Pastitsio Recipe (Greek Pasta Bake)
Ingredients
For the Meat Sauce
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 pounds lean ground beef
- ½ cup dry red wine
- 4 cloves garlic, minced
- ¼ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 3 sprigs fresh thyme
- Pinch of cayenne pepper
- 1 28-ounce can crushed tomatoes
- Salt and freshly ground black pepper, to taste
For the Béchamel Sauce
- 2½ cups half-and-half
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 1½ cups freshly grated Parmesan or Kasseri cheese, divided
- 2 large eggs, beaten
- ⅔ cup plain Greek yogurt
For the Pasta
- 12 ounces bucatini, penne, or ziti
Instructions
Make the Meat Sauce
- In a large pot, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, about 4–5 minutes.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink.
- Stir in the red wine and cook for about 2 minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne. Continue cooking over medium heat for 3–4 minutes.
- Add the crushed tomatoes and season with salt and black pepper. Simmer over low heat, stirring occasionally, for 30 minutes. Set aside.
Make the Béchamel
- Preheat the oven to 350°F (175°C). Heat the half-and-half in a small saucepan over medium-low heat until simmering, or warm it in the microwave.
- In a medium saucepan, melt the butter. Whisk in the flour and cook over medium heat for about 2 minutes, whisking constantly.
- Gradually add the warm half-and-half while whisking constantly. Continue cooking, stirring frequently, until thickened, about 5–6 minutes. Season with nutmeg, salt, and black pepper.
- Stir in ¾ cup of grated cheese and approximately ½ cup of the meat sauce. Remove from the heat and cool for about 10 minutes.
- Whisk in the beaten eggs, then add the Greek yogurt and mix until combined.
Assemble and Bake
- Cook the pasta in a large pot of salted boiling water until just al dente. Drain.
- Toss the pasta with the remaining meat sauce and transfer to a 9½ × 13-inch baking dish with enough depth to accommodate the topping.
- Spread the béchamel over the pasta and sprinkle with the remaining ¾ cup of grated cheese.
- Bake for 1 hour, or until golden brown and bubbly. Rest for 10 minutes before cutting and serving.
Notes
- Pasta: Short penne or ziti works well if traditional Greek tubular pasta is unavailable.
- No wine, no problem: Substitute beef or chicken broth for the red wine if preferred.
- Ground Meat: You can substitute the lean ground beef with ground lamb or a combination of both. Ground chicken or turkey can also be used.
- Don't Overcook the Pasta: Cook the pasta just until al dente, remember that the pasta will soften during baking.
- Make-Ahead: Assemble the casserole up to 1 day in advance. Cover tightly and refrigerate. Remove it from the refrigerator 30-45 minutes before baking to take some of the chill off. A cold casserole may need additional oven time.
- Prepare the Meat Sauce Ahead: The meat sauce can be made 1-2 days in advance and kept in an airtight container in the refrigerator.
- Storage: Refrigerate leftover pastitsio in an airtight container for 3-4 days.
- Freezing: Cool the baked casserole, wrap tightly, and freeze for up to 2 months. Individual portions are especially convenient for future meals.
- Reheating: Thaw frozen pastitsio overnight in the refrigerator. Reheat covered in a 300°F (150°C) oven until heated through. Individual portions can also be reheated in the microwave.
Nutrition
Calories: 514 kcal, Carbohydrates: 33 g, Protein: 34 g, Fat: 26 g, Saturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 134 mg, Sodium: 385 mg, Potassium: 544 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 538 IU, Vitamin C: 2 mg, Calcium: 288 mg, Iron: 3 mg
