Entree: Greece – Athens & Attica – Παστίτσιο ➤ Pastítsio (Greek baked pasta casserole layered with spiced meat sauce and creamy béchamel)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) bucatini, ziti, or penne pasta
- 1 lb (454 g) ground beef
- 8 oz (227 g) ground lamb (optional, can use 1½ lb total beef if preferred)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced (about 6 g)
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) red wine (optional)
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) ground allspice
- Salt and freshly ground black pepper to taste
- 1/2 cup (120 ml) finely chopped parsley (optional)
- For the béchamel:
  - 6 tbsp (84 g) unsalted butter
  - 6 tbsp (45 g) all-purpose flour
  - 4 cups (960 ml) whole milk, warmed
  - 1/4 tsp (0.5 g) ground nutmeg
  - 3 large egg yolks, approx. 18 g each
  - 1 cup (100 g) grated Kefalotyri, Parmesan, or Pecorino cheese, plus extra for topping
- 1/4 cup (30 g) fine breadcrumbs for topping
- 2 tbsp (30 ml) olive oil or butter for greasing

Instructions

1. Preheat oven to 350°F (175°C). Butter or oil a 9x13-inch (23x33 cm) baking dish and set aside.
2. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente (1–2 minutes less than package directions). Drain and toss with a little olive oil to prevent sticking; set aside.
3. Make the meat sauce (ragu): Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, add minced garlic and cook 30 seconds. Add ground beef and lamb, breaking up with a spoon, and brown thoroughly. Stir in tomato paste, crushed tomatoes, and red wine if using. Season with 1 tsp (2 g) cinnamon, 1/4 tsp (1 g) allspice, salt, and pepper. Simmer gently 15–20 minutes until sauce thickens. Stir in chopped parsley if using and adjust seasoning.
4. Prepare béchamel: In a saucepan over medium heat melt 6 tbsp (84 g) butter. Whisk in 6 tbsp (45 g) flour and cook 1–2 minutes to form a roux. Gradually whisk in 4 cups (960 ml) warmed milk, stirring constantly until thick and smooth. Remove from heat and stir in 1 cup (100 g) grated cheese and 1/4 tsp (0.5 g) nutmeg. Allow to cool slightly, then temper and whisk in 3 large egg yolks until fully incorporated.
5. Assemble layers: Spread half of the pasta in the prepared dish as a base. Spoon the meat ragu evenly over the pasta. Cover with remaining pasta and press gently. Pour the béchamel evenly over the top, smoothing to the edges. Sprinkle an additional 1–2 tbsp (15–30 g) grated cheese and 1/4 cup (30 g) breadcrumbs for a golden crust.
6. Bake and rest: Bake in preheated oven for 45–55 minutes until the top is set and golden brown. Let rest 15–20 minutes before slicing to allow layers to firm up. Serve warm.