Pastitsio is a beloved Greek dish that combines rich, flavorful meat sauce, tender pasta, and a creamy cheese topping. Often compared to lasagna, this dish is perfect for a family gathering or when you’re craving something hearty and comforting. The layers of spiced meat, pasta, and cheesy béchamel sauce come together beautifully to create a dish that’s satisfying and full of flavor. Let’s get started on this delicious pastitsio recipe!
Ingredients:
For the Meat Sauce:
- 500g (1 lb) ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1/2 cup red wine
- 1 tsp ground cinnamon
- Salt and pepper to taste
- Olive oil for cooking
For the Pasta:
- 300g (10 oz) penne or other tubular pasta
- Salt for boiling
For the Cheese Sauce:
- 50g (1/4 cup) butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Kefalotyri or Pecorino cheese
- 2 eggs, beaten
- Salt and pepper to taste
- Pinch of nutmeg
For Assembly:
- Olive oil for greasing
- Additional grated cheese for topping
Instructions:
1. Prepare the Meat Sauce:
- Warm a splash of olive oil in a large skillet over medium heat. Toss in the diced onion and cook until it becomes tender and translucent, roughly 4-5 minutes.
- Mix in the minced garlic and continue cooking for an additional 1-2 minutes, or until the garlic is aromatic.
- Introduce the ground beef or lamb to the skillet, using a spoon to break it apart. Cook, stirring occasionally, until the meat is browned and fully cooked through, about 8-10 minutes.
- Once the meat is browned, pour in the red wine and let it simmer for a few minutes until the alcohol evaporates.
- Mix in the crushed tomatoes, cinnamon, salt, and pepper. Reduce the heat and let the sauce simmer gently for 15-20 minutes, stirring now and then to blend the flavors.
2. Cook the Pasta:
- As the meat sauce simmers, bring a large pot of water, seasoned with salt, to a rolling boil.
- Add the penne or tubular pasta and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
3. Make the Cheese Sauce:
- In a medium saucepan, heat the butter over medium heat until it melts. Stir in the flour to create a smooth, thick mixture (roux).
- Cook for 1-2 minutes, stirring constantly, to eliminate any raw flour flavor.
- Slowly incorporate the milk, whisking steadily to ensure a smooth, lump-free sauce.
- Cook the sauce for about 5-7 minutes until it thickens and becomes smooth.
- Stir in the grated Parmesan and Kefalotyri (or Pecorino) cheeses until melted and well combined.
- Once cool enough, whisk in the beaten eggs, along with a pinch of salt, pepper, and nutmeg. Set aside.
4. Assemble the Pastitsio:
- Preheat your oven to 180°C (350°F).
- Layer the bottom of the baking dish with the cooked pasta. Spread it evenly to form the base layer.
- Spoon the meat sauce over the pasta, spreading it evenly across the dish.
- Pour the cheese sauce over the meat sauce, ensuring it covers the entire surface.
- Sprinkle additional grated cheese on top for an extra crispy and cheesy crust.
5. Bake the Pastitsio:
- Place the assembled pastitsio in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and bubbly.
- Once baked, remove from the oven and allow it to rest for 10-15 minutes before slicing and serving.
Conclusion:
This pastitsio recipe brings together the essence of Greek comfort food, blending savory meat sauce, tender pasta, and a rich, creamy cheese topping. The hint of cinnamon in the meat sauce and the nutmeg in the cheese sauce give the dish its distinctive Mediterranean flair. It’s perfect for family dinners, and the leftovers taste even better the next day! Serve it with a simple Greek salad and enjoy the flavors of Greece in every bite.