Entree: Greece – Παστίτσιο ➤ Pastitsio (Greek baked pasta with spiced meat and béchamel)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 40 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 12 oz (340 g) ziti or bucatini pasta
- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry red wine (optional)
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) ground nutmeg
- 2 tbsp (30 ml) chopped fresh parsley
- Salt as needed
- Freshly ground black pepper as needed
- 3 tbsp (45 g) unsalted butter (for béchamel)
- 3 tbsp (24 g) all-purpose flour (for béchamel)
- 2 cups (480 ml) milk, warmed (for béchamel)
- 2 large eggs, beaten (for béchamel)
- 1 cup (100 g) grated Kefalotyri or Parmesan cheese, divided
- 2 tbsp (30 ml) olive oil
- 1/4 cup (25 g) fine breadcrumbs (optional, for topping)

Instructions

1. Preheat oven to 350°F (175°C). Cook pasta in salted boiling water until just al dente, drain and toss with 1 tbsp (15 ml) olive oil; set aside.
2. In a skillet, heat remaining olive oil and sauté onion until translucent; add garlic and cook 1 minute. Add ground beef and lamb and cook until browned, breaking up meat. Deglaze with red wine if using, then stir in crushed tomatoes, tomato paste, cinnamon, nutmeg, parsley, salt, and pepper. Simmer 15–20 minutes until thickened.
3. For the béchamel, melt butter in a saucepan, whisk in flour and cook 1–2 minutes. Gradually whisk in warm milk and cook until thickened. Remove from heat and whisk in beaten eggs and 1/2 cup (50 g) grated cheese; season with salt and a pinch of nutmeg.
4. In a baking dish, layer half the pasta, spread the meat sauce evenly, top with remaining pasta, and pour béchamel over, smoothing the top. Sprinkle remaining cheese and breadcrumbs over the béchamel.
5. Bake 35–40 minutes until top is set and golden. Let rest 10–15 minutes before slicing and serving.