Name: Pastitsio Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 pound ground beef or lamb; 1/4 cup red wine (optional); 1 can (15 oz) crushed tomatoes; 2 tablespoons tomato paste; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1 teaspoon dried oregano; Salt and black pepper to taste; 12 oz tubular pasta (like ziti or penne); 1 tablespoon butter; 1/2 cup grated Parmesan cheese; 2 large eggs, beaten; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk, warmed; 1/4 teaspoon nutmeg; 1/2 cup grated Parmesan cheese; 1 large egg, beaten; Salt and pepper to taste

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If you’ve ever dreamed of bringing a cozy Greek taverna into your own kitchen, this Pastitsio Recipe is about to make that wish come true. Pastitsio is the ultimate Mediterranean comfort food—a luscious baked pasta casserole layered with a fragrant cinnamon-spiced meat sauce, creamy béchamel, and golden, cheesy crust. Every bite is a delightful blend of textures and flavors that will have everyone gathered around the table for seconds. Whether you’re new to Greek cuisine Main Course.

Ingredients You’ll Need

The beauty of a great Pastitsio Recipe lies in its simple, everyday ingredients, each one playing a vital role in creating layers of flavor and comfort. Think of this as your culinary toolkit—nothing fussy, just real food coming together in the most magical way.

Olive oil: Adds richness and helps sauté the aromatics for the meat sauce.
Onion: Brings sweetness and depth to the savory layers.
Garlic: Infuses the meat sauce with a warm, aromatic kick.
Ground beef or lamb: The heart of the dish, offering hearty, savory flavor (lamb gives a more traditional taste).
Red wine (optional): Lends complexity and a hint of acidity—skip if you prefer non-alcoholic.
Crushed tomatoes: Create a luscious, tangy base for the sauce.
Tomato paste: Intensifies the tomato flavor and thickens the sauce.
Cinnamon: This signature spice adds a subtle warmth that makes the meat sauce unforgettable.
Ground cloves: Just a pinch brings an extra note of cozy, aromatic depth.
Dried oregano: Infuses classic Mediterranean herbal notes into every bite.
Salt and black pepper: Essential for seasoning and bringing out all the flavors.
Tubular pasta (ziti or penne): The foundation of the dish; holds sauces perfectly.
Butter: Adds silkiness and richness to both pasta and béchamel.
Grated Parmesan cheese: Brings a salty, nutty kick to the pasta and béchamel.
Eggs: Help bind the pasta and give the béchamel a beautiful, custardy finish.
All-purpose flour: Thickens the béchamel sauce, creating that classic creamy layer.
Whole milk: The base of a luxurious béchamel—don’t skimp on quality here.
Nutmeg: Just a touch brings warmth and subtlety to the béchamel.

How to Make Pastitsio Recipe

Step 1: Prepare the Meat Sauce

Start your Pastitsio Recipe by heating olive oil in a skillet over medium heat. Sauté the chopped onion until it’s soft and translucent, then add the minced garlic for a quick 30-second sizzle. Toss in the ground beef or lamb, breaking it apart until browned and fragrant. Pour in the red wine if you’re using it and let it simmer, then stir in the crushed tomatoes, tomato paste, cinnamon, cloves, oregano, salt, and pepper. Let everything gently bubble uncovered for 20 to 25 minutes, until the sauce thickens and the aroma fills your kitchen. Once done, set it aside to cool while you prepare the other layers.

Step 2: Cook and Flavor the Pasta

While the sauce simmers, cook your tubular pasta just until al dente—firm to the bite—since it will continue cooking in the oven. Drain well and immediately toss the hot pasta with butter, grated Parmesan, and those beaten eggs. This step ensures the pasta holds together beautifully and has that irresistible richness in every forkful.

Step 3: Make the Béchamel Sauce

For this luxurious layer, melt unsalted butter in a saucepan over medium heat, then whisk in flour and cook for about a minute to remove any raw taste. Gradually pour in the warm milk, whisking constantly to keep things smooth and lump-free. Let the mixture thicken—about 5 to 7 minutes—then remove from heat. Stir in nutmeg, Parmesan, and season to taste. Let it cool slightly, then quickly whisk in the beaten egg so the sauce stays creamy and doesn’t scramble. This rich béchamel will crown your Pastitsio Recipe with a silky, golden top.

Step 4: Layer and Assemble

Preheat your oven to 350°F and grease a 9×13-inch baking dish. Spread half of the pasta mixture on the bottom, creating an even layer. Spoon all of the meat sauce over the pasta, then add the rest of the pasta on top. Finally, pour that luscious béchamel sauce over everything, using a spatula to spread it evenly to the edges. The layering is what makes this Pastitsio Recipe so inviting—each bite is a perfect piece of the puzzle.

Step 5: Bake to Perfection

Slide your assembled masterpiece into the oven and bake uncovered for 45 to 50 minutes, until the top is beautifully golden and bubbly. Once it’s out, give your Pastitsio Recipe a well-deserved 15-minute rest. This allows the layers to settle and makes slicing a breeze. Now, you’re ready to serve up pure Greek comfort in every slice!

