Classic Greek Pastitsio
Classic Greek Pastitsio is a hearty. And flavorful dish. That beautifully combines layers of spiced meat sauce, tender pasta, and a rich béchamel topping. This traditional Greek casserole. Features ground lamb. And aromatic spices like cinnamon and cumin. And a splash of red wine for depth. The béchamel sauce. Made creamy with milk, Parmesan cheese, and a touch of Greek yogurt. Blankets the pasta. And meat mixture. Creating a luscious, golden crust as it bakes. Each bite is a delightful mix of savory, spiced meat. And smooth and tangy béchamel. And perfectly cooked pasta. Whether served for a special occasion. Or a cozy family dinner. This dish promises warmth. And comfort. Evoking the essence of Greek culinary traditions. In every bite.
10 Servings
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 2 lb ground lamb or mix with ground beef or turkey
- 2 tsp kosher salt more to taste
- 6 cloves garlic rough chopped, or 2 tbsp granulated garlic
- 1/2 c red wine
- 3 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp dried oregano or 1 tbsp fresh chopped
- 1 tsp pepper
- 1 can 28 oz crushed tomatoes
- 1 tbsp tomato paste
Béchamel:
- 3 tbsp olive oil or butter
- 1/4 c all-purpose flour or gluten-free flour
- 2 1/2 c whole milk
- 1/2 tsp ground nutmeg
- 3/4 tsp kosher salt
- 1/4 tsp white pepper
- 1/2 c grated Parmesan or Kasseri cheese
- 1/2 c plain Greek yogurt
- 2 extra large eggs beaten
- 3/4 lb penne pasta
- Parmesan for sprinkling
- Garnish: 1 tbsp fresh thyme
Instructions
- Prepare the Meat: Heat olive oil in a large pot over medium-high heat. Add diced onion, ground meat, and kosher salt. Cook until onions are tender and meat is browned. Drain fat. Add red wine and cook until evaporated. Stir in garlic, cinnamon, cumin, oregano, and pepper. Cook until fragrant. Add crushed tomatoes and tomato paste. Simmer for 20 minutes. Adjust salt to taste.
- Preheat the Oven: Preheat to 400°F (200°C).
- Make Béchamel: Heat olive oil in a pot over medium heat. Whisk in flour to make a smooth paste. Gradually whisk in milk until thickened. Add nutmeg, salt, white pepper, and Parmesan. Let cool, then stir in yogurt and beaten eggs.
- Cook Pasta: Boil penne pasta according to package instructions. Drain.
- Assemble: Mix cooked pasta with meat sauce. Pour into a greased 9x13-inch baking dish. Top with béchamel sauce. Sprinkle with Parmesan and thyme.
- Bake: Bake for 30 minutes until golden and bubbly. Let stand for 10 minutes before serving.
Notes
Transforming this Classic Greek Pastitsio. Into a gluten-free delight. Is easier than you might think. Replace the all-purpose flour in the béchamel sauce. With a gluten-free flour blend. Which thickens just as effectively. Without compromising texture. Or flavor. Additionally, swap out regular penne pasta. For a high-quality gluten-free variety. These adjustments allow everyone. Including those with gluten sensitivities. To enjoy this traditional dish. You won't miss out on any of the rich. Comforting flavors. And textures. That makes Pastitsio. A beloved classic.