Description
Pastitsio is a traditional Greek pasta bake featuring layers of flavorful lamb bolognese, al dente penne pasta, and a creamy béchamel sauce. This comforting casserole is seasoned with warm spices like cinnamon and nutmeg, baked to a golden bubbly perfection, making it a deliciously hearty dish perfect for family meals or entertaining.
Ingredients
Units
Scale
Meat Sauce (Lamb Bolognese)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 pounds ground lamb (or use half ground beef or ground turkey)
- 2 teaspoons kosher salt, more to taste
- 6 cloves garlic, roughly chopped, or 2 tablespoons granulated garlic
- 1/2 cup red wine
- 3 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (or 1 tablespoon fresh chopped)
- 1 teaspoon pepper
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
Béchamel Sauce
- 3 tablespoons olive oil or butter
- 1/4 cup all-purpose flour (or gluten free flour)
- 2 1/2 cups whole milk
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/2 cup grated Parmesan, or Kasseri cheese
- 1/2 cup plain Greek yogurt
- 2 extra large eggs, beaten
Other Ingredients
- 3/4 pound penne pasta
- Parmesan for sprinkling (about 1/2 cup plus extra)
- 1 tablespoon fresh thyme for garnish
Instructions
- Prepare the Lamb Bolognese: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add diced onion, ground lamb, and kosher salt. Break up the meat with a spatula and cook for 10-12 minutes until onions are tender and meat is browned. Drain excess fat. Splash with red wine and cook for 2 minutes until evaporated. Add garlic, cinnamon, cumin, oregano, and pepper; sauté for 2 minutes until fragrant. Stir in crushed tomatoes and tomato paste, cover, and simmer on low heat for 20 minutes. Adjust salt to taste.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking.
- Make the Béchamel Sauce: While the meat simmers, heat olive oil or butter in a medium pot over medium heat. Whisk in flour to form a smooth paste and cook for 60 seconds. Gradually whisk in 1 cup of milk until thickened and smooth, then add the remaining 1 1/2 cups of milk, whisking until thickened again. Season with salt, nutmeg, and white pepper. Stir in grated Parmesan until melted and sauce is smooth. Remove from heat and let cool for about 10 minutes.
- Cook Pasta: Boil penne pasta according to package instructions until al dente. Drain and set aside.
- Finish Béchamel: Once cooled (warm is acceptable but not hot), stir the plain Greek yogurt and beaten eggs into the béchamel sauce until fully incorporated.
- Assemble the Pastitsio: Mix cooked pasta into the lamb bolognese sauce until evenly combined. Pour this mixture into a large greased 9×13 inch baking dish or a 12-inch oven-proof skillet. Evenly spread the béchamel sauce over the top. Sprinkle with 1/2 cup grated Parmesan and scatter fresh thyme leaves over the surface.
- Bake: Place the assembled dish in the preheated oven and bake for 30 minutes or until the top is golden brown and bubbling.
Notes
- You can substitute ground lamb with a mix of ground beef or turkey for a lighter version.
- Using fresh oregano enhances the flavor, but dried oregano works well too.
- Let the béchamel cool sufficiently before adding yogurt and eggs to prevent curdling.
- The leftover pastitsio can be refrigerated for 3 days and reheated in the oven for best texture.
- For a gluten-free option, use gluten-free flour and gluten-free pasta.
Nutrition
- Serving Size: 1 slice (about 1/10th of recipe)
- Calories: 560
- Sugar: 7g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
