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5.0 from 3 votes

Pastitsio

One of Greece’s favorite meals, pastitsio (παστίτσιο pastítsio), is an oven-baked dish made from pasta, minced meat, and béchamel sauce. It is a variation of the Italian dish, pasticcio di pasta, and of the Cypriot dish, makaronia tou fournou.

Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings: 8 people
Calories: 1045 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 1 lb Bucatini (or ziti or macaroni)
  • 7 oz kefalotyri (hard goat or sheep cheese)
  • 2 tablespoons extra virgin olive oil (for the gratin dish)
  • 1 tablespoon butter
For the meat
  • 2 lbs ground beef
  • ½ cup extra virgin olive oil
  • 3 medium onions , finely grated
  • 2 carrots , grated
  • 2 garlic cloves , chopped
  • 1 lb canned crushed tomatoes (or fresh tomatoes, peeled, seeded and crushed)
  • 2 oz cognac
  • 2 teaspoons powdered sugar
  • 1 cinnamon stick
  • 1 bay leaf
  • salt
  • black pepper , freshly ground
For the Béchamel sauce
  • ½ cup butter
  • ½ cup flour
  • 5 cups milk
  • ½ onion
  • 2 cloves
  • ¼ teaspoon nutmeg , freshly grated
  • salt
  • Freshly ground white pepper
Equipment
  • 1 Gratin dish (8 x 12 inches / 20 x 30 cm)
  • 1 Whisk
  • 1 non-stick coated saucepan

Instructions

Ground beef
    Cup of Yum
  1. In a Dutch oven, heat the olive oil over medium heat, and brown the meat, spreading it evenly with a spoon.
  2. Lower the heat, and cook for 5 minutes over medium / low heat, stirring occasionally.
  3. Add the onion, garlic, and carrot, and brown for 3 minutes.
  4. Add the Cognac and let the alcohol evaporate for 1 minute.
  5. Add the tomatoes, sugar, salt, pepper, bay leaf and cinnamon stick.
  6. Cook for 3 minutes, then remove the cinnamon stick.
  7. Cover the pan, lower the heat, and simmer for 10 minutes, without adding any liquid, or until the meat completely absorbs the Cognac and juices.
  8. Set aside.
Béchamel
  1. Stud the onion with the cloves.
  2. Pour the milk into a non-stick saucepan over a medium heat, and add the onion.
  3. Make a roux in a separate pan over a medium heat by melting the butter, then whisking in the flour to make a smooth paste. Cook 1 to 2 minutes, stirring continually,
  4. Remove the onion from the milk, and remove the pan with the roux from the heat.
  5. Pour a little hot milk over the roux, and whisk well to dissolve.
  6. Add the rest of the milk, and whisk well, making sure there are no lumps.
  7. Place the saucepan back onto the heat, stirring all the time while the bechamel thickens. Season with the nutmeg, salt and pepper.
  8. Set aside.
Pasta
  1. Cook the pasta according to the directions on the package, until it’s barely al dente, then drain well.
  2. While the pasta is still very hot, stir in a tablespoon (20g) of butter, making sure everything is coated well.
Assembly
  1. Preheat the oven to 250°F (180°C).
  2. Pour 2 tablespoons of olive oil in a gratin dish (about 8 x 12 inches / 20 x 30cm), and brush it over the bottom.
  3. Place half of the pasta in the bottom of the dish.
  4. Sprinkle the pasta with half the kefalotyri. Cover with the meat, then add the remaining pasta on top.
  5. Pour over all the béchamel sauce, and gently tilt the dish to cover the entire surface of the pastitsio.
  6. Sprinkle with the remaining kefalotyri.
  7. Bake in a preheated 250°F (180°C) oven for about 45 minutes or until the top is golden brown.

Notes

  • It is very important to cook the pasta al dente, if not slightly less.
  • Be sure to drain the pasta well, as the shapes retain water, which will dilute the sauce.