Pastitsio is a Greek baked pasta dish with ground meat and béchamel sauce. The combination of flavors and textures makes the dish versatile enjoyed by many.
Pastitsio is a classic Greek baked pasta dish that consists of layers of cooked pasta (usually tubular pasta like penne or ziti), a savory meat sauce typically made with ground beef or lamb seasoned with onions, garlic, cinnamon, and nutmeg and topped witha creamy bechamel sauce. This dish is then baked until the top is golden brown and bubbly.
Its often compared to Italian lasagna but with distint Greek flavors. Pastitsio is a beloved comfort food in Greece and its commonly served at family gatherings and celebration.
Ingredients
For the béchamel sauce
1/2 cup butter
2/3 cup all-purpose flour
5 cups milk, heated
1/4 teaspoon ground nutmeg
Sea salt
Freshly ground black pepper
4 eggs
5 ounces Greek yogurt
1/2 cup grated Kefalotiri or Romano cheese
For the meat sauce
2 tablespoons extra-virgin olive oil
2 pounds ground beef
2 medium onions, minced
3 garlic cloves, minced
Sea salt
4 celery stalks, minced
3 carrots, minced
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes
1/2 cup red wine (can be subs by fresh cranberry or pomegranate juice no added sugar)
For the pasta
1 pound Misko No. 2 noodles or penne
2 tablespoons butter
1 cup grated Kefalotiri or Romano cheese, divided
Instructions
Making the béchamel:
Warm 5 cups of milk in a sauce pan.
In a heavy saucepan over medium/medium-low heat, melt the butter.
Add the flour and cook for about 10 minutes, stirring constantly, until it gets golden/toasty.
Slowly add heated milk, whisking constantly. Add the nutmeg, season with salt and pepper, and remove from the heat and let cool for 10 minutes.
Beat the eggs until frothy add them and the Greek yogurt to the sauce. Stir in the cheese.
For the meat sauce:
In a large skillet over medium-high heat, heat the olive oil.
Add the beef. Cook for 5 to 7 minutes, breaking it up with the back of a spoon, until brown.
Drain off the fat and return the skillet and beef to the heat.
Add the onions and garlic and season with salt. Cook for 5 minutes, until the onion is translucent.
Add the celery and carrots. Cook for 5 minutes more.
Add the cinnamon, allspice, nutmeg, and tomato paste. Cook for 3 minutes more. Stir in the tomatoes and red wine.
Cover the skillet, reduce the heat to low, and simmer for 15 minutes.
To make the pasta/assembly:
Preheat the oven to 375°F. While the meat filling cooks, cook the pasta according to the package directions.
Drain and return the pasta to the pot.
Add the butter, 3/4 cup of cheese, and 2 cups of the béchamel. Stir to combine.
Transfer the pasta to a large baking/casserole/lasagna pan (about 9×13- inch), spreading it in an even layer.
Spread the meat sauce in an even layer over the pasta. Top with the remaining béchamel and sprinkle with the remaining 1/4 cup of cheese.
Bake for 45 minutes to 1 hour, until the top is golden brown.
Remove from the oven and let it stand for at least 15 minutes before serving.
Enjoy!
