Best 8 Pastitsio Slow Cooker Recipes

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Pastitsio is a classic Greek dish that is a must-try for any foodie. It is made with layers of pasta, ground meat, and a creamy béchamel sauce. Pastitsio can be made in a traditional oven, but it can also be easily made in a slow cooker. Cooking pastitsio in a slow cooker is a great way to save time and energy, and it also helps to create a more tender and flavorful dish. In this article, we will provide you with a detailed recipe for making pastitsio in a slow cooker, including step-by-step instructions, cooking times, and helpful tips. We will also discuss the best ingredients to use and how to serve pastitsio for a special occasion.

Let's cook with our recipes!

NIKKI'S PERFECT PASTITSIO



Nikki's Perfect Pastitsio image

My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.-Nikki Tsangaris, Westfield, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

2-1/2 cups uncooked penne pasta
2 tablespoons butter, melted
1 cup grated Parmesan cheese
1-1/2 pounds ground sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded Parmesan cheese, divided
BECHAMEL SAUCE:
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
2 large eggs, beaten

Steps:

  • Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

Nutrition Facts : Calories 332 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 718mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.

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



Pastitsio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
1 medium yellow onion, chopped
1 teaspoon red pepper flakes
2 cloves garlic, minced
2 teaspoons herbes de Provence
1 1/2 teaspoons plus 2 pinches four-spice powder (quatre epices)
2 pounds ground lamb shoulder
1/2 cup white wine
One 28-ounce can tomatoes, pureed
Kosher salt and freshly ground black pepper
2 1/2 cups milk
4 tablespoons butter
1/4 cup plus 1 tablespoon all-purpose flour
3 egg yolks, at room temperature
2 cups grated Pecorino Romano
1 cup full-fat Greek yogurt
1 pound ziti pasta
1 cup fresh parsley leaves, minced

Steps:

  • Heat the oil in a large pan over medium heat. Add the onions and cook until soft, stirring often, about 8 minutes. Add the pepper flakes, garlic, herbes de provence and 1 1/2 teaspoons of the four-spice powder. Add the lamb, raise the heat to medium high and let cook, breaking up any chunks, until browned, 5 to 8 minutes. Add the wine and simmer until reduced slightly. Add the tomatoes and season with salt and pepper. Lower the heat, cover and simmer until thick, about 45 minutes.
  • To make the bechamel sauce, bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a medium saute pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Whisk the warm milk into the flour mixture. Add the remaining 2 pinches four-spice powder and cook for 5 minutes at a simmer, whisking often, until thickened. Remove from the heat.
  • In a small bowl, whisk together the egg yolks. Whisking constantly, slowly pour a quarter of the milk mixture into the eggs. Whisk the egg mixture back into the pot. Whisk in 1 cup of the cheese. Fold in the yogurt. Season with salt and pepper.
  • Preheat the oven to 375 degrees F.
  • Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and combine with the lamb sauce. Adjust the salt and pepper to taste.
  • Transfer to a large baking dish and top with the bechamel sauce and the remaining 1 cup cheese. Bake until the top is caramelized, about 45 minutes. Garnish with the parsley.

PASTITSIO II



Pastitsio II image

Makes a lot and is just incredible. Everyone loves this dish and it is worth the effort.

Provided by ALKHATIB

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ziti Recipes

Time 2h25m

Yield 10

Number Of Ingredients 23

1 pound dry ziti pasta
4 tablespoons butter
¼ cup grated Parmesan cheese
1 dash ground nutmeg
salt and pepper to taste
3 eggs, lightly beaten
2 tablespoons butter
1 large onion, chopped
1 clove garlic, crushed
1 ½ pounds lean ground beef
¼ cup tomato paste
½ cup dry red wine
½ cup vegetable broth
2 tablespoons chopped fresh parsley
salt and pepper to taste
½ cup butter
½ cup all-purpose flour
3 cups milk
¼ teaspoon ground nutmeg
1 egg, lightly beaten
salt and pepper to taste
cooking spray
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add ziti and cook until tender yet firm to the bite, 8 to 10 minutes.
  • Melt butter until golden brown and pour over ziti, add Parmesan cheese, nutmeg, salt, and pepper. Toss well. Cool briefly. Add eggs and toss again; set aside.
  • To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; stir well. Cook until meat begins to brown, about 5 minutes. Add tomato paste, wine, broth, parsley, salt, and pepper. Cover and simmer over low heat for 20 minutes.
  • To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, and pepper. Cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.
  • To assemble pastitsio: Grease a 9x13-inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle Parmesan cheese on top.
  • Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares.

Nutrition Facts : Calories 575.8 calories, Carbohydrate 45.9 g, Cholesterol 167.7 mg, Fat 31 g, Fiber 2.2 g, Protein 25.7 g, SaturatedFat 16.3 g, Sodium 432.3 mg, Sugar 6.6 g

PASTITSIO (SLOW COOKER)



Pastitsio (Slow Cooker) image

From "Fix It and Forget It New Cookbook" by Phyllis Good. I have not yet tried this, but wanted to save it, as it seems like a good recipe for potlucks. I am wondering if there is enough pasta for the number of servings, however. Prep time estimated.

