Description
Indulge in this classic Greek Pastitsio, a comforting layered pasta dish featuring a savory meat sauce, tender tubular pasta, and a rich, creamy béchamel topping. Perfect for family dinners or special occasions, this recipe blends aromatic spices with hearty ingredients to create a flavorful and satisfying meal.
Ingredients
Scale
Meat Sauce
- 2 tablespoons Olive Oil (Feel free to use butter for added flavor.)
- 1 large Onion (Shallots work well for a milder taste.)
- 2 cloves Garlic (Fresh is best, jarred can be used.)
- 1 pound Ground Beef or Lamb (Can substitute with ground turkey or chicken.)
- 1 cup Red Wine (Consider grape juice or broth for substitution.)
- 28 ounces Crushed Tomatoes (Fresh tomatoes can be used if needed.)
- 2 tablespoons Tomato Paste
- 1 teaspoon Cinnamon (Adjust to taste.)
- 1/2 teaspoon Cloves (Adjust to taste.)
- 1 teaspoon Oregano (Fresh is ideal, dried works too.)
- Salt to taste
- Pepper to taste
Pasta
- 1 pound Tubular Pasta (e.g., Ziti) (Gluten-free pasta serves as a good substitute.)
Béchamel Sauce
- 2 large Eggs (Flax eggs can be used for vegan.)
- 1 cup Cheese (e.g., Parmesan or Kefalotyri) (Nutritional yeast for dairy-free.)
- 1/2 cup Butter
- 1/2 cup Flour
- 4 cups Milk (Whole milk is preferred.)
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Finely chop the onion and garlic, then sauté until softened and fragrant. Add the ground beef or lamb and cook until browned, breaking up any lumps with a spoon. Pour in the red wine and allow it to reduce slightly, then stir in crushed tomatoes, tomato paste, cinnamon, cloves, oregano, salt, and pepper. Simmer the sauce gently for about 25-30 minutes until thickened and flavors meld.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the tubular pasta according to package instructions until al dente. Drain the pasta and set aside, drizzling with a little olive oil to prevent sticking.
- Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour to form a smooth roux and cook for 1-2 minutes without browning. Gradually add milk while continuously whisking to prevent lumps. Cook until the sauce thickens and coats the back of a spoon. Remove from heat, then temper the two eggs by slowly adding a few tablespoons of the hot sauce into the eggs, whisking constantly. Combine the egg mixture back into the béchamel, then stir in the grated cheese. Season with salt and pepper to taste.
- Assemble the Pastitsio: Preheat your oven to 350°F (175°C). In a large baking dish, spread half of the cooked pasta evenly on the bottom. Layer the meat sauce over the pasta, then cover with the remaining pasta. Pour the béchamel sauce evenly over the top, spreading gently to cover all edges.
- Bake: Place the assembled dish in the preheated oven and bake for 45-50 minutes, until the top is golden brown and bubbling. Let the Pastitsio rest for 10-15 minutes before slicing to allow it to set properly.
Notes
- Use ground turkey or chicken for a lighter alternative to beef or lamb.
- For a vegan version, substitute eggs with flax eggs and cheese with nutritional yeast.
- Gluten-free tubular pasta can be used to accommodate gluten sensitivities.
- Allow the baked dish to rest before serving to make slicing easier and prevent it from falling apart.
- Fresh herbs can enhance the flavor, but dried oregano works perfectly well.
