A make-ahead Greek favorite, pastitsio is the Mediterranean version of baked meat pasta made with béchamel sauce. Yes, there is a little work involved in this dish, but it’s easier than making lasagna. The beef/lamb mixture is seasoned with a touch of cinnamon and the béchamel (made with low-fat Greek yogurt) has just a touch of nutmeg. Pastitsio sets up nicely so you can serve it in perfect squares. It’s very flavorful but not too spicy; satisfying, but not too rich.
Pastitcio
Ingredients
FOR THE PASTA
- 1 lb. rigatoni or ziti pasta
- 2 Tbsp. olive oil
- 1 1/2 lbs. ground beef, lamb or a combination
- 1 large onion, chopped
- 1 tsp. ground cinnamon
- 1 tsp. salt and pepper (more to taste)
- 2 Tbsp. Worcestershire sauce
- 1/2 cup dry white wine
- 1 15 oz. can tomato sauce
- 2 cups water
- 1/4 cup chopped fresh parsley
- 1/4 cup bread crumbs
- 4 Tbsp. butter
- 2 large eggs, slightly beaten
- 2 cups grated kefalotyri or parmesan cheese
FOR THE BECHAMEL
- 4 Tbsp. butter
- 1/4 cup all-purpose flour
- 3 cups plain 2% Greek yogurt
- 2 large eggs, slightly beaten
- 1 cup water
- 1/4 tsp. ground nutmeg
- salt to taste
Instructions
- Preheat oven to 350 degrees.
- Prepare a baking dish – 9″ x 13″ or larger, by brushing it with olive oil. Set aside.
- Heat olive oil in a large skillet. Add the meat and cook, breaking it up with a wooden spoon, until it is browned, about 5 minutes.
- Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes.
- Add the Worcestershire sauce and wine and cook until the wine begins to evaporate, about 2 minutes.
- Add the tomato sauce, 2 cups of water, and salt and pepper. Bring to a simmer and taste. Adjust salt and pepper as needed.
- Stir in the parsley and continue to cook until slightly thickened, about 20 minutes. Stir in 2 Tbsp. of breadcrumbs. Remove from heat and set aside.
- Meanwhile, prepare the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
- When the pasta is cooked, drain it and return it to the pot, off the heat.
- Stir in 4 Tbsp. butter, 1 cup of cheese, and 2 beaten eggs until the pasta is well coated.
- Spread half of the pasta in the prepared dish, cover with the meat, and top with the remaining pasta.
- Prepare the béchamel. In a medium sauce pan, melt 4 Tbsp. of butter over low heat. Whisk in the flour and cook, whisking, for 1 minute more.
- Whisk in the yogurt and 1 cup of water. Gently simmer, stirring often, for about 5 minutes more. (Do not let the mixture come to a full boil).
- Remove from heat and whisk in the eggs, nutmeg and salt.
- Pour the béchamel evenly over the pasta in the baking dish. Sprinkle with remaining 1 cup of cheese and the breadcrumbs.
- Bake until golden, about 45 minutes.
- Let rest for at least 10 minutes before serving.
