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Pastitsáda me Kotopoulo
Pastitsáda is a Greek baked pasta dish made with ground chicken, a simple tomato and vegetable ragù, and a smooth cottage cheese custard spooned over the top. It bakes until the topping is golden and just set, with the pasta underneath staying saucy and tender. It's the kind of dish that works equally well for a weeknight dinner or a family gathering. #greek #pasta #chicken #baked #dinner #comfort food
55
min total
(Prep:
15
| Cook: 40)
4
servings
2
Pasta, whole-wheat, dry
2.6 cup penne
Chicken, ground, raw
500.0 gram
Celery, raw
1.0 stalk, medium (7-1/2" - 8" long)
Carrots, raw
1.0 1 regular carrot
Onions, yellow, raw
150.0 gram
Garlic, raw
1.0 clove
Olive oil
2.0 1 tablespoon
Honey
15.0 gram
Tomato products, canned, paste, without salt added
1.0 tbsp
Tomatoes, crushed, canned
2.5 cup
Water, NFS
3.3 1 cup
Parsley, fresh
0.5 cup chopped
Cheese, parmesan, hard
3.5 oz
Salt, table
2.0 tsp
Cheese, cottage, NFS
1.9 1 cup
Eggs, Grade A, Large, egg whole
100.0 gram
Nutrition Facts
No nutrition data available
0
Rinse and finely chop the celery and carrot, then set them aside. Peel and finely chop the onion. Crush the garlic clove with the side of a knife and set that aside too.
1
Heat a shallow 28 cm ovenproof baking dish over high heat until it just starts to smoke, then add the olive oil. Add the ground chicken in pieces, season with salt and pepper, and leave undisturbed for 2 minutes until the underside is well browned. Turn the pieces over.
2
Add the chopped celery, carrot, onion, and crushed garlic. Stir with a wooden spoon, breaking the chicken into smaller pieces as you go. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
3
Add the honey and cook for 3–4 minutes, stirring frequently, until the vegetables are golden and the mixture smells slightly caramelised.
4
Stir in the tomato paste and cook for 30 seconds until it darkens slightly, then add the crushed tomatoes and water. Bring to a boil, stirring to combine everything evenly.
5
Add the whole wheat penne directly to the dish and cook for 10–11 minutes, stirring occasionally, until the pasta is just short of tender — it should still have a little resistance at the centre. Remove from heat, stir in the parsley and 50 g of grated parmesan, and let the dish cool slightly.
6
Put the cottage cheese, eggs, 50 g parmesan, and a pinch of nutmeg in a food processor and blend for about 1 minute until the mixture is completely smooth with no visible curds.
7
Preheat the oven to 230°C on the grill setting. Pour the cottage cheese mixture over the pasta and spread it evenly across the entire surface with a spatula so the pasta is fully covered.
8
Scatter the remaining 50 g of grated parmesan over the top. Transfer to the oven and bake for 10–15 minutes, watching closely toward the end, until the topping is deep golden brown and set firm to a light press.
9
Remove from the oven and leave to rest for 5 minutes so the topping firms up a little more. Cut into portions and serve warm.
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