Entree: Cyprus – Central Culinary Region – Παστίτσιο Pastítsio (Baked Pasta with Meat and Béchamel)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) bucatini or ziti pasta
- 3 tbsp (45 ml) olive oil, divided
- 1 lb (454 g) ground beef
- 8 oz (227 g) ground lamb
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 3 tbsp (45 g) tomato paste
- 1 can 14 oz (400 g) crushed tomatoes
- 1/2 cup (120 ml) dry red wine (optional)
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 ml) ground cinnamon
- 1/4 tsp (1.25 ml) ground nutmeg (for the meat)
- 2 tbsp (8 g) chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste (start with 1 1/2 tsp / 8 g salt)
- 1 cup (100 g) grated Kefalotyri or Parmesan, divided
- For the béchamel:
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 4 cups (946 ml) whole milk, warmed
- 1/4 tsp (1.25 ml) ground nutmeg
- 2 large eggs
- 1/2 tsp (2.5 ml) kosher salt, or to taste

Instructions

1. Cook the pasta: Preheat oven to 350°F (175°C). Cook pasta in salted boiling water until very al dente (2 minutes less than package directions). Drain and return to pot; toss with 1 tbsp (15 ml) olive oil and 1/2 cup (50 g) grated cheese to prevent sticking.
2. Make the meat sauce: Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, 5–7 minutes. Add garlic and cook 1 minute. Add ground beef and lamb, breaking up with a spoon, and cook until browned and no longer pink.
3. Season and simmer: Stir in tomato paste and cook 1–2 minutes, then deglaze with red wine if using. Add crushed tomatoes, beef stock, cinnamon, nutmeg, chopped parsley, and salt and pepper. Reduce heat to low and simmer until thickened, 15–20 minutes. Taste and adjust seasoning.
4. Prepare the béchamel: In a saucepan over medium heat melt butter. Whisk in flour and cook 1–2 minutes to form a roux, without browning. Gradually whisk in warmed milk, bringing to a simmer until sauce is thick and smooth, about 6–8 minutes. Remove from heat and stir in nutmeg and salt. Temper the eggs by whisking a few tablespoons of the hot béchamel into the beaten eggs, then whisk eggs back into the sauce. Stir in remaining 1/2 cup (50 g) grated cheese.
5. Assemble: Grease a 9x13 inch (23x33 cm) baking dish. Spread half the pasta in an even layer, top with all the meat sauce, then cover with remaining pasta pressed down gently to compact.
6. Top with béchamel: Pour the béchamel evenly over the pasta and smooth the top. Sprinkle additional grated cheese (about 1/4 cup / 25 g) over the béchamel.
7. Bake and rest: Bake in preheated oven 40–50 minutes, until the top is golden brown and set. Let rest 15–20 minutes before slicing to allow layers to firm.
8. Serve: Cut into squares and serve warm with a simple green salad or lemon wedges if desired.