Pastitsio Recipe

Get ready to experience the heartwarming flavors of Greece with our authentic homemade Pastitsio recipe. Pastitsio, often referred to as the Greek lasagna, is a delicious baked pasta dish layered with a rich meat sauce, creamy béchamel sauce, and topped with a golden crust. This comforting Greek classic is the epitome of family gatherings and cozy meals. With its combination of flavors and textures, Pastitsio is sure to delight your taste buds and transport you to the sun-soaked streets of Greece. So, let's roll up our sleeves and embark on a culinary journey to create the ultimate comfort food!

5 from 1 vote

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Prep Time 30

Cook Time 1 30

Total Time 2

Course Dinner, Lunch, main course, Main Dishes, Pasta

Cuisine Greek, Mediterranean

Servings people

Calories 580 kcal

Equipment

Ingredients

Ingredients For Pastitsio:

1 lb Penne Pasta
1 lb Ground Beef
1 Onion Small, Finely Chopped
2 Garlic Cloves Minced
1 can Crushed Tomatoes (14 Oz/400g)
2 tbsp Tomato Paste
1/4 cup Red Wine (Optional)
1 tsp Dried Oregano
1/2 tsp Ground Cinnamon
Salt To Taste
Pepper To Taste
1/4 cup Grated Parmesan Cheese

Ingredients For Béchamel Sauce:

4 tbsp Unsalted Butter
1/4 cup All-Purpose Flour
2 cup Milk
1/4 tsp Ground Nutmeg
Salt To Taste
Pepper To Taste
2 Eggs 2 Large Eggs, Lightly Beaten
1/2 cup Grated Parmesan Cheese

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Instructions

Preheat your oven to 375°F (190°C).
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large pot, sauté the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until softened.
Stir in the crushed tomatoes, tomato paste, red wine (if using), dried oregano, ground cinnamon, salt, and pepper. Simmer the sauce for about 15 minutes to allow the flavors to meld together.
In a separate pot, melt the butter for the béchamel sauce over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste-like consistency.
Gradually whisk in the milk, nutmeg, salt, and pepper. Continue whisking until the sauce thickens and comes to a gentle simmer.
Remove the sauce from the heat and whisk in the beaten eggs and grated Parmesan cheese until well combined.
In the 9x13-inch baking dish, layer half of the cooked penne pasta. Pour the meat sauce over the pasta and spread it evenly. Top with the remaining pasta and pour the béchamel sauce over the top, spreading it evenly to cover the pasta completely.
Sprinkle the grated Parmesan cheese over the béchamel sauce.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and bubbling.
Remove from the oven and let it cool for a few minutes before serving.

Notes

Note: Pastitsio is even more flavorful when reheated the next day, making it perfect for leftovers and meal planning.

Nutrition

Serving: 0.25recipeCalories: 580kcalCarbohydrates: 55gProtein: 32gFat: 24gCholesterol: 135mgSodium: 658mgFiber: 4g

Keyword Greek Lasagna, homemade pasta, pasta, Pastitsio

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