Classic Greek Pastitsio

Ingredients

• 500g (1.1 lb) penne pasta 500g (1.1 lb) penne pasta
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/4 cup red wine 1/4 cup red wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• 3 tablespoons olive oil 3 tablespoons olive oil
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 2 cups milk 2 cups milk
• 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled feta cheese 1/2 cup crumbled feta cheese
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 28g (total), 12g (saturated)
• Carbohydrates: 45g (total), 8g (sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a spoon.
5. 5.
   Stir in the diced tomatoes, tomato paste, red wine, dried oregano, ground cinnamon, ground nutmeg, salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld together.
6. 6.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
7. 7.
   Gradually whisk in the milk, ensuring no lumps remain. Cook the béchamel sauce until thickened, then remove from heat.
8. 8.
   Stir in the grated Parmesan cheese and crumbled feta cheese into the béchamel sauce until melted and smooth.
9. 9.
   In a small bowl, lightly beat the eggs. Slowly add the beaten eggs to the béchamel sauce, whisking continuously to prevent curdling.
10. 10.
    In a large baking dish, layer half of the cooked penne pasta, followed by the meat sauce, and then the remaining pasta. Pour the béchamel sauce evenly over the top.
11. 11.
    Bake in the preheated oven for 45-50 minutes, or until the top is golden and bubbling.
12. 12.
    Allow the Pastitsio to cool for a few minutes before serving. This will help the layers set and make it easier to slice.

Treat your ingredients with care...

• Ground beef or lamb — For a leaner option, you can use ground turkey or chicken instead. Adjust the cooking time accordingly as poultry may cook faster.
• Cinnamon and nutmeg — These spices add warmth and depth to the meat sauce. Use them sparingly to avoid overpowering the dish.
• Parmesan and feta cheese — Opt for high-quality cheeses to enhance the flavor of the béchamel sauce. Feel free to adjust the ratio of Parmesan to feta according to your preference.

Tips & Tricks

• To achieve a crispy top, broil the Pastitsio for the last 2-3 minutes of baking.
• Allow the dish to rest for 10-15 minutes after baking to ensure clean slices.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Serve Pastitsio with a side of Greek salad for a refreshing contrast.
• For a vegetarian version, replace the meat sauce with a mixture of sautéed mushrooms, onions, and spinach.

Serving advice

Serve the Pastitsio hot, straight from the oven, for the best flavor and texture. Garnish with a sprinkle of fresh parsley or oregano for a pop of color.

Presentation advice

When serving, use a spatula to carefully lift each portion onto a plate, ensuring the layers remain intact. Pair the dish with a simple side salad to create an appealing and well-balanced plate.