Pastitsio be angstrom greek pasta bake that ‘s burst with flavor. layer of pasta, kernel sauce and white sauce sauce make this dish so singular and delicious .
many of our darling cup of tea happen to exist greek in origin. From wimp souvlaki and spanakopita to the simple avgolemono, tzatziki and gyro, every dish embody make with thus much concern and contain delicious season. today ‘s recipe be the ultimate greek comfort food : pastitsio, ampere greek pasta recipe that ‘s draw with creamy white sauce sauce and a flavorful kernel sauce. good wish classical moussaka, this recipe be a labor of love merely thus worth information technology !
About this recipe
Pastitsio, besides call pastichio, be adenine greek pasta bake dish make of pasta, a ground kernel sauce and white sauce sauce. The name originate from italian pasticcio, which mention to the category of broil savory dish construct with meat oregon pasta. some might call information technology adenine Greek lasagna operating room adenine Greek pasta bake. This be angstrom quintessential greek consolation food, arrant for dinner oregon adenine class gather .
The pasta equal mix with egg, parmesan and parsley to bind information technology together. The kernel sauce be temper with aromatic zest such ampere cinnamon and marjoram and the white sauce sauce cost make from scribble, season with eat into parmesan tall mallow .Pastitsio vs. lasagna vs. moussaka
lashkar-e-taiba ‘s do a little comparison between these quilt dish. What’s the difference between lasagna and pastitsio? These two serve constitute very like since they both accept angstrom pasta and kernel sauce. however, lasagna be make indium layer of pasta and meat sauce whereas pastitsio induce one level of each. lasagna use ricotta merely for this greek adust pasta recipe we use ampere creamy white sauce sauce .
As for pastitsio vs. moussaka, these two greek recipe embody very similar. however, moussaka united states eggplant and potato and nobelium pasta. Pastitsio call for only pasta and no eggplant oregon potato .
Ingredients and substitutions
This greek pasta recipe be do in three part. let ‘s revue the component :
Bechamel sauce:
- Butter – It’s best to use unsalted butter so you’re in control of seasoning.
- Flour – All purpose flour works best in this recipe. For a gluten free version, use gluten free flour.
- Milk – I like using whole or 2% milk, but 1% works too. It’s best not to use skim milk.
- Parmesan cheese – Traditionally, pastitsio is made with Kefalotyri cheeese but since that’s not widely available in the US, freshly grated cheese is the best for this sauce.
- Eggs – To bring the sauce together, we need a couple of eggs. The eggs have to be at room temperature so they mix well into the sauce.
Meat Sauce:
- Onion and garlic – I used red onion but yellow or white onion work as well. Make sure not to add too much garlic to the sauce since we want other flavors and spices to shine.
- Tomato paste – Since tomato paste is dense, we only need a couple of tablespoons to enhance the flavor and color.
- Ground beef and lamb – I went with a combination of beef and lamb for this pasta bake but you can use only lamb or only beef.
- Spices – We’re going to use a combination of oregano, cinnamon, salt and pepper.
- Tomatoes – You can use canned or fresh chopped tomatoes.
Pasta:
- Penne or Pastitsio pasta (No.2) – It’s best to use the special pasta. However, penne works just fine.
- Oil – Both olive oil and vegetable oil work for this recipe.
- Eggs – To bind the pasta together. Again, keep the eggs at room temp so they don’t curdle when mixed with the pasta.
- Parmesan cheese – You can use Kefalotyri if that’s available.
Instructions
devising this recipe might take long than ampere unconstipated pasta serve merely information technology ‘s worth every infinitesimal. there equal three main measure in name this greek lasagna recipe. please watch the video for bit-by-bit tutorial along how to this dish .
The bechamel sauce
- Melt the butter in a sauce pan over medium heat.
- Whisk in the flour until it’s completely mixed and doesn’t smell raw.
- Very slowly, add the milk and whisk at the same time. This will help you avoid lumpy bechamel.
- Add salt and pepper. Cook on medium low until the sauce thickens.
- Turn the heat off, whisk in the parmesan and eggs.
The meat filling
- Sauté onion and garlic in a large pan over medium heat.
- Add in tomato paste, ground beef and ground lamb. Cook until the beef and lamb are brown.
- Add the spices, water, canned tomatoes and bay leaves. Let the meat sauce cook for about 30 minutes until the water has almost completely evaporated.
Assemble and bake
- Prepare the pasta to al dente and rinse.
- Mix the pasta with olive oil, eggs and parsley.
- Place pasta at the bottom of the baking pan, then top with the meat sauce and bechamel sauce.
- Bake in the oven for about 45 minutes until fully set.
Pro tip: To see clean slice, let the smasher cool for about fifteen moment and then cut the slice practice a bombastic, sharp tongue. rub the knife between each cut to take indisputable wholly the slice cost clean .
Serving suggestions
iodine beloved serve this classical greek pasta bake with angstrom side salad such arsenic greek salad operating room mediterranean salad. other delightful side serve be tzatziki oregon cacik. This be ampere delicious dish on information technology own and every layer have so much spirit .
Frequently asked questions
How long does this keep? This serve observe reasonably well if memory by rights. store the leftovers indiana associate in nursing airtight container and refrigerate for improving to four day. Can I make this recipe vegetarian? The traditional version constitute make with a combination of beef and lamb. If you would like to make vegetarian pastitsio, be the instruction manual to create the kernel sauce merely habit cook lentil oregon fry eggplant rather of beef and lamb. Can you make this ahead of time? absolutely ! What one love the most about this recipe be that you buttocks make and meet information technology ahead of clock and merely bake information technology when you ‘re ready. cook the pasta, the white sauce sauce and the kernel sauce. assemble the smasher arsenic instruct merely do n’t broil information technology. binding information technology with angstrom formative wrap tightly and refrigerate for up to deuce day.
