This tasty Pastitsio is like a Greek lasagna with layers of pasta, savory ground beef, and a creamy béchamel sauce. Perfect for a cozy family dinner!
If you’re anything like me, you’ll be going back for seconds! The mix of flavors makes every bite a delight. Pair it with a salad for a full meal that feels special.
Key Ingredients & Substitutions
Pasta: Traditional choices are bucatini or penne rigate. If you cannot find these, any sturdy pasta like ziti or macaroni works well. Just ensure it’s not too small, as it may not hold up with the heavy sauce.
Ground Meat: I usually use a mixture of beef and pork for added flavor. If you’re looking for something lighter, ground turkey or chicken works, though the flavor will be milder. You can also use plant-based alternatives for a vegetarian option!
Cheese: Kefalotyri gives a rich flavor. If unavailable, Parmesan or Pecorino Romano can substitute nicely. Grate your own cheese for the best texture and flavor!
Milk in Béchamel: Whole milk is preferred for creaminess, but you can use 2% milk for a lighter version, or even non-dairy milk. Just make sure it’s unsweetened to avoid changing the flavor.
How Do I Avoid Lumpy Béchamel Sauce?
Making a smooth béchamel sauce is all about patience and technique. Here’s what you need to do:
- Start with a roux: Cook equal parts butter and flour over medium heat without coloring it.
- Use warm milk: Gradually whisk in the warmed milk to combine with the roux. This reduces the chance of lumps forming.
- Stir continuously: Constant stirring while adding milk is key. This helps the sauce thicken evenly.
- Don’t rush it: Be patient! Allow it to simmer until it coats the back of a wooden spoon before seasoning and adding cheese.
Follow these tips, and you’ll master a creamy, smooth béchamel that perfectly tops your Pastitsio! Enjoy making this layered Greek dish that’s full of flavor and sure to impress.
How to Make Authentic Pastitsio Greek Lasagna
Ingredients You’ll Need:
For the Pasta Layer:
- 1 lb (450g) pasta (traditionally bucatini or penne rigate)
- 3 tbsp olive oil or butter
- 2 eggs, lightly beaten
- 1 cup grated Kefalotyri or Parmesan cheese
For the Meat Sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup tomato paste
- 1 cup crushed tomatoes or tomato sauce
- 1/2 cup red or white wine (optional)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice or cloves (optional)
- Salt and pepper to taste
- 1 bay leaf
For the Béchamel Sauce:
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 4 cups whole milk, warmed
- 2 eggs, lightly beaten
- 1/2 tsp ground nutmeg
- 1 cup grated Kefalotyri, Parmesan, or Romano cheese
- Salt and white pepper to taste
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and about 60 minutes for baking, plus an additional 20 minutes to rest before serving. So, plan for around 1 hour and 50 minutes total. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Prepare the Pasta:
Begin by cooking the pasta in salted boiling water according to the package instructions until just al dente (meaning slightly undercooked). Once done, drain the pasta and toss it with olive oil or butter to prevent it from sticking together. In a large bowl, mix the cooked pasta with the beaten eggs and grated cheese until everything is nicely combined. Put it aside for now!
2. Make the Meat Sauce:
In a skillet over medium heat, add olive oil and sauté the chopped onion until it becomes translucent. Then, add minced garlic and cook for another minute until fragrant. Add ground meat to the skillet and cook it thoroughly, breaking it apart with a spoon until browned. Next, stir in the tomato paste and let it cook for a few minutes to enhance the flavor. Then add the crushed tomatoes, wine (if you’re using it), and all the seasoning—cinnamon, nutmeg, allspice, salt, pepper, and the bay leaf. Let this simmer on low heat for about 20-30 minutes until it thickens. Don’t forget to remove the bay leaf before using the sauce for assembly!
3. Prepare the Béchamel Sauce:
In a separate saucepan, melt the butter over medium heat. Gradually stir in flour and cook for about 2 minutes while stirring constantly—be careful not to let it brown. Slowly whisk in the warmed milk while continuing to stir to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon. Once thickened, remove it from the heat and stir in nutmeg, salt, white pepper, and grated cheese. Allow the mixture to cool slightly. Then, temper the beaten eggs by adding a little hot sauce into the egg mixture and whisking quickly. Finally, pour the tempered egg mixture back into the béchamel sauce and whisk to combine.
4. Assemble the Pastitsio:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish. Spread half of the pasta evenly in the dish, then layer the meat sauce on top. Next, cover the meat sauce with the remaining pasta. Finally, pour the béchamel sauce uniformly over the top and smooth it out with a spatula.
5. Bake:
Bake the Pastitsio uncovered for about 45 to 60 minutes, until the top is golden brown and bubbling. If the top browns too quickly, you can cover it loosely with foil and remove the foil in the last 10 minutes of baking.
6. Rest and Serve:
Once baked, let the Pastitsio cool for at least 20 minutes before slicing. This helps it to set better. You can garnish with fresh herbs like oregano if you wish. Serve warm and enjoy your delicious, authentic Greek Pastitsio!
This dish is a fabulous combination of tender pasta, rich meat sauce, and creamy béchamel that sure to impress anyone you share it with!
Can I Use Another Type of Pasta?
Absolutely! While bucatini and penne rigate are traditional choices, you can use any sturdy pasta like ziti, macaroni, or even fusilli. Just make sure it’s not too small to hold up under the layers of sauce.
What Can I Substitute for Kefalotyri Cheese?
If you can’t find Kefalotyri, you can use Parmesan or Pecorino Romano as a substitute. Both will provide a similar salty and nutty flavor to your Pastitsio.
Can I Prepare Pastitsio in Advance?
Yes! You can prepare the components a day ahead, assembling the layers and storing them in the fridge. Just bake it when you’re ready to serve, adjusting the baking time if it’s coming straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, covering with foil to prevent drying out. Enjoy your delicious Pastitsio again!
