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Greek Pastitsio Baked Pasta Recipe

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A comforting Greek baked pasta casserole featuring layers of al dente tubular pasta, savory spiced meat sauce, and creamy béchamel sauce topped with a golden crust. Perfect for cozy dinners and easy to prepare with pantry staples.

Ingredients

Scale
  • 12 oz tubular pasta like penne or ziti, cooked al dente
  • 2 tbsp olive oil
  • 1 lb ground beef or lamb
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup red wine (optional)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4 cups whole milk, warmed
  • 1/4 tsp ground nutmeg
  • 1 cup grated Parmesan cheese
  • Salt and white pepper, to taste
  • 1/2 cup shredded mozzarella or kefalotyri cheese (optional)
  • 1/4 cup breadcrumbs

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 oz tubular pasta and cook until just al dente, about 8 minutes. Drain and toss with 2 tbsp olive oil to prevent sticking. Set aside.
  2. Prepare the meat sauce: Heat a large skillet over medium heat. Add ground beef (or beef and lamb mix) and cook until browned, about 6-8 minutes. Add chopped onion and minced garlic; sauté until softened, about 4 minutes. Stir in tomato paste and cook for 1 minute. Pour in red wine if using and reduce for 3-4 minutes. Add crushed tomatoes, cinnamon, nutmeg, oregano, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally until sauce thickens slightly.
  3. Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes to form a roux. Gradually whisk in warmed milk, a little at a time, to avoid lumps. Continue whisking until sauce thickens and coats the back of a spoon, about 8-10 minutes. Stir in Parmesan cheese, nutmeg, salt, and white pepper. Remove from heat.
  4. Assemble the pastitsio: Preheat oven to 350°F (175°C). Spread half the cooked pasta evenly in a greased 9×13 inch baking dish. Pour the meat sauce over the pasta and spread evenly. Top with remaining pasta. Pour béchamel sauce over the top and spread to cover completely. Sprinkle shredded mozzarella or kefalotyri cheese and breadcrumbs evenly over the béchamel.
  5. Bake: Place the dish in the oven and bake for 45-50 minutes until the top is golden brown and bubbly. Let rest for 15 minutes before serving.

Notes

Warm the milk before adding to the roux to prevent lumps in the béchamel. Allow the pastitsio to rest for 15 minutes after baking to set the layers. If assembling ahead, refrigerate overnight and add 10 extra minutes to baking time. Use a heavy-bottomed saucepan to avoid scorching béchamel. For gluten-free, substitute flour with gluten-free blend or cornstarch (reduce quantity by half).

Nutrition

Keywords: Greek pastitsio, baked pasta, béchamel sauce, comfort food, Greek casserole, easy dinner, layered pasta bake

Find it online: https://evabake.com/greek-pastitsio-baked-pasta-recipe-easy-homemade-comforting-dinner-idea/