Description
Pastitsio is a beloved Greek comfort dish featuring layers of tubular pasta, a rich cinnamon-spiced beef and tomato meat sauce, and a creamy béchamel topping baked to golden perfection. This irresistible creamy pastitsio serves 8 hearty portions, blending traditional flavors with a luscious texture that makes it a family favorite.
Ingredients
Scale
Pasta
- 1 package Pasta Tubes (Look for long, tubular pasta like Misko)
Meat Sauce
- 1 pound Ground Meat (traditionally beef)
- 1 medium Onion (minced)
- 1 can Tomato Sauce (or tomato paste)
- 1 teaspoon Cinnamon (adds a warm undertone)
- Salt, to taste
- Pepper, to taste
Béchamel Sauce
- 4 large Eggs (beaten)
- 4 cups Milk
- 4 tablespoons Butter (melted)
- 4 tablespoons Flour (for roux)
- 1 cup Cheese (e.g., kasserie, kefalotýri, or mizithra)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Pasta: Boil the pasta tubes in salted water until just al dente according to package instructions. Drain and drizzle with a bit of olive oil to prevent sticking, then set aside.
- Prepare the Meat Sauce: In a large skillet, sauté the minced onion until translucent. Add the ground meat and cook until browned. Stir in the tomato sauce or paste, cinnamon, salt, and pepper. Simmer gently to develop flavor and reduce excess liquid, allowing the sauce to thicken slightly.
- Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes without browning. Gradually add the milk while whisking constantly to avoid lumps. Cook until the sauce thickens to a creamy consistency. Remove from heat and temper in the beaten eggs slowly, stirring constantly to prevent curdling. Stir in most of the grated cheese, reserving some for topping. Season with salt and pepper.
- Assemble the Pastitsio: In a greased baking dish, layer half of the cooked pasta evenly. Spread the meat sauce over the pasta layer. Top with the remaining pasta and then pour the béchamel sauce evenly over everything. Sprinkle the reserved cheese on top for a golden crust.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled dish for about 45-60 minutes until the béchamel is set and golden brown on top. Let rest for 10-15 minutes before serving to allow it to firm up for easier slicing into 8-8 slices.
Notes
- Using full-fat milk yields a creamier béchamel.
- Allow pastitsio to cool slightly after baking for cleaner slices.
- Traditional cheeses include kasserie or kefalotýri; substitute with Parmesan if unavailable.
- Adjust cinnamon amount to taste for a subtle warmth or more pronounced flavor.
- Leftovers store well in the refrigerator for 3-4 days and reheat beautifully.
