Pastitsio Recipe

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If you’ve ever wished for a dish that feels like a warm hug from the Mediterranean, you are going to fall head over heels for this Pastitsio Recipe. This classic Greek comfort food layers tender pasta, a rich, velvety béchamel sauce, and a deeply aromatic meat sauce full of spices that transport your taste buds straight to a sunlit kitchen in Athens. With its perfectly baked golden crust and its harmonious blend of flavors and textures, this dish is truly a celebration on a plate. Whether you’re making it for a family gathering or a cozy dinner, this Pastitsio Recipe will become one of your most treasured go-to meals.

Ingredients You’ll Need

This Pastitsio Recipe uses a wonderful, straightforward lineup of ingredients that come together to make layers of flavor and texture. Each one is essential: the savory ground beef brings hearty depth, aromatic spices infuse complexity, while the creamy béchamel sauce adds richness and silkiness. Fresh pasta shapes the sturdy foundation, and cheese delivers that irresistible savoriness and beautiful golden top.

• Olive oil: For browning the meat and adding a fruity, luscious base to the sauce.
• Lean ground beef: The heart of the meat sauce, providing protein and meaty flavor.
• Red onion: Adds sweetness and gentle sharpness when cooked down.
• Garlic: Infuses the dish with its essential aromatic punch.
• Dry red wine: For deglazing the pan—this amps up the depth and complexity of the sauce.
• Bay leaves: Impart subtle herbal notes that elevate the sauce’s fragrance.
• Oregano: A classic Greek seasoning that brightens the meat mixture.
• Ground cloves, cinnamon, and allspice: These warm spices add an unmistakable Mediterranean charm.
• Tomato paste and crushed tomatoes: Their tang and sweetness create a luscious tomato base.
• Sugar: Balances acidity, marrying the tomato flavors smoothly.
• Unsalted butter and all-purpose flour: Form the foundation of the creamy béchamel sauce.
• 2% milk: Whisked into the roux to create that silky béchamel texture packed with flavor.
• Nutmeg: Adds a faint, nutty warmth essential for an authentic béchamel.
• Kefalotyri or Parmesan cheese: The salty, savory star that enhances every layer.
• Eggs and egg yolks: Provide structure and richness to the béchamel.
• Bucatini pasta: Or other long tubular pasta, lending perfect bite and shape to hold sauces.

How to Make Pastitsio Recipe

Step 1: Prepare the Meat Sauce

Start by heating olive oil in a spacious skillet and browning the ground beef until it’s beautifully caramelized—this caramelization is crucial because it builds deep, savory flavor. Then add the chopped red onion and minced garlic, cooking until softened and fragrant. Deglaze the pan with a splash of dry red wine, letting that lovely acidity lift any browned bits stuck to the bottom. Next, add your fragrant spices including bay leaves, oregano, cloves, cinnamon stick, and allspice along with the tomato paste and crushed tomatoes. Don’t forget a cup of water and that pinch of sugar to balance the acidity. Let the sauce simmer gently, covered, for about 45 minutes until it thickens perfectly. Just before you move on, fish out the bay leaves and cinnamon stick to keep the sauce smooth.

Step 2: Cook the Pasta

While your sauce is working its magic, get your pasta boiling in generously salted water. Cook the bucatini or tubular pasta until al dente — you want it tender but still with a little bite to hold up under those luscious layers. Drain and set aside to cool slightly; this helps prevent it from sticking together when tossed later.

Step 3: Make the Béchamel Sauce

Now comes the creamy heart of your Pastitsio Recipe! Melt butter in a saucepan and whisk in flour to make a roux, cooking it for 2 to 3 minutes to remove any raw flour taste. Then gradually pour in the milk while whisking constantly so the sauce stays lump-free, seasoning it with salt, pepper, and a hint of nutmeg. Simmer gently for about 5 minutes until the sauce thickens into silky smooth perfection. Remove from heat and stir in most of the grated cheese for luscious, cheesy richness. To ensure your béchamel keeps its creamy texture when baking, temper the eggs by slowly whisking in a few spoonfuls of the hot sauce before adding the eggs back to the pot. This step may feel a little fancy, but it’s what makes the béchamel irresistible and velvety.

