Traditional Greek Pastitsio
Indulge in the hearty and comforting flavors of **Traditional Greek Pastitsio**, a classic baked pasta dish that's perfect for family dinners or gatherings. This authentic recipe layers perfectly al dente penne pasta, a spiced ground beef and lamb meat sauce infused with cinnamon and red wine, and a creamy, velvety béchamel sauce enriched with Parmesan cheese. Each step of this recipe, from simmering the rich tomato meat sauce to whisking the perfectly thick béchamel, is a celebration of Mediterranean culinary traditions. Baked until golden and bubbling, this dish is as stunning to look at as it is to taste. Perfectly balanced and irresistibly comforting, pastitsio is a must-try for anyone longing for a taste of Greece. Serve it with a crisp green salad and a glass of your favorite wine for a dinner that's sure to impress! Keywords: Greek pastitsio, baked pasta, classic Greek recipes, Mediterranean comfort food, family-friendly casserole.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground lamb
- 2 tablespoons tomato paste
- 1 14-ounce can canned crushed tomatoes
- 0.5 cup red wine
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound penne pasta
- 2 large eggs
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 0.5 teaspoon grated nutmeg
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (180°C).
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
Increase the heat to medium-high, add the ground beef and lamb. Cook until browned, breaking up any large chunks with a spoon, about 8-10 minutes.
Stir in the tomato paste, crushed tomatoes, red wine, cinnamon, nutmeg, oregano, salt, and pepper into the skillet. Reduce heat to low and let simmer for 20-25 minutes, stirring occasionally.
While the meat sauce is simmering, cook the penne pasta in a large pot of salted boiling water until al dente, about 8 minutes. Drain and return to the pot.
Beat the eggs, and stir them into the pasta along with half of the grated Parmesan cheese. Set aside.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, until lightly golden.
Gradually add the milk, whisking continuously to prevent lumps. Cook for 5-7 minutes, until the sauce has thickened.
Remove from heat and stir in the remaining Parmesan cheese, grated nutmeg, and salt.
To assemble, spread half of the pasta in the bottom of a greased 9x13-inch baking dish. Layer with the meat sauce, then top with the remaining pasta.
Pour the béchamel sauce evenly over the top layer of pasta.
Bake in the preheated oven for 45-50 minutes, until the top is golden brown and bubbling.
Let the pastitsio rest for 10-15 minutes before slicing into portions and serving. Enjoy your meal!
Nutrition Facts
Calories |
5403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1195 mg | 398% | |
| Sodium | 7043 mg | 306% | |
| Total Carbohydrate | 441.3 g | 160% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 63.5 g | ||
| Protein | 269.6 g | 539% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 2174 mg | 167% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 5859 mg | 125% | |
*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.
