Pastitso
Transport your taste buds straight to the heart of Greece with this classic Pastitso recipe, a comforting baked pasta dish that's layered with bold Mediterranean flavors. Featuring tender penne pasta, a rich and aromatic meat sauce infused with spices like cinnamon and allspice, and a luscious, creamy béchamel topping, this dish is a show-stopping combination of textures and savory goodness. Perfectly golden and bubbling after a trip to the oven, Pastitso is an irresistible family favorite that makes for an impressive dinner centerpiece. Serve it warm with a crisp green salad or fresh crusty bread for the ultimate Mediterranean experience. Whether you're hosting a dinner party or simply craving a hearty meal, this traditional Greek dish is sure to delight!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 pound ground beef or lamb
- 3 cloves garlic, minced
- 0.5 teaspoon cinnamon
- 0.25 teaspoon ground allspice
- 0.5 cup dry red wine
- 2 tablespoons tomato paste
- 1 14-ounce can crushed tomatoes
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 12 ounces dried penne or ziti pasta
- 5 tablespoons unsalted butter
- 0.33 cup all-purpose flour
- 3 cups milk, warmed
- 3 large egg yolks
- 0.75 cup grated Parmesan cheese
- 0.25 teaspoon ground nutmeg
- 3 tablespoons breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon, about 7-8 minutes.
Stir in the garlic, cinnamon, and allspice and cook for another minute until fragrant.
Deglaze the pan with red wine and let it simmer for 2-3 minutes to reduce slightly.
Stir in the tomato paste, crushed tomatoes, sugar, salt, pepper, and oregano. Simmer the meat sauce uncovered for 20 minutes, stirring occasionally, until thickened.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente (1-2 minutes less than package instructions). Drain the pasta and set aside.
To make the béchamel, melt the butter in a medium-sized saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the warmed milk, whisking constantly, and cook until thickened, about 5-7 minutes.
Remove the béchamel sauce from the heat. In a small bowl, whisk the egg yolks, then slowly whisk them into the sauce a little at a time. Stir in 1/2 cup of the grated Parmesan and the nutmeg. Season with salt to taste.
To assemble the Pastitso, spread half of the cooked pasta evenly on the bottom of the prepared baking dish. Top with the meat sauce, then add the remaining pasta.
Pour the béchamel sauce evenly over the top layer of pasta. Sprinkle the remaining Parmesan cheese and breadcrumbs over the sauce.
Bake the Pastitso in the preheated oven for 40-45 minutes, or until the top is golden and bubbling.
Allow the dish to cool for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
4610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 5946 mg | 259% | |
| Total Carbohydrate | 403.3 g | 147% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 75.4 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 2006 mg | 154% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4796 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.
