Pastitsio Greek Macaroni
Pastitsio, the ultimate Greek comfort food, is a layered masterpiece of savory flavors and creamy textures that’s perfect for family dinners or a hearty gathering. This traditional Greek macaroni bake features tender pasta nestled between a rich, cinnamon-spiced meat sauce made with ground beef or lamb and a luscious, velvety béchamel topping infused with nutmeg. The dish is crowned with a golden layer of Parmesan cheese, baked to perfection for a bubbly and irresistible finish. With its aromatic spices, creamy sauce, and satisfying layers, Pastitsio is a Mediterranean delight that’s as comforting as it is impressive. Serve it with a fresh Greek salad and crusty bread for an unforgettable meal that transports you to the sunny shores of Greece.
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Recipe Information
Ingredients
- 500 g Macaroni (or thick tubular pasta like penne or bucatini)
- 3 tbsp Olive oil
- 500 g Ground beef or lamb
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Tomato paste
- 400 g Canned diced tomatoes
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g Parmesan cheese, grated
- 100 g Unsalted butter
- 100 g All-purpose flour
- 1 L Milk
- 3 large Egg yolks
- 0.25 tsp Ground nutmeg (for béchamel)
Instructions
Preheat the oven to 180°C (350°F).
Cook the macaroni in a large pot of salted boiling water until slightly undercooked (about 2 minutes less than the package instructions). Drain and set aside.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes.
Add the ground beef or lamb to the pan and cook until browned, breaking up any clumps with a spoon.
Stir in the tomato paste, diced tomatoes, cinnamon, nutmeg, salt, and black pepper. Simmer the meat sauce on low heat for 20–25 minutes, stirring occasionally, until thickened.
While the sauce simmers, prepare the béchamel. Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the mixture thickens to a creamy consistency, about 5–7 minutes.
Remove the béchamel from heat, then whisk in the egg yolks, nutmeg, and half of the grated Parmesan cheese. Set aside.
Lightly grease a 9x13-inch baking dish. Spread half of the cooked macaroni evenly on the bottom of the dish, then top it with the meat sauce. Add the remaining macaroni on top.
Pour the béchamel sauce over the macaroni evenly, spreading it to the edges of the dish. Sprinkle the remaining grated Parmesan cheese on top.
Bake in the preheated oven for 40–45 minutes, or until the top is golden and bubbling.
Remove from the oven and let the pastitsio rest for 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 449 mg | 35% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 710 mg | 15% | |
*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.
