Description
Pastitsio is a classic Greek baked pasta dish with layers of pasta, savory meat sauce, and creamy béchamel sauce. This hearty and comforting casserole is perfect for a family dinner or special occasion.
Ingredients
For the meat sauce:
- 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 pasta layer:
- 12 ounces tubular pasta (like penne or bucatini)
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan or Kefalotyri cheese
For the béchamel sauce:
- 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)
Instructions
- Make the meat sauce: In a skillet, cook onion in olive oil until soft. Add garlic and beef, cooking until browned. Stir in wine, tomatoes, tomato paste, spices, salt, and pepper. Simmer until thickened. Set aside.
- Cook the pasta: Boil pasta until al dente. Drain and mix with eggs and cheese.
- Prepare the béchamel: Melt butter, whisk in flour, then gradually add milk. Cook until thickened. Season with nutmeg, salt, and pepper. Stir in cheese and tempered egg.
- Assemble and bake: Layer pasta, meat sauce, remaining pasta, and béchamel in a baking dish. Bake until golden and bubbly.
- Rest and serve: Let the pastitsio rest before slicing and serving.
Notes
- Pastitsio can be made ahead and reheated for better flavor.
- Kefalotyri cheese adds an authentic Greek touch, but Parmesan or Romano are good substitutes.
