Pastitsio

Why You’ll Love This Recipe

Pastitsio is a satisfying, indulgent dish that is bursting with flavor and textures. The pasta layer holds the dish together, while the spiced meat sauce brings a rich, savory depth. The creamy béchamel sauce on top provides a perfect contrast, making every bite a delicious combination of comfort and elegance. With its layers of flavor and the balance of textures from the crispy top and tender interior, Pastitsio is a dish that will impress your guests and leave everyone coming back for more. It’s perfect for a special family dinner or a celebration!

Ingredients

For the pasta:

• 1 lb (450g) penne or ziti pasta (rigatoni also works well)
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the meat sauce:

• 1 lb ground beef or lamb (or a mix of both)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 (14 oz) can crushed tomatoes
• 1/4 cup red wine (optional)
• 2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional)

For the béchamel sauce:

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 1/2 cups milk
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 large eggs
• 1 cup grated Parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the pasta: Cook the pasta in salted boiling water according to the package instructions until al dente (slightly firm). Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
2. Make the meat sauce: In a large skillet or saucepan, heat a bit of olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes. Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through.
3. Stir in the cinnamon, allspice, nutmeg, and oregano, and cook for another 1-2 minutes to release the flavors.
4. Add the crushed tomatoes, tomato paste, red wine (if using), salt, and pepper. Stir well and simmer over low heat for 20-25 minutes, allowing the sauce to thicken. If the sauce becomes too thick, you can add a splash of water. Stir in the chopped parsley (if using) and remove from heat.
5. Make the béchamel sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to make a roux (a thick paste). Gradually add the milk, whisking constantly to avoid lumps. Cook the mixture until it thickens to a creamy consistency, about 5-7 minutes.
6. Remove the saucepan from the heat and whisk in the nutmeg, salt, white pepper, and Parmesan cheese. Allow the sauce to cool slightly before whisking in the eggs. The eggs should not scramble, so make sure the béchamel is cool enough when adding them.
7. Assemble the Pastitsio: Preheat your oven to 350°F (175°C). In a greased 9×13-inch baking dish, spread a thin layer of pasta on the bottom. Pour half of the meat sauce over the pasta and spread it evenly. Add another layer of pasta, followed by the rest of the meat sauce. Finally, pour the béchamel sauce evenly over the top.
8. Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling. Let the Pastitsio cool for 10-15 minutes before slicing to allow the layers to set.

Servings and timing

• Servings: 6-8
• Total time: 2 hours
  • Prep time: 30 minutes
  • Cook time: 1 hour 30 minutes

Variations

• Vegetarian version: For a vegetarian take, use a mix of cooked vegetables like zucchini, eggplant, and mushrooms instead of ground meat. You can add lentils or chickpeas for protein.
• Spicy version: Add a pinch of red pepper flakes to the meat sauce for some heat or stir in some chili powder or fresh chilies to spice things up.
• Cheese addition: Layer some shredded mozzarella or feta cheese between the pasta and meat sauce for added flavor.

Storage/Reheating

• Storage: Leftover Pastitsio can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat the Pastitsio in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. You can also reheat individual portions in the microwave for 2-3 minutes.

FAQs

Can I make Pastitsio ahead of time?

Yes, you can prepare Pastitsio the day before. After assembling, cover it with plastic wrap and refrigerate it overnight. When you’re ready to serve, just bake it in the preheated oven for 45 minutes.

Can I use ground turkey or chicken instead of lamb or beef?

Yes, you can use ground turkey or chicken as a leaner option. While it may have a slightly milder flavor, it will still work well with the spiced meat sauce.

Can I freeze Pastitsio?

Yes, Pastitsio can be frozen before or after baking. Once it has cooled completely, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 30 minutes or until heated through.

Can I make Pastitsio without béchamel sauce?

Béchamel is what gives Pastitsio its signature creamy texture, but if you prefer, you can use ricotta or Greek yogurt for a lighter version. However, it will change the traditional texture and flavor.

Can I add more cheese to the béchamel sauce?

Yes, you can increase the amount of cheese in the béchamel sauce for a cheesier finish. Parmesan, Gruyère, or cheddar are all good choices.

How do I know when Pastitsio is fully cooked?

The top of the Pastitsio should be golden brown and bubbling. If you insert a knife into the center, it should come out clean, and the layers should hold together well.

Conclusion

Pastitsio is a comforting, rich, and delicious dish that combines the best of Greek cuisine into one satisfying meal. With its layers of tender pasta, spiced meat sauce, and creamy béchamel, it’s the perfect comfort food for any occasion. Whether you’re making it for a special family dinner or for a gathering with friends, Pastitsio is sure to become a favorite in your recipe collection. Enjoy the warm, savory flavors of this classic Greek dish!

Pastitsio

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Pastitsio is a classic Greek comfort food featuring layers of pasta, spiced meat sauce, and a creamy béchamel topping, all baked to perfection. Often compared to lasagna, this dish combines savory flavors, aromatic spices, and a rich, creamy texture for a truly satisfying meal.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 6-8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Greek

Ingredients

1. For the pasta:
2. 1 lb (450g) penne or ziti pasta (rigatoni also works well)
3. 1 tablespoon olive oil
4. 1/2 teaspoon salt
5. For the meat sauce:
6. 1 lb ground beef or lamb (or a mix of both)
7. 1 medium onion, finely chopped
8. 2 cloves garlic, minced
9. 1/2 teaspoon ground cinnamon
10. 1/4 teaspoon ground allspice
11. 1/2 teaspoon ground nutmeg
12. 1 (14 oz) can crushed tomatoes
13. 1/4 cup red wine (optional)
14. 2 tablespoons tomato paste
15. 1/2 teaspoon dried oregano
16. Salt and pepper to taste
17. 1/4 cup chopped fresh parsley (optional)
18. For the béchamel sauce:
19. 1/2 cup unsalted butter
20. 1/2 cup all-purpose flour
21. 2 1/2 cups milk
22. 1/4 teaspoon ground nutmeg
23. 1/2 teaspoon salt
24. 1/4 teaspoon white pepper
25. 2 large eggs
26. 1 cup grated Parmesan cheese

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Instructions

Prepare the pasta: Cook pasta in salted boiling water until al dente, drain, and toss with olive oil. Set aside.

1. Make the meat sauce: In a skillet, cook onion and garlic in olive oil until softened. Add ground meat, breaking it apart, and cook until browned. Stir in cinnamon, allspice, nutmeg, and oregano. Add tomatoes, tomato paste, red wine, salt, and pepper. Simmer for 20-25 minutes, then stir in parsley (if using).
2. Make the béchamel sauce: In a saucepan, melt butter, then add flour and cook for 2 minutes. Gradually whisk in milk, cooking until thickened. Remove from heat, add nutmeg, salt, pepper, and cheese. Cool slightly before whisking in eggs.
3. Assemble the Pastitsio: Preheat oven to 350°F (175°C). In a greased 9×13-inch dish, layer pasta, meat sauce, and remaining pasta. Top with béchamel sauce.
4. Bake for 45-50 minutes, until golden and bubbly. Cool for 10-15 minutes before slicing.

Notes

1. For a vegetarian version, replace meat with cooked vegetables like zucchini, eggplant, or mushrooms, and add lentils or chickpeas for protein.
2. Spice it up with red pepper flakes or chili powder in the meat sauce for a spicy kick.
3. Increase the cheese in the béchamel for a richer, cheesier topping.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 95mg