Pastitsio
Pastitsio, occasionally known as the Greek counterpart to lasagna, is a straightforward delight featuring a delectable meat sauce, tubular pasta, velvety béchamel sauce, and a cheesy topping. The flavors are exquisite, making it a universally adored and comforting meal!
Ingredients
Meat Sauce:
- 2 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 1 ½ pounds lean ground beef
- 1 (15 ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon ground cinnamon or 1 cinnamon stick
- 1 whole clove
- salt and pepper to taste
Pasta:
- 12 ounces bucatini or pastitsio pasta
- 4 tablespoons butter
- 1/4 cup grated Kefalotiri, Parmesan, or Pecorino cheese
- 1 dash ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
Béchamel Sauce:
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups grated Kefalotiri, Parmesan, or Pecorino cheese, divided
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
- Make the meat sauce: Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir gently until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.
- Meanwhile prepare the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Pour melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper over pasta; toss well and cool briefly. Add 2 eggs and toss again; set aside.
- Make the béchamel: Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 2 minutes. Pour in milk and bring to a boil, stirring constantly. Season with nutmeg, salt, and pepper. Cool slightly before stirring in 1 cup grated cheese, beaten egg, and egg yolk.
- Stir 1/2 cup of béchamel sauce into meat sauce.
- To assemble pastitsio: Arrange pasta in the bottom of the prepared baking dish so that all of the noodles are nicely lined up and are as level as possible for a great visual effect when serving. Spoon meat sauce over pasta; top with remaining béchamel sauce, spreading evenly. Sprinkle remaining 1/2 cup grated cheese on top.
- Bake in the preheated oven until bubbling and golden brown on top, about 50 minutes. Let stand for 10 minutes before cutting into squares.
Nutrition
Calories: 556kcalCarbohydrates: 22gProtein: 34gFat: 36gSaturated Fat: 19gCholesterol: 208mgSodium: 940mgPotassium: 318mgFiber: 2gSugar: 8gVitamin C: 7mgCalcium: 318mgIron: 4mg
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