Provided by duonyte

Categories     Meat

Time 5h30m

Yield 12-15 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
1 1/2 lbs ground beef
1 cup tomato sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 lb uncooked macaroni
4 eggs
3/4 cup milk
1 cup grated parmesan cheese
1/2 cup half-and-half
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg

Steps:

  • Saute onion and beef together in a skillet. Drain excess fat after the beef is browned.
  • Add the tomato sauce, salt, pepper, oregano, allspice and cinnamon into the meat and onions. Set aside to cool.
  • Beat together one egg and milk, and stir into the uncooked macaroni, along with 1/4 cup of the Parmesan cheese.
  • Place the macaroni mix into a greased 5 qt slow cooker.
  • Whisk one egg into the tomato-meat sauce. Pour it over the macaroni in the slow cooker.
  • Combine the two remaining eggs, flour and half and half in a bowl and whisk together well, Add the remaining 3/4 cup Parmesan cheese and whisk again.
  • Gently pour the half-and-half mixture over the tomato sauce layer, trying not to disturb it if possible. Sprinkle with nutmeg.
  • Cover and cook on Low for 4 to 5 hours, until macaroni is soft and sauce is bubbling around the edges. (Not sure how to check the macaroni when it's the bottom, but that's what she wrote!).

CLASSIC PASTITSIO



Classic Pastitsio image

Discover a popular Greek casserole made of layers of pasta, lamb, cheeses, a creamy white sauce and a delicate seasoning blend of cinnamon and nutmeg.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 16

1 cup uncooked elbow macaroni (3 1/2 oz)
1 egg white
1/4 cup grated Parmesan cheese
2 tablespoons milk
3/4 lb ground lamb
1 1/2 cups cubed peeled eggplant
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 clove garlic, finely chopped
1 cup milk
1 tablespoon cornstarch
2 tablespoons grated Parmesan cheese
1 egg, beaten

Steps:

  • Heat oven to 350°F. Cook and drain macaroni as directed on package. Stir in remaining macaroni mixture ingredients.
  • Meanwhile, in 10-inch skillet, cook lamb over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in remaining lamb mixture ingredients.
  • In 1-quart saucepan, cook 1 cup milk and the cornstarch over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining sauce ingredients.
  • In ungreased 1 1/2-quart casserole, place half of macaroni mixture. Top with lamb mixture, remaining macaroni mixture and the sauce.
  • Bake uncovered about 40 minutes or until set in center.

Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 80 mg, Fiber 2 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 1/2 g

PASTITSIO



Pastitsio image

Looking for a hearty dinner? Then check out this classic beef and pasta recipe made using Muir Glen® organic diced tomatoes with garlic and onion - perfect if you love Greek cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 13

8 oz uncooked bucatini rigati pasta
1 tablespoon olive oil
1 lb ground beef round
1 1/4 cups chopped onion
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with garlic and onion, undrained
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine
1/4 cup Gold Medal™ all-purpose flour
2 cups milk
1/4 teaspoon ground nutmeg or 1/8 teaspoon freshly grated nutmeg
1 1/4 cups grated Parmesan cheese (5 oz)
2 eggs, beaten

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook beef and onion in oil 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Stir in tomatoes, salt and cinnamon. Cook 3 minutes longer or until thoroughly heated.
  • In 2-quart saucepan, melt butter over medium-low heat. Stir in flour. Cook and stir until smooth and bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat; stir in nutmeg and 1/2 cup of the cheese until melted. Slowly stir in beaten eggs with wire whisk until blended. Arrange pasta lengthwise in baking dish. Top with beef mixture and sauce. Sprinkle with remaining 3/4 cup cheese. Bake uncovered 40 to 45 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 402, Carbohydrate 34 g, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 755 mg

PASTITSIO



Pastitsio image

Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.

Provided by Ben S.

Categories     World Cuisine Recipes     European     Greek

Time 6h10m

Yield 15

Number Of Ingredients 21

1 tablespoon butter
1 onion, chopped
3 pounds lean ground beef
¾ cup water
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
¼ teaspoon pepper
2 tablespoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs, beaten
1 pound uncooked macaroni
2 eggs, beaten
1 cup grated Parmesan cheese, divided
½ cup butter, melted
4 eggs, well beaten
¾ cup half-and-half
1 cup grated Parmesan cheese
1 tablespoon all-purpose flour
½ teaspoon salt
ground nutmeg to taste

Steps:

  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
  • Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
  • Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
  • Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 27.8 g, Cholesterol 179.8 mg, Fat 23 g, Fiber 1.9 g, Protein 27.5 g, SaturatedFat 11.4 g, Sodium 689.7 mg, Sugar 2.9 g

Tips:

  • When selecting ground beef, opt for an 80/20 ratio for optimal flavor and texture.
  • To achieve a more intense flavor, brown the ground beef and vegetables in a skillet before transferring them to the slow cooker.
  • Use a variety of spices, such as oregano, thyme, and cinnamon, to enhance the flavor of the pastitsio.
  • If you prefer a chewier béchamel sauce, use half whole milk and half evaporated milk.
  • To prevent the béchamel sauce from curdling, whisk constantly while adding the milk mixture to the flour-butter mixture.
  • For a crispy top layer, sprinkle some breadcrumbs on top of the pastitsio before baking.
  • Allow the pastitsio to rest for at least 15 minutes before serving to allow the flavors to meld and the dish to set.

Conclusion:

Pastitsio is a versatile dish that can be tailored to suit your preferences. Whether you prefer a meaty or vegetarian version, a creamy or tangy sauce, or a crispy or soft top layer, there is a pastitsio recipe out there for everyone. With its rich flavors and textures, pastitsio is sure to become a favorite in your household. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this delicious Greek masterpiece.

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