My Big Fat Greek Pastitsio
Dive into the rich, comforting layers of "My Big Fat Greek Pastitsio," a traditional Greek baked pasta dish that's a true crowd-pleaser. This Mediterranean masterpiece combines ziti or penne pasta tossed with Parmesan and eggs, a spiced meat sauce infused with cinnamon, allspice, and red wine, and a creamy, velvety béchamel topping. A medley of flavors and textures, it's baked to golden perfection, creating a dish that’s hearty, flavorful, and utterly satisfying. Perfect for family dinners or festive gatherings, this pastitsio recipe delivers authentic Greek flavors with easy-to-follow instructions. Serve it with a crisp salad and crusty bread for a complete meal that will transport you straight to the sunny shores of Greece!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 pound ground beef or lamb
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 1 cup red wine
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ziti or penne pasta
- 2 eggs, beaten
- 0.5 cup grated Parmesan cheese
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk, warmed
- 1 pinch of nutmeg
- 2 egg yolks
- 0.5 cup grated Kefalotyri or Parmesan cheese
Instructions
Preheat your oven to 350°F (175°C). Grease a large baking dish and set it aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
Add ground beef or lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste, crushed tomatoes, red wine, cinnamon, allspice, oregano, salt, and black pepper. Simmer for 20 to 25 minutes until the sauce thickens. Set aside.
Cook the pasta according to package instructions. Drain and allow it to cool slightly, then toss with the beaten eggs and grated Parmesan cheese.
To make the béchamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes until lightly golden.
Gradually whisk in the warm milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.
Remove the béchamel sauce from the heat. Stir in a pinch of nutmeg, egg yolks, and grated cheese until well combined.
Layer half of the cooked pasta on the bottom of the prepared baking dish. Spread the meat sauce evenly over the pasta. Top with the remaining pasta.
Pour the béchamel sauce over the top layer and spread it evenly.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and bubbling.
Allow the pastitsio to cool for 10 to 15 minutes before slicing and serving.
Nutrition Facts
Calories |
4842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.9 g | 299% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1374 mg | 458% | |
| Sodium | 4997 mg | 217% | |
| Total Carbohydrate | 424.7 g | 154% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 63.7 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 2445 mg | 188% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 4224 mg | 90% | |
*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.