Step 4: Assemble and Bake

Preheat your oven to 350°F (175°C) and grease a deep 9×13 inch baking dish. Toss the cooked pasta with half of the meat sauce, half the cheese, and the egg whites — this binds the pasta layer while adding flavor. Spread this pasta mixture evenly at the bottom of your dish, layer on the rest of the hearty meat sauce, and finally pour the luxurious béchamel sauce on top. Finish with the last sprinkling of cheese to create a golden, bubbling crust. Bake for about 45 to 50 minutes until the top is stunningly golden brown and the dish is set. This time in the oven melds all flavors into one harmonious celebration of textures.

Step 5: Rest Before Serving

Once out of the oven, patience is key. Let the Pastitsio Recipe rest for at least 30 minutes — this allows everything to settle perfectly so your slices hold their shape and each serving comes out clean and gorgeous. It’s worth the wait, trust me!

How to Serve Pastitsio Recipe

Garnishes

Fresh herbs like chopped parsley or mint add a burst of vibrant color and freshness that beautifully contrast the rich layers within the pastitsio. A light dusting of extra grated cheese on top just before serving enhances that cheesy, savory appeal, while a sprinkle of cracked black pepper provides a subtle bite that wakes up the palate.

Side Dishes

Pair this dish with crisp, simple side salads featuring cucumbers, tomatoes, and olives dressed in zesty lemon vinaigrette. Roasted vegetables or steamed greens offer a lovely lightness alongside the hearty layers of pastitsio. For a Mediterranean-inspired feast, consider serving with warm pita bread and a side of tzatziki for dipping.

Creative Ways to Present

For a family-style dinner, present the entire dish on a large platter garnished with fresh herbs. If you’re impressing guests, slice the pastitsio into neat squares and plate individually with a drizzle of herb-infused olive oil or a side of bright tomato salad. You can even prepare mini pastitsio portions in ramekins for charming individual servings that look stunning on any dinner table.

Make Ahead and Storage

Storing Leftovers

Pastitsio tastes even better the next day, making it a perfect make-ahead meal. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors mingle beautifully in the fridge, so you get a more intense taste with each bite.

Freezing

If you want to save some for future meals, you can freeze the baked pastitsio. Wrap it tightly with plastic wrap and then aluminum foil for best results. Frozen pastitsio can last up to 3 months and is convenient for quick, comforting meals anytime you crave it.

Reheating

To reheat refrigerated or thawed pastitsio, warm it in the oven at 350°F (175°C) for about 20-25 minutes until hot and bubbly. You can cover it with foil to prevent the top from over-browning. For quicker reheating, microwave individual portions on medium power until heated through, though baking helps maintain the original texture best.

FAQs

What pasta is best for Pastitsio Recipe?

The traditional choice is bucatini or other long tubular pasta that can hold the meat sauce well, but rigatoni, ziti, or even penne work beautifully too. The key is pasta with a hollow or ridged shape to trap the delicious layers.

Can I make Pastitsio vegetarian?

Absolutely! Substitute the ground beef with lentils, mushrooms, or a mixture of plant-based crumbles and vegetables. Use vegetable broth in the meat sauce and follow the rest of the recipe for a hearty vegetarian-friendly version.

What cheese can I use instead of Kefalotyri?

If you can’t find Kefalotyri, Parmesan is a perfect substitute adding a salty, nutty flavor. Pecorino Romano also makes an excellent alternative with similar texture and sharpness.

Is Pastitsio Recipe gluten-free?

To make this dish gluten-free, swap out the all-purpose flour in the béchamel with a gluten-free flour blend and choose gluten-free pasta. The rest of the ingredients are naturally gluten-free, making it easy to adapt.

Why is it important to rest Pastitsio after baking?

Resting allows the layers to firm up and flavors to meld, which makes slicing neat and serving easier while preserving the dish’s luscious texture. Cutting it too soon can cause it to fall apart or become too loose.

Final Thoughts

Making this Pastitsio Recipe is like creating a little edible piece of Greek sunshine in your kitchen. It’s rich, comforting, and full of love in every bite, guaranteed to become a favorite in your recipe collection. So don’t hesitate—grab your ingredients, roll up your sleeves, and dive into this spectacular journey of flavor. Your taste buds will thank you endlessly!

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Pastitsio Recipe

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4.2 from 34 reviews

• Author: admin
• Total Time: 2 hours 40 minutes
• Yield: 16 servings 1x

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Description

Classic Greek Pastitsio is a comforting layered pasta casserole featuring bucatini pasta, a rich and aromatic ground beef tomato sauce infused with warming spices, and a creamy béchamel sauce topped with melted cheese. This hearty dish is baked until golden and bubbling, making it a perfect family meal or special occasion dinner.

