Description
Authentic Greek Pastitsio is a classic baked pasta dish featuring layers of tender pasta mixed with feta and egg whites, a rich, slow-simmered beef and tomato meat sauce infused with warm spices, and topped with a creamy, cheesy béchamel sauce. This hearty and comforting main course is perfect for family dinners and special occasions.
Ingredients
Scale
Meat Sauce
- 1 red onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 lbs. ground beef
- 1 cup red wine
- 28 oz. can crushed tomato
- 1 cup fresh parsley, minced
- 1/2 teaspoon white pepper
- 2 teaspoons granulated sugar
- 1 teaspoon nutmeg
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 3 bay leaves
- Kosher salt, to taste
Béchamel Sauce
- 4 cups whole milk
- 1/4 cup unsalted butter
- 1/2 cup flour
- 1 1/2 cups grated Kefalotyri or Pecorino cheese
- 2 egg yolks
- Kosher salt, to taste
Pasta
- 1 lb. long ziti, pastitsio pasta, or penne pasta
- 2 egg whites
- 7 oz. feta cheese
Instructions
- Cook the aromatics: In a wide pan over medium-high heat, add the olive oil, chopped red onion, and minced garlic. Cook for 3 to 5 minutes or until the onion is slightly golden and fragrant.
- Brown the beef: Add the ground beef to the pan and break it up evenly. Cook until browned, seasoning with kosher salt to taste.
- Deglaze with wine: Pour in the red wine to deglaze the pan, scraping up any browned bits, and reduce the liquid by half over medium heat.
- Add tomato and spices: Stir in the crushed tomatoes, fresh parsley, white pepper, granulated sugar, cinnamon, nutmeg, dried oregano, dried thyme, and bay leaves. Lower the heat and let the sauce simmer for 45 to 60 minutes until thickened. Remove from heat and discard bay leaves.
- Cook the pasta: Boil the pasta noodles in salted water until al dente. Drain thoroughly and place in a large 9×13 casserole pan with handles.
- Mix pasta with cheese and eggs: While the pasta is still hot, immediately toss it with the egg whites and crumbled feta cheese to evenly coat and bind the pasta.
- Make the béchamel sauce: In a pot over low heat, melt the unsalted butter. Stir in the flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the whole milk and bring to a boil. Reduce heat to low and stir in the grated Kefalotyri or Pecorino until a smooth cheese sauce forms. Remove from heat, whisk in the egg yolks, and season with kosher salt to taste.
- Assemble the pastitsio: Pour the meat sauce evenly over the pasta layer in the casserole. Then pour the béchamel sauce over the top to the brim, smoothing the surface with a spatula.
- Bake: Place the casserole in a preheated oven at 400 degrees Fahrenheit. Bake for 30 minutes or until the béchamel topping is golden brown and bubbly.
- Rest and serve: Remove from the oven and let the pastitsio cool for 15 minutes before cutting into portions and serving.
Notes
- For the cheese, if Kefalotyri or Pecorino is unavailable, aged Parmesan can be a substitute.
- The slow simmer of the meat sauce is essential for deep flavor, so avoid rushing this step.
- Make sure the pasta is hot when mixing with eggs and feta to help the eggs lightly cook and bind the pasta.
- Use a 9×13 casserole dish to allow even layering and cooking.
- Letting the dish rest before serving helps the layers set and makes slicing easier.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of recipe)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 150 mg
