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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources