Source: UC Berkeley/Cal Dining
This cheesy beef pasta dish features fresh onions, tomatoes and three different types of cheese.
Yield: 3 quarts
3 lb. ground beef
1 lb. diced red onions
3 tbsp. minced garlic
1 1/3 lb. crushed tomatoes
1 lb. tomato paste
5 cups water
4 tsp. ground basil
2 tsp. cinnamon
2 tsp. ground oregano
2 tsp. ground thyme
1 tsp. black pepper
Yield: 2 quarts
2 1/2 oz. real California butter
1/2 cup all-purpose flour
6 qt. + 3 cups heated real California milk
1 lb. grated real California cheddar cheese
Salt and pepper
4 lb. cooked mostaccioli or penne pasta
1 cup breadcrumbs
4 oz. grated real California dry Jack cheese
- Beef Sauce: In large rondo over medium heat, cook beef until no longer pink; drain well. Add onions and garlic; sauté for 3 minutes. Add remaining ingredients; simmer for 10 minutes.
- Cheese Sauce: In large pot, melt butter over medium heat. Add flour and cook, stirring frequently, for 10 minutes. Gradually whisk in milk; reduce heat and simmer for 10 to 15 minutes. Stir in cheese and season with salt and pepper.
- To assemble pastitsio, coat 20-by-12-by-2-inch hotel pan with cooking spray. Layer, in order, with 2 pounds pasta, 1 1/2 quarts Beef Sauce, 1 quart Cheese Sauce, 1/2 cup breadcrumbs and 2 ounces cheese. Repeat layers with remaining ingredients. Bake in 275°F convection oven or 325°F conventional oven for 25 minutes, or until pastitsio reaches internal temperature of 155°F. Cut into 32 servings.