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
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.
Notes
- For a vegetarian version, substitute lentils for the meat in the sauce.
- Pastitsio tastes even better the next day after the flavors meld.
- This dish freezes well; store in an airtight container for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the dish)
- Calories: 530
- Sugar: 6g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
