Easy Pastitsio Recipe: A Layered Greek Lasagna Delight
Pastitsio is a comforting Greek lasagna made with layers of tubular pasta, a rich meat sauce, and a creamy béchamel topping. It's a hearty dish perfect for family gatherings.
Ingredients
- 1 pound tubular pasta such as bucatini or ziti
- to taste salt for seasoning the pasta water
- 2 tablespoons olive oil
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 pound ground beef or lamb
- 1 can 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon allspice
- to taste salt and freshly ground black pepper
- ¼ cup fresh parsley chopped
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk whole or 2%
- ½ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese
- to taste salt and freshly ground black pepper
- 2 large eggs beaten
- to taste additional grated cheese for topping
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a skillet, heat olive oil and sauté onion and garlic until translucent.
- Add ground beef or lamb, cooking until browned, then stir in crushed tomatoes, tomato paste, and spices.
- Let the meat sauce simmer for 20 minutes, then mix in chopped parsley and remove from heat.
- In a saucepan, melt butter, whisk in flour to form a roux, then gradually add milk until thickened.
- Stir in nutmeg, Parmesan, and beaten eggs, seasoning with salt and pepper.
- Preheat oven to 350°F (175°C) and layer half the pasta in a baking dish, followed by half the meat sauce.
- Add remaining pasta and meat sauce, then pour béchamel sauce on top and sprinkle with cheese.
- Bake for 45 minutes until bubbly and golden brown.
- Cool for 15 minutes before slicing and serving.
Notes
Allow the dish to cool for 15 minutes before serving to help the layers set.