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. At home, we call this 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 (or ghee)
- 1 onion (chopped, or 250g frozen)
- 500 grams beef mince
- 100 grams mushrooms (sliced)
- 70 grams tomato paste (2-3 tblspns)
- ½ cup 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
- 1.5 litres milk (very hot)
- 250 grams grated cheese (Pizza Plus or similar blend)
- 4 eggs
Instructions
Cheese Sauce
- Melt butter in a large stainless steel pot, stir in the flour, salt and white pepper and cook for a few minutes over medium 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. Remove from heat.1.5 litres milk
- Add the cheese and stir until melted through. Allow to cool to lukewarm. Now’s a good time to cook the pasta or the mince.250 grams grated cheese, 4 eggs
- Beat the eggs, and once the pot has cooled (at least enough that you can keep your hands on its sides), add a couple of ladels of the sauce into the eggs and blend well – the important thing is that the sauce is cool enough not to cook the eggs!
- Check salt and pepper seasoning.
The mixture should be like a paste – similar to a grainy mashed potato or a hommus, before you add the milk. It tastes a bit like a shortbread – without the sugar at this point!
Mince
- On medium to high heat, fry the chopped onion in the butter until golden.1 tablespoon butter, 1 onion
- Add mince and cook until brown.500 grams beef mince
- Add mushrooms and cook until they soften and liquid has evaporated.100 grams mushrooms
- Stir in tomato paste and water, and bring to the boil.70 grams tomato paste, ½ cup water
- Cook, stirring until 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 ¾ 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 60 minutes. Let stand for five minutes before serving.
Notes
This recipe is suitable for a Pyrex dish (32cm x 20cm x 6cm). If you’re using a larger dish (like the 36cm x 29cm Corning ware dish) make 50% more. I.e. 750 grams rigatoni, 750 grams mince and increase the cheese sauce proportionally. Allow an extra 5-10 minutes of cooking time.
Nutrition
Calories: 775kcalCarbohydrates: 63gProtein: 31gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 192mgSodium: 709mgPotassium: 669mgFibre: 3gSugar: 11gVitamin A: 1251IUVitamin C: 3mgCalcium: 411mgIron: 3mg
