Pasticho (Venezuelan Baked Pasta with Meat Sauce, Ham and Cheese)
In short: Layers of pasta sheets, beef and tomato sauce, creamy white sauce, sliced ham and melted cheese, baked until bubbling and golden on top. It takes about 2 h 10 min in total and makes 8 servings.
- Prep
- 35 min
- Cook
- 1 h 35 min
- Resting
- 15 min
- Total
- 2 h 10 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 640 kcal
Pasticho is the Venezuelan layered pasta bake, close in spirit to lasagna and just as loved at family lunches, birthdays and holiday tables. Sheets of pasta are stacked with a savory beef and tomato sauce, a smooth white sauce, slices of ham and plenty of melting cheese, then baked until the top blisters and turns golden. It cuts into neat squares and reheats well, so it is a good dish to make a day ahead.
Instructions
- Heat the oil in a large, deep skillet over medium heat. Cook the onion, bell pepper and carrot for 6 to 8 minutes, until soft, adding the garlic for the last minute.
- Add the beef and cook for 8 to 10 minutes, breaking it up with a spoon, until browned and no pink remains. Stir in the tomato paste and cook for 2 minutes.
- Add the crushed tomatoes, oregano, bay leaf, salt and pepper. Simmer uncovered for 25 to 30 minutes, stirring now and then, until thick, then remove the bay leaf.
- For the white sauce, melt the butter in a saucepan over medium-low heat, whisk in the flour and cook for 2 minutes without browning. Pour in the warm milk a little at a time, whisking, and simmer for 6 to 8 minutes, until it coats the back of a spoon. Season with the salt and nutmeg.
- Boil the lasagna sheets in well-salted water for 2 minutes less than the package time. Drain and lay them flat on an oiled tray so they do not stick together.
- Heat the oven to 190°C (375°F). Butter a 23 x 33 cm (9 x 13 in) baking dish and spread a thin layer of meat sauce over the base.
- Add a layer of pasta, then half the remaining meat sauce, a third of the white sauce, half the ham and a third of the mozzarella. Repeat once.
- Finish with a last layer of pasta, the remaining white sauce, the remaining mozzarella and the Parmesan.
- Cover with foil and bake for 25 minutes, then uncover and bake for 15 to 20 minutes more, until the top is golden and the edges bubble. The center should be at least 74°C (165°F).
- Rest for 15 minutes so the layers set. Cut into 8 squares and serve with a green salad.
Tips
- Keep both sauces thick, with no pools of liquid, or the layers will slide when you cut. For a richer filling, replace a third of the beef with ground pork.
- Assemble up to a day ahead and chill, then bake covered for 10 minutes longer. Cut portions freeze well for up to 2 months.
Questions and answers
How is pasticho different from lasagna?
The two are close relatives. Venezuelan pasticho usually has sliced ham between the layers and a thick blanket of melted cheese on top, with a white sauce running through the pasta.
Can I make pasticho ahead of time?
Yes. Assemble it a day ahead and keep it covered in the fridge, then bake for 10 minutes longer. Leftovers reheat well in the oven or microwave.
Can I use no-boil lasagna sheets?
Yes. Skip the boiling, loosen both sauces with 125 ml (1/2 cup) of water or milk, and bake covered for 10 minutes longer so the dry sheets soften.
How long does it take to make Pasticho (Venezuelan Baked Pasta with Meat Sauce, Ham and Cheese)?
About 2 h 10 min in total: 35 min of preparation and 1 h 35 min of cooking.
How many calories are in Pasticho (Venezuelan Baked Pasta with Meat Sauce, Ham and Cheese)?
About 640 kcal per serving, with 37 g of protein, 40 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 40 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
