Pastitsio, sometimes referred to as Greek lasagna, is easy to make with a savory meat sauce, tubular pasta, rich béchamel sauce, and cheese. It tastes incredible — everyone loves this comforting dish!
Ingredients:
2 tablespoons butter
1 large onion, chopped
3 cloves garlic, crushed
1 ½ pounds lean ground beef
1 (15 ounce) can crushed tomatoes
1/2 cup dry red wine
1/2 cup beef broth
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1/2 teaspoon ground cinnamon or 1 cinnamon stick
1 whole clove
salt and pepper to taste
12 ounces bucatini or pastitsio pasta
4 tablespoons butter
1/4 cup grated kefalotiri, parmesan, or pecorino cheese
1 dash ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups grated kefalotiri, parmesan, or pecorino cheese, divided
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
Directions:
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Make the meat sauce: Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir gently until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.
Meanwhile prepare the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
Pour melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper over pasta; toss well and cool briefly. Add 2 eggs and toss again; set aside.
Make the béchamel: Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 2 minutes. Pour in milk and bring to a boil, stirring constantly. Season with nutmeg, salt, and pepper. Cool slightly before stirring in 1 cup grated cheese, beaten egg, and egg yolk. Then stir 1/2 cup of béchamel sauce into meat sauce.
To assemble pastitsio: Arrange pasta in the bottom of the prepared baking dish so that all of the noodles are nicely lined up and are as level as possible for a great visual effect when serving. Spoon meat sauce over pasta; top with remaining béchamel sauce, spreading evenly. Sprinkle remaining 1/2 cup grated cheese on top.
Bake in the preheated oven until bubbling and golden brown on top, about 50 minutes.
Let stand for 10 minutes before cutting into squares.
