Description
Pastitsio is a traditional Greek baked pasta dish that features layers of flavorful meat sauce, pasta, and creamy béchamel sauce. This hearty and comforting casserole is a favorite in Greek cuisine, often enjoyed during special occasions and family gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 pound ground beef (or lamb)
- 1/2 cup red wine
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the meat sauce:
- 12 ounces tubular pasta (like penne or bucatini)
- 2 eggs lightly beaten
- 1/2 cup grated Parmesan or Kefalotyri cheese
For the pasta layer:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup grated cheese
- 1 egg lightly beaten (tempered)
For the béchamel sauce:
Instructions
- Start by making the meat sauce: In a large skillet, heat olive oil over medium heat. Add onion and cook until soft. Add garlic and ground beef, breaking it apart and browning it fully. Stir in red wine and simmer until mostly evaporated. Add crushed tomatoes, tomato paste, cinnamon, cloves, oregano, salt, and pepper. Simmer uncovered for 20–25 minutes until thickened. Set aside to cool slightly.
- For the pasta, cook according to package instructions until just al dente. Drain and return to pot. Stir in beaten eggs and grated cheese, mixing gently to coat.
- To make the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk while whisking continuously until smooth. Cook until thickened, about 5–7 minutes. Remove from heat and stir in nutmeg, salt, pepper, and cheese. Whisk in the beaten egg quickly to avoid scrambling.
- Preheat oven to 350°F (175°C). In a greased 9×13-inch baking dish, layer half of the pasta mixture, then all of the meat sauce, and then the remaining pasta. Pour béchamel evenly over the top and smooth it out. Bake for 45–50 minutes or until the top is golden and bubbling. Let rest for at least 20 minutes before slicing.
Notes
- Pastitsio is ideal for making ahead—refrigerate and reheat the next day for even better flavor.
- Kefalotyri cheese gives an authentic Greek touch, but Parmesan or Romano works well too.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 square
- Calories: 510
- Sugar: 6g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
