Pastichio Au Gratin

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A different version of the Classic Pastichio recipe,  no ground beef  is added.  I use bits of Ham, and sometimes I might add in bits of Bacon, like I did this time and of course vegetables, carrots, and peas.  🙂    It’s a nice dish that can be made in advance, and stored in the freezer for later use.

Ingredients:

1 package of Turbular Pasta medium size

2 Eggs

2 cups of Ham chopped

1 cup of Bacon (optional)

1 1/2 cup Baby Carrots

1 1/2 cup Peas

1/2 cup of boiled Pasta water

2 teaspoons of Cinnamon

Salt

Pepper

Bechamel Sauce:

4 cups Milk

5 tablespoons All Purpose Flour

4 tablespoons of Cooking Butter

Salt

1 Egg

Nutmeg (optional)

Preparation:

Boil Pasta for about 20 minutes…drain, but keep about 1/2 cup of the water to add into the Pasta mix,  then set aside to cool for about 15 minutes.  In the meantime start the Bechamel sauce by first adding in the Butter and then the Flour. While stirring add in the Milk Salt, Pepper, Egg, Nutmeg and stir continuously.  

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By now the Pasta has cooled off,  add in the ingredients along with a 1/2 cup of  Pasta water that was set aside, and 1/2 of the Bechamel sauce and mix.  Top Pasta with some Cinnamon, butter, and the rest of the Bechamel Sauce, 

Pre-heat oven at 200 degrees for 1 hour.  Let cool before cutting.

Kali Orexei!! 🙂

 

 

 

 

 

 

 

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7 Comments Add yours

  1. kmuccigrosso says:

    Looks delicious ❤️ Gonna try it!

    Liked by 1 person

    1. foodzesty says:

      Thank you!! Let me know if you need any help at all if you try making it..:)

      Liked by 1 person

  2. MoJo says:

    Seriously – that looks spectacular. You are so talented!

    Like

    1. foodzesty says:

      Thank you!!!! 🙂

      Liked by 1 person

  3. Hi Sophie!

    Yum! I have only ever had the one with beef, and love it – but I am so glad to see that there are other variations. Looks Mouthwatering!

    Mollie

    Liked by 1 person

    1. foodzesty says:

      Hi Mollie, Pastichio is usually made with beef, but this version is lighter, and also a very old recipe my mother-in-law gave me many years ago. 🙂

      Liked by 1 person

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