Entree: Greece – Cyclades – Παστίτσιο ➤ Pastítsio (Baked pasta casserole of tubular pasta layered with a spiced meat ragù and thick béchamel sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 55 min

Ingredients

- 12 oz (340 g) bucatini or penne pasta
- 1 lb (454 g) ground lamb (or ground beef)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves (6 g) garlic, minced
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground allspice (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3/4 cup (75 g) grated kefalotyri or Parmesan cheese, divided
- 4 tbsp (60 g) unsalted butter
- 1/3 cup (40 g) all-purpose flour for béchamel
- 3 cups (720 ml) whole milk, warm
- 2 large eggs, beaten
- A pinch of freshly grated nutmeg
- 2 tbsp (30 ml) olive oil or 2 tbsp (30 g) butter for pasta toss

Instructions

1. Preheat oven to 350°F (175°C). Cook the pasta in salted boiling water until very al dente (1–2 minutes shy of package directions). Drain and toss with 2 tbsp (30 ml) olive oil or 2 tbsp (30 g) butter and 1/4 cup (25 g) grated cheese; set aside.
2. In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook 1 minute.
3. Add the ground lamb and brown, breaking up with a spoon, until no pink remains. If using, deglaze with 1/2 cup (120 ml) white wine and let reduce by half.
4. Stir in crushed tomatoes, tomato paste, ground cinnamon, allspice, salt, and pepper. Simmer gently 10–15 minutes until saucy and slightly thickened. Stir in 1/4 cup (25 g) of the grated cheese and remove from heat.
5. For the béchamel: melt 4 tbsp (60 g) butter in a saucepan over medium heat. Whisk in 1/3 cup (40 g) flour and cook 1–2 minutes without browning. Gradually whisk in warm milk until smooth. Cook, whisking, until thickened to a coating consistency, about 5–8 minutes. Remove from heat and whisk in a pinch of nutmeg.
6. Temper the beaten eggs by whisking a few spoonfuls of hot béchamel into the eggs, then whisk the egg mixture back into the béchamel. Stir in the remaining 1/2 cup (50 g) grated cheese. Taste and adjust salt.
7. Assemble in a 9x13-inch (23x33 cm) baking dish: spread half the pasta in an even layer, top with the meat sauce, then spread the remaining pasta. Pour the béchamel evenly over the top and smooth. Sprinkle a little extra grated cheese if desired.
8. Bake in preheated oven 35–45 minutes until the top is set and golden brown. Let rest 15 minutes before slicing and serving.