Ever since I first tasted Pastitsio while writing about a Greek festival in
years ago, I've wanted to make this dish. Also
known as Greek lasagna, Pastitsio gets its name from the Italian dish pasticcio,
a savory pie with a pastry crust. The Greek version excludes the crust. It has layers
of pasta (penne or ziti) mixed with cheese and egg, with a layer of meat sauce
in between, and a creamy cheese béchamel layer on top. Manchester, New
This past weekend, I had the opportunity to try the recipe when a church group came to my apartment for lunch. I like to keep food gatherings simple and relaxed, so I tripled my Lasagna for Two recipe for one dish, and made this Pastitsio recipe for the other. Along with the casseroles, I served warm, crusty bread and Ina Garten’s Celery and Parmesan Salad.
The Pastitsio was a hit! Everyone seemed intrigued by the touch of cinnamon in the meat sauce and the difference between it and the more common lasagna. They all insisted it would be a good idea to post the recipe here.
Every Pastitsio recipe has its little differences. Some use ground lamb, though I stuck with beef. I even came across some without cinnamon, though to me it is that flavor which makes this dish delicious. Others have more tomato in the meat sauce than others. I went with a less-saucy version, based on a recipe I got from one of the cooks at the Greek festival.
This dish takes some time to put together, but the results are worth it. Also, you can make it a day ahead and reheat it just before serving.
Serves 8 to 10
For the pasta layer:
1 pound penne or ziti pasta
1 tablespoon olive oil
1 tablespoon salt
1/2 cup whole milk
1 tablespoon flour
1 1/2 cups grated
1 stick (8 tablespoons) unsalted butter, melted and cooled
For the meat sauce:
1 tablespoon unsalted butter
1 medium onion, finely diced
2 cloves garlic, finely minced
2 pounds ground beef
1 8-ounce cans tomato sauce
2 tablespoons dry red wine
1/2 teaspoon sugar
1 1/2 teaspoons cinnamon
1 teaspoon dried oregano
4 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon pepper
For the béchamel:
1 stick (8 tablespoons) unsalted butter
5 tablespoons flour
2 cups hot milk
2 eggs, beaten
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated
1/4 cup grated
Romano cheese, for top
To make the pasta: Bring 4 quarts of water to a boil. Add the salt and oil. Add the pasta and boil until pasta is just done, 8 to 10 minutes. Drain the pasta and rinse with cold water. Place the drained pasta into a large bowl. In a separate bowl, whisk together the eggs, milk and flour. Stir the egg mixture in with the pasta. Add the cheese and melted butter. Stir to combine. Set aside.
To make the meat sauce: In a large skillet over medium-high, melt the butter. Add the onion and saute until soft. Add the garlic and cook for just about 30 seconds, and then add the ground beef. Cook until beef is brown. Strain off any excess grease. Add the remaining ingredients and cook until sauce is thick, 3 to 5 minutes. Set aside.
To make the béchamel: In a heavy sauce pan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the hot milk and cook until the mixture thickens and just begins to bubble, stirring constantly. Remove the pan from the heat. Slowly whisk 1 cup of the mixture into the beaten eggs. Then whisk the egg mixture back into the remaining cream sauce. Whisk in the remaining ingredients. Set aside.
To assemble: Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non-stick spray. Layer half of the pasta mixture on the bottom. Pour the meat mixture over the top and spread out evenly. Add the remaining pasta over the meat mixture, and then pour the béchamel sauce over the top and spread out evenly. Sprinkle the remaining cheese over the top. Bake for 45 minutes or until the top is golden brown. Let stand 10 to 15 minutes before serving.
To reheat the next day, cover the dish tightly with foil and place into a preheated 350 degree oven for 45 minutes, or until the center is hot.