Pastitsio
Transport your taste buds to the sun-drenched kitchens of Greece with this classic Pastitsio recipe—a comforting, hearty layered dish that's perfect for family dinners or special occasions. Featuring tender macaroni pasta, a rich and savory meat sauce infused with warm spices like cinnamon, and a luxurious, creamy béchamel topping, this baked casserole is a Mediterranean masterpiece. The addition of grated parmesan and a hint of nutmeg lends a decadent depth of flavor, while the golden-bubbly crust makes it irresistibly satisfying. Perfectly balanced and deeply flavorful, this traditional Greek baked pasta pairs beautifully with a crisp salad or a glass of red wine. Create this crowd-pleasing dish and bring a touch of authentic Greek cuisine to your dining table!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 whole garlic cloves, minced
- 500 grams ground beef or lamb
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 1 teaspoons dried thyme
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 400 grams macaroni or penne pasta
- 100 grams butter
- 100 grams all-purpose flour
- 1 liters milk
- 0.25 teaspoons nutmeg, grated
- 100 grams parmesan cheese, grated
- 2 whole egg, lightly beaten
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic. Cook until softened, about 4-5 minutes.
Add the ground beef or lamb to the skillet. Cook until browned, breaking up the meat with a spoon, about 8 minutes.
Stir in the tomato paste, crushed tomatoes, ground cinnamon, oregano, thyme, salt, and black pepper. Simmer for 20 minutes, allowing the sauce to thicken slightly. Set aside.
Preheat the oven to 180°C (350°F).
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Prepare the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and smooth.
Gradually add the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
Season the béchamel sauce with nutmeg and a pinch of salt. Stir in the parmesan cheese and remove the sauce from the heat. Once slightly cooled, stir in the beaten eggs.
Assemble the dish: Spread half the cooked pasta in the base of a greased baking dish. Pour the meat sauce evenly over the pasta layer.
Spread the remaining pasta over the meat sauce. Pour the béchamel sauce evenly on top, smoothing it with the back of a spoon.
Bake in the preheated oven for 40 minutes or until the top is golden and bubbling.
Let the pastitsio cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.8 g | 375% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 77.1 g | ||
| Protein | 213.0 g | 426% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 2749 mg | 211% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4797 mg | 102% | |
*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.
