Beef Pastitsio

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
32 servings

This cheesy beef pasta dish features fresh onions, tomatoes and three different types of cheese.

Ingredients

Beef Sauce
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

Cheese Sauce
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

Assembly
Cooking spray
4 lb. cooked mostaccioli or penne pasta
1 cup breadcrumbs
4 oz. grated real California dry Jack cheese

Steps

  1. 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.
  2. 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.
  3. 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.
Source: UC Berkeley/Cal Dining

More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources