@Awardshq I, like many others, want to see what the end result is supposed to look like. What the texture should be when serving, especially a dish like this with the study bachamel. Isn't that the point of watching cooking videos, to experience the process from start to end? You look like a fool for sarcastically asking such a dumb question.
@@daviddye6558 I could be wrong, but I’m guessing it may have to do with wanting people to engage with the uploads and make the dish and find out for themselves. If that’s the case, it worked for me. Couldn’t contain my curiosity Lol.
I'm 35 now and I've been watching/following this lady since I was 15. Thanks to her, I've prepared over 100+ dishes... she's incredible! I got to tell you, out of all the recipes I've cooked, my absolute favorite is still the Roasted Shrimp Orzo. It's a crowd favorite! My 87 year old grandmother who only likes soul food ask EVERY time? "Did you bring that Shrimp stuff 😂? yes grandma, lol
Lovely dish liked the idea off adding aittle off the meat sauce to the Bechamel can't wait to make it for my grand children all 9 off them would love it some salad coleslaw and cheesy garlic bread delicious
I have made this many times and always use bucatini pasta and kefalotyri cheese instead of parm. Makes a huge difference. Inas recipe is definitely different but still looks yummy.
I normally use mizithra which is a salty, i think dried romano type cheese. I have never added yogurt or meatsauce to the bechamel. Cant wait to try this recipe. I am sure it's going to be delicious.
Ideally you should use a hollow pasta like bucatini, or penne if you can't get bucatini. Pastitsio should be layered, so you don't mix the pasta into the meat sauce. Put layers of pasta, meat, pasta, etc.
She was making it as a one dish easier than lasagna. No layers required for her recipe, thankfully. Ina is an amazing chef. The pasta could really be anything preferable to the creator of the dish; Ina was just sharing her recipe and the way she makes it. To each their own!
@@heisrisen7961 it really isn't that much more work to pour on a layer of pasta, then a layer of sauce before adding the béchamel on top. This isn't an easier lasagna , it is Pastitsio which has a pretty defined feel to it. The bucatini (or penne) gives it a nice airy texture. Sure she put her own take on it - which is fine, and nobody said she wasn't a fine chef, so I'm not sure why you had to bring it up.
@@heisrisen7961 her recipe was "the other way" 😄. If you are going to tinker with a countries cuisine, expect some critique. Sort of like making Biriyani with jasmine rice. Expect someone to speak up 😃it's just wrong on so many levels.
I love Ina, I've been watching her for over 20 years and I've made lots and lots of her recipes. Seeing these youtube clips makes me long to see the entire episode. What is the point of watching a cooking show if you don't get to see anyone eat the food, that so much effort was put into creating it.
Just here to see the all the comments from my fellow Greeks who saw shell pasta in the thumbnail before they even watched the video and came running to "Well, actually...".
Looks like a *VERY* fattening recipe… must make this tonight. On my way to the grocery store now… *EDIT* Just got finished making Ina’s Pastitsio. The process was long and involved, and it was a perfectly dumb idea to make it during a July heatwave, but I just had to try it anyway. For a fall or winter dish, it’s perfect. The aroma of the spices and the lamb, *plus* the Béchamel filling my whole downstairs is epic (not fitting at all for summer weather, but epic). The sauce on top came out bubbly with brown spots as hoped for. It’s cooling now. Can’t wait to try it. Should be about a thousand calories a bite. Thank goodness for A/C.
@@lee9604 Phenomenal. Except next time I would use a different pasta, and maybe even a different cheese. The Béchamel came out of the oven with a brown, bubbly crust on it. It was amazing. My housemate tried a sample and told me (in his thick Russian accent) “This is restaurant-level.”
I adore Ina and her recipes! I have followed her for years and own a few of her cookbooks, but as a Greek, I must say that this is a big departure from Greek pastitsio. The dish requires long pasta, like bucatini (although you can find the traditional Misko #2 in NYC) or at the very least ziti, but small shells? Yogurt in the bechamel? Parmesan cheese? This is a pasta dish with meat sauce and bechamel. It's not pastitsio.
It was a beautiful dish, but I am one of thoso people who hate cinnamon and/or nutmeg in savory dishes..and I have tried it all from The Swiss Alps to the Greek Islands.
@@fdk57 Got done making this just now. Yes, the cleanup is not unlike what you’d expect from a huge Thanksgiving dinner for the grandparents, mom, dad, aunts, uncles and cousins. I think it’s worth it though.
I’ve made this dish (Ina’s recipe) about a dozen times and it is delicious. Allow 3-4 hours start to finish and I recommend that the person who cooks does not have to scrub the many pots this dish requires 😂 It’s also great for leftovers
I am genuinely shocked that she doesn’t grate her own nutmeg. It makes a huge difference! And I would challenge her on artificial vanilla!! It has its place!
I think you should look into the milking process of the anal glands of beavers 🦫 before you get excited about artificial vanilla. Hopefully you will change your tune after that. And if not you may want to think about a breath mint! 😂
Im sure it tases good, But its really not a traditional Greek Pastitsio dish. it has been modified quite a lot. if you really want an authentic version see Christine Cushing version
What a spectacular recipe, Ina! The Pastitsio looks incredible. I love how you always bring a special, authentic touch to classic dishes. I can't wait to try this delight at home. Congratulations on the inspiring video! ❤❤
Are there foods Jeffrey doesn’t really like? He’s such a good sport and well rewarded with your cooking. Interesting dish. I will check out the recipe; however, not sure about the fat percentages of the two meats. I’m still waiting to hear that Julianna Margulies has a cooking show or segment. ❤
Absolutely you can, but what's concerning to me is the amount of cinnamon. It's so potent and risks overpowering the dish. It would be such a shame to have to toss it in the garbage. New recipes I scale down to one quarter for a tryout.
Offering these comments with love… we pronounce it pass-tee-choo not pass-tit-sio. My mom made it with bucatini, not shells. I’ve made it with bucatini or long fusilli. And our recipe doesn’t include either cinnamon or nutmeg. It does include a lot of Pecorino Romano, not Parmesan. But that’s just us. Your mileage may vary. 🙂
Forgive me, as I'm a novice cook and am enjoying the learning process, but can someone help me understand why this cooks for 1 hour?!! All the ingredients are already cooked and warm. 1/2 hour maybe?
@@KathyDavis-ol3dm Oopse. Had to re-read your comment. I’m not really sure. Today was my first time ever making it, but I think it has to do with getting all the flavors to gel together, as well as making sure the Béchamel sauce is good, brown, and bubbly. Still, I think it was well-worth taking the extra effort.
@@somersetdentists5561 Yes an Ina version, while not Greek in your opinion it is delicious, and the last anyone checked she’s a lucrative chef and you are not! 😂😝
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos. =======================
That amount of cinnamon startled me---and I love cinnamon ! The fresh kind is very potent and even a little too much can ruin a dish, making it inedible.
@@msr1116 I'm not a big cinnamon fan as it can be way over the top too. Its similar to Lebanese food when people put cumin in their food, a little is okay, otherwise its awful!
How many times is Ina going to say this is a "Greek lasagna." How uncultured. Faux pas to the max! That's like saying Lo Mein is "Chinese spaghetti." CRINGE!
You can't call this a Greek Pastishio.. You have ruined the recipe with what you put in the bechamel. Call it something else but not Greek. Stop bustardising traditional recipes.
NO NO NO pastichio is never made with those noodles. defeats the whole purpose of a long noodle open end noodle. You are spot on with American food but this is so off.
@@giovannifugazzola3791 I don’t think it matters. There are two different spellings, but it’s the same thing. “Pastitsio” is the Greek version, and “Pasticcio” is the Italian version.
“I’m gonna rock his world” 😂
So rock it
With carbs, fat and gluten.
“I know what kind of trouble Jeffrey’s getting into 😜😉”
Love this!
Can’t unhear that.
Dear Food Network - If you're going to post these small clips, please include the end result. Lol
Lol because you can't imagine what it will look like? Lol
Agreed. It's annoying.
@Awardshq I, like many others, want to see what the end result is supposed to look like. What the texture should be when serving, especially a dish like this with the study bachamel. Isn't that the point of watching cooking videos, to experience the process from start to end? You look like a fool for sarcastically asking such a dumb question.
@@daviddye6558 I could be wrong, but I’m guessing it may have to do with wanting people to engage with the uploads and make the dish and find out for themselves. If that’s the case, it worked for me. Couldn’t contain my curiosity Lol.
I'm 35 now and I've been watching/following this lady since I was 15. Thanks to her, I've prepared over 100+ dishes... she's incredible! I got to tell you, out of all the recipes I've cooked, my absolute favorite is still the Roasted Shrimp Orzo. It's a crowd favorite! My 87 year old grandmother who only likes soul food ask EVERY time? "Did you bring that Shrimp stuff 😂? yes grandma, lol
That's a great recommendation, watching the shrimp video next!
