Pasta Moussaka – Pastitsio
160 min
8 people
  • 400g Monte Banato durum wheat penne pasta
  • 8  tablespoons olive oil
  • 1 big red onion
  • 2-3 garlic cloves or 1 teaspoon garlic powder
  • 1 carrot
  • 500g ground meat
  • 1 bell pepper
  • 200ml red wine
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • salt and pepper
  • 55g tomato paste
  • 450g tomato sauce
  • 1 small eggplant
  • 100g butter
  • 100g flour
  • 1L milk
  • 350g parmesan
  • 4 eggs

Step 1: Cook the chopped onion in 2-3 tablespoons of olive oil, then add the minced garlic or garlic powder after 2-3 minutes of cooking.

Step 2: Add the grated carrot, ground meat and bell pepper cubes to the pan, mixing well in order to separate the meat.

Step 3: Pour the red wine and add the bay leaves, seasoning with salt, pepper, smoked paprika, cinnamon and cloves.

Step 4: Simmer for 10 minutes, then add the tomato paste and tomato sauce, letting it cook for another 20 minutes.

Step 5: In the meantime, peel and cut a small eggplant into small cubes, then add it to the meat sauce and cook for another 10-15 minutes.

Step 6: For the Bechamel sauce, in a pot, melt 65g of butter and combine it with the flour, mixing continuously until it reaches a brown-ish color. Gradually add the milk, mixing continuously.

Step 7: Season with salt, pepper and nutmeg, then add 50g parmesan cheese and mix well.

Step 8: When the sauce starts to thicken, turn off the heat and mix in 4 whisked egg yolks.

Step 9: In a pot, boil the Monte Banato durum wheat penne pasta in salted water for about 5 minutes.

Step 10: Strain the pasta and mix it with 4-5 tablespoons of olive oil and 4 whisked egg whites. Mix well and add 150g parmesan cheese to the pasta.

Step 11: Grease a thermoresistant dish (25 x 18 cm) with 2 tablespoons of butter. The dish has to have tall walls, at least 7 cm in height.

Step 12:Depending on the dish’s height, you can add 2 or 3 layers of penne on top of each other. After each layer, add a little bit of parmesan so the cooked pasta bits stick to each other. Start assembling the Moussaka: first, add the penne pasta layer, topping it up with parmesan cheese, the meat sauce and the bechamel sauce, and one last layer of parmesan.

Step 13: Broil the Pasta Moussaka for about 45-60 minutes at 180°C and serve it warm.



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