Pastitsio

Pastitsio is a classic Greek pasta casserole, layered with a hearty meat sauce, creamy bechamel, and tubular pasta baked to create a comforting dish perfect for family gatherings.

Ingredients

For the Bechamel:

• 6 tbsp unsalted butter
• ¾ cup flour
• 1 quart whole milk, warmed
• 1½ tsp salt
• 2 tbsp egg yolks
• 3 oz Kefalotyri cheese (sub Parmesan or Romano)

Everything Else:

• 2 tbsp unsalted butter
• 2 tbsp red onions, chopped
• 4 tbsp garlic cloves, minced
• 2 lbs ground beef
• 2 tbsp beef bouillon cubes
• 2 tbsp tomato paste
• 1 14 ounce can of diced tomatoes
• ½ cup red wine
• ½ cup water
• ⅛ tsp cinnamon
• 1 tbsp bay leaf
• 1 tbsp salt and pepper to taste
• 1 lb ziti
• 2 tbsp egg whites
• 3 oz Feta cheese

Instructions

For the Meat Layer:

1. Melt 2 tbsp butter in a large skillet over medium heat. Add onions and cook until soft and golden, about 5 minutes. Add garlic and cook until fragrant.
2. Add ground beef, breaking it into small pieces. Cook until browned. Add beef bouillon, then stir in tomato paste and cook 1 more minute. Add the can of diced tomatoes and let simmer.
3. Add wine, scraping up any bits from the skillet. Bring to a boil and simmer 3-5 minutes until most wine evaporates.
4. Add water, cinnamon, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer until most liquid cooks off. Adjust seasoning as needed.

For the Bechamel:

1. In a saucepan over medium heat, melt butter. Whisk in flour, then slowly add warmed milk, whisking continuously. Cook about 5 minutes until smooth and thick.
2. Remove from heat, stir in cheese and salt. Let cool 5 minutes. Whisk in egg yolks. (If it thickens too much, gently reheat on low.)

Prepare the Pasta Layer:

1. Cook ziti 2-3 minutes less than package instructions. Drain and rinse with cool water.
2. Once cool, mix ziti with egg whites, feta cheese, and a little salt.

Assembly:

1. Preheat oven to 350℉. Spray a deep 9×13 inch dish with nonstick spray.
2. Spread pasta evenly, arranging so they are mostly in the same direction. Top with meat sauce, smoothing it out. Pour bechamel over the meat. Sprinkle with grated cheese.
3. Bake uncovered for 30 minutes. Increase heat to broil and cook until top browns slightly, about 3 minutes. Let rest 10 minutes before slicing and serving.

Storage Instructions

Allow the pastitsio to cool, then cover and refrigerate for up to 3 days. Reheat in the oven or microwave until heated through. For longer storage, freeze portions in airtight containers for up to 2 months.

What Is The Difference Between Lasagna And Pasticcio?

While both are layered pasta dishes, pastitsio uses tubular pasta (such as ziti) rather than flat sheets. It also includes a hint of cinnamon and a thick bechamel topping, setting it apart from the tomato and ricotta layers typically found in lasagna.

What Is Pastitio Made Of?

Pastitsio is composed of tubular pasta, a richly seasoned ground meat sauce, and a creamy bechamel topping, often finished with grated cheese.

How Do You Pronounce Pastitio?

Pastitsio is generally pronounced “pah-STEET-see-oh.”

What Is The Famous Pasta Dish In Greece?

Pastitsio is one of the most famous pasta dishes in Greece, commonly served at special occasions and gatherings.

Other Popular Greek Dishes

• Moussaka (eggplant and meat casserole)
• Spanakopita (spinach and feta pastry)
• Dolmades (stuffed grape leaves)

Other Greek Food Recipes

• Tzatziki (yogurt and cucumber dip)
• Greek Salad (tomatoes, cucumbers, olives, and feta)
• Baklava (phyllo pastry with nuts and honey)