Lovely dish liked the idea off adding aittle off the meat sauce to the Bechamel can't wait to make it for my grand children all 9 off them would love it some salad coleslaw and cheesy garlic bread delicious
Where is the recipe for the roasted shrimp?
Show the finished product!!!!! Jeez!
Seriously! I was waiting for Jeffrey’s reaction when she cut into it 😅
For those who don't follow Ina like that she usually cooks a chicken dish for her and Jeffrey on Fridays.
Loved to have seen the final product.
Me too. I was so upset 😡 😭
Me too
“I wonder what trouble Jeffrey is getting into” 😂 well ain’t that just THE question!!!!!
I've never seen it with shells
We love so much Ina, it's a lovely pastitsio! Greetings from Greece!
I have made this many times and always use bucatini pasta and kefalotyri cheese instead of parm. Makes a huge difference. Inas recipe is definitely different but still looks yummy.
I was wondering what Greek cheeses would be here. ❤
I normally use mizithra which is a salty, i think dried romano type cheese. I have never added yogurt or meatsauce to the bechamel. Cant wait to try this recipe. I am sure it's going to be delicious.
Ideally you should use a hollow pasta like bucatini, or penne if you can't get bucatini. Pastitsio should be layered, so you don't mix the pasta into the meat sauce. Put layers of pasta, meat, pasta, etc.
GREAT tip, thank you! 👍 😚
She was making it as a one dish easier than lasagna. No layers required for her recipe, thankfully. Ina is an amazing chef. The pasta could really be anything preferable to the creator of the dish; Ina was just sharing her recipe and the way she makes it. To each their own!
@@heisrisen7961 it really isn't that much more work to pour on a layer of pasta, then a layer of sauce before adding the béchamel on top. This isn't an easier lasagna , it is Pastitsio which has a pretty defined feel to it. The bucatini (or penne) gives it a nice airy texture.
Sure she put her own take on it - which is fine, and nobody said she wasn't a fine chef, so I'm not sure why you had to bring it up.
@@UnCoolDad she was giving her recipe on pastitsio if people want to make it another way they certainly can. With any noodles they prefer.
@@heisrisen7961 her recipe was "the other way" 😄. If you are going to tinker with a countries cuisine, expect some critique. Sort of like making Biriyani with jasmine rice. Expect someone to speak up 😃it's just wrong on so many levels.
I love Ina, I've been watching her for over 20 years and I've made lots and lots of her recipes. Seeing these youtube clips makes me long to see the entire episode. What is the point of watching a cooking show if you don't get to see anyone eat the food, that so much effort was put into creating it.
Just here to see the all the comments from my fellow Greeks who saw shell pasta in the thumbnail before they even watched the video and came running to "Well, actually...".
You took a classic and F'd it up.
im sure it tastes good but yes I agree with you
Looks like a *VERY* fattening recipe… must make this tonight. On my way to the grocery store now…
*EDIT*
Just got finished making Ina’s Pastitsio. The process was long and involved, and it was a perfectly dumb idea to make it during a July heatwave, but I just had to try it anyway. For a fall or winter dish, it’s perfect. The aroma of the spices and the lamb, *plus* the Béchamel filling my whole downstairs is epic (not fitting at all for summer weather, but epic). The sauce on top came out bubbly with brown spots as hoped for. It’s cooling now. Can’t wait to try it. Should be about a thousand calories a bite. Thank goodness for A/C.
How was it?
@@lee9604 Phenomenal. Except next time I would use a different pasta, and maybe even a different cheese. The Béchamel came out of the oven with a brown, bubbly crust on it. It was amazing. My housemate tried a sample and told me (in his thick Russian accent) “This is restaurant-level.”
I adore Ina and her recipes! I have followed her for years and own a few of her cookbooks, but as a Greek, I must say that this is a big departure from Greek pastitsio. The dish requires long pasta, like bucatini (although you can find the traditional Misko #2 in NYC) or at the very least ziti, but small shells? Yogurt in the bechamel? Parmesan cheese? This is a pasta dish with meat sauce and bechamel. It's not pastitsio.
TOTALLY AGREE!!! it can barely called Pastitsio! try Christine Cushing (her fathers recipe)
Ina Garten never fails to impress!
...with her unhealthy fattening recipes.
I didn't blink and miss the final presentation...you guys!!!
