Pasticcio Passion

Pasticcio is a traditional Cypriot baked pasta dish that is a favorite among locals and visitors alike. This hearty and flavorful dish is perfect for a cozy family dinner or a special gathering with friends.

Pasticcio Passion

Ingredients

  • 500g penne pasta
  • 500g ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (400g) crushed tomatoes
  • 1/2 cup red wine
  • 1/2 cup grated halloumi cheese
  • 1/4 cup grated kefalotiri cheese
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup breadcrumbs
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Cook the penne pasta according to the package instructions. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
  4. Add the ground beef to the skillet and cook until browned. Stir in the crushed tomatoes, red wine, salt, and pepper. Simmer for 10 minutes.
  5. In a separate bowl, beat the eggs and milk together. Stir in the grated halloumi and kefalotiri cheeses.
  6. Layer half of the cooked pasta in a greased baking dish. Spread the meat mixture over the pasta, then top with the remaining pasta.
  7. Pour the egg and cheese mixture over the top of the pasta and sprinkle with breadcrumbs.
  8. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is set.
  9. Allow the pasticcio to cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven-baked

Nutritional facts per 1 serving

Calories
450 per serving
Protein
20g
Carbohydrates
40g
Fat
25g

Supplies

Baking dish Skillet Bowl

Tools

Oven Stove

Serving suggestions

Pasticcio is best served hot, straight from the oven. Pair it with a fresh Greek salad and a glass of red wine for a complete meal.

Tips & tricks

For a vegetarian version, simply omit the ground beef and add more vegetables such as mushrooms and bell peppers to the tomato sauce.

Cost

$20