Ina’s Pastitsio will rock your world! This Greek dish is baked with layers of tomato, pasta, ground lamb and bechamel.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Pastitsio
RECIPE COURTESY OF INA GARTEN
Yield: 8 servings
Ingredients
For the Tomato Meat Sauce:
3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1/2 cup dry red wine
1 tablespoon minced garlic (3 large cloves)
1 tablespoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground black pepper
For the Bechamel:
1 1/2 cups whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 cups freshly grated Parmesan or Kasseri cheese
2 extra-large eggs, beaten
2/3 cup Greek-style yogurt, such as Fage Total
3/4 pound small shells
Directions
For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it’s no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
Preheat the oven to 350 degrees F.
For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don’t over-cook because the pasta will later be baked. Drain and set aside.
Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
Reprinted from Make It Ahead, Copyright 2014 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s Fan-Favorite Pastitsio | Barefoot Contessa | Food Network
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Looks. Fantisic.
That is nothing like a proper pastitsio. The béchamel was far too runny. When making a roux for instance the equal amounts of butter and flour when she used twice as much butter as flour. The wrong pasta too, and the pasta should be a bottom layer, with meat on top, then the béchamel. It's no wonder they don't show the final result on a plate, it would just be a sloppy mess.
A real shame we weren’t shown the finished product ready for serving. The abrupt end sucks.
Shells?🙈 Where's the clove and allspice???🤷♂️
Not the true Greek one but good anyway l expect for a altered dish
I wonder what Pastitsio looks like. I watch a 10 minute video and I never see Pastitsio.
Ina sounds repeatedly upset… Jeffrey is M.I.A. for the recipe filming… And, Ina baits and "micro manages" him… "Yes Dear" and then she hangs a big heavy hand on his neck… and then her laugh… That laugh…
No money shot?!?!?! But looks great.
Ok. Its obvious shes not doing this traditionally, because I nearly choked in my greek coffee. Ps im Greek and chef she poured meatsauce into the Bechamel?🤦♀️🤷♀️ she used shells and mixed the pasta with the sauce.. so many abominations here to the Traditional dish! But I have been watching Ina since the beginning I'll let her slide this time. But she definitely did some strange things to a dish when made traditionally is one of the most mouth watering addictive dishes ever made! When I made this for catering people actually used to scream at me because they lost all control and ate the entire pan and made themselves sick. 😂
https://youtu.be/5cqHxmNgHbU?si=rmgV_s2upwn_clrT
Where's the picture of it after it's baked and you cutting into it and show us?
I think what Ina meant was this is more like baked mac. Not lasagna! 😂
Dear Ina I’m a big fan of yours and love your recipes…l’m also Greek and I’m afraid this is NOT the right recipe for PASTITSIO. You never mix the meat sauce with becamel … always layer pasta/ sauce/ pasta becamel. 1 TBS cinnamon is way too much…maybe 1/2 tsp. and Never yogurt…in your becamel …cream?? maybe. I use milk only and I can tell you that my Pastitsio rocks. I still love your cooking and videos 🥂
You can skip the cinnamon. It's an old habit to cover the smel of the spoiled meat. We don't use it actually nowadays
Looks crazy delicious😍
Will definitely make this🤤🇦🇺🇬🇷
in no way is this pastitsio
This does not seem authentic. Since when does bachemel sauce have eggs in it? Why do Americans always overcomplicate recipes
Girl, you are so big on nutmeg LOL
"no lumps herrre"
I wanted to see what his surprise was!
To everyone who is upset about not seeing the finished product, you can stream the show, and watch the full episodes. 🤷♀️
Why do these videos always cut out the finished product at the end?
All of that and you don't show us the end product? I'd like to see it sliced so the layers can be seen.
I'm here from Second Date Update by Brook & Jubal: Ryan & Elsie 😅
Dear Ina, with all the respect, this 0:33 is not GREEK PASTITSIO.
Greek Pastitsio doesn't have lamp.
Also you added soooo much cinamon (dear lord)😮😮😮
And certainly we don't use that pasta 😮….
In besamel we don't use parmesan and yogurt and certainly not too much nutmeg 😮
This is another version you've made.
I always love Ina and I love her cooking and the meals she makes are so delicious
This is not Παστίτσιο, hunny. This is some glorified hamburger helper with enough cinnamon to choke a horse! As my Greek mother and departed Greek grandmother would say: Να χαθείς!
In Greece the bechamel would be made with olive oil, not butter.
“It’s the lamb that makes it so Greek” … there’s no lamb in real Pastitsio
I have never seen a more fattening recipe than this. Eat once, live, and die.
Looks amazing. I do wonder if she has health issues /what her bloodwork looks like with all this rich food?
I’m Greek… she almost made it correctly
Sorry luv shells do not go in a pasticio , like shells don't go in a lasagne , no finished product because you stuffed it and we all know it
Ι don't recognize this PASTITSIO…
I have cooked from The Barefoot Contessa.
Love her channel but would like to see the final dish.
And her side dishes.