Authentic Pastitsio Recipe (Baked Greek Pasta)

Name: Authentic Pastitsio Recipe (Baked Greek Pasta)
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 2 tbsp Olive Oil; 1 Onion, diced finely; 1 large Carrot, diced finely; 2 stick Celery, diced finely; 2 lb Beef, ground; 3 Garlic, crushed; 1.5 tsp Ground Cinnamon; 0.5 tsp allspice; 1 tsp Ground Paprika; 0.5 tbsp Dried Oregano; 0.5 tbsp dried thyme ((or replace with more oregano or mixed Italian herbs)); 1 tsp salt (or ), to taste; 0.5 tsp pepper (or ), to taste; 3 tbsp tomato paste ((tomato concentrate)); 0.667 cup red wine ((or beef broth/stock if you prefer)); 2 beef bouillon cubes ((stock cubes)); 14 oz Tomatoes, chopped; 1 bunch fresh parsley ( ), chopped; 14 oz pasta ((long tubular Greek 'pastitsio' pasta, or use Italian bucatini, penne, ziti or rigatoni)); 2 tbsp Olive Oil; 4 oz butter ((½ cup or 1 stick)); 4 oz flour ((½ cup)); 4 cup milk ((I prefer to use whole milk)); 3 eggs (separated (use 3 yolks in the béchamel and 2 of the whites in the pasta)), lightly whisked; 1.5 cup Parmesan Cheese; 0.5 tsp Ground Nutmeg

Pastitsio is a delicious everyday Greek classic. You might think it's complicated, but it's actually pretty easy to make at home. With its three delicious layers - tube pasta, fragrant ragu sauce and thick, soufflé-like béchamel sauce, it's like a lasagna, but also a bit different! Perfect for making ahead, this kind of Greek pasta bake keeps and freezes well, is satisfying and comforting, and feeds a small crowd. It's a perfect choice for either a hearty midweek dinner, or to impress family and friends.

Brooke1999

Prep15 min

Cook1 hr 5 min

Total1 hr 20 min

Servings12

Difficultyeasy

GreekEntrees

Ingredients

2 tbspOlive Oil
1Onion, diced finely
1 largeCarrot, diced finely
2 stickCelery, diced finely
2 lbBeef, ground
3Garlic, crushed
1.5 tspGround Cinnamon
0.5 tspallspice
1 tspGround Paprika
0.5 tbspDried Oregano
0.5 tbspdried thyme ((or replace with more oregano or mixed Italian herbs))
1 tspsalt (or ), to taste
0.5 tsppepper (or ), to taste
3 tbsptomato paste ((tomato concentrate))
⅔ cupred wine ((or beef broth/stock if you prefer))
2beef bouillon cubes ((stock cubes))
14 ozTomatoes, chopped
1 bunchfresh parsley ( ), chopped
14 ozpasta ((long tubular Greek 'pastitsio' pasta, or use Italian bucatini, penne, ziti or rigatoni))
2 tbspOlive Oil
4 ozbutter ((½ cup or 1 stick))
4 ozflour ((½ cup))
4 cupmilk ((I prefer to use whole milk))
3eggs (separated (use 3 yolks in the béchamel and 2 of the whites in the pasta)), lightly whisked
1.5 cupParmesan Cheese
0.5 tspGround Nutmeg

Instructions

1
In a very large saucepan or pot, sauté the diced vegetables on a medium heat in the olive oil for around 5 minutes.
2
Add the ground beef and break up and stir until white.
3
Add the garlic, cinnamon, allspice, paprika, dried herbs and salt and pepper and stir briefly. Then mix together the tomato paste/concentrate, red wine and beef bouillon cubes and add this mixture to the sauce as well.
4
Stir in the can of tomatoes. Then bring the mixture to the boil. Turn down the heat and simmer for 30 to 35 minutes. Finally, stir in the chopped parsley (save a little to sprinkle over the finished dish, if you like).
5
Meanwhile, cook the pasta until al dente (usually around 2 minutes less than stated on the package), then drain and let cool back in the saucepan for a few minutes. Stir in the olive oil, 2 egg whites and ¼ cup of the grated cheese.
6
To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste.
7
Stir in the milk little by little. Then stir until the sauce has thickened and is just bubbling. Add 1 cup of the grated cheese.
8
Take off the heat and let cool for a few minutes. Then stir in the egg yolks (and the leftover white if you like) and nutmeg.
9
Preheat the oven to 355F/180C.
10
Now spread the pastitsio pasta mixture over the bottom of a very large baking dish (a very deep 9x13 inch dish, or a larger dish such as 10x15 inches and 3 inches deep). Don't fill the dish more than half way with pasta (if you have leftovers make another smaller pastitsio). Smooth and pack the pasta down well.
11
Stir a ladleful of the béchamel into the ragù mixture, if you like (this will help this layer to stay together when sliced). Layer the ragù sauce over the pasta, smoothing it down. Then pour and spread over the béchamel sauce. Sprinkle with the remainder of the grated cheese.
12
Bake the pastitsio for around 35 minutes or until puffed up and golden on top. Let rest for 15 to 20 minutes (important) before sprinkling over a little extra fresh parsley (if you like) and cutting into neat squares. Serve with a Greek salad or other simple side of your choice.