Pastelon is a popular dish in both Puerto Rican and Dominican households and is traditionally made with thin layers of plantains, beef, and cheese. This version of the dish incorporates both Puerto Rican flavors and some Italian elements.
- Saute sofrito over medium heat, once sizzling add in ground meat of choice until browned.
- Add in diced and crush tomatoes and cook until saucy and thicker.
- Warm plantains to instructions, and mash enough to cover the bottom of a round or square 9 x 9 pan.
- Mix ricotta, egg, and parmesan together. Once mixed and smooth, add that to the plantain layer.
- Add a layer of meat mixture, then queso de papa mixture.
- Depending on how deep your pan is you can do this 1-3 times. Finish with a top layer of mashed plantain, top with fresh mozzarella slices and basil, and bake at 375 degrees for 40 minutes until hot and bubbly.
- Let sit for 15 – 20 minutes before eating.
Recipe developed by Timna Nwokeji of Life As A Maven.