Pastitsio
A scrumptious Greek dish combining layers of pasta, rich meat sauce, and creamy béchamel topping.
Equipment
- Large Pot
- Large Skillet
- Saucepan
- Baking Dish
Ingredients
Pasta
- 1 pound Tubular Pasta (Penne or Ziti) These shapes hold the sauce well.
Meat Sauce
- 1 pound Ground Beef or Lamb Choose high-quality meat for the best flavor.
- 1 large Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 can (14 ounces) Crushed Tomatoes Base for the meat sauce.
- 1 tablespoon Tomato Paste Intensifies tomato flavor.
- 1 teaspoon Dried Oregano A staple in Greek cooking.
- 1 teaspoon Ground Cinnamon Adds unique depth.
- Salt and Pepper To taste.
- 3 tablespoons Olive Oil For cooking the meat and onion.
Béchamel Sauce
- 4 tablespoons Butter Provides creaminess.
- 1/3 cup All-Purpose Flour Thickening agent.
- 3 cups Milk Whole milk preferred.
- 2 large Eggs Beaten.
- 1 cup Grated Cheese A mix of nutty cheeses like kefalotyri or parmesan.
Garnish
- Fresh Parsley For garnish.
Instructions
- 1. Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook until al dente. Drain and toss with olive oil.
- 2. Prepare the Meat Sauce: Heat olive oil in a skillet. Sauté onion until translucent, add garlic, then ground meat until browned. Drain excess fat.
- 3. Add Tomatoes and Spices: Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes.
- 4. Make the Béchamel Sauce: Melt butter in a saucepan, whisk in flour, then gradually add milk. Cook until thickened, then whisk in eggs and half of the cheese.
- 5. Assemble the Pastitsio: Preheat oven to 350°F (175°C). Layer half of the pasta, then meat sauce, remaining pasta, and béchamel on top. Sprinkle remaining cheese.
- 6. Bake: Bake for 45 minutes until golden and bubbly. Let cool before slicing.
- 7. Serve: Garnish with fresh parsley and enjoy!
Notes
Pastitsio can be made ahead and stored in the refrigerator or frozen for later use.