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Ingredients

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Meat Sauce

• 2 tablespoons olive oil
• 2 pounds lean ground beef
• 1 large red onion, chopped
• 3 cloves garlic, minced
• ½ cup dry red wine
• 2 bay leaves
• 1 teaspoon dried oregano
• ¼ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 cinnamon stick
• ¼ teaspoon ground allspice
• Salt and pepper, to taste
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 cup water
• 1 tablespoon sugar

Béchamel Sauce

• ½ cup (8 tablespoons) unsalted butter
• ½ cup all-purpose flour
• 4 ½ cups 2% milk
• Salt and pepper, to taste
• ¼ teaspoon ground nutmeg
• ¾ cup grated Kefalotyri cheese (or Parmesan cheese)
• 2 large eggs
• 2 egg yolks

Pasta Layer

• 1 pound bucatini pasta (or other long tubular pasta)
• ½ cup grated Kefalotyri cheese (or Parmesan cheese)
• 2 egg whites

Topping

• 1 cup grated Kefalotyri cheese (or Parmesan cheese)

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Instructions

1. Brown Meat: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Sauté Vegetables: Add chopped red onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is softened and translucent.
3. Deglaze Pan: Pour in dry red wine to deglaze the pan, scraping the bottom to release browned bits and enhance flavor.
4. Add Spices and Tomatoes: Stir in bay leaves, dried oregano, ground cloves, ground cinnamon, cinnamon stick, ground allspice, tomato paste, crushed tomatoes, water, and sugar. Season with salt and pepper to taste.
5. Simmer Sauce: Cover the skillet and let the sauce simmer gently for 45 minutes, stirring occasionally, until the sauce thickens and flavors meld.
6. Remove Whole Spices: Take out the bay leaves and cinnamon stick from the sauce before using further.
7. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the bucatini pasta until al dente, then drain well and set aside to cool slightly.
8. Make Béchamel Roux: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly to form a smooth roux but without browning.
9. Add Milk and Season: Gradually whisk in the milk, nutmeg, salt, and pepper. Cook the mixture for about 5 minutes, whisking frequently until it thickens into a creamy sauce.
10. Add Cheese to Béchamel: Remove the béchamel from heat and stir in ¾ cup of grated Kefalotyri or Parmesan cheese until melted and smooth.
11. Temper Eggs: In a small bowl, whisk the 2 large eggs and 2 egg yolks. Slowly add a few spoonfuls of the warm béchamel to the eggs to temper them, then whisk the egg mixture back into the béchamel sauce thoroughly.
12. Prepare Oven and Dish: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with about 3-inch depth.
13. Mix Pasta Layer: In a large bowl, combine the cooked pasta with ½ cup of meat sauce, the 2 egg whites, and ½ cup grated cheese. Toss to mix evenly.
14. Assemble Layers: Spread the pasta mixture evenly in the bottom of the prepared baking dish. Spoon and spread the remaining meat sauce over the pasta layer. Pour the béchamel sauce over the meat sauce, spreading it evenly.
15. Add Topping: Sprinkle the remaining 1 cup of grated cheese evenly over the béchamel layer.
16. Bake: Place the dish into the preheated oven and bake uncovered for 45-50 minutes, or until the top is golden brown and the casserole is set.
17. Rest: Remove the pastitsio from the oven and let it rest for at least 30 minutes before slicing. This helps it firm up and makes serving easier.
18. Serve: Slice into squares and serve warm as a delicious and hearty main course.

Notes

• Using Kefalotyri cheese offers authentic Greek flavor, but Parmesan can be a suitable substitute.
• Make sure to temper the eggs with béchamel before adding to the sauce to avoid curdling.
• Allowing the pastitsio to rest after baking helps it set and makes slicing neater.
• You can prepare the meat sauce and béchamel in advance to save time on the day of serving.
• For a richer béchamel, whole milk can be used instead of 2% milk.
• Ground cloves and allspice add warmth and complexity to the meat sauce; don’t skip these spices for an authentic taste.

• Prep Time: 40 minutes
• Cook Time: 2 hours
• Category: Main Course
• Method: Baking
• Cuisine: Greek