Greek Pastitsio
A comforting Greek casserole featuring layers of pasta, spiced meat sauce, and creamy béchamel topped with cheese, perfect for family gatherings.
Servings 8 servings
Calories 600kcal
Ingredients
Meat Sauce
- 1 pound Ground Beef or Lamb Both sources are classic; choose based on preference.
- 1 Onion, Chopped Use yellow onion for sweetness.
- 2 cloves Garlic, Minced Fresh garlic enhances flavor.
- 1 can (14 oz) Crushed Tomatoes Select a good brand for best flavor.
- 1/4 cup Tomato Paste Deepens the tomato flavor.
- 1 teaspoon Cinnamon Signature flavor; start with less if unsure.
- Salt and Pepper to Taste Adjust according to preference.
Pasta
- 12 oz Pasta (Bucatini or Penne) Bucatini preferred, but penne or ziti work too.
Béchamel Sauce
- 2 cups Milk Whole milk preferred.
- 1/2 cup Butter For richness in the sauce.
- 1/2 cup Flour Used for thickening.
- 3 Eggs For making the béchamel custardy.
- 1 cup Parmesan Cheese, Grated Use freshly grated for best melting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a large baking dish.
- In a heavy pan, brown the ground beef or lamb with the chopped onions and minced garlic over medium heat until onions are golden.
- Add the crushed tomatoes, tomato paste, and cinnamon. Season with salt and pepper and let simmer for at least 20 minutes.
Pasta Cooking
- Boil the pasta until al dente, then drain and toss with a bit of olive oil.
Béchamel Making
- In a saucepan, melt the butter and stir in the flour, whisking until it smells nutty (1-2 minutes).
- Gradually add milk while whisking until thick and creamy, then remove from heat.
- Stir in most of the Parmesan and beat in the eggs off the heat.
Assembly
- Layer half of the cooked pasta in the baking dish, top with the meat sauce, then add the remaining pasta.
- Pour the béchamel over everything and sprinkle with the last of the Parmesan.
Baking
- Bake for 30-40 minutes until golden and bubbling.
- Let the pastitsio rest for 10-15 minutes before slicing.
Notes
For best results, do not overcook the pasta. Resting allows for clean slicing. You can prepare pastitsio in advance and refrigerate for up to 24 hours before baking.
