Entree: Greece – Aegean Islands – Παστίτσιο Pastítsio (Greek baked pasta)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) bucatini or ziti pasta
- 1 lb (454 g) ground lamb
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 6 g
- 1/2 cup (120 ml) dry red wine (optional)
- 14 oz (400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground allspice (optional)
- 1 tsp (5 g) sugar (to balance acidity)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (50 g) grated kefalotyri or Parmesan cheese, divided
- 3 tbsp (45 g) unsalted butter (for pasta toss)
- 1 large egg, beaten, approx. 50 g (for tossing with pasta)
- For the béchamel:
  - 6 tbsp (85 g) unsalted butter
  - 6 tbsp (48 g) all-purpose flour
  - 4 cups (960 ml) whole milk, warmed
  - 2 large egg yolks, beaten, approx. 34 g
  - 1/4 tsp (0.5 g) grated nutmeg
  - 1 tsp (5 g) salt
  - 1/2 cup (50 g) grated kefalotyri or Parmesan for top
- 1/4 cup (30 g) breadcrumbs (optional, for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish.
2. Cook the pasta in salted boiling water until just al dente (about 1–2 minutes less than package instructions). Drain and return to the pot; stir in 3 tbsp (45 g) butter, the beaten egg, and 1/4 cup (25 g) of the grated cheese to coat and bind the pasta. Spread the pasta evenly in the prepared baking dish as the bottom layer.
3. Meanwhile, heat 2 tbsp (30 ml) olive oil in a skillet over medium-high heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute.
4. Add the ground lamb and brown, breaking up any clumps, until cooked through, about 6–8 minutes. If using, pour in the red wine and reduce by half.
5. Stir in the crushed tomatoes, tomato paste, ground cinnamon, allspice (if using), sugar, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Simmer the ragù gently until thickened, about 10–15 minutes. Adjust seasoning.
6. Spoon the meat sauce over the pasta layer and spread evenly.
7. For the béchamel, melt 6 tbsp (85 g) butter in a saucepan over medium heat. Whisk in the flour and cook 1–2 minutes without browning. Gradually whisk in the warmed milk until smooth. Cook, whisking, until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Remove from heat and stir in the grated nutmeg and 1 tsp (5 g) salt. Temper the beaten egg yolks with a few tablespoons of hot béchamel, then whisk the yolks back into the pan to enrich the sauce.
8. Pour the béchamel over the meat layer, smoothing the top. Sprinkle with the remaining 1/4 cup (25 g) grated cheese and breadcrumbs if using.
9. Bake in the preheated oven until the top is set and golden, about 35–45 minutes. Let rest 15–20 minutes before slicing to allow layers to settle.
10. Cut into squares and serve warm, garnished with a light sprinkle of additional grated cheese if desired.