Dominican Plantain Casserole (Pastelón)
Pastelón Say it: pahs-teh-LOHN
Pastelón is the Dominican answer to lasagna: layers of sweet ripe plantains, a savory ground-beef filling scented with sofrito, and plenty of melted cheese. It is a beloved home-style dish, served at family lunches and celebrations across the country. The contrast of caramelized plantain, tangy tomato-rich beef, and gooey cheese makes every slice comforting and rich. A short rest after baking helps the layers hold together before slicing.
Dominican Plantain Casserole (Pastelón)
Pastelón
Pronounced pahs-teh-LOHN
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the beef filling
For the plantains and assembly
Method
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, cumin, oregano, 1 teaspoon salt, and black pepper and cook 30 seconds until fragrant.
Add the ground beef and cook, breaking it up with a spoon, until no longer pink and lightly browned, 6-8 minutes. Stir in the tomato paste and cook 1 minute, then add the tomato sauce, olives, and raisins. Simmer uncovered until thick and saucy, 8-10 minutes; taste and adjust salt. Set aside.
Peel the plantains and cut them into 1/2-inch (1 cm) thick rounds. Heat the 1/2 cup (120 ml) vegetable oil in a large skillet over medium heat. Fry the plantain rounds in batches until deep golden and tender, 2-3 minutes per side. Drain on paper towels and sprinkle lightly with salt.
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish with the 1 teaspoon vegetable oil.
Arrange half the plantain rounds in the dish, overlapping slightly to cover the bottom. Spread all the beef filling evenly over the plantains, then scatter half the cheese on top.
Layer the remaining plantains over the cheese, pressing gently. Pour the beaten eggs evenly over the top, then finish with the remaining cheese.
Bake until bubbling at the edges and the cheese is melted and golden, 25-30 minutes. Let rest 10 minutes before slicing.
Slice into squares and serve warm.
Regional variants
Some cooks omit the raisins and olives for a simpler beef filling, or use mashed ripe plantains instead of sliced rounds for a softer, spoonable casserole.
Cook's notes
- Use very ripe plantains with black spots for the best sweetness, but keep them firm enough to slice cleanly.
- Cook the beef filling until quite thick and dry; a wet filling makes the casserole loose.
- Do not skip the rest after baking—it helps the layers set so the slices hold together.
Serve with
A crisp green salad or pickled red onions, and cold beer or water.
Make ahead and storage
Assemble up to 1 day ahead, cover, and refrigerate; bake from cold, adding 10-15 minutes. Leftovers keep covered in the fridge for up to 3 days.
