The original recipe for Pasticcio is made in four stages, making the pasta, preparing the béchamel sauce, making the tomato sauce, putting it all together and baking, too long winded for me, especially as it has been recommended to make the meat sauce a day before.
I might have a go in the winter when I want the cooker going for a few hours. But it’s summer and I want to eat this tonight and a slice cold, for lunch, sitting in the garden with a glass of wine tomorrow.
Pasticcio, translated means hodge podge or mess, and you can add what you like to this dish, mushrooms, aubergines, extra tomatoes, whatever takes your fancy.
We’ve eaten Pasticcio many times in Italy, it's similar to Lasagna but a lot lighter, and because Italy is very regional in its dishes you’ll find it tastes completely different everywhere you go.
This is an excellent recipe to ad lib with, I ditched the béchamel sauce and the double (heavy cream) and used low fat crème fraiche instead, you can use yoghurt if you prefer. I’ve used fresh Fusilli pasta, but any pasta will work, even spaghetti.
The mince usually has quite a lot of fat in it, which gives it the richness. It works just as well if you use mince with very little fat, and because you’ve got so many flavours going on, you won’t even notice.
I used Abel and Cole’s organic beef mince, which was perfect for this dish.
Sorry there are no photo’s of the Pasticcio when it came out the oven, we dished up and ate!
But here’s the Sunday lunch one, edible treasure!
Serves 4
Prep Time 10 mins
Cooking Time 30 mins
Ingredients
For the Sauce
- 1 Onion, thinly sliced
- 1 Red (bell) pepper, deseeded and chopped
- 2 Large cloves garlic, finely chopped
- 2 Tbsp Extra virgin olive oil
- 500g/1lb Abel and Cole organic beef mince
- 400g/14oz Tinned tomatoes
- Couple of splashes of dry white wine
- 2 Tbsp Fresh parsley, chopped
- Pinch of dried oregano
- 60g/2oz Anchovies, drained and chopped
For the Topping
- 300ml/½ pint Crème fraiche
- 3 Large free range eggs
- Pinch of nutmeg
- 60g/2oz Parmesan cheese, grated
For the Pasta
- 250g/8oz Fresh Fusilli
- 150ml/5oz Crème fraiche
Method
- Make the sauce first
- Heat the oil in a large wok and add the onions and pepper, cook for 3-4 minutes on a medium heat
- Add the chopped garlic and cook for a minute
- Add the organic beef mince and cook for a few minutes until browned
- Add the tomatoes and a couple of splashes of dry white wine, stir
- Bring to the boil and loosely cover, simmer for about 25 minutes
- Stir in the anchovies, chopped parsley and season with freshly grated black pepper and a little salt
- Turn off the heat, but cover and leave on the hob
- Bring a large pan of water to a rolling boil, add a splash of extra virgin olive oil and add the pasta
- Cook according to the instructions on the pack, usually 3-4 minutes
- Drain and stir in 150ml of crème fraiche
- Put to one side, and make the topping
- Whisk together the remaining crème fraiche, eggs and nutmeg
- Grease an 8 inch/203mm/20.3cm casserole dish
- Spoon in half the mince mixture, then half the pasta mixture
- Repeat the process
- Pour over the topping
- Sprinkle the grated parmesan cheese on top
- Bake in a preheated oven for approx 30 minutes
- Take out and pop under the grill to brown off the top
Equipment
- Large wok or frying pan
- 8 inch/203mm/20.3cm casserole dish
- Large saucepan
- Electric blender or whisk
Shopping List
- 1 Onion
- 1 Red (bell) pepper
- 2 Large cloves garlic
- 2 Tbsp Extra virgin olive oil
- 500g/1lb Abel and Cole organic beef mince
- 400g/14oz Tinned tomatoes
- Dry white wine
- 2 Tbsp Fresh parsley
- Dried oregano
- 60g/2oz Anchovies
- 450ml/1 pint Crème fraiche
- 3 Large free range eggs
- Nutmeg
- 60g/2oz Parmesan cheese
- 250g/8oz Fresh Fusilli
Print This Post
{ 16 comments… read them below or add one }
I’ve never heard of this dish before, but I can say that it looks extremely delicious! The layers of pasta, sauce, and the creamy topping are absolutely gorgeous in that picture. I can imagine that the flavors work deliciously well too. You two really seem to know some fantastic, authentic Italian food!
Good morning you all!
I agree with you, this is easier than the real “pasticcio” and lasagne!
Every pasta will work, in our family we prefer to use “Pennette” and we call it “Pasta pasticciata”.
Thank you so much for loving our country and our cooking!
Have a fantastic week!
Maria,
We can’t get enough of this! It’s just as good served cold…
Michela..Good morning! I love what you can do with this simple dish & the way the sauce gets right into the pasta, but then I am biased to Italian cooking…
Thanks Lesley Definately one to try this week x
Chris, you like Italian? You’ll love this ;0)
I love recipes like this. They’re so flexible for using whatever you have in the fridge and pantry. Looks incredibly yummy!
We love pasta. My daughter just made a hodge podge version of this, kinda’ like a combination of pasticcio and mostaccioli. I sometimes freeze my leftovers individually and zap in the microwave when needed. This is our go to dinner esp. when i have no time to cook.
Glenna, me too. Italians certainly know a thing or two about food! :0)
Taga-Luto, that’s a great idea, we ate it over two days this time, but I’ll definately be making for the freezer :0)
Pasticcio is on my to-make list! I love the photo. It looks perfect, like a carefully architected sculpture.
Jessica, thank you, the carefully architcted sculpture is probably the Italian influence!
Is that almost similar to Shepherd’s or Cottage Pie ?
Tigerfish,
No, it’s quite different, Shepherds Pie & Cottage pie are virtually the same, mince, onion, carrots, then topped with creamy mashed potato, and no pasta involved…hope that helps..
Yummie, this is a very nice dish…I’ll definitely try it…I like the idea that you can prepare it in advance and serve when your guests arrive without being rushed.
hai very goood dish