Introducing: Pastitsio ala Lemon Parmesan

If your mom didn’t teach you how to make Pastitsio… don’t worry, I’ve got you 🇬🇷🍝🍋

INGREDIENTS
1 1/2 tbsp extra-virgin olive oil
2 pounds lean ground beef
2 large white onions, diced (to cook in with the meat)
3/4 cup dry red wine (to deglaze the pan)
2 jars of Rao’s Homemade Lemon Parmesan Sauce

For the Bechamel:
5 large eggs
5 tbsp unsalted butter
7 1/2 tbsp all-purpose flour
5 cups whole milk
1 1/4 tsp salt
3/4 tsp pepper
1/4 tsp (rounded) ground nutmeg
2 ½ cups grated parmesan or kefalograviera cheese

For the Pasta:
450 g (16 ounces) Rao’s Homemade Bucatini Pasta
INSTRUCTIONS
For meat sauce –
Add olive oil to a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 4 to 5 minutes.
Add the ground beef and cook, stirring occasionally to break up the meat, until no longer pink, about 5 minutes. Pour in the red wine to deglaze the pan. Cook, stirring often, until most of the wine has evaporated, about 5 minutes.
Stir in the Rao’s Homemade Lemon Parmesan Sauce, bring it to a boil. Once simmering, turn the heat to medium-low and let simmer with the lid partially on until the sauce has cooked down and most of the liquid has evaporated, about 20-25 minutes. Set aside.
For the bechamel:
In a medium bowl, whisk the eggs to blend; set aside.
In a medium saucepan or pot, melt the butter over medium heat. Add the flour and whisk constantly until blended and smooth. Cook, stirring occasionally, for 2 minutes.
Whisk in the milk. Add the salt, pepper, and nutmeg. Bring to a simmer and cook, whisking almost continuously, until beginning to thicken, about 5 minutes. Add the shredded cheese and whisk until combined. Simmer, whisking often, until a creamy sauce forms, 2 to 3 minutes.
Scoop out 1 cup of the cheese sauce. Gradually whisk it into the beaten eggs, whisking constantly. Add the egg mixture back into the pan and whisk over low heat for about 1 minute. Set aside.
Meanwhile, for the pasta:
Bring a large pot of water to a boil. Salt the water and add the Rao’s Homemade Bucatini Pasta. Cook the pasta according to the package directions until it is al dente. Drain the pasta and set aside.
Assemble the pastitsio:
Preheat the oven to 350°F.
Place all of the pasta in a 10 x 15-inch baking dish, arranging the noodles lengthwise in an even layer as best you can.
Spoon the meat sauce over the noodles and smooth the top. Spoon the bechamel sauce over the meat sauce layer and gently smooth the top.
Bake for 30-40 minutes or until the top of the bechamel is golden brown. You can always broil on low towards the end of the baking time to help the crust turn golden.
Let the pasta cool for at least 15 minutes and up to 30 minutes before cutting and serving.

#Greece #GreekFoods #GreekRecipes #PastaRecipes #ItalianFusion #Pastichio #RaosHomemade

If your mom didn’t teach you how to make pasticho growing up, don’t worry. I’m your mommy. Now, welcome back to episode 27 of More Things Greek. Today, we’re giving a Greek classic a little modern Italian twist. Introducing Pasticho Ala lemon Parmesan. I’m partnering with Ryo’s Homemade to create this pasticho featuring their newest member of the family, lemon parmesan sauce. She’s bold, she’s fragrant, she’s stunning, just like you. This dish is traditionally a labor of love, but this gets a refresh with a simple swap that saves time without sacrificing flavor that’ll have your guests begging for seconds. Made with Rayo’s homemade bukatini pasta and loads of real recognizable ingredients that the whole family will