This is gourmet hamburger helper 😂
Now why in the hell wouldn’t yall show us the end result!
I'm not trying to justify it in any way. They feel because it's old episodes the end result doesn't matter.
Looks fantastic
We want to see it on the plate!
Mr. Ina is a lucky man.
It was a beautiful dish, but I am one of thoso people who hate cinnamon and/or nutmeg in savory dishes..and I have tried it all from The Swiss Alps to the Greek Islands.
Both are such strong spices. Nutmeg in cream sauces should be a super light sprinkle---no more, and not recognized at all.
3:45 You peasants can use any kind of small pasta-but I'm rich, so I'm using _really good_ pasta. 😂
@@imSterling 😊👍🫶
Yummmm! ♥️😋
Yummy
Can't even imagine the clean-up for this.
@@fdk57 Got done making this just now. Yes, the cleanup is not unlike what you’d expect from a huge Thanksgiving dinner for the grandparents, mom, dad, aunts, uncles and cousins. I think it’s worth it though.
Don't worry it's just one dish 😂
This is such a delicious dish. A family favorite.
Great cooking for pasta 😋🍝 and quite interesting with Ina Garten. ❤
Yummy 👍
I’ve made this dish (Ina’s recipe) about a dozen times and it is delicious. Allow 3-4 hours start to finish and I recommend that the person who cooks does not have to scrub the many pots this dish requires 😂 It’s also great for leftovers
"and I'm sure I'm going to mispronounce this..." *has clearly hired someone to help her pronounce it perfectly*
not sure I would eat that
Shells?!?
Ina how is Jeffrey? Good looking recipe!
Cinnamon? Nutmeg. Shells? Pastichio pasta
I am genuinely shocked that she doesn’t grate her own nutmeg. It makes a huge difference! And I would challenge her on artificial vanilla!! It has its place!
I think you should look into the milking process of the anal glands of beavers 🦫 before you get excited about artificial vanilla. Hopefully you will change your tune after that. And if not you may want to think about a breath mint! 😂
super tasty recipe 😋
I adore her recipes.
I’m so glad we got to see the finished product! 🙄
How can you not include the end result?!
Where jeffery, we know, playing with the 👦 👯♂️ 👬 👦 👯♂️ 👬 👦 😂😂😂
Wrong kind of pasta. Use long hollow pasta (looks like a spaghetti pasta with that's hollow)).
The pasta is WRONG. And it should be layered. Meat then pasta then bechimal the cheese
Make it that way then! 😂 this is just Inas recipe and the great thing about recipes is you can adapt them to your needs.
Where's your recipe?
Hello 👋 Happy 🎉 4th of July ❤❤❤🎉🎉🎉
Im sure it tases good, But its really not a traditional Greek Pastitsio dish. it has been modified quite a lot. if you really want an authentic version see Christine Cushing version
Dear Ina, love this recipe will try it someday 💐 The Bechamel recipe, is it the same one for a classic lasagna? X, 🩷
Umm why the heck would you not show what it looks like when its done?
What a spectacular recipe, Ina! The Pastitsio looks incredible. I love how you always bring a special, authentic touch to classic dishes. I can't wait to try this delight at home. Congratulations on the inspiring video! ❤❤
Are there foods Jeffrey doesn’t really like? He’s such a good sport and well rewarded with your cooking. Interesting dish. I will check out the recipe; however, not sure about the fat percentages of the two meats.
I’m still waiting to hear that Julianna Margulies has a cooking show or segment. ❤
We’re a dry home - what can be used instead of the red wine? Thanks
This is the first time I have seen her use prepackaged meat, something even I wouldn’t have imagined or expected.
What's the lamp called?
The top sauce is a caloric bomb. Is the authentic Greek recipe or an American adaptation?
Can I do all beef? I despise lamb because it’s always so gamey
Absolutely you can, but what's concerning to me is the amount of cinnamon. It's so potent and risks overpowering the dish. It would be such a shame to have to toss it in the garbage. New recipes I scale down to one quarter for a tryout.
@@msr1116That is too much cinammon. I flavor the meat with a stick of cinnamon
bechamel plus cheese is called a mornay sauce, fyi. i'm a peasant and i know this.😜
This recipe would be perfect, except… 1 T of cinnamon totally dominates the flavor. Reduce to 1/2 teaspoon unless you LOVE cinnamon 😂
Coitus Interruptus!
