Pastitsio (Greek Baked Pasta)
1 hour 15 minutes
1 Package Pure Farmland Simply Seasoned Protein Starters
4 tablespoons butter, divided
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cinnamon
Pinch red pepper flakes
⅓ cup tomato paste
16 oz ziti noodles or other short, tubular noodles
2 tablespoons flour
4 cups whole milk
8 oz shredded Kasseri cheese or provolone cheese
½ cup shredded Pecorino Romano cheese
Preheat oven to 350 degrees.
Melt 2 tablespoons of butter, then saute the onion for 3 minutes.
Add garlic, oregano, paprika, cinnamon and red pepper and continue to cook for 1 minute.
Add tomato paste and Pure Farmland Protein Starter and continue cook over medium heat for 12 minutes, covered, stirring occasionally.
In a separate pot, cook the ziti according to package directions, then set aside.
In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat.
Whisk in the flour and continue to cook for 2 minutes.
Slowly whisk in milk, one cup at a time, and simmer for 5 minutes.
Remove from heat, let cool for 5 minutes, then whisk in eggs
In a deep 9×13 casserole dish, spread half of the pasta in an even layer, stacking the noodles parallel to each other.
Top the pasta with ½ of the shredded kasseri or provolone cheese.
Add the Protein Starter mixture and cover in an even layer.
Top with another layer of pasta and the remaining kasseri or provolone cheese.
Top with bechamel sauce then sprinkle with grated Pecorino Romano cheese.
Bake for 40 minutes until the top is bubbly and browned.
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