Pastistio

Recipe by Cook's Hideout

Pastistio is a Greek baked casserole with pasta layered with cinnamon laced tomato sauce, creamy bechamel sauce and cheese. Serve with a simple salad.

Ingredients

• 8 oz short cut Pasta like Penne, Ziti, Rigatoni etc.
• 2 cups cheddar cheese (grated)
• 8 oz baby Bella Mushrooms (chopped)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp all purpose flour
• 2 cups milk
• ⅛ tsp ground nutmeg
• to taste Salt Pepper
• 2 tbsp olive oil
• 1 small yellow onion (chopped)
• 2 garlic cloves (minced)
• 1 tsp ground cinnamon
• (1.25l) fish stock
• 2 cups tomato puree
• of cayenne pepper
• to taste Salt Pepper

Method

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.
4. 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.
5. Melt the butter in the pan, sprinkle the flour and cook till the mixture turns light brown.
6. Stir in the milk while whisking continuously. Cook till the sauce thickens slightly.
7. 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.
8. Cook pasta 2 minutes short of package instructions. Drain and set aside.
9. 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.
10. Sprinkle the remaining ½cup of cheese on top. Bake for 25~35 minutes or until the top is bubbly and golden.

View the recipe instructions at Cook's Hideout