BM# 76: Week 1/ Day 3
Theme: Flavors of Greece 
Dish: Pastistio

For the last day of this week’s marathon, I have a hearty and delicious Greek dish called Pastistio. I thought I would give the oven a break after all that baking for the mega marathon, but I guess that was wishful thinking. Also the weather here is still a little chilly, so it’s perfect to warm up the kitchen.Greek Baked Pasta dishPastistio is Greek style lasagna. It has all the components of Italian lasagna — pasta, tomato sauce, bechamel sauce and cheese. But all the components are prepared Greek style. Long thick pasta like bucatini is used to make the dish, but you can substitute with short cut pastas like penne, ziti — I used some meze (short) rigatoni.Greek Baked Pasta dishTomato sauce is flavored with cinnamon which gives the sauce a nice subtle sweet taste. Ground Oregano gives it the authentic Greek flavor. Pasta is layered with the tomato sauce, creamy & cheesy bechamel sauce and a final layer of cheese — it is then baked until bubbly and golden.Greek Baked Pasta dishTraditionally this is a meat based dish and is made with ground beef, veal or lamb. Since I wanted to make a vegetarian version, I used mushrooms instead of meat in this dish. Other vegetarian options would be chopped veggies like broccoli, cauliflower, peppers and so on. TVP (aka soy granules) or lentils (red, green or brown) will also work great in this recipe.Greek Baked Pasta dishI made this casserole in individual baking pans, but it is perfect to make in a big baking dish. Serve with a simple green salad for a filling and delicious meal.

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Lets check out what my fellow marathoners have cooked today for BM# 76.

Print Recipe
Pastistio Yum
Pastistio is a Greek baked casserole with pasta layered with cinnamon laced tomato sauce, creamy bechamel sauce and cheese. Served with a simple salad it makes for a delicious and filling meal.
Pastistio
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
For the Pasta:
  • 8oz. Short cut Pasta like Penne, Ziti, Rigatoni etc.
  • 2 cups Cheddar Cheese, grated
For the Mushroom Bechamel Sauce:
  • 8 oz. Baby Bella Mushrooms, chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp all purpose flour
  • 2 cups milk
  • 1/8 tsp Ground Nutmeg
  • To taste Salt Pepper
For the Tomato Sauce:
  • 2 tbsp olive oil
  • 1 Small Yellow Onion, chopped
  • 2 Garlic cloves, minced
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Oregano
  • 2 cups Tomato puree
  • Pinch of cayenne pepper
  • To taste Salt Pepper
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
For the Pasta:
  • 8oz. Short cut Pasta like Penne, Ziti, Rigatoni etc.
  • 2 cups Cheddar Cheese, grated
For the Mushroom Bechamel Sauce:
  • 8 oz. Baby Bella Mushrooms, chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp all purpose flour
  • 2 cups milk
  • 1/8 tsp Ground Nutmeg
  • To taste Salt Pepper
For the Tomato Sauce:
  • 2 tbsp olive oil
  • 1 Small Yellow Onion, chopped
  • 2 Garlic cloves, minced
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Oregano
  • 2 cups Tomato puree
  • Pinch of cayenne pepper
  • To taste Salt Pepper
Pastistio
Instructions
Make the Tomato Sauce:
  1. Heat oil in a sauce pan; add the onions and garlic cloves, cook for 4~5 minutes or until the onions are translucent.
  2. Add the tomato puree, ground cinnamon, ground oregano, cayenne pepper, salt and pepper. Mix well and simmer the sauce for 20~30 minutes or until thick and fragrant.
  3. Preheat the oven to 375°F.
Make the Mushroom Bechamel Sauce:
  1. Heat 1tbsp olive oil in a pan; add the mushrooms and saute until golden. Season with salt and pepper. Remove from the pan and set aside.
  2. Melt the butter in the pan, sprinkle the flour and cook till the mixture turns light brown.
  3. Stir in the milk while whisking continuously. Cook till the sauce thickens slightly.
  4. Stir in 1½cups of grated cheese and cook on low flame till melted. Add ground nutmeg, salt and pepper. Add the cooked mushrooms and mix well.
Cook Pasta:
  1. Cook pasta 2 minutes short of package instructions. Drain and set aside.
Assemble Pastistio:
  1. Spoon some tomato sauce in the bottom of a 8" baking pan (or 4 individual baking pans). Add half of the pasta over it. Top with half of the tomato sauce and half of the mushroom bechamel. Repeat with the remaining pasta, tomato sauce and mushroom sauce.
  2. Sprinkle the remaining ½cup of cheese on top. Bake for 25~35 minutes or until the top is bubbly and golden.
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11 thoughts on “Pastistio (Greek Baked Pasta dish)”

  1. Wow Pavani, this version of baked pasta dish is so filling, not to mention interesting for the kids to enjoy!..I loved reading all your dishes for this theme…you totally rock with your dishes and pictures!

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