Greek-American Pastitsio
Greek-American Pastitsio is a hearty, comforting casserole made with layers of pasta, a savory meat sauce, and a rich, creamy béchamel sauce. This delicious dish combines the flavors of Greek cuisine with a touch of American comfort, creating a perfect balance of flavors and textures. Whether served for a family dinner or a special occasion, Pastitsio is sure to become a favorite in your household.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for the meat sauce)
- 1 medium saucepan (for béchamel sauce)
- 1 large baking dish (9x13-inch)
- 1 whisk (for the béchamel sauce)
- 1 wooden spoon (for stirring meat sauce)
- 1 measuring cup (for liquids)
- 1 colander (for draining pasta)
Ingredients
For the Pasta Layer
- 1 pound penne or bucatini pasta
- 1 tablespoon olive oil for greasing the dish
For the Meat Sauce
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 pound ground beef or lamb for a more authentic flavor
- 1 tablespoon tomato paste
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup dry red wine
- 1 14.5-ounce can crushed tomatoes
- 1 tablespoon fresh oregano or 1 teaspoon dried
- Salt and pepper to taste
For the Bechamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk warmed
- 2 large eggs beaten
- 1 cup grated Parmesan or Kefalotyri cheese
- Salt and pepper to taste
Instructions
Step 1: Preparing the Pasta Layer
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (firm to the bite). Drain the pasta and set aside.
Step 2: Making the Meat Sauce
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
- Add the ground beef (or lamb) to the skillet and cook, breaking it up with a spoon, until browned.
- Stir in the tomato paste and spices (cinnamon, nutmeg, and cloves), then cook for 2-3 minutes.
- Pour in the red wine, scraping any browned bits off the bottom of the pan. Let it reduce for 2 minutes.
- Add the crushed tomatoes, oregano, and season with salt and pepper. Simmer the sauce for 25-30 minutes, stirring occasionally, until thickened.
Step 3: Making the Bechamel Sauce
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth roux, and cook for 1-2 minutes.
- Gradually pour in the warm milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens (about 5-7 minutes).
- Remove the saucepan from heat and whisk in the beaten eggs and grated cheese. Season with salt and pepper. Set aside.
Step 4: Assembling the Pastitsio
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil.
- Start by spreading half of the cooked pasta in the bottom of the baking dish.
- Top with half of the meat sauce, spreading it evenly.
- Add the remaining pasta layer and top with the remaining meat sauce.
- Pour the béchamel sauce over the top, spreading it evenly with a spatula.
Step 5: Baking
- Bake the Pastitsio in the preheated oven for 45-50 minutes, or until the top is golden and bubbling.
- Let the Pastitsio rest for 10-15 minutes before slicing and serving.
Notes
- Make-Ahead: This dish can be made ahead and stored in the refrigerator for up to 2 days before baking.
- Freezing: You can freeze the assembled, uncooked Pastitsio for up to 3 months. Thaw overnight in the refrigerator before baking.
- Cheese Options: If you can’t find Kefalotyri, you can substitute with Parmesan, Pecorino Romano, or even a mild cheddar for a different flavor.
- Meat Choices: While ground beef is common in Greek-American versions, ground lamb is often used in authentic Greek Pastitsio for a richer taste.