I am “half” Greek, a quarter French and the rest is a mixed bag. It just so happens my two favorite types of cuisine are, you guessed it Dear Readers, Greek and French. I would like to introduce you all to savory Greek dish called Pastitsio. Pastitsio is a beef, pasta and tomato sauce casserole dish that is topped with creamy béchamel and then Parmesan cheese. The tomato sauce is warmed with a touch of cinnamon and oregano and the meat is made rich with eggs. More eggs go into the creamy bechamel sauce and then Parmesan cheese is finely grated and added to the sauce and also goes over the top to make a crust. Sounds pretty amazing right? I agree! But back up, rewind... what if you cannot eat wheat? What of you are gluten intolerant? What to do? What to do?
For starters, be grateful you read my blog because I have created a phenomenal gluten free Pastitsio so fab, you will LOVE it no matter what your dietary restrictions. How you might wonder did I accomplish such a recipe? Easy. I cooked smart and used two types of Tresomega Nutrition’s Gluten Free pastas, Quinoa Fusilli Pasta and Quinoa Penne Pasta to create a Savory Tresomega Greek Pastitsio. (You're welcome!)
Like all Tresomega Nutrition’s products, the pastas are available to purchase online at www.samsclub.com and please visit Tresomega Nutrition's social media pages to learn more about these truly yummy products, you will be glad you did! Here are the links to their pages:
This post is sponsored by Tresomega Nutrition but the opinions are my own.
#Tresomega #OrganicsForLife #SamsClub
Savory Tresomega Greek Pastitsio
Yield: 6-8 servings
1 - 8 ounce box Tresomega Gluten Free Fusili Pasta
1 - 8 ounce box Tresomega Gluten Free Penne Pasta
2 tablespoons salted butter
1 teaspoon sea salt
1 tablespoon olive oil
1 1/2 cups yellow onion, chopped
1 teaspoon sea salt
3/4 teaspoon ground cinnamon
1 pound ground beef, preferably organic
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
6 tablespoons tomato paste
1 cup reserved pasta cooking water
3 large eggs
1/2 cup finely grated Parmesan cheese
Gluten Free Béchamel Sauce
1/2 cup salted butter
2 tablespoons gluten free cornstarch
3 cups milk
3 large eggs, beaten
1/2 cup Parmesan cheese, finely grated
1 teaspoon kosher salt
1 cup Parmesan cheese, finely grated
1 teaspoon Kosher salt, or to taste
To cook the Tresomega Nutrition gluten free pastas:
Cook the gluten free pasta according manufacturer’s instructions on the back of the package. Reserve one cup cooking liquid and set aside. Drain and toss with 2 tablespoons salted butter and 1 teaspoon sea salt. Set aside.
To prepare the meat mixture:
Place a large frying pan over medium heat. When warm, add 1 tablespoon olive oil. Swirl to coat the bottom of the pan. Cook onion 3 minutes. Sprinkle onions with 1 teaspoon salt and 1/2 teaspoon cinnamon. Stir to combine. Add ground beef, remaining cinnamon, pepper and oregano. Cook until no pink remains, breaking into small pieces. Add tomato paste and reserved cooking liquid. Stir to combine. Remove from heat and allow to cool 15 minutes.
Preheat the oven to 350°. Butter a 9”x13” baking dish. Set aside.
Stir beaten eggs and Parmesan cheese into the cooled meat mixture. Stir to combine well. Add the cooked buttered gluten free pastas to the meat mixture and stir to combine. Set aside while you prepare the sauce.
To prepare the gluten free Béchamel Sauce.
Melt butter in a medium pot over medium heat. In a medium bowl, combine 2 tablespoons cornstarch with 1 cup milk. Whisk to combine. Set aside. When butter is melted, whisk in the milk and cornstarch mixture. (Save the bowl.) Whisk in the remaining 2 cups milk. Bring the mixture to the boil, whisking often. Beat 3 eggs until smooth in the reserved bowl. Place the bowl on a damp towel. Set aside. When the milk mixture comes to the boil, boil for two minutes. Slowly whisk in 1 cup of the thickened milk into the eggs. (This is called tempering.) Return the pot to the heat and carefully and slowly whisk in the tempered egg mixture. Continue cooking the milk mixture, whisking constantly, until thickened. Whisk in the Parmesan cheese. Taste for salt and add up to 1 teaspoon kosher salt. Set aside.
To assemble and bake the Pastitsio:
Topple the Tresomega Gluten free pasta and meat mixture into the prepared dish. Pour the Gluten Free Béchamel Sauce over the top. Sprinkle 1 cup Parmesan cheese over the top. Bake in the preheated oven 45 minutes, until the top is a deep golden brown. Cool 15 minutes before serving.
Avid home cook and passionate instructor