Polish-style Pastitsio

Ingredients

In this Polish adaptation of Pastitsio, we incorporate traditional Polish ingredients and flavors to give the dish a unique twist. Instead of using Greek spices like oregano and cinnamon, we use Polish spices such as marjoram and paprika to infuse the meat with a distinct Polish flavor profile. Additionally, we replace the traditional Greek cheese with Polish cheese varieties like Oscypek or Twaróg, which lend a creamy and tangy taste to the dish. We alse have the original recipe for Pastitsio, so you can check it out.

• 500g (1.1 lb) pasta (such as penne or macaroni) 500g (1.1 lb) pasta (such as penne or macaroni)
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon paprika 1 teaspoon paprika
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 200ml (7 fl oz) beef broth 200ml (7 fl oz) beef broth
• 200g (7 oz) Polish cheese (such as Oscypek or Twaróg), grated 200g (7 oz) Polish cheese (such as Oscypek or Twaróg), grated
• 3 eggs 3 eggs
• 200ml (7 fl oz) milk 200ml (7 fl oz) milk
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the tomato paste, marjoram, paprika, diced tomatoes, and beef broth. Season with salt and pepper to taste. Simmer for 10 minutes.
6. 6.
   In a separate bowl, whisk together the eggs and milk. Stir in half of the grated Polish cheese.
7. 7.
   In a greased baking dish, layer half of the cooked pasta, followed by the meat mixture, and then the remaining pasta.
8. 8.
   Pour the egg and cheese mixture over the top, ensuring it covers the entire dish.
9. 9.
   Sprinkle the remaining grated Polish cheese on top.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
11. 11.
    Allow the dish to cool for a few minutes before serving.

Treat your ingredients with care...

• Pasta — Cook the pasta until al dente to ensure it retains its texture when baked.
• Polish cheese — If you can't find Oscypek or Twaróg, you can substitute it with a mild cheddar or mozzarella cheese.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meat mixture.
• If you prefer a crispier top, broil the dish for a few minutes after baking.
• Serve the Polish-style Pastitsio with a dollop of sour cream on top for added creaminess.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Pair this dish with a fresh green salad to balance out the richness.

Serving advice

Serve the Polish-style Pastitsio hot, straight from the oven. Allow it to cool for a few minutes before slicing into portions. Garnish with fresh parsley for a pop of color.

Presentation advice

To present the Polish-style Pastitsio beautifully, use a rectangular baking dish and cut it into neat squares. Serve on individual plates or in shallow bowls, allowing the layers to be visible. Sprinkle some extra grated Polish cheese on top for an enticing finishing touch.