Pastitsio

🧂 Ingredients

• 500 g Tubular pasta (like bucatini or ziti)(Cooked according to package directions until al dente.)
• 500 g Ground beef(80/20 blend is recommended for flavor.)
• 1 Large onion(Finely chopped.)
• 3 tbsp Tomato paste
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground allspice(Optional, but adds depth.)
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Black pepper(Freshly ground, or to taste.)
• 2 tbsp Olive oil
• 100 g Unsalted butter
• 100 g All-purpose flour
• 1 L Whole milk(Warmed slightly.)
• 3 Large eggs(Beaten.)
• 200 g Kefalotyri cheese(Grated. Pecorino Romano or Parmesan can be substituted.)
• 1/4 tsp Nutmeg(Freshly grated, for béchamel.)

👨‍🍳 Instructions

1. 1

   Prepare the meat sauce: Heat olive oil in a large skillet or pot over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   ⏱️ 15 minutes
2. 2

   Stir in the tomato paste, cinnamon, allspice (if using), salt, and pepper. Cook for another 2 minutes, stirring constantly, until fragrant. Reduce heat to low and simmer for at least 15-20 minutes to allow flavors to meld. The sauce should be thick.

   ⏱️ 20 minutes
3. 3

   Cook the pasta: While the meat sauce simmers, cook the tubular pasta in a large pot of generously salted boiling water according to package directions until al dente. Drain well and set aside.

   ⏱️ 10-12 minutes
4. 4

   Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Do not let it brown.

   ⏱️ 3 minutes
5. 5

   Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a consistency similar to heavy cream. This should take about 5-8 minutes. Season with salt, pepper, and freshly grated nutmeg.

   ⏱️ 8 minutes
6. 6

   Temper the eggs: In a small bowl, whisk the beaten eggs with about 1 cup of the warm béchamel sauce. This prevents the eggs from scrambling. Then, gradually whisk this mixture back into the remaining béchamel in the saucepan.

   ⏱️ 5 minutes
7. 7

   Stir in half of the grated Kefalotyri cheese into the béchamel until melted and smooth. Remove from heat.

   ⏱️ 2 minutes
8. 8

   Assemble the Pastitsio: Preheat your oven to 180°C (350°F). Grease a large baking dish (approximately 9x13 inches or similar).

   ⏱️ 5 minutes
9. 9

   Spread the cooked pasta evenly in the bottom of the prepared baking dish. Top with the meat sauce, spreading it evenly over the pasta.

   ⏱️ 3 minutes
10. 10

    Pour the béchamel sauce evenly over the meat sauce layer, ensuring it covers the entire surface. Sprinkle the remaining grated Kefalotyri cheese over the top.

    ⏱️ 2 minutes
11. 11

    Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly. If the top starts to brown too quickly, you can loosely tent it with foil.

    ⏱️ 45-50 minutes
12. 12

    Rest and serve: Let the Pastitsio rest for at least 15-20 minutes before cutting and serving. This allows the layers to set and makes it easier to slice.

    ⏱️ 15-20 minutes

💡 Pro Tips

• ✓The béchamel sauce should be thick enough to coat the back of a spoon but still pourable. If it's too thick, whisk in a little more warm milk.
• ✓Allowing the Pastitsio to rest before cutting is crucial for clean slices and prevents it from falling apart.
• ✓Cinnamon is a key spice in traditional Greek cooking and provides a warm, aromatic depth to the meat sauce. Don't skip it!
• ✓For an extra rich béchamel, you can add a pinch of nutmeg.
• ✓Ensure the pasta is cooked al dente, as it will continue to cook in the oven.

🔄 Variations

• Substitute ground lamb or a mixture of lamb and beef for a different flavor profile.
• For an extra cheesy version, increase the amount of Kefalotyri cheese or add a layer of mozzarella within the pasta layers.

🥗 Nutrition

Per serving