Pastitsio

Pastitsio takes its name from the Italian pasticcio, a nod to its layered, pie-like form that became a beloved Greek staple. This oven-baked pasta layers tubular noodles with a cinnamon-scented beef and tomato sauce for cozy family dinners.

Serves 6

Estimate for one serving

• 720 cal
• 38g protein
• 62g carbs
• 35g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ziti or bucatini pasta
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1.5 lb ground beef (80/20)
• 3 tbsp tomato paste
• 1/2 cup dry red wine
• 14 oz can crushed tomatoes
• 1.5 tsp ground cinnamon
• 2 tsp dried oregano
• 1.5 tsp salt
• 1 tsp black pepper
• 6 tbsp butter
• 6 tbsp all-purpose flour
• 4 cups whole milk
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2 large, beaten eggs
• 1.5 cups grated kefalograviera or Parmesan cheese

Instructions

1. 1Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or oil.
2. 2Bring a large pot of salted water to a boil. Cook the ziti or bucatini according to package directions until al dente (about 2 minutes less than recommended). Drain, rinse with cold water, and set aside. Toss with olive oil to prevent sticking.
3. 3In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add minced garlic and cook 1 more minute.
4. 4Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no pink remains, about 8-10 minutes. Drain excess fat if needed.
5. 5Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and simmer until mostly evaporated, about 3 minutes.
6. 6Add the crushed tomatoes, cinnamon, oregano, salt, and black pepper. Simmer the meat sauce on low for 15-20 minutes until thickened. Taste and adjust seasoning. Remove from heat.
7. 7While the sauce simmers, make the béchamel: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until golden and bubbly (roux).
8. 8Gradually whisk in the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 5-7 minutes until thickened like a creamy sauce. Stir in nutmeg, salt, and grated cheese. Remove from heat and let cool slightly.
9. 9Temper the beaten eggs by whisking a ladleful of the warm béchamel into the eggs, then stir the egg mixture back into the saucepan. Set béchamel aside.
10. 10Assemble: Spread half the cooked pasta evenly in the prepared baking dish. Sprinkle with grated cheese. Pour all the meat sauce over the pasta and spread evenly. Top with the remaining pasta. Sprinkle with another cheese.
11. 11Pour the béchamel sauce over the top layer of pasta, spreading it to cover completely. Sprinkle the remaining grated cheese evenly on top.
12. 12Bake uncovered for 45-55 minutes until the top is golden brown and bubbling. If it browns too quickly, tent with foil for the last 15 minutes. Let rest for 15-20 minutes before slicing to allow it to set.
13. 13Serve warm. Leftovers reheat beautifully.