This recipe is almost as old as time been around since ancient Greece. I guess even they had comfort food.Over the centuries, it has evolved, with everyone putting their own spin on it—some coat the pasta with cheese, while others skip that step; some add a hint of nutmeg to the creamy Béchamel, while others prefer it plain. Regardless of the variations, it’s a fairly easy dish to make and absolutely delicious. Leftovers can be stored in the refrigerator for up to four days. (Tip: use the OXO glass storage containers featured here.) My sister and I love making this together when I visit her in St. Louis. I hope you enjoy this dish as much as I do!
A word about the pasta. In Greece most Yayas and Mama’s use Misko Pastichio Pasta (available on Amazon, click the picture below). If you can’t find Misko then use Rigatoni, Fettuccine or any other larger and thicker pasta.
Pastitsio – the Greek Lasagna
Pastitsio, often referred to as the Greek lasagna, is a comforting dish that layers tender pasta, flavorful meat sauce, and a velvety Béchamel topping. This hearty meal is a staple in Greek cuisine, embodying the warmth and richness of Mediterranean flavors. Whether you’re serving it for a special occasion or simply indulging in a comforting dinner, Pastitsio is sure to satisfy with its savory blend of textures and tastes.
Equipment
- Food Processor (Optional: for easy chopping)
Ingredients
Meat Sauce
- 2 lbs ground beef, or lamb or pork (or Impossible Burger as a vegetarian option)
- 1 onion, chopped
- 2 garlic cloves, minced (optional add a 3rd clove)
- 1 tbsp fresh parsley, finely chopped (optional: add extra to taste)
- 1 tbsp dried Greek oregano (optional)
- 1 tbsp fresh basil (optional)
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 8 oz can tomato sauce
- 1/2 cup white wine (non-alcoholic wine can be substituted)
- 2-3 tbsp extra virgin olive oil (add more if desired)
- Salt and pepper to taste
Pasta
- 1 lb thick pasta (like Misko Pastitsio, bucatini, rigatoni, or penne)
- 2-3 tbsp butter, melted or softened
- 1 egg, beaten
- 2-3 tbsp grated Parmesan cheese (add more if desired)
Béchamel Sauce:
- 1/4 cup butter, melted or very soft
- 3 tbsp flour (add more if needed)
- 2 cups hot milk (or cream, but adjust flour accordingly)
- 2-3 tblsp grated Parmesan cheese
- Salt and pepper to taste (white pepper if available) (use white pepper if available)
- 1 Dash cinnamon or nutmeg
Toppings:
- Grated Parmesan or Parmigiana blend cheese (to taste)
- Optional: small dots of butter for extra richness
- Optional: fresh parsley, finely chopped to sprinkle on top
Instructions
Prepare the Meat Sauce:
- Heat olive oil in a large, shallow casserole pan (like the one featured in Penny's Favorites) over medium heat.
- Add the ground meat, chopped onion, garlic, parsley, oregano and basil (if using); cooking until the meat is browned and crumbled. (you might need to use a fork to crumble the meat)
- Stir in the cinnamon, nutmeg (if using), salt, and pepper.
- Add the white wine and tomato sauce, mixing well.
- Reduce heat and let the sauce simmer for at least 30 minutes. For deeper flavor, cover and let it sit longer after turning off the heat.
Cook the Pasta:
- Cook the pasta in salted water until al dente, according to package instructions.
- Drain and rinse the pasta, then transfer it to a mixing bowl.
- Add the melted butter, beaten egg, and grated Parmesan cheese to the pasta, mixing thoroughly.
Make the Béchamel Sauce:
- Melt the butter in a saucepan over medium to medium-low heat.
- Add the flour, stirring constantly until smooth (about 3 minutes).
- Lower the heat to low, then gradually stir in the hot milk, continuing to stir until the sauce thickens. If the sauce is still to thin after 5-7 minutes add just a little more flour. keep stirring it will get thicker.
- Mix in the Parmesan cheese, stirring until fully blended.
- Season with salt, pepper, and a dash of cinnamon or nutmeg. Mix until blended.
Assemble the Pastitsio:
- Preheat the oven to 350°F.
- Grease a 9×13 baking pan (preferably a pan with a 3 1/2 inch depth to avoid any spillage).
- Spread half of the pasta mixture evenly across the bottom of the pan
- Cover the pasta with the meat sauce, spreading it evenly.
- Sprinkle a layer of grated cheese over the meat sauce.
- Add the remaining pasta on top, then pour the Béchamel sauce evenly over the entire dish.
- Sprinkle more grated cheese over the béchamel.
- Optionally, dot the top with small amounts of butter for added richness.
Bake and Serve:
- Bake in the preheated oven for 1 hour, until the top is golden brown and bubbly.
- Allow the Pastitsio to cool for about 15 minutes before cutting and serving.
Notes
Serving Suggestions:
- Serve with a simple Greek salad and crusty bread to complete the meal.
- This dish pairs well with a glass of red wine or a refreshing lemon water.
