Main CourseDinner

Classic Greek Pastitsio

Name: Classic Greek Pastitsio
Prep time: 45 min
Cook time: 1 h
Total time: 2 h
Yield: 6 servings
Cuisine: greek
Ingredients: 450 g tubular pasta such as bucatini or ziti; 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 500 g ground beef lean; 400 g canned crushed tomato; 2 tbsp tomato paste; 0.5 cup red wine dry; 1 pcs cinnamon stick; 1 pcs bay leaf; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.5 cup unsalted butter; 0.5 cup all-purpose flour; 4 cup whole milk warm; 0.25 tsp nutmeg freshly grated; 2 pcs egg yolk; 0.25 cup parmesan cheese grated; 0.5 cup feta cheese crumbled

This traditional Greek baked pasta dish features layers of tubular pasta, a rich, spiced ground meat sauce, and a creamy béchamel topping. It's a comforting and hearty meal perfect for a family dinner.

An original recipe by Forkin

Total time: 2 hr
Serves: 6
Difficulty: Medium
Per serving: 918 kcal

Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pasta layer

450 gtubular pasta, such as bucatini or ziti
0.5 cupfeta cheese, crumbled

meat sauce

2 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
500 gground beef, lean
400 gcanned crushed tomato
2 tbsptomato paste
0.5 cupred wine, dry
1 pcscinnamon stick
1 pcsbay leaf
1 tspdried oregano
1 tspsalt
0.5 tspblack pepper, freshly ground

béchamel sauce

0.5 cupunsalted butter
0.5 cupall-purpose flour
4 cupwhole milk, warm
0.25 tspnutmeg, freshly grated
2 pcsegg yolk
0.25 cupparmesan cheese, grated

Equipment

ladle · large pot · dutch oven · medium saucepan · whisk · 9x13 inch baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F).
2
Cook the tubular pasta according to package directions until al dente. Drain well and set aside.
About 10 min
Cook’s note: Do not overcook the pasta, as it will continue to cook in the oven.
3
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
4
Add the yellow onion and cook until softened, about 5 minutes.
About 5 min
5
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned.
About 8 min
Cook’s note: Drain any excess fat if necessary.
7
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
About 3 min
8
Stir in the canned crushed tomato, tomato paste, cinnamon stick, bay leaf, dried oregano, salt, and black pepper.
About 1 min
9
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally.
About 30 min
Cook’s note: The longer the sauce simmers, the more flavorful it will be.
10
While the meat sauce is simmering, prepare the béchamel sauce.
11
In a separate medium saucepan, melt the unsalted butter over medium heat.
About 2 min
12
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
About 2 min
Cook’s note: Cook until the roux is light golden and smells slightly nutty.
13
Gradually whisk in the warm whole milk, a little at a time, until smooth and lump-free.
About 5 min
Cook’s note: Adding warm milk helps prevent lumps.
14
Continue to cook, stirring constantly, until the béchamel sauce thickens to a creamy consistency.
About 5 min
Cook’s note: It should coat the back of a spoon.
15
Remove from heat and stir in the nutmeg, egg yolk, and parmesan cheese until well combined.
About 1 min
Cook’s note: The residual heat will cook the egg yolks without scrambling them.
16
Remove the cinnamon stick and bay leaf from the meat sauce.
17
To assemble, spread half of the cooked tubular pasta evenly in a 9x13 inch baking dish.
About 2 min
18
Sprinkle the crumbled feta cheese over the pasta layer.
About 1 min
19
Top with the entire meat sauce, spreading it evenly.
About 1 min
20
Arrange the remaining pasta over the meat sauce layer.
About 1 min
21
Pour the béchamel sauce evenly over the top, ensuring it covers all the pasta.
About 1 min
22
Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and bubbly.
About 1 hr
Cook’s note: If the top browns too quickly, you can loosely cover it with foil.
23
Remove from the oven and let it rest for at least 15 minutes before serving.
About 15 min
Cook’s note: Resting allows the pastitsio to set, making it easier to cut into neat portions.

Per serving

Nutrition

50%Score

Calories: 917.5kcal
Protein: 35.7g
Carbs: 80.7g
Fat: 48.1g
Fibre: 3.9g
Sugar: 14.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pastitsio in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or a preheated oven until warmed through.