Entree: Greece – Peloponnese – Παστίτσιο ➤ Pastitsio (Baked Greek pasta casserole layered with spiced ground meat and a thick creamy béchamel sauce)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr

Additional 20 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) bucatini or large tubular pasta (penne or ziti may be used)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced
- 1 lb (454 g) ground beef or a mixture of beef and lamb
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry red wine (optional)
- 1 cup (240 ml) crushed tomatoes
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves or allspice (optional)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (6 g) chopped fresh parsley
- 3 tbsp (45 g) unsalted butter (for béchamel)
- 3 tbsp (24 g) all-purpose flour (for béchamel)
- 3 cups (720 ml) whole milk, warmed
- 1/8 tsp (0.25 g) ground nutmeg
- 2 large eggs, beaten
- 3/4 cup (75 g) grated kefalotyri, pecorino, or Parmesan, divided
- 1/2 cup (120 ml) olive oil or 4 tbsp (60 g) butter for tossing pasta

Instructions

1. Preheat the oven to 350°F (180°C). Cook the pasta in salted boiling water until just al dente (1–2 minutes shy of package instructions). Drain and toss with the olive oil or butter to prevent sticking. Set aside.
2. In a large skillet over medium heat, warm 2 tbsp (30 ml) olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 1 minute more.
3. Add the ground meat, breaking it up with a spoon, and brown until no longer pink. Drain excess fat if needed. Stir in the tomato paste and cook 2 minutes.
4. Deglaze with the red wine if using and reduce by half. Add the crushed tomatoes, cinnamon, cloves or allspice (if using), salt, pepper, and parsley. Simmer gently for 15–20 minutes until thickened. Adjust seasoning and set aside.
5. To make the béchamel, melt 3 tbsp (45 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 to a thick pouring consistency, about 6–8 minutes. Remove from heat and stir in nutmeg and 1/2 cup (45 g) of the grated cheese. Let cool slightly, then whisk in the beaten eggs until incorporated.
6. In a 9x13-inch (23x33 cm) baking dish, spread half the pasta in an even layer. Top with the meat sauce, spreading to the edges. Cover with the remaining pasta and press gently.
7. Pour the béchamel evenly over the top, smoothing with a spatula. Sprinkle with the remaining grated cheese.
8. Bake in the 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 settle. Serve warm.