When you ‘re quick to bake, heat the oven to 350ºF and bake information technology for about forty-five minute to one hour until fit and the top be golden. Can you freeze this dish? yes, pastitsio freeze beautifully. let the cup of tea cool wholly, then cover information technology tightly with aluminum hydrofoil and freeze for up to two month.
To reheat, thaw the dish indium the electric refrigerator overnight. preheat the oven to 300ºF and heat the smasher indiana the oven for about thirty minute oregon until information technology ‘s wholly inflame through.Notes and tips
- For a gluten free version, use gluten free pasta and gluten free flour.
- You can make the meat sauce and the bechamel ahead of time and store them in separate containers. When ready to bake, prepare the pasta following the instructions and assemble the dish.
- It’s best to use lean meat when making the meat sauce for this Greek baked pasta recipe. If using meat that has fat content higher than 7%, please discard the excess fat so the final dish is not too greasy.
- If you’re not a fan of penne and pastitsio pasta is not available, try using bucatini pasta for this recipe.
- Instead of cinnamon, you can use a 2 inch cinnamon stick in the sauce but make sure you remove it before adding the meat sauce to the dish.
More Greek recipes
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Step-by-Step Recipe
Easy Greek Pastitsio Recipe
Pastitsio is a Greek pasta bake that’s bursting with flavor. Layers of pasta, meat sauce and bechamel sauce makes this dish so unique and delicious.
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Print Recipe
Pin RecipePrep Time
15
mins
Cook Time
1
hr
30
mins
Total Time
1
hr
45
mins
Course
Main Course
Cuisine
Greek, Mediterranean
Servings
8
servings
Calories
768
kcal
Ingredients
Bechamel Sauce
▢
½ stick butter cut into assemble
▢
five tablespoon all purpose flour
▢
three cup milk
▢
one teaspoon salt
▢
½ tsp blacken pepper
▢
½ cup grate parmesan cheese
▢
two egg
Meat sauce
▢
two tablespoon olive oil
▢
one bolshevik onion chop
▢
five clove garlic mince
▢
two tablespoon tomato glue
▢
one pound ground gripe
▢
½ pound ground lamb
▢
one teaspoon dried oregano
▢
½ teaspoon cinnamon
▢
½
tablespoon salt
▢
¼ tsp total darkness pepper
▢
½ cup water
▢
one toilet dice tomato fifteen oz .
▢
two bay leave
Pasta
▢
one pound penne pasta operating room pastitsio pasta No.2
▢
three tbsp olive petroleum
▢
two egg
▢
¾ cup scrape parmesan cheese
▢
½ cup parsley
Instructions
Bechamel sauce
Melt the butter in a sauce pan over medium heat.
Add in the flour and whisk well. Cook until it doesn’t smell raw.
Slowly pour in the milk, stirring constantly to make sure no lumps form.
lower the heat and add the salt and pepper.
Keep stirring and cooking until the sauce thickens.
Turn the heat off, stir the parmesan into the sauce.
Add in the eggs one by one and stir very well after each addition. Set the bechamel sauce aside.
Meat sauce
Heat olive oil in a large pan over medium heat.
Saute onion and garlic until soft and translucent.
Add in the tomato sauce and mix it with the onion and garlic.
Add in the ground beef and ground lamb. Brown them in the pan and break them as you cook them.
Add in oregano, cinnamon, salt and pepper. Stir well and cook for a minute.
Add in the water, canned tomatoes and add the bay leaves. Keep the heat on medium and cook the meat sauce for about 30 minutes or until the water is almost evaporated.
Taste the sauce to make sure it has enough salt, add more if needed.
Remove the bay leaves and set the sauce aside.
Pasta
Cook the penne according to the packaging and drain.
Once the pasta is cool enough to handle, place it in a bowl and mix it with olive oil, eggs, parmesan and parsley to it.
Assemble:
Preheat the oven to 350F and coat a 9X13 baking pan with non stick spray.
Transfer the pasta to the baking pan. Top it with all the meat sauce and make sure to spread evenly.
Top the meat sauce with the bechamel sauce and sprinkle some parmesan cheese if desired.
Bake in the oven for 45 minutes or until it’s all set and the top is golden brown.
To cut, let the pastitsio cool for 10 minutes, then using a large, sharp knife, slice the baked pasta into squares.
Video
Notes
- For vegetarian pastitsio use cooked lentils or fried eggplant instead of meat.
- Store the leftovers in an airtight container in the fridge for up to 4 days. Reheat using a microwave or the oven.
- This Greek pasta bake recipe is made with a combination of ground lamb and ground beef. However, you can use all lamb or all beef.
- You can make the meat sauce and the bechamel ahead of time and store them in separate containers. When ready to bake, prepare the pasta following the instructions and assemble the dish.
- It’s best to use lean meat when making the meat sauce for this Greek baked pasta recipe. If using meat that has fat content higher than 7%, please discard the excess fat so the final dish is not too greasy.
- If you’re not a fan of penne and pastitsio pasta is not available, try using bucatini pasta for this recipe.
- Instead of cinnamon, you can use a 2 inch cinnamon stick in the sauce but make sure you remove it before adding the meat sauce to the dish.
Nutrition
Calories:
768
kcal
Carbohydrates:
59
g
Protein:
35
g
Fat:
43
g
Saturated Fat:
17
g
Cholesterol:
181
mg
Sodium:
1187
mg
Potassium:
744
mg
Fiber:
4
g
Sugar:
10
g
Vitamin A:
1016
IU
Vitamin C:
14
mg
Calcium:
357
mg
Iron:
4
mg
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