Pastitsio Recipe
User Reviews
4.4
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Prep Time
1 hr 30 mins
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Cook Time
1 hr
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Total Time
2 hrs 30 mins
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Servings
6 to 8 servings
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Calories
789 kcal
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Course
Main Course
Pastitsio Recipe
Description
This Pastitsio Recipe begins with a meat sauce made by sautéing grated onions and garlic, then browning a mixture of ground beef and lamb. Crushed tomatoes, tomato paste, fresh parsley, and warm spices like cinnamon and bay leaves build depth in the sauce, which is simmered until thickened. Ziti pasta is cooked al dente and tossed with melted butter to keep it moist. The white sauce, a version of béchamel, is prepared by cooking butter and flour into a roux, then whisking in whole milk, seasoning with salt, white pepper, and nutmeg, and finally adding lightly beaten egg yolks and Parmesan for richness and body.
The casserole is assembled by layering pasta, meat sauce, and white sauce, topped with breadcrumbs and Parmesan, then baked until the top is golden and the dish is bubbly. Pastitsio offers a layered texture combining creamy, meaty, and tender pasta elements, making it a substantial main course suitable for family meals.
Use a well-greased dish for baking and allow the casserole to rest briefly after baking for easier slicing. Fresh parsley adds brightness while the spices create a distinct savory character. This recipe originates from Greek cuisine and presents a balanced combination of ingredients typical for traditional Pastitsio.
Ingredients
For the Meat Sauce:
- 3 tablespoons olive oil
- 2 onion grated, yellow
- 1 pound ground beef
- 1 pound lamb ground
- 4 cloves garlic minced
- 15 ounce crushed tomatoes canned
- 2 tablespoons tomato paste
- ⅓ cup parsley fresh, minced
- 1½ teaspoons salt
- 1 teaspoon black pepper ground
- ½ teaspoon granulated sugar
- 1 cinnamon stick
- 2 bay leaf
- 1 egg lightly beaten, white
For the Pasta:
- 1 pound ziti pasta
- 4 tablespoons butter melted, unsalted
- 1 egg slightly beaten
- 1 cup Parmesan Cheese or romano cheese
For the White Sauce:
- ½ cup butter unsalted
- ½ cup all-purpose flour
- 4 cups milk whole
- 1 teaspoon salt
- 1 teaspoon white pepper
- ¼ teaspoon ground nutmeg
- 3 egg lightly beaten, yolk
- ¾ cup Parmesan Cheese or romano cheese
To Assemble the Pasta:
- 2 tablespoons plain breadcrumbs divided, ¼ cup
- ¼ cup Parmesan Cheese or romano cheese
Instructions
- Grease a 9x13-inch baking dish; set aside.
- Make the Meat Sauce: In a large saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the onions and cook until softened and slightly browned, about 5 minutes. Add the garlic and cook for 30 seconds. Add the beef and lamb, increase the heat to medium-high and cook, breaking up the meat, until it is thoroughly browned. Stir in the crushed tomatoes, tomato paste, parsley, salt, pepper, sugar, cinnamon stick and bay leaves and bring to a boil. Reduce the heat to low and simmer, uncovered, until most of the liquid has been absorbed and the mixture is a thick meat reduction, about 1 hour, then remove from the heat and discard the cinnamon stick and bay leaves.
- Make the Pasta: While the sauce is simmering, bring a large pot of water to a boil and cook the ziti to al dente. Drain the pasta, return it to the pot and immediately toss with the melted butter; set aside to cool slightly.
- Make the White Sauce: In a large saute pan, melt the butter over medium heat. Add the flour and whisk until slightly browned, about 1 minute. Gradually add the milk, whisking constantly. Continue cooking and whisking until the sauce is thickened, 10 to 15 minutes. Remove from the heat and whisk in the salt, pepper and nutmeg and set aside to cool slightly.
- Preheat the oven to 375 degrees F.
- Assemble the Pastitsio: Sprinkle the bottom of the greased baking dish with 2 tablespoons breadcrumbs.
- Stir the beaten egg and cheese into the pasta and spread half of the pasta mixture onto the bottom of the baking dish. Fold the egg white into the meat sauce and spread the entire mixture on top of the pasta. Top with the remaining pasta. Whisk the egg yolks and cheese into the white sauce and spread on top of the pasta. In a small bowl, stir together the remaining ¼ cup breadcrumbs and cheese and sprinkle on top of the white sauce.
- Bake until the surface of the pastitsio is browned and bubbling, 45 minutes to 1 hour. Allow to sit for 15 minutes before slicing and serving. Leftovers should be stored, covered, in the refrigerator for up to 4 days.
Notes
- Use a well-greased 9x13-inch baking dish to prevent sticking and aid in easy serving.
- Simmer the meat sauce uncovered until thickened to concentrate flavors and prevent excess liquid.
- Cook pasta to al dente so it holds shape during baking without becoming mushy.
- Allow the baked Pastitsio to rest before slicing for cleaner portions.
- Discard cinnamon stick and bay leaves after simmering the meat sauce to avoid biting into spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 789 kcal
% Daily Value*
| Calories | 789kcal | 39% |
| Carbohydrates | 65g | 22% |
| Protein | 46g | 92% |
| Fat | 52g | 80% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 244mg | 81% |
| Sodium | 1039mg | 43% |
| Potassium | 920mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1435IU | 29% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 518mg | 52% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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