Authentic Pastitsio Recipe

Pastitsio is a beloved Greek comfort dish that brings together layers of pasta, a spiced tomato meat sauce, and a creamy béchamel topping. Often described as the Greek cousin of lasagna, it’s baked until golden and bubbling, making it a perfect meal for gatherings or cozy family dinners.

Ingredients

Tomato Meat Sauce

• 3 tablespoons olive oil

• 1 1/2 cups yellow onion, chopped (1 large)

• 1 pound lean ground beef

• 1 pound lean ground lamb

• 1/2 cup dry red wine

• 1 tablespoon garlic, minced (about 3 cloves)

• 1 tablespoon ground cinnamon

• 1 teaspoon dried oregano

• 1 teaspoon fresh thyme leaves

• Pinch cayenne pepper

• 1 can (28 oz) crushed tomatoes in puree

• Kosher salt and freshly ground black pepper

Béchamel Sauce

• 1 1/2 cups whole milk

• 1 cup heavy cream

• 4 tablespoons (1/2 stick) unsalted butter

• 1/4 cup all-purpose flour

• 1/4 teaspoon freshly grated nutmeg

• Salt and black pepper

• 1 1/2 cups Parmesan or Kasseri cheese, grated

• 2 extra-large eggs, beaten

• 2/3 cup Greek-style yogurt

Pasta

• 3/4 pound small shells

Directions

1. Prepare the Meat Sauce

   • Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 5 minutes.

   • Add beef and lamb, cooking until no longer pink, breaking it apart with a spoon. Drain excess fat.

   • Pour in red wine and cook for 2 minutes. Stir in garlic, cinnamon, oregano, thyme, and cayenne. Cook for 5 minutes.

   • Add crushed tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Simmer for 40–45 minutes, stirring occasionally. Set aside.

2. Make the Béchamel

   • In a saucepan, warm milk and cream over medium-low heat.

   • In another saucepan, melt butter. Whisk in flour and cook for 2 minutes. Slowly add warm milk and cream, whisking until smooth and thick, about 5–7 minutes.

   • Season with nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Stir in 3/4 cup Parmesan and 1/2 cup of the tomato meat sauce. Cool for 10 minutes, then mix in eggs and yogurt.

3. Cook the Pasta

   • Bring a large pot of salted water to a boil. Cook pasta until just al dente, then drain.

4. Assemble the Dish

   • Preheat oven to 350°F (175°C).

   • Combine pasta with meat sauce and spread into a baking dish.

   • Top with béchamel and sprinkle with remaining 3/4 cup Parmesan.

   • Bake for 1 hour, until golden and bubbling. Rest for 10 minutes before serving.

Serving Suggestions

• Pair with a crisp green salad dressed in lemon and olive oil.

• Add warm pita bread on the side.

• A glass of red wine, such as Cabernet Sauvignon, complements the cinnamon-spiced sauce beautifully.

This dish is a celebration of Mediterranean flavors, combining the richness of lamb, the sweetness of cinnamon-spiced tomato sauce, and the creaminess of béchamel.

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