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–+ servings
Greek Baked Pasta

Greek Baked Pasta

Make classic Greek Baked Pasta, Pastitsio, with layers of spiced meat sauce, pasta, and creamy béchamel. A comforting crowd-pleaser.
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Prep Time 40 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g bucatini or penne
  • 1 tbsp olive oil
  • 1 beaten egg
  • 50 g grated Parmesan or Kefalotyri
  • 500 g ground beef/lamb blend
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 tbsp tomato paste
  • 400 g canned crushed tomatoes
  • 1 cup red wine
  • 1 tsp sugar
  • 1 tsp cinnamon
  • 0.5 tsp ground cloves
  • to taste Salt and pepper
  • 50 g butter
  • 50 g all-purpose flour
  • 500 ml warm milk
  • 0.5 tsp grated nutmeg

Equipment

  • Large pot
  • Whisk
  • Wooden spoon
  • Large skillet
  • Medium saucepan

Method
 

  1. Bring a large pot of well-salted water to a rolling boil, then cook the pasta for about two minutes less than package directions for al dente.
  2. Drain and return to the pot. Drizzle the pasta with olive oil, and mix in the beaten egg and grated cheese to coat.
  3. Heat oil in a large skillet over medium heat, add chopped onion, and cook until translucent. Stir in minced garlic for 30 seconds.
  4. Add the ground meat to the skillet, breaking it into small crumbles. Once browned, mix in the tomato paste, cinnamon, and clove, and cook for a minute.
  5. Pour in red wine, scrape the pan, then add crushed tomatoes and sugar. Simmer for 20-25 minutes, season with salt and pepper.
  6. For the béchamel, melt butter in a medium saucepan over medium heat, whisk in flour for about 2 minutes.
  7. Gradually add warm milk while whisking until thickened. Remove from heat, mix in nutmeg, and slowly whisk in the beaten egg. Season with salt and pepper.
  8. Preheat the oven to 180°C (350°F) and grab a deep 9x13 inch baking dish.
  9. Spread half of the cheesy pasta mixture in the baking dish, then evenly pour the meat sauce over it.
  10. Top with the remaining pasta, then pour the béchamel sauce over everything, smoothing it out.
  11. Bake for 40-50 minutes until golden brown. Allow to rest for 20-30 minutes before serving.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 24gFat: 22gSaturated Fat: 10gCholesterol: 85mgSodium: 560mgPotassium: 680mgFiber: 4gSugar: 4gVitamin A: 600IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

This dish can be made ahead and kept in the fridge for 3-4 days or frozen for up to 3 months. Reheat it covered in the oven to maintain texture.
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