Get ready to dirty some pans, we’re making Pastitsio! A Greek and Mediterranean baked pasta casserole, this dish is comprised of gorgeous layers of meat, pasta, and bechamel, baked to a creamy, egg-y awesomeness. It is SO completely worth the effort! I love how this is different with the cinnamon. So tasty and it freezes really well.


Meat layer:
1 lb lean ground hamburg
½ c chopped onion
2 cloves garlic, minced
8oz can tomato sauce
¼ c dry red wine
1 T chopped Italian flat-leaf parsley
½ t dried oregano
1 t kosher salt
¼ t cinnamon
¼ fresh cracked pepper
1 egg, lightly beaten

Bechamel layer:
2 T unsalted butter
2 T all-purpose flour
1½ c milk
2 eggs, lightly beaten
¼ c fresh grated parmesan
¼ t fresh cracked pepper
½ t kosher salt
1 T chopped Italian flat-leaf parsley

Pasta Layer:
¼ c fresh grated parmesan
8oz tubular macaroni or ziti
1 egg, lightly beaten
¼ c milk
¼ t kosher salt

In a large skillet, cook meat, onion, and garlic until meat is no longer pink. Drain fat (if necessary). Stir in the tomato sauce, wine, parsley, oregano, salt, and cinnamon. Bring to a boil, reduce heat, and simmer gently 10 min. Set aside to cool.

For the sauce, melt the butter in a medium saucepan. Stir in the flour and cook, whisking, 1 minute. Slowly whisk in the milk. With a wooden spoon, cook and stir until thickened enough to coat the back of the spoon. Remove from the heat, and stir in the cheese, salt, pepper, parsley. Set aside.

Cook the macaroni in heavily salted water to al dente. Drain and toss with egg, milk, cheese, and 1/4 t salt.

Gradually stir the meat mixture into an egg (this is called tempering so the egg doesn’t scramble). Separately, stir the bechamel sauce into the last 2 eggs (also tempering).

Heat oven to 350F.

To assemble, layer 1/3 the macaroni mixture into a 8x8x2 baking dish. Follow with all of the meat mixture, then the rest of the macaroni. Top with the sauce. Sprinkle with additional cinnamon. Bake at 350F for 30-35 min or until set. Let stand 5 min before serving.

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One thought on “Pastitsio

  1. Pingback: Pastitsio | Recipe Archive

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