Pastitsio
Cypriot Style
A rich and comforting baked pasta dish, layered with spiced ground meat, béchamel sauce, and pasta, often considered a Cypriot national dish.
🧂 Ingredients
- 500 g Pastitsio pasta (macaroni)
- 750 g Ground beef or lamb
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 120 ml Red wine
- 2 Cinnamon sticks
- 1 tsp Ground cinnamon
- 0.5 tsp Ground cloves
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- 100 g Butter
- 100 g All-purpose flour
- 1 liter Milk(warmed)
- 3 large Eggs
- 0.25 tsp Nutmeg(freshly grated)
- 50 g Parmesan cheese(grated)
👨🍳 Instructions
- 1
Cook the pastitsio pasta according to package directions until al dente. Drain and set aside.
💡 Tip: Do not overcook the pasta. - 2
In a large pot, sauté the chopped onions in a little olive oil until softened. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground meat to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 4
Stir in the tomato paste, red wine, cinnamon sticks, ground cinnamon, cloves, bay leaves, salt, and pepper. Simmer for about 20-30 minutes, or until the sauce has thickened.
💡 Tip: Remove cinnamon sticks and bay leaves before assembling. - 5
While the meat sauce simmers, prepare the béchamel. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
- 6
Gradually whisk in the warm milk until the sauce is smooth and thickened. Season with salt, pepper, and nutmeg. Remove from heat.
- 7
In a separate bowl, whisk the eggs and stir in the grated Parmesan cheese. Gradually temper the egg mixture by whisking in a ladleful of the warm béchamel sauce. Then, stir the tempered egg mixture into the remaining béchamel sauce.
💡 Tip: Tempering prevents the eggs from scrambling. - 8
Preheat your oven to 180°C (350°F). Grease a large baking dish.
- 9
In a large bowl, toss the cooked pasta with about half of the béchamel sauce. Spread half of the pasta mixture in the prepared baking dish.
💡 Tip: Ensures pasta is evenly coated. - 10
Spread the meat sauce evenly over the pasta layer. Top with the remaining pasta mixture.
💡 Tip: Create a compact layer of pasta. - 11
Pour the remaining béchamel sauce evenly over the top layer of pasta. Sprinkle with additional Parmesan cheese if desired.
💡 Tip: Ensure the entire top is covered for a golden crust. - 12
Bake for 1 hour to 1 hour 15 minutes, or until the top is golden brown and bubbly.
💡 Tip: If the top browns too quickly, loosely tent with foil. - 13
Let the pastitsio rest for at least 15-20 minutes before slicing and serving.
💡 Tip: Allows the layers to set, making it easier to cut.
💡 Pro Tips
- ✓Using a mix of beef and lamb can add depth of flavor.
- ✓Adjust the spices to your preference; some recipes use more cinnamon.
- ✓Ensure the béchamel is smooth and lump-free.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of sliced halloumi cheese for a salty, cheesy element.
- Incorporate finely chopped vegetables like carrots or celery into the meat sauce.
- Use a different type of pasta if pastitsio pasta is unavailable.