Recipe Overview
Why you’ll love it: Move over, lasagna! This pastitsio is a Greek baked pasta dish that will wow your family and friends.
How long it takes: 1 hour, 40 minutes
Equipment you’ll need: pasta pot, skillet, 8 x 8 inch baking dish
Servings: 6
I love testing new recipes, and pastitsio has been on my list for a long time. After trying it at a Greek restaurant in Chicago, I wanted to recreate it at home. When Kathy asked me to cook a recipe from the “Sunday Dinner” section of her book, I immediately chose pastitsio.
Kathy’s version is fantastic. Her cookbook focuses on recipes made in an 8 x 8-inch pan, which is convenient. I often double this recipe and bake it in a 9 x 13 pan so we can enjoy it across two nights.
Her book is available and full of approachable comfort food. This pastitsio recipe is a standout: rich, layered, and comforting.
In case you haven’t tried pastitsio, it’s a Greek baked pasta similar to lasagna. While you can buy special pastitsio pasta, mini ziti, ziti, penne, or bucatini work well. Layers of pasta alternate with a savory meat sauce—ground beef or lamb cooked with tomatoes and wine—and the dish is finished with a creamy béchamel topping. Kathy’s béchamel includes plenty of Parmesan, which gives the top a lovely savory flavor.
This casserole fills the house with a warm, inviting aroma. Pastitsio requires a bit of time and attention, which is why it’s listed under “Sunday dinner,” but the steps are straightforward. If you read through the recipe and prepare ingredients ahead of time, you’ll find it manageable and very rewarding.
More Casserole Recipes
Shepherd’s Pie – Beef or Lamb!
Stuffed Pepper Casserole (with variations)
Walking Taco Casserole
Cauliflower and Potato Casserole
Pastitsio
Ingredients
- 8 ounces pastitsio pasta (see note)
- 1 tablespoon extra-virgin olive oil
- 8 ounces ground beef (85/15) (or ground lamb)
- 1 cup diced yellow onion (about 1 medium onion)
- 2 cloves garlic, minced
- ¾ teaspoon coarse salt, divided
- ¼ teaspoon freshly ground black pepper
- ¼ cup red wine
- ¼ cup chopped fresh parsley
- 1 cup no-salt added canned diced tomatoes, undrained
Béchamel:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 1 large egg, lightly beaten
- 1 cup grated Parmesan cheese (about 4 ounces)
- ¾ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
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Preheat the oven to 375°F. Grease an 8 × 8-inch glass or ceramic baking dish with butter or cooking spray.
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Boil the pasta in a large pot of salted water according to the package directions. Drain in a colander.
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Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ground beef, onion, garlic, ½ teaspoon salt, and pepper and cook, stirring occasionally, until the meat is browned.
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Add the wine and scrape up any browned bits from the pan. Stir in the tomatoes and parsley, add the remaining ¼ teaspoon salt, and simmer until most of the liquid has evaporated. Remove from heat and set aside.
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Spread half of the cooked pasta in an even layer on the bottom of the prepared baking dish. Top with the meat mixture, then cover with the remaining pasta, spreading it evenly.
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To make the béchamel, melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a thick paste and cook, whisking occasionally, until it smells nutty, 1 to 2 minutes. Reduce the heat to medium-low and whisk in the milk, then the beaten egg. Stir in ½ cup of the Parmesan, the salt, and the pepper. The sauce should be somewhat thick, like a light custard; adjust seasoning to taste.
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Sprinkle the remaining Parmesan over the pasta in the baking dish. Pour the béchamel over the top, spreading it to the edges so it forms a distinct layer.
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Bake until the béchamel is set and golden on top, 45 to 50 minutes. Let the casserole rest for 10 minutes before slicing to help the layers hold together.
Notes
- Pastitsio pasta: Traditional pastitsio noodles are long and tubular; you can find them at specialty stores. Bucatini, ziti, or penne are good substitutes.
- Double the recipe: This can easily be doubled; use a 9 x 13-inch pan and double all ingredients to make 12 servings.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.