I want to know the trouble Jeffrey is getting into
Offering these comments with love… we pronounce it pass-tee-choo not pass-tit-sio. My mom made it with bucatini, not shells. I’ve made it with bucatini or long fusilli. And our recipe doesn’t include either cinnamon or nutmeg. It does include a lot of Pecorino Romano, not Parmesan. But that’s just us. Your mileage may vary. 🙂
This is so delicious.❤. This episode's Back to Basics: "Surprise, Surprise," Season 12, Episode 18--if you want to see the end result.
Like about your videos is that you give the amounts of each ingredients
Forgive me, as I'm a novice cook and am enjoying the learning process, but can someone help me understand why this cooks for 1 hour?!! All the ingredients are already cooked and warm. 1/2 hour maybe?
@@KathyDavis-ol3dm Oopse. Had to re-read your comment. I’m not really sure. Today was my first time ever making it, but I think it has to do with getting all the flavors to gel together, as well as making sure the Béchamel sauce is good, brown, and bubbly. Still, I think it was well-worth taking the extra effort.
Isn't dried oregano stronger than fresh?
Greek YiaYias are collectively rolling in their graves.
for your information pastitsion is only done with beef and also with thick long pasta not with conghile
DOES she look healthy to YOU ? come on !
Really annoying how they don't show the finished dish in these videos! It's a thumb down from me for that reason.
I adore Ina, though.
Your presentation is always impeccable. The mind will not be satisfied without seeing the khal.
==================
This is not pastisio. This is some other version and interpretation but it is not pastisio.
Moo.
@rw6059 your opinion means zero to me.
my १st like
First mistake wrong pasra. Long Greek macaroni pasta
Love Ina but all her recipes have 3x the amount of salt needed. otherwise yum
I will never understand why she uses 100% fresh ingredients except for
The tomatoes. No, those can be canned.
We are all Jeffery
Definitely an Ina version and NOT a Greek one...wrong pasta, wrong cheese
Wrong way to layer it. A greek would never mix the meat sauce into the pasta or the bechamel
@@somersetdentists5561 Yes an Ina version, while not Greek in your opinion it is delicious, and the last anyone checked she’s a lucrative chef and you are not! 😂😝
@@momma3204She is a glorified home cook. She did not attend culinary school and she is not a chef.
@momma3204 but Don't put it off as a Greek dish...be honest and tell it's my kind of version
@@momma3204 but I read real recipes dear
Ina Garten's Fan-Favorite Pastitsio
Ina Garten's Fan-Favorite Pastitsio
WAYYYYYYY too much cinnamon
Second wrong ingredient. Kefalotiri not Parmesan. It’s a Greek recipe not Italian
You lost me when I saw the pasta choice.
Wtf is the point of uploading and not showing entire thing?
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.
=======================
Yikes no meat on Friday lol way to much salt
This is just oven baked pasta not pastitsio.
This is NOT pastitsio! Real Greek pastitsio has many different ingredients.
Third thing wrong. Do not mix sauce with wrong pasta. You created something that IS NOT PASTITSIO. HORRIBLE
As a Greek American I found this recipe too tomatoey…
As a Greek American I found this recipe to be great.
As Greek Greek we never put so much cinamon and never in powder form.
That amount of cinnamon startled me---and I love cinnamon ! The fresh kind is very potent and even a little too much can ruin a dish, making it inedible.
@@msr1116 I'm not a big cinnamon fan as it can be way over the top too. Its similar to Lebanese food when people put cumin in their food, a little is okay, otherwise its awful!
How many times is Ina going to say this is a "Greek lasagna." How uncultured. Faux pas to the max! That's like saying Lo Mein is "Chinese spaghetti." CRINGE!
Not even accurate
Too much calories
The REAL Greek recipe is much different from this. This is nothing special … sorry Ina 😮
You can't call this a Greek Pastishio..
You have ruined the recipe with what you put in the bechamel. Call it something else but not Greek. Stop bustardising traditional recipes.
WTF this BS is I don’t know, but I do know is NOT pasticcio 😂
NO NO NO pastichio is never made with those noodles. defeats the whole purpose of a long noodle open end noodle. You are spot on with American food but this is so off.
IT'S NOT PASTITSIO.
IT'S PASTICCIO.
GOOGLE IS THERE FOR A REASON.
@@giovannifugazzola3791 I don’t think it matters. There are two different spellings, but it’s the same thing. “Pastitsio” is the Greek version, and “Pasticcio” is the Italian version.