Description
Greek Pastitsio is a comforting layered casserole featuring tender pasta, a warmly spiced meat sauce, and a creamy béchamel topping. Often referred to as 'Greek lasagna,' it's perfect for both weeknight dinners and festive gatherings.
Ingredients
1 lb (450 g) penne or tubular pasta
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground beef (or half beef, half lamb)
1 can (15 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 cup red wine (optional)
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon nutmeg
Salt and pepper, to taste
4 tablespoons butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
2 large eggs, beaten
1/2 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper, to taste
Instructions
- Cook pasta until al dente, then drain and toss with melted butter, Parmesan, and beaten eggs. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
- Add ground meat and cook until browned.
- Stir in crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, nutmeg, salt, and pepper. Simmer for 20 minutes.
- In a saucepan, melt butter. Whisk in flour and cook for 1–2 minutes.
- Gradually whisk in warm milk, stirring until the sauce thickens.
- Remove from heat. Season with salt, pepper, nutmeg, and stir in Parmesan.
- Whisk in beaten eggs quickly to form a smooth béchamel.
- Grease a 9x13-inch baking dish. Layer the pasta on the bottom.
- Spread all the meat sauce over the pasta evenly.
- Pour the béchamel over the top and spread evenly.
- Bake at 350°F (175°C) for 45–50 minutes, until golden and bubbling.
- Let rest for at least 15 minutes before serving to allow layers to set.
Notes
Use a mix of beef and lamb for a richer flavor.
Make it vegetarian with mushrooms, lentils, or vegetable ragu.
Substitute gluten-free pasta for dietary needs.
Add kefalotyri cheese for a more authentic Greek taste.
Let the béchamel cool slightly before adding eggs to prevent curdling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 105 mg
