Greek pastitsio is a hearty baked pasta dish layered with tender macaroni, spiced meat sauce and creamy bechamel. Often referred to as Greek lasagna, it¡¯s a classic comfort food that combines the warmth of cinnamon-spiced meat with the creaminess of bechamel and satisfying chew of pasta. Each slice of pastitsio is a journey through Greek culinary tradition, perfect for family gatherings or as an impressive dish for guests. While it requires some preparation, the result is well worth the effort - rich, flavorful and utterly satisfying.
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INGREDIENTS:
For the pasta layer:
list of 5 items
? 1 lb (450 g) tubular pasta (ziti or penne work well)
? 2 large eggs, lightly beaten
? 1/2 cup grated Parmesan cheese
? 2 tbsp unsalted butter
? Salt, to taste
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For the meat sauce:
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? 2 tbsp olive oil
? 1 medium onion, finely chopped
? 2 garlic cloves, minced
? 1 lb (450 g) ground beef or lamb
? 1/2 cup red wine
? 1 (14 oz/400 g) can of crushed tomatoes
? 2 tbsp tomato paste
? 1 tsp ground cinnamon
? 1/2 tsp ground nutmeg
? 1/2 tsp dried oregano
? Salt and pepper, to taste
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For the b¨¦chamel sauce:
list of 7 items
? 1/2 cup (1 stick) unsalted butter
? 1/2 cup all-purpose flour
? 4 cups whole milk, warmed
? 1/4 tsp ground nutmeg
? Salt and white pepper, to taste
? 1/2 cup grated Parmesan cheese
? 2 large eggs, lightly beaten
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INSTRUCTIONS:
list of 5 items
1. Prepare the pasta layer:
Cook the pasta in a large pot of salted boiling water until al dente. Drain and return to the pot. Toss the pasta with butter, eggs, and Parmesan cheese.
Set aside.
2. Make the meat sauce:
Heat olive oil in a large skillet over medium heat. Saut¨¦ the onions until translucent, then add garlic and cook for another minute. Add the ground meat
and cook until browned. Stir in red wine and let it reduce slightly. Add the crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper.
Simmer on low heat for 20 minutes, stirring occasionally, until thickened. Set aside.
3. Prepare the b¨¦chamel sauce:
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1¨C2 minutes. Gradually add the warmed milk, whisking constantly to avoid
lumps. Cook until the sauce thickens. Season with nutmeg, salt, and white pepper. Remove from heat, stir in Parmesan cheese, and let it cool slightly.
Slowly whisk in the beaten eggs until smooth.
4. Assemble the pastitsio:
Preheat the oven to 375¡ãF (190¡ãC). Grease a 9¡Á13-inch baking dish. Spread half of the pasta mixture evenly on the bottom. Top with the meat sauce, spreading
it evenly. Add the remaining pasta on top. Pour the b¨¦chamel sauce over the top, spreading it to cover the pasta completely.
5. Bake:
Bake in the preheated oven for 45¨C50 minutes, or until the top is golden and bubbly. Allow the pastitsio to cool for 10¨C15 minutes before slicing and serving.
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¿ªÔÆÌåÓý suggestion:
Pair with a crisp Greek salad and warm, crusty bread for a complete Mediterranean feast. Enjoy!
