Pastichio
Discover the ultimate comfort food in this authentic Pastichio recipe, a classic Greek baked pasta dish that's layered with rich flavors and irresistible textures. Perfectly al dente penne or ziti is nestled between layers of spiced meat sauce, made with a savory blend of ground beef, pork, and aromatic hints of cinnamon and nutmeg, simmered in red wine and tomatoes. Crowned with a velvety béchamel sauce enriched with Parmesan and optional kefalotyri or Romano cheese, this dish bakes to golden, bubbling perfection. With its creamy top, hearty filling, and satisfying crunch of baked pasta, Pastichio makes an irresistible centerpiece for family dinners, festive gatherings, or casual evenings. Ready in just 90 minutes and serving up to 8, this crowd-pleasing recipe pairs beautifully with a crisp Greek salad and a glass of red wine for the ultimate Mediterranean dining experience!
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Recipe Information
Ingredients
- 500 grams Penne or ziti pasta
- 500 grams Ground beef
- 250 grams Ground pork
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 120 milliliters Red wine
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 6 tablespoons Unsalted butter
- 60 grams All-purpose flour
- 700 milliliters Milk, warmed
- 2 whole Eggs, beaten
- 120 grams Grated Parmesan cheese
- 60 grams Grated kefalotyri or Romano cheese (optional)
Instructions
Preheat the oven to 180°C (356°F).
Cook the pasta in boiling salted water until al dente. Drain, rinse with cool water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
Add the ground beef and pork to the skillet. Cook, breaking apart with a spoon, until browned.
Stir in the tomato paste and cook for 1-2 minutes. Add the crushed tomatoes, red wine, cinnamon, nutmeg, salt, and black pepper. Simmer the sauce on low heat for 20 minutes, allowing the flavors to blend and thicken.
While the meat sauce is cooking, prepare the béchamel. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste, cooking for 1-2 minutes.
Gradually add the warm milk, whisking constantly to prevent lumps. Cook the mixture until it thickens, about 5-7 minutes. Remove from heat and stir in the Parmesan cheese and optional kefalotyri or Romano cheese.
Once slightly cooled, whisk the beaten eggs into the béchamel sauce. Set aside.
To assemble the Pastichio, grease a 9x13-inch baking dish. Spread half of the cooked pasta evenly on the bottom. Layer the meat sauce over the pasta. Add the remaining pasta on top.
Pour the béchamel sauce over the top layer of pasta, smoothing it with a spatula. Ensure the surface is completely covered.
Bake the Pastichio in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling.
Remove from the oven and allow the dish to cool for 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.0 g | 431% | |
| Saturated Fat | 151.6 g | 758% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 7372 mg | 321% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 62.4 g | ||
| Protein | 283.4 g | 567% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 3102 mg | 239% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4211 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.
