Greek Pastitsio
A classic Greek baked pasta dish layered with ground meat, pasta, and a creamy béchamel sauce, often compared to lasagna.
Ingredients
- 500 g (1 lb) penne or tubular pasta
- 500 g (1 lb) ground beef or lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 400 g (14 oz) canned tomatoes, crushed
- 1 tsp cinnamon
- 1 tsp oregano
- Salt and pepper to taste
- 100 g (3.5 oz) grated Parmesan cheese
- 100 g (3.5 oz) butter
- 100 g (3.5 oz) all-purpose flour
- 1 L (4 cups) milk
- 2 eggs, beaten
- Olive oil for cooking
Instructions
- Preheat the oven to 180°C (350°F).Cook the pasta according to package instructions until al dente. Drain and set aside.In a large pan, heat olive oil and sauté the onion and garlic until soft. Add the ground meat and cook until browned.Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10-15 minutes.In a separate saucepan, melt the butter and whisk in the flour to create a roux. Gradually add the milk, stirring constantly until the béchamel sauce thickens. Remove from heat and stir in the beaten eggs.In a baking dish, layer half the cooked pasta, followed by the meat sauce, and the remaining pasta. Pour the béchamel sauce over the top and sprinkle with Parmesan cheese.Bake for 45-50 minutes, or until the top is golden brown. Let cool for 10 minutes before serving.
Notes
- For a lighter version, use ground turkey instead of beef or lamb.
- Pastitsio can be made ahead and refrigerated before baking.