Pastitsio

Ingredients:

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Serves 3 - 687 cal per serving
Prep-time: 20 min. - Total-time: 30 min.

Pastitsio is a sliceable Greek noodle casserole. It's cut into squares for serving. In the original Greek recipe the Greek Kefalotiri cheese is used. Use a tubular noodle shape for this recipe e.g. ziti. Cook the ziti al dente. Peel onion and finely chop. In a pan heat olive oil and fry onions until glassy. Add ground beef and brown. Dip the tomatoes in boiling water, peel and remove seeds. Dice the tomatoes and add to the ground meat; mix. Finely chop Italian parsley (flat leaf parsley) and add to the meat. Season with freshly ground black pepper, salt and a pinch of cinnamon and all-spice. Cast on white wine and simmer in medium heat for 10 minutes. In another pot melt butter and add flour. Stirring constantly with a wire whisk sweat the flour. Continue stirring slowly add the milk. Let the bechamel sauce simmer on low heat for about 3 minutes. Season with pepper, salt, nutmeg and freshly squeezed lemon juice. Remove from heat and let cool slightly. Stir in one egg. Pre-heat the oven to 180 C / 375 F. Grease a baking dish and fill in half of the well drained ziti. Finely grate fresh parmesan cheese and sprinkle about 20 g / 2/3 oz over the ziti. Mix the second egg with the ground meat and spread on top of the ziti. Cover with the rest of the ziti. Pour the bechamel sauce over the casserole and sprinkle with the remaining parmesan cheese. Bake on the middle rung for 20-25 minutes at 180 C / 375F until golden.