Pasticcio
One of Mima Araxi’s (Mima Sirvart’s mother) specialties. This creamy pasta dish is of Greek / Italian origin and ours is the Egyptian version of the dish. Pasticcio is also known by the Greek name, pastitsio. In Armenian, we call the dish “poori makharna” which literally translates to “macaroni of the oven”. The flavour profile of the dish is similar to lasagne – with pasta, mince and bechamel components – but the texture is different. When cooked, the rigatoni at the top becomes crunchy – delicious enough to start a battle among siblings. Definitely in the comfort food category!
Pasticcio
A creamy pasta bake – similar in taste to lasagne
Ingredients
Pasta
- 500 grams rigatoni
Meat Sauce
- 1 tablespoon butter
- 1 onion (chopped)
- 500 grams beef mince
- 2 tablespoons tomato paste
- 3 tablespoons water
- ½ teaspoon ground black pepper
- 1 teaspoon cooking salt
Cheese Sauce
- 200 grams unsalted butter
- 200 grams plain flour
- ½ teaspoon cooking salt
- ½ teaspoon ground white pepper
- 6 cups milk (very hot)
- 250 grams grated colby cheese
- 4 eggs
Instructions
Cheese Sauce
- Melt butter in saucepan, stir in flour, salt and white pepper and cook for a few minutes over gentle heat.200 grams unsalted butter, 200 grams plain flour, ½ teaspoon cooking salt, ½ teaspoon ground white pepper
- Gradually stir in milk and mix (preferably with electric stick blender) until thick and smooth.6 cups milk
- Add cheese and stir over low heat until cheese melts. Allow to cool to lukewarm then, add eggs and mix well.250 grams grated colby cheese, 4 eggs
- Check salt and pepper seasoning.
Mince
- Fry onion in oil until softened then add mince.1 tablespoon butter, 1 onion, 500 grams beef mince
- Stir in tomato paste and a little water, bring to the boil.2 tablespoons tomato paste, 3 tablespoons water
- Cook, stirring until browned and juices evaporated, then add salt and pepper.½ teaspoon ground black pepper
- Set aside to cool.1 teaspoon cooking salt
Pasta
- Cook rigatoni in salted water until just done and drain well.500 grams rigatoni
Pasticcio Assembly
- Add two-thirds of the cheese sauce to the drained rigatoni and mix well.
- Lay half of the rigatoni with cheese sauce mixture in the bottom of a large greased baking dish. Add mince in one layer, then add the second half of the pasta. Top with remaining cheese sauce.
Cooking
- Prepared pasticcio may be frozen at this point. Thaw completely before baking.
- Bake in a 180°C (160°C fan forced) oven for 45-60 minutes. Stand for a few minutes before serving.
Notes
This recipe is suitable for a large Pyrex dish (32cm x 20cm). If you’re using a larger dish like the 36cm x 29cm Corning ware dish use 750 grams rigatoni and 650 grams meat.
Nutrition
Calories: 701kcalCarbohydrates: 57gProtein: 27gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 171mgSodium: 591mgPotassium: 558mgFibre: 2gSugar: 10gVitamin A: 1166IUVitamin C: 2mgCalcium: 370mgIron: 3mg
