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Pastitsio

Hearty Pastitsio: The Ultimate Comfort Food Delight

Experience the rich flavors of Pastitsio, a beloved Greek pasta bake that is comforting and customizable for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 2 tablespoons Olive Oil
  • 1 medium Onion diced
  • 1 pound Ground Lamb or ground beef
  • 1 teaspoon Kosher Salt
  • 1 cup Red Wine or broth for non-alcoholic version
  • 3 cloves Garlic minced
  • 1 teaspoon Cinnamon or to taste
  • 1 teaspoon Cumin or to taste
  • 1 teaspoon Oregano or to taste
  • ½ teaspoon Black Pepper or to taste
  • 28 ounces Crushed Tomatoes canned
  • 2 tablespoons Tomato Paste
For the Pasta
  • 1 pound Penne Pasta
For the Béchamel Sauce
  • ⅓ cup Flour or gluten-free flour
  • 2 cups Milk or non-dairy milk
  • ¼ teaspoon Nutmeg optional
  • ¼ teaspoon White Pepper optional
  • 1 cup Parmesan Cheese grated
  • ½ cup Greek Yogurt
  • 2 large Eggs
For Garnishing
  • 2 tablespoons Fresh Thyme or dried thyme

Equipment

  • large pot
  • separate saucepan
  • mixing bowl
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add diced onions, and sauté until translucent, about 5 minutes.
  2. Stir in the ground lamb and kosher salt, cooking until browned, about 7 minutes. Drain excess fat, then pour in red wine and let evaporate.
  3. Mix in minced garlic, spices, and crushed tomatoes. Let the sauce simmer for 20 minutes until thickened.
  4. In a separate pot, bring salted water to a boil. Add penne pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
  5. In another saucepan, melt olive oil over medium heat, whisk in flour to form a roux for about 2 minutes.
  6. Slowly add milk, whisking until the sauce thickens and bubbles, about 5 minutes. Season with nutmeg, salt, and white pepper, then blend in cheese, yogurt, and beaten eggs.
  7. In a bowl, combine cooked penne with meat sauce, then transfer to a greased baking dish. Pour béchamel sauce on top.
  8. Preheat oven to 400°F. Bake for about 30 minutes until golden and bubbly. Rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Drain excess fat from the meat sauce and allow resting after baking for cleaner cuts.

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