided by Ina Garten

Categories     main-dish

Yield 8 servings

Number Of Ingredients 22

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1/2 cup dry red wine
1 tablespoon minced garlic (3 large cloves)
1 tablespoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground black pepper
1 1/2 cups whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 cups freshly grated Parmesan or Kasseri cheese
2 extra-large eggs, beaten
2/3 cup Greek-style yogurt, such as Fage Total
3/4 pound small shells

Steps:

  • For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
  • Preheat the oven to 350 degrees F.
  • For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
  • Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
  • Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)



Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes) image

This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word "pasticcio." That translates to English as "a mess," indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef -- which you can certainly use here -- but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It's project cooking that's perfect for a cold winter's night.

Provided by Colu Henry

Categories     pastas, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 medium red onion, finely chopped
2 garlic cloves, finely chopped
2 pounds ground lamb
1 tablespoon roughly chopped fresh oregano
1 tablespoon roughly chopped fresh thyme
2 teaspoons ground cinnamon
Kosher salt and black pepper
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 1/2 cups whole milk
4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 1/2 cups grated Pecorino or Parmesan cheese
1 pound ziti or penne pasta

Steps:

  • Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
  • Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
  • Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
  • Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
  • Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
  • Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

Nutrition Facts : @context http, Calories 809, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 45 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 21 grams, Sodium 1044 milligrams, Sugar 12 grams, TransFat 0 grams

PASTICCIO



Pasticcio image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil
2 pounds ground beef (80/20)
Kosher salt and freshly ground black pepper
2 cups finely diced yellow onion
1/2 teaspoon ground Aleppo pepper
1/2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 cup dry white wine
3 cups crushed tomatoes
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
4 cups whole milk
Kosher salt and freshly ground black pepper
1 cup finely grated kefalotyri cheese
3 large eggs
Kosher salt and freshly ground black pepper
1 pound macaroni #1
Extra-virgin olive oil, for the casserole dish
4 tablespoons unsalted butter, melted
1 cup grated kefalotyri cheese

Steps:

  • For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 8 to 10 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the Aleppo and cinnamon and stir to combine. Tie the thyme sprigs together with butcher's twine and add to the meat sauce. Deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down, about 30 minutes.
  • For the béchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth bechamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened, 3 to 4 minutes. Remove from the heat and whisk in the kefalotyri cheese until melted. Whisk in the eggs and set aside.
  • For the pasta: Bring a large pot of salted water to a boil and add the pasta. Do not stir as you will disturb it. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions.
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • To assemble: Brush a 9-by-13-inch casserole dish with olive oil and set aside. Using tongs, remove the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction. Add the melted butter and kefalotyri cheese and season with black pepper. Remove the bundle of thyme from the meat sauce and pour the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Pour the béchamel over the meat sauce. Place the casserole dish onto the offset heat part of the grill, close the grill and bake until the top is golden brown and puffy, 40 to 45 minutes. Remove from the grill and allow to cool for at least 30 minutes before cutting into slices and serving.
  • Oven method: Bake uncovered at 400 degrees F for 40 to 45 minutes.

Tips:

  • Use fresh, high-quality ingredients whenever possible.
  • Don't be afraid to experiment with different types of pasta and sauce.
  • Cook the pasta al dente, or slightly firm to the bite.
  • Don't overcook the vegetables, or they will become mushy.
  • Use a variety of cheeses to create a flavorful and complex sauce.
  • Don't be afraid to add your own personal touches to the recipe, such as herbs, spices, or vegetables.

Conclusion:

Pasta bake is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pasta and vegetables, and it can also be made ahead of time and reheated later. With so many different variations to choose from, there is sure to be a pasta bake recipe that everyone will love. So next time you are looking for a quick and easy meal, give pasta bake a try!

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