Pastitsio – Greek Pasta Casserole

A great pasta dish for any occasion:

Preheat oven to 200 °C, grease a gratin dish thickly and make the pasta “al dente” in enough salted water. Heat two tablespoons of olive oil in a saucepan, sauté onion and minced meat, add parsley, tomatoes, garlic, paradeis pulp and clear soup, season with 1 tablespoon of new spice and cinnamon, pepper and salt and simmer for 20 minutes.

In the meantime heat light butter, sweat flour in it, add milk, season with nutmeg, salt, pepper and juice of one lemon, fold in egg yolk and feta cheese and make the sauce 3 min. Now put half of the pasta in the dish, sprinkle with 2 tablespoons of pecorino cheese, spread the minced meat mixture evenly on top, add the rest of the pasta, pour the sauce over it, sprinkle with the rest of the cheese and bake in the oven for 35 to 40 minutes.

Serve with: Greek lettuce or possibly lettuce from the Vogerl Drink: well chilled white Demestica (Greek white wine).

White wine)

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