Entree: Greece – Macedonia / Northern Greece – Παστίτσιο ➤ Pastitsio (Baked layered pasta with a spiced meat tomato sauce and creamy béchamel topping)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) tubular pasta such as bucatini, penne, or ziti
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (approx. 150 g)
- 2 garlic cloves, minced (approx. 8 g)
- 1/2 lb (227 g) ground beef
- 1/2 lb (227 g) ground lamb
- 1/2 cup (120 ml) dry red wine (optional)
- 1 can (14 oz) (400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground allspice
- 1 bay leaf
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste (about 1 tsp / 5 g salt)
- 3 tbsp (45 ml) olive oil or butter for pasta toss
- 3/4 cup (75 g) grated kefalotyri or Parmesan cheese, divided
- For the béchamel:
- 6 tbsp (85 g) unsalted butter
- 6 tbsp (45 g) all‑purpose flour
- 3 1/4 cups (780 ml) whole milk, warmed
- 2 large eggs, beaten (approx. 100 g)
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and white pepper to taste (about 1/2 tsp / 3 g)

Instructions

1. Preheat the oven to 350°F (175°C). Cook the pasta in well‑salted boiling water until very al dente (about 2 minutes shorter than package directions). Drain well and toss with 3 tbsp (45 ml) olive oil and 1/4 cup (25 g) of the grated cheese to keep from sticking.
2. Make the ragù: heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 6–8 minutes. Add garlic and cook 30 seconds.
3. Add ground beef and lamb, breaking up with a spoon; brown until no longer pink. If using, pour in 1/2 cup (120 ml) red wine and reduce by half.
4. Stir in crushed tomatoes, tomato paste, ground cinnamon, ground allspice, bay leaf, 1 tsp (5 g) sugar, and salt and pepper. Simmer gently 25–30 minutes until thickened. Remove bay leaf and adjust seasoning.
5. Prepare the béchamel: melt 6 tbsp (85 g) butter in a saucepan over medium heat. Whisk in 6 tbsp (45 g) flour and cook 1–2 minutes without browning. Gradually whisk in 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 whisk in nutmeg, salt, and white pepper. Let cool slightly, then whisk in beaten eggs quickly to incorporate.
6. Assemble: spread half the pasta in the bottom of a 9x13 inch (23x33 cm) baking dish. Spread the meat ragù evenly over the pasta. Top with the remaining pasta. Pour the béchamel evenly over the top, smoothing the surface. Sprinkle the remaining 1/2 cup (50 g) grated cheese over the béchamel.
7. Bake in the preheated oven 40–50 minutes until the top is set and golden brown. If the top browns too quickly, cover loosely with foil.
8. Let rest at least 15–20 minutes before cutting into squares to allow layers to settle. Serve warm.