This yummy Pastitsio is a Greek twist on lasagna, packed with layers of pasta, ground beef, and a creamy béchamel sauce. It’s rich, comforting, and perfect for sharing!
Whenever I make this dish, the smell fills the house and makes everyone hungry! It’s a bit cheesy, a bit meaty, and a whole lot of tasty. Trust me, it’ll bring everyone to the table! 😋
Key Ingredients & Substitutions
Pasta: Using tubular pasta like bucatini is traditional, but any pasta shape works! You could even use gluten-free pasta if needed. For lighter texture, try a whole-wheat option.
Ground Meat: I love using a mix of beef and pork for depth of flavor. If you want a healthier option, ground turkey is a good alternative, but it changes the texture a bit.
Cheese: Kefalotyri is the classic Greek cheese for this dish, but if you can’t find it, Parmesan is a great substitute. You can also experiment with Feta for a different flavor.
Red Wine: While the wine adds richness to the meat sauce, feel free to leave it out or use beef broth for extra flavor if you prefer non-alcoholic options.
How Do You Make A Creamy Béarnaise Sauce Without Lumps?
The béchamel sauce can be tricky, but with the right techniques, it’s easy! Here’s how to keep it smooth:
- Start with cold melted butter and whisk in the flour over medium heat until a paste forms; this is your roux.
- Gradually add the warm milk while whisking constantly to prevent lumps. This keeps the milk from seizing up.
- Continue to whisk as the sauce thickens; this might take about 10 minutes. Once it’s thickened, slowly stir in the eggs, preventing them from scrambling.
The key is patience and constant stirring! This will give you that creamy, delicious topping you’re looking for.
Feel free to ask if you have any other questions while making this dish. Enjoy your cooking!
Authentic Pastitsio Greek Lasagna
Ingredients You’ll Need:
For the Pasta Layer:
- 1 lb (450 g) tubular pasta (such as bucatini or penne rigate)
- 3 large eggs
- 1 cup (100 g) grated Kefalotyri or Parmesan cheese
- 2 tbsp unsalted butter, melted
- Salt, to taste
For the Meat Sauce (Ragu):
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef (or half beef, half pork)
- 1/2 cup (120 ml) red wine (optional)
- 1 can (14 oz/400 g) crushed tomatoes or tomato sauce
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice or nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1 tbsp sugar (optional, to balance acidity)
For the Béchamel Sauce:
- 5 cups (1.2 liters) whole milk, warmed
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 2 large eggs, beaten
- 1 cup (100 g) grated Kefalotyri or Parmesan cheese
- A pinch of ground nutmeg
- Salt and white pepper, to taste
How Much Time Will You Need?
This delicious Pastitsio takes about 20 minutes to prepare, plus 45 minutes to 1 hour for baking. Allow at least 15-20 minutes for resting before serving so it sets up nicely.
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the tubular pasta and cook until it’s just al dente, which is about 2 minutes less than the package directions. Drain the pasta well and transfer it to a large bowl. While the pasta is still hot, mix in the melted butter, grated cheese, and beaten eggs. Stir this mixture until everything is well combined, then set it aside.
2. Make the Meat Sauce:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute. Next, add the ground meat and cook it until browned, breaking up any lumps with your spatula. If you’re using red wine, pour it in now and allow it to reduce for a few minutes. Once reduced, stir in the crushed tomatoes, tomato paste, cinnamon, allspice (or nutmeg), bay leaf, salt, pepper, and sugar if using. Let this mixture simmer uncovered on low heat for about 30 minutes, allowing the sauce to thicken. Don’t forget to remove the bay leaf and adjust the seasoning if needed.
3. Make the Béchamel Sauce:
In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes to form a roux without allowing it to brown. Gradually whisk in the warmed milk while continuing to stir to avoid lumps. Keep cooking and stirring until the sauce thickens and is smooth. Once thickened, remove from heat and gently whisk in the beaten eggs. Stir in the grated cheese, nutmeg, salt, and white pepper, mixing everything well.
4. Assemble the Pastitsio:
Preheat your oven to 350°F (175°C) and butter a deep baking dish, about 9×13 inches in size. Layer half of the pasta in the bottom of the dish, followed by an even spread of meat sauce. Next, cover with the remaining pasta. Finally, pour the béchamel sauce over the top, smoothing it out with a spatula to ensure even coverage.
5. Bake:
Place your assembled pastitsio in the preheated oven and bake uncovered for about 45 minutes to 1 hour, or until the top is golden brown and bubbling. Once done, let the pastitsio rest for about 15-20 minutes before serving. This helps to set the layers and makes it easier to cut.
6. Serve:
Cut the pastitsio into generous squares and enjoy this comforting Greek classic while warm! It’s perfect for sharing with family and friends.
This recipe highlights the delicious layers of pasta, savory meat sauce, and creamy béchamel, making it a truly hearty dish to cherish!
Can I Use Different Types of Pasta for Pastitsio?
Yes, you can! While tubular pasta like bucatini or penne is traditional, any pasta shape will work. Just make sure it’s cooked al dente, as you’ll want it to hold up well with the layers.
What Can I Use Instead of Kefalotyri Cheese?
If you can’t find Kefalotyri, Parmesan is a great substitute. Feta cheese can also be mixed in for a tangy twist, but it will alter the flavor profile slightly.
Is It Possible to Make Pastitsio in Advance?
Absolutely! You can prepare the meat sauce and béchamel ahead of time and assemble the dish before baking. It can be stored in the fridge for up to a day before baking. Just remember to let it come to room temperature before putting it in the oven.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the oven or microwave, adding a splash of milk or water to keep it moist. Enjoy!
