Pastitsio (Greek Baked Pasta)
A showstopping Greek casserole with layers of tubular pasta, spiced ground beef in tomato sauce, and a thick, golden bechamel crust. Rich, hearty, and deeply satisfying — Greece's answer to lasagna.
Ingredients
- 1 lb ziti or penne pasta
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1.5 lbs ground beef (80/20)
- 2 cans canned crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup dry red wine (or beef broth)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 tsp dried oregano
- 2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 4 cups whole milk, warmed
- 1/4 tsp ground nutmeg
- 4 large eggs, beaten
- 1 cup grated kefalotyri or Pecorino Romano cheese, grated
Instructions
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1
Preheat oven to 375°F (190°C). Cook 1 lb ziti or penne pasta in heavily salted boiling water until 2 minutes shy of al dente. Drain and set aside.
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2
In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 1 finely diced yellow onion and cook until softened, about 5 minutes. Add 4 cloves minced garlic cloves and cook 1 minute more.
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3
Add 1.5 lbs ground beef (80/20) and cook, breaking it up, until browned and no longer pink, about 8 minutes. Drain excess fat.
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4
Stir in 1/2 cup dry red wine (or beef broth) and cook until reduced by half, about 2 minutes. Add 2 cans canned crushed tomatoes, 2 tbsp tomato paste, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1 tsp dried oregano, half the kosher salt, and half the black pepper. Simmer for 15 minutes until thickened. Remove from heat.
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5
Make the bechamel: In a medium saucepan, melt 6 tbsp unsalted butter over medium heat. Whisk in 6 tbsp all-purpose flour and cook for 2 minutes. Gradually pour in the 4 cups warmed whole milk, whisking constantly, until smooth. Cook until thickened, about 8 minutes.
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6
Remove bechamel from heat. Stir in 1/4 tsp ground nutmeg and remaining kosher salt and black pepper. Let cool for 5 minutes, then whisk in 4 beaten large eggs and half the grated kefalotyri or Pecorino Romano cheese.
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7
Spread half the cooked ziti or penne pasta evenly in a greased 9x13-inch baking dish. Spread the meat sauce over the pasta in an even layer. Top with the remaining ziti or penne pasta. Pour the bechamel evenly over the top and sprinkle with the remaining 1 cup grated grated kefalotyri or Pecorino Romano cheese.
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8
Bake for 40 to 45 minutes until the top is golden brown and set. Let rest for 15 minutes before cutting and serving.