How to Serve Pastitsio Recipe

Garnishes

For a classic finish, sprinkle extra grated Parmesan or a handful of fresh chopped parsley over each slice before serving. The cheese adds a salty punch and the herbs brighten up the dish, making it as eye-catching as it is delicious.

Side Dishes

Pastitsio Recipe pairs beautifully with a crisp Greek salad—think tomatoes, cucumbers, olives, and feta—or some simple roasted vegetables. A slice of crusty bread is perfect for mopping up any sauce left on your plate!

Creative Ways to Present

If you’re hosting, consider baking the Pastitsio Recipe in individual ramekins for a charming, personalized touch. For a rustic family-style meal, serve straight from the baking dish at the table, letting everyone dig in together. Leftover slices also make for a fantastic packed lunch—just wrap and go!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let the Pastitsio Recipe cool completely, then cover the dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to four days—the flavors only get better as they mingle.

Freezing

This dish is a freezer’s best friend. Cut cooled Pastitsio into portions, wrap each piece tightly in plastic wrap and foil, and freeze for up to three months. For a whole casserole, wrap the entire baking dish well before freezing. Thaw overnight in the fridge before reheating.

Reheating

To bring your Pastitsio Recipe back to life, reheat slices in a 350°F oven, covered with foil, for about 20 minutes or until heated through. For a quick lunch, the microwave works too—just cover and heat on medium power so the sauce stays creamy and doesn’t dry out.

FAQs

What makes Pastitsio different from lasagna?

While both are layered pasta bakes, Pastitsio Recipe is uniquely Greek, with cinnamon-spiced meat sauce, tubular pasta, and a creamy béchamel topping instead of ricotta or mozzarella.

Can I make this Pastitsio Recipe vegetarian?

Absolutely! Swap the ground meat for cooked lentils or plant-based crumbles. The layers and flavors will still shine, giving you a delicious vegetarian version everyone will love.

What’s the best pasta shape to use?

Tubular shapes like ziti or penne work best in a Pastitsio Recipe because they hold sauces well and create the perfect structure for slicing. If you can find Greek pastitsio noodles (macaroni No. 2), even better!

How do I prevent the béchamel from curdling?

Let the béchamel cool slightly before whisking in the beaten egg, and add the egg quickly, whisking constantly. This gentle approach keeps the sauce silky smooth every time.

Can I prepare Pastitsio Recipe ahead of time?

Yes, you can assemble the entire dish a day ahead, cover and refrigerate, then bake when ready. It’s a lifesaver for entertaining or busy weeknights!

Final Thoughts

If you’re looking to impress friends, treat your family, or just spoil yourself with something truly special, give this Pastitsio Recipe a try. It’s a labor of love that pays off in every creamy, savory, utterly satisfying bite. Gather your ingredients, roll up your sleeves, and let a little Greek magic happen in your kitchen!

Pastitsio Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Pastitsio is a classic Greek pasta bake featuring layers of tubular pasta, a rich and aromatic ground beef or lamb meat sauce, and a creamy béchamel topping. This comforting dish combines warm spices like cinnamon and cloves with savory tomato flavors and a luscious cheese-infused cream sauce, baked to golden perfection for a hearty and satisfying meal.

Ingredients

Scale

For the Meat Sauce:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1/4 cup red wine (optional)
1 can (15 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon dried oregano
Salt and black pepper to taste

For the Pasta Layer:

12 oz tubular pasta (like ziti or penne)
1 tablespoon butter
1/2 cup grated Parmesan cheese
2 large eggs, beaten

For the Béchamel Sauce:

1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon nutmeg
1/2 cup grated Parmesan cheese
1 large egg, beaten
Salt and pepper to taste

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Instructions

Prepare the Meat Sauce: Heat olive oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant. Add ground beef or lamb and cook until browned, breaking up any clumps with a spoon. Pour in red wine if using and let it simmer for 2 minutes to reduce slightly. Stir in crushed tomatoes, tomato paste, cinnamon, ground cloves, oregano, and season with salt and black pepper. Allow the sauce to simmer uncovered for 20–25 minutes until thickened. Remove from heat and set aside.
Cook the Pasta: Bring a large pot of salted water to a boil and cook the tubular pasta according to package instructions until just al dente. Drain well and return to the pot. Stir in butter, grated Parmesan cheese, and beaten eggs to combine evenly. Set aside.
Make the Béchamel Sauce: In a saucepan, melt unsalted butter over medium heat. Whisk in flour and cook for about 1 minute to create a roux. Gradually add the warmed whole milk while whisking continuously to prevent lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and stir in nutmeg, Parmesan cheese, salt, and pepper. Allow the sauce to cool slightly before quickly whisking in the beaten egg, ensuring it is incorporated smoothly without scrambling.
Assemble and Bake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread half of the pasta mixture evenly on the bottom of the dish. Spoon all of the meat sauce over this layer, spreading it evenly. Add the remaining pasta mixture on top of the meat sauce. Finally, pour the béchamel sauce over everything and spread it out evenly with a spatula. Bake uncovered for 45–50 minutes, or until the top is golden brown and bubbling.
Rest and Serve: Remove the pastitsio from the oven and let it rest for 15 minutes to set before slicing and serving. This resting time helps the layers hold together for neat portions.