Pastitsio is a Greek dish that consists of layers of pasta, a meat and tomato sauce and a thick and creamy bechamel sauce. Normally the pasta used would be a long thick tubular pasta (such as pastitsio pasta no. 2) and the pasta layer would be just pasta, but I like to use a more easily available pasta, such as rigatoni or penne, and just mix the pasta and meat sauce layers together. The meat sauce is pretty simple, starting with ground lamb or beef, that’s seasoned with onions, garlic, thyme, and oregano, along with a hint of cinnamon and allspice, in addition to tomatoes. The bechamel sauce is a little different, in that it has an egg (or egg yolks) mixed in, which makes it creamier and helps to thicken it so that it sets! This recipe takes a bit of time but it’s well worth the effort!
Pastitsio
An easy to make take on Greek pastitsio, a dish with layers of pasta, a tasty meat and tomato sauce, and a creamy bechamel sauce!
ingredients
- 1 pound pasta (such as pastitsio pasta no. 2, penne, rigatoni, etc) (gluten-free for gluten-free)
- 1 1/2 pounds ground beef (or lamb)
- 1 large onion, diced
- 4 cloves garlic, chopped
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- salt and pepper to taste
- 4 tablespoons butter (or extra virgin olive oil)
- 4 tablespoons flour (rice flour for gluten-free)
- 2 cups milk
- 1/8 teaspoon nutmeg
- 1 egg, lightly beaten
- 1/3 cup kefalotyri (or pecorino or parmesan), grated
- salt and pepper to taste
For the pastitsio:
For the bechamel layer:
directions
- Start cooking the pasta as directed on the package.
- Meanwhile, cook the beef and onions in a large pan over medium heat, about 10 minutes.
- Add the garlic, mix, and cook until fragrant, about a minute.
- Add the tomatoes, thyme, oregano, cinnamon, and all spice, bring to a boil, reduce the heat and simmer for 10 minutes.
- Drain the cooked pasta and mix it into the meat sauce.
- Season with salt and pepper to taste.
- Pour the bechamel sauce over the top and bake in a preheated 350F/180C oven until the top is a golden brown, about 30 minutes.
- Melt the butter in a medium saucepan, and let it cook until it starts to froth.
- Sprinkle in the flour, mix well, and cook for a minute.
- Add the milk and nutmeg, bring to a simmer, whisking, and simmer until the sauce has thickened, about 5 minutes, before turning off the heat.
- Temper the egg by mixing 1 tablespoon of the sauce into the egg, repeating 3 more times before mixing the egg and sauce mixture back into the sauce.
- Add the cheese to the sauce, mix and let it melt into the sauce.
For the pastitsio:
For the bechamel layer:
Note: If you are using lean beef, you can cook the beef and onions at the same time. If you are using a fattier meat, cook the meat first and drain off the grease before cooking the onions in oil.
Option: Top the bechamel sauce with more grated kefalotyri!
That looks great! I’m going to try it this week. Ive never made a bad recipe from your site, Kevin so I’m sure it’ll be amazing as usual. I haven’t made pastitsio in quite a while but in the version I used to make I remember the pasta was mixed with cheese then you layered the meat sauce then the bechamel and so it looked like three layers when you cut it. This looks just as delicious and simpler.