Description
Indulge in the rich and comforting flavors of this classic Greek dish, Pastitsio. Layers of seasoned meat, pasta, and a creamy béchamel sauce come together in a hearty and satisfying casserole. Perfect for a family dinner or special occasion.
Ingredients
Scale
Main Ingredients:
- 1 pound penne or tubular pasta
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or lamb
- 1/4 cup red wine (optional)
- 1 (15-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and white pepper to taste
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the pasta: Cook the pasta until al dente, drain, and set aside.
- Prepare the meat sauce: Sauté onion, garlic, and meat. Add wine, tomatoes, seasonings, and simmer.
- Make the béchamel sauce: Melt butter, whisk in flour, add milk, season, cool slightly, then whisk in eggs and Parmesan.
- Layer and bake: Layer pasta, meat sauce, remaining pasta, and béchamel in a baking dish. Bake until golden and set.
- Rest and serve: Let the Pastitsio rest before slicing and serving.
Notes
- For a more traditional touch, use bucatini pasta.
- Pastitsio can be made a day ahead and reheated—it holds up beautifully.
- Serve with a green salad and crusty bread.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 130 mg
