Pastitsio Recipe

I absolutely love this recipe because it combines the comforting flavors of cinnamon and oregano with a rich, cheesy topping that feels like a warm hug for my taste buds. Plus, the addition of red wine takes the whole dish up a notch, making it perfect for a cozy dinner with friends or just a night of Netflix and chill.

I adore a delicious Pastitsio, and my rendition of this classic Greek dish is to die for. Allowing the olive oil to gently cook the ground lamb or beef along with the minced onions and garlic helps develop an unfathomable depth of flavor.

Equally wonderful is the layer of creamy béchamel whose richness is balanced by the perfect amount of nutmeg. All of this is layered between the long tube pasta so that every bite is the layered experience that is Pastitsio.

Ingredients

Beef or Lamb: High in protein and iron, essential for muscle growth and energy.

Olive oil is composed largely of healthy fats.

Most of the fat it contains (about 75%) is monounsaturated fat, the kind that protects heart health.

Onion: Contributes a sweet and savory richness, loaded with antioxidants.

Garlic: There is a strong taste in garlic that might strike the unwary as being a little bit pungent, but zest and zing are two words that better describe garlic’s not-so subtle presence.

And zest and zing are what you want when it comes to flavoring food.

Cinnamon, in its powdered form, provides an excellent means to flavor a coffee drink.

It also brings something to the table that powdered sugar lacks: nutrition.

Cinnamon is one of the most antioxidant-rich spices around, and it consistently ranks at the top of the list of herbs and spices that pack the most punch when it comes to disease-fighting potential.

Tomato paste is a concentrated flavoring that is rich and creamy and quite high in vitamin C.

Parmesan Cheese: Provides calcium for strong bones and a richness of umami.

Spaghetti: Plentiful in carbs, yielding energy and a most satisfying mouthfeel.

Nutmeg: Contributes a delicate sweetness and scent, with digestive perks.

Ingredient Quantities

• 1 pound (450g) ground beef or lamb
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 can (14 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 4 cups cooked pasta (such as ziti or penne)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1/4 teaspoon nutmeg
• 2 large eggs, beaten
• 1/2 cup grated Kefalotyri or Parmesan cheese for topping

Instructions

1. In a big frying pan, warm the olive oil on medium heat. Add in the diced onion and minced garlic, stirring until they are soft and translucent.

2. Place ground beef or lamb in skillet. Cook until brown, breaking it up with a spoon as it cooks. Drain off excess fat.

3. Mix together the ground cinnamon, dried oregano, ground allspice, salt, and black pepper. Then, stir in the tomato paste, crushed tomatoes, and red wine (if using). Simmer for about 20 minutes, until the sauce thickens.

4. At the same time, prepare the pasta by cooking it in boiling salted water until al dente, as directed on the package, and then drain it thoroughly and set it aside.

5. Your oven should be set to 350°F (175°C) before starting the process. A medium saucepan is the next item you’ll require. The saucepan’s contents will be butter, which you’ll need to melt over a medium flame. When the butter is fully melted, you’ll need to add flour to the equation. Stir the flour in with the melted butter, and then cook the two together for about a minute. Then cook together for a minute, stirring constantly.

6. Slowly beat in the milk, making sure there are no lumps. Add the nutmeg and keep cooking until the sauce is thick and smooth.

7. Take the saucepan off the heat and let it cool for a bit. In a hurry, whisk in the tossed and beaten eggs and then the grated Parmigiano-Reggiano cheese.

8. In a baking dish that has been greased, layer half of the pasta that has been cooked, placing it at the bottom. Spread over the pasta layer the meat sauce, and do it evenly.

9. Finish by adhering the rest of the pasta to the uppermost layer, next lavishing the layer with the sauce. In my experience, sauce is always top-tier when it is applied smoothly and evenly across the entire surface of whatever you’re layering it atop.

10. Top with grated Kefalotyri or Parmesan cheese. Bake in a preheated 350F (180C) oven for 45 minutes or until golden brown and bubbly. Let cool for 10 minutes before serving.

Equipment Needed

1. Large frying pan
2. Wooden spoon or spatula
3. Medium saucepan
4. Whisk
5. Baking dish
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Cheese grater
11. Oven
12. Stove
13. Colander for draining pasta
14. Egg beater or fork for beating eggs

FAQ

• Can I use a different type of meat for Pastitsio?Certainly. You may indeed utilize ground beef, lamb, or even a combination of the two to achieve a flavor profile that is considerably more robust and richer.
• Is the red wine essential in the recipe?No, using wine is optional; however, it adds depth to the flavor of the sauce. If you’d rather not use wine, go right ahead and don’t use it.
• What type of pasta works best in Pastitsio?Usually, either ziti or penne is used, but a substitute can be any tube-shaped pasta that holds sauce well.
• Can I make the béchamel sauce without eggs?The texture of a custard comes from eggs, but you could use a simpler béchamel, which doesn’t contain eggs.
• How can I make Pastitsio gluten-free?Use pasta that is free from gluten and replace the flour in the béchamel sauce with an anti-gluten substitute.
• What’s a substitute for Kefalotyri cheese?If Kefalotyri is not available, Parmesan or Pecorino Romano can be used as substitutes.

Substitutions and Variations

You can use ground turkey or pork instead of ground beef or lamb.
Substitutes for olive oil include vegetable oil or avocado oil.
You may use an equal amount of ground nutmeg if you don’t have ground cinnamon. Another option is to substitute a whole cinnamon stick for the same quantity of ground cinnamon and to remember to remove the stick before serving.
Use fresh oregano leaves or 1/2 teaspoon of dried thyme instead of dried oregano.
You can use Pecorino Romano or more Parmesan cheese instead of Kefalotyri.

Pro Tips

1. For a richer flavor, consider browning the meat in batches. Avoid overcrowding the pan so that the meat caramelizes well rather than steaming. This adds depth to the overall flavor of your dish.

2. Enhance the aromatics by adding a bay leaf while simmering the sauce. Remove it before assembling the dish for baking. It infuses more earthy flavors into the tomato sauce.

3. To intensify the taste, sauté the tomato paste for a couple of minutes before adding the crushed tomatoes and red wine. This deepens the tomato flavor and adds complexity to the sauce.

4. When making the béchamel sauce, if you accidentally end up with lumps, strain the sauce through a fine mesh sieve before adding the eggs and cheese. This ensures a smooth topping for your dish.

5. Allow the assembled dish to rest for at least 10 minutes after baking. This helps the layers to set and meld together, making it easier to slice and serve while ensuring all the flavors are melded beautifully.