Pastitsio
A comforting Greek pasta casserole layered with seasoned ground beef and creamy béchamel sauce, perfect for family gatherings.
Ingredients
Pasta Layer
- 1 lb pastitsio pasta, cooked al dente
- 0.33 cup parmesan cheese for layered flavor
Meat Sauce
- 2 lbs ground beef for juicy and hearty flavor
- 1 medium onion, finely diced for a sweet, caramelized base
- 0.25 cup olive oil
- 3 tbsp tomato paste to intensify flavor
- 15 oz diced tomatoes juice for fresh flavor
- 1 stick cinnamon
- 6 whole cloves add warmth
- 6 pieces allspice balancing the savory notes
- 1 tbsp sugar to cut acidity
- 0.25 tsp salt
- 0.25 tsp pepper
Béchamel Sauce
- 4 tbsp butter
- 0.5 cup all-purpose flour for thickening
- 6 cups whole milk (warmed) to create a velvety finish
- 2 beaten eggs for binding
- 0.25 tsp ground nutmeg for flavor enhancement
- 0.33 cup grated parmesan cheese to finish
Instructions
Preparation
- Cook the pastitsio pasta according to package instructions until al dente. Drain and set aside, tossing with a bit of olive oil.
- In a large skillet, heat the remaining olive oil and sauté the diced onion until translucent. Add ground beef and brown evenly.
- Stir in tomato paste, diced tomatoes, cinnamon stick, cloves, allspice, sugar, salt, and pepper. Simmer for 15-20 minutes.
- In a saucepan, melt butter for the béchamel. Whisk in flour to form a roux, then gradually add warmed milk while stirring until thickened.
- Remove from heat and mix in beaten eggs, nutmeg, and parmesan cheese.
Assembly and Baking
- Preheat your oven to 350°F (175°C). In a baking dish, layer half of the pasta, followed by half of the meat sauce.
- Add the remaining pasta, another layer of meat sauce, and top with béchamel sauce. Sprinkle extra parmesan on top.
- Bake for 45-50 minutes until golden and bubbly. Cool slightly before slicing.
Notes
Enhance flavor with fresh ingredients. Prepare layers a day ahead, if desired. Pair with a green salad or tzatziki dip.