Greek Pasticio True Pasticio
Indulge in the authentic flavors of Greece with this hearty recipe for Greek Pasticio, also known as "True Pasticio." This comforting dish layers tender rigatoni or ziti pasta with a spiced ground beef or lamb filling, infused with the rich aromas of cinnamon, oregano, and garlic. Topped with a velvety béchamel sauce enriched with Parmesan and a hint of nutmeg, the casserole bakes to golden, bubbly perfection. Ideal for family gatherings or meal prep, this traditional Greek classic is a satisfying, oven-baked treasure with irresistible Mediterranean flair. Perfectly creamy, warmly spiced, and utterly indulgent, Greek Pasticio will transport your taste buds straight to the Aegean coast.
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Recipe Information
Ingredients
- 500 g rigatoni or ziti pasta
- 3 tbsp olive oil
- 500 g ground beef or lamb
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 400 g canned crushed tomatoes
- 0.5 tsp ground cinnamon
- 1 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 120 g unsalted butter
- 120 g all-purpose flour
- 1 liter milk
- 3 large egg yolks
- 0.25 tsp nutmeg, freshly grated
- 150 g Parmesan cheese, grated
- 1 large egg, beaten
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch (23x33 cm) baking dish and set aside.
Cook the pasta in a large pot of salted boiling water until al dente. Drain, rinse under cold water, and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant. Stir in the ground beef or lamb, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
Mix in the tomato paste and cook for 2 minutes to enhance its flavor. Then add the crushed tomatoes, cinnamon, oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer on low heat for 20 minutes, stirring occasionally. Set the meat sauce aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a roux.
Gradually whisk in the milk and cook, stirring continuously, until the béchamel sauce thickens, about 8-10 minutes.
Remove the béchamel sauce from the heat and whisk in the egg yolks, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in 100 g of the grated Parmesan cheese.
To assemble, spread half the cooked pasta evenly in the baking dish. Beat 1 egg and mix it with the remaining pasta before layering it on top of the first layer.
Spread the meat sauce evenly over the first half of the pasta layer.
Top with the remaining pasta, spreading it evenly over the meat sauce.
Pour the béchamel sauce over the top, spreading it evenly with a spatula. Sprinkle with the remaining 50 g of Parmesan cheese.
Bake in the preheated oven for 40-50 minutes, or until the top is golden and bubbling. Let the pasticio cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.6 g | 434% | |
| Saturated Fat | 157.2 g | 786% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1647 mg | 549% | |
| Sodium | 7512 mg | 327% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 82.4 g | ||
| Protein | 244.2 g | 488% | |
| Vitamin D | 13.7 mcg | 69% | |
| Calcium | 3401 mg | 262% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 5354 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
