dinnerHard

Greek Pastitsio

Name: Greek Pastitsio
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 400g tubular pasta (penne or ziti); For meat sauce: 500g ground lamb, 1 onion, 3 garlic cloves, 400g canned tomatoes, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp nutmeg; For béchamel: 4 tbsp butter, 4 tbsp flour, 600ml milk, 2 eggs, 100g Kefalotyri or Parmesan; 2 eggs, beaten, for pasta layer

Greece's answer to lasagna — layers of tubular pasta and spiced ground lamb ragù, topped with a thick, creamy béchamel and baked until golden. The pasta is tossed with egg and cheese before layering, giving it a unique, slightly firm texture.

Total Time

100 min

Servings

Cuisine

Greek

Rating

No reviews yet

Prep Time

40 min

Cook Time

60 min

Total Time

100 min

Ingredients

Servings:

400g tubular pasta (penne or ziti)
For meat sauce: 500g ground lamb, 1 onion, 3 garlic cloves, 400g canned tomatoes, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp nutmeg
For béchamel: 4 tbsp butter, 4 tbsp flour, 600ml milk, 2 eggs, 100g Kefalotyri or Parmesan
2 eggs, beaten, for pasta layer

Instructions

1
Cook pasta until al dente. Toss with beaten eggs and half the cheese.
2
Make meat sauce: brown lamb, add onion and garlic, then tomatoes and spices. Simmer 20 minutes.
3
Make béchamel: melt butter, whisk in flour, add milk gradually. Remove from heat, whisk in eggs and remaining cheese.
4
Layer pasta in a greased baking dish. Top with meat sauce. Top with béchamel.
5
Bake at 180°C (350°F) for 45 minutes until golden.
6
Rest 15 minutes before cutting.