Greek · PANTRYHOP RECIPE
Pastitsio
90 minutes · 6 servings · omnivore
Pastitsio is a classic Greek baked pasta casserole, made here with a straightforward home-style béchamel.
Ingredients
Check you have the quantities below.
- 12 oz / 340 g bucatini or penne
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb / 450 g ground beef
- 2 tbsp tomato paste
- 1 1/2 cups crushed tomatoes
- 1/2 tsp cinnamon
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 2 eggs
- 1/4 tsp nutmeg
- 1/2 cup parmesan or kefalotyri
Let’s make it
- Cook the pasta until just tender and drain. Heat oven to 375 F / 190 C.
- Brown the beef in olive oil with onion and garlic. Stir in tomato paste, crushed tomatoes, cinnamon, salt, and pepper; simmer 10 minutes.
- Make a quick sauce by melting butter, whisking in flour for 1 minute, then whisking in milk until thick. Remove from heat and beat in eggs, nutmeg, and half the cheese.
- Layer pasta, meat sauce, and white sauce in a baking dish. Top with remaining cheese.
- Bake 30 to 35 minutes until set and golden. Rest 10 minutes before slicing.
The mild cinnamon spice is traditional; if serving kids, cut neat squares once it rests.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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