Pastitsio
This cozy Greek baked pasta dish is packed with flavor. Pastitsio is a beautiful harmony of meat, pasta, cheese, bechamel sauce, and warm earthy herbs.
Servings: 12
Equipment
- Pot Large
- Baking Dish 9 x 13-Inch
Ingredients
For the Meat Sauce:
- 2 Pounds ground beef 90/10 or extra-lean
- 1 Tablespoon olive oil
- 3 Cloves garlic minced
- ½ Cup carrot finely chopped
- 1 Cup red onion finely chopped
- ¾ Cup red wine
- 1 Tablespoon tomato paste
- 28 Ounces crushed tomatoes
- 1 bay leaf
- 1 cinnamon stick
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon ground cloves
- 1 Teaspoon kosher salt
- 1 Teaspoon black pepper
For the Bechamel Sauce:
- 4 Tablespoons butter
- 4 Tablespoons all purpose flour
- 2 Cups whole milk
- 1/8 Teaspoon ground nutmeg
- ½ Cup pecorino romano cheese shredded
- 2 egg yolks
- Salt and pepper to taste
For the Pasta/Casserole:
- 8½ Ounces pastitsio pasta
- ¼ Cup pecorino romano cheese
- 1 whole egg
- 2 egg whites
- 2 Ounces feta cheese crumbled
Optional Garnishes:
- fresh basil chopped
- pecorino romano cheese
Instructions
Make the Meat Sauce:
- Add the ground beef to a large stock pot or Dutch oven over a medium-high heat.
- Cook, breaking it up with a wooden spoon, for 5 to 7 minutes or until no longer pink.
- Remove the meat mixture from the pot and drain excess grease. Set the cooked beef aside in a bowl.
- In the same pot, heat the oil over a medium-high heat and add the minced garlic, carrot and red onion.
- Cook, stirring occasionally, for about 4 minutes or until the vegetables soften.
- Add the cooked beef and combine using a wooden spoon or spatula.
- Add the red wine and continue cooking over a medium heat for 3 minutes.
- Add the tomato paste, crushed tomatoes, bay leaf, cinnamon stick, ground cinnamon, ground clove, salt, and pepper.
- Reduce the heat to a simmer and continue cooking for 1 hour.
- Remove the bay leaf and cinnamon stick from the sauce.
- Reserve a cup (8 ounces) of sauce and set the rest aside.
Make the Bechamel Sauce:
- Melt the butter in a small saucepan on a low-medium heat, and mix in the flour to form a roux.
- Cook for 30 seconds to 1 minute, stirring continuously.
- Slowly add in the milk, whisking constantly to avoid lumps from forming.
- Add the nutmeg.
- Continue to cook over a medium-low heat, stirring constantly for 15 to 20 minutes.
- Once the sauce thickens, add the pecorino romano cheese and season with salt and pepper to taste.
- Remove from heat and let cool for about 5 minutes, then whisk in the egg yolks and set aside.
Cook the Pasta:
- Cook the pasta in salted boiling water as directed for al dente.
- While the pasta is cooking, add the egg whites, whole egg and ¼ cup of shredded pecorino romano cheese to a small mixing bowl and whisk together. Set aside.
- Drain the pasta and let it cool for about 3 minutes.
- Return the noodles to the pot and gently fold in the egg-cheese mixture.
Assemble the Casserole:
- Preheat the oven to 350°F.
- In a 9 x 13-inch baking dish, use your hands to arrange the pasta so the noodles face the same direction and level the top.
- Pour the meat sauce over the top and spread out until smooth (keep the reserved cup of sauce for serving). Pour the bechamel sauce over the meat sauce.
- Bake uncovered for 40 to 45 minutes or until the top is golden brown. If it’s already golden brown at the 30 minute mark, put a sheet of foil across the top for the remaining baking time so it doesn’t burn.
- Let the pastitsio cool for 15 to 20 minutes, then cut and serve with feta cheese and reserved sauce if liked, garnished with fresh chopped basil.
Notes
Smooth bechamel sauce: Whisking constantly when adding the milk to the roux is important to get the sauce smooth, and having milk at room temperature will help avoid lumps when making it. The sauce is done when it's thick enough to coat the back of a spoon.
Shredded cheese: It's best to make your own shredded or grated cheese because the pre-shredded kind doesn't melt as well (it has cellulose or similar in it to stop the shreds sticking together).
Assembling the noodles: Using your hands is the best strategy here; it lets you gently take a handful of noodles and lay them lengthwise into the casserole dish, pressing firmly to hold them in place.
Keep the layers together: The best way to avoid layers coming apart when serving is to allow the baked casserole to rest for at least 15 minutes before serving.
The best pasta: Pastitsio is traditionally used for this dish, but a short tubular pasta like ziti or penne can be a substitute. Keep in mind that it might require more assembly time to sort and lay the cooked pasta noodles in the same direction.
Shredded cheese: It's best to make your own shredded or grated cheese because the pre-shredded kind doesn't melt as well (it has cellulose or similar in it to stop the shreds sticking together).
Assembling the noodles: Using your hands is the best strategy here; it lets you gently take a handful of noodles and lay them lengthwise into the casserole dish, pressing firmly to hold them in place.
Keep the layers together: The best way to avoid layers coming apart when serving is to allow the baked casserole to rest for at least 15 minutes before serving.
The best pasta: Pastitsio is traditionally used for this dish, but a short tubular pasta like ziti or penne can be a substitute. Keep in mind that it might require more assembly time to sort and lay the cooked pasta noodles in the same direction.
Nutrition
Calories: 334kcal | Carbohydrates: 11g | Protein: 20g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 425mg | Potassium: 376mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1098IU | Vitamin C: 2mg | Calcium: 179mg | Iron: 2mg
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