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Greek American Pasticcio

Greek-American Pasticcio

Linda M. Harris
Greek-American Pasticcio is a rich and indulgent baked pasta dish that features layers of tender pasta, a flavorful meat sauce, and a creamy béchamel topping.
Inspired by Greek culinary traditions and adapted in the United States, this dish is perfect for family gatherings, special occasions, or a comforting meal on a chilly evening.
It’s a blend of savory, aromatic flavors from ground meat, spices like cinnamon and oregano, and the smoothness of the béchamel, making it a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American, Greek, Mediterranean
Servings 8 Servings
Calories 450 kcal

Equipment

  • 1 large pot (for boiling pasta)
  • 1 large skillet (for cooking meat sauce)
  • 1 medium saucepan (for making béchamel sauce)
  • 1 large baking dish (9x13-inch recommended)
  • whisk
  • Spatula
  • Wooden spoon

Ingredients
  

For the Pasta Base:

  • 1 lb 450 g bucatini or elbow macaroni
  • Salt for boiling pasta

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 lb 450 g ground beef or lamb
  • 1 cup 240 ml red wine (optional)
  • 1 can 14 oz crushed tomatoes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • ½ teaspoon allspice
  • Salt and pepper to taste

For the Béchamel Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups 480 ml milk, warm
  • ½ teaspoon ground nutmeg
  • Salt and pepper to taste

Instructions
 

Prepare the Pasta:

  • Boil pasta in salted water until al dente, about 8-10 minutes. Drain and set aside, tossing with a little olive oil to prevent sticking.

Cook the Meat Sauce:

  • Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, and sauté until fragrant. Add ground beef or lamb and cook until browned.
    Pour in red wine, scraping any bits from the bottom of the skillet. Stir in crushed tomatoes, cinnamon, oregano, allspice, salt, and pepper.
    Let simmer for 30-45 minutes until thickened.

Make the Béchamel Sauce:

  • In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux. Gradually pour in warm milk, whisking constantly.
    Continue to cook until thickened (about 5-7 minutes). Season with nutmeg, salt, and pepper.

Assemble the Pasticcio:

  • Preheat your oven to 350°F (175°C). In a greased 9x13-inch baking dish, layer the cooked pasta, followed by the meat sauce.
    Pour the béchamel sauce over the top and spread evenly.

Bake:

  • Bake the pasticcio for 45-60 minutes, until the top is golden brown and bubbly.
    You can broil the top for the last 2-3 minutes for a crispy, golden finish. Let rest for 10 minutes before serving.

Notes

  • Customizing the Meat Sauce: Feel free to use ground turkey or chicken if you prefer a lighter version. You can also add vegetables like bell peppers or mushrooms to the meat sauce for added flavor and texture.
  • Making Ahead: This dish can be assembled a day ahead and stored in the fridge. When ready to bake, simply preheat the oven and cook as directed.
  • Freezing: Pasticcio freezes well! Assemble and cover tightly with plastic wrap and foil. Freeze for up to 3 months. When ready, bake from frozen at 350°F for 60-75 minutes.
Keyword Greek-American Pasticcio