**Introduction**
Wrap yourself in the cozy and inviting flavors of the Greek Pastitsio. This hearty casserole is a classic Greek staple that features delectable layers of pasta, a rich meat sauce, and a creamy béchamel topping—truly a comfort food like no other. Perfect for large family dinners or on special occasions.
**Why Make This Recipe**
Greek Pastitsio is Greece’s answer to lasagna. If you are a fan of pasta and meat layered dishes, Pastitsio is a must-make. It’s a crowd-pleaser, loved by children and adults alike, and a great recipe for feeding a large group. Pastitsio also makes an excellent freezer meal, as it freezes and reheats perfectly, allowing you to plan ahead for busy weeks.
**How to Make Greek Pastitsio**
**Ingredients**
For the Meat Sauce:
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 500g ground beef or lamb
– 1 can tomato sauce (14 oz)
– 1/4 cup red wine
– 1 tsp cinnamon
– 1/2 tsp allspice
– Salt and pepper to taste
For the Pasta Layer:
– 400g penne or ziti pasta
– 1/2 cup grated Parmesan cheese
– 2 eggs, beaten
For the Béchamel Sauce:
– 1/2 cup unsalted butter
– 1/2 cup all-purpose flour
– 4 cups milk
– Nutmeg, a pinch
– 1/2 cup grated Parmesan cheese
– 1 egg yolk
**Directions**
1. Preheat the oven to 350°F (175°C).
2. Prepare the meat sauce by heating olive oil in a pan over medium heat. Sauté the onion and garlic until aromatic. Add the ground meat and cook until browned. Stir in tomato sauce, red wine, cinnamon, and allspice. Season with salt and pepper. Allow the mixture to simmer for 15 minutes.
3. Cook the pasta in salted water until al dente. Drain and set aside. Afterwards, mix the cooked pasta with beaten eggs and Parmesan.
4. Prepare the béchamel sauce by melting butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, cooking until the mixture is thick and smooth. Add nutmeg, Parmesan, and egg yolk, stirring constantly.
5. Assemble the Pastitsio by layering the pasta mixture evenly in a greased baking dish. Spread the meat sauce over the pasta, then pour the béchamel sauce on top, spreading it evenly as well. For extra flavor, sprinkle additional Parmesan cheese on top if desired.
6. Finally, bake for 45 minutes or until the top is golden and bubbly. Allow it to cool slightly before serving.
**How to Serve Greek Pastitsio**
Serve Greek Pastitsio hot, in squares, much like lasagna. It’s a meal in itself but goes well with a green salad, some crusty bread and a glass of red wine.
**How to Store Greek Pastitsio**
Once cooled, cover your Greek Pastitsio tightly with foil or plastic wrap and store in the fridge. It is best eaten within 3-4 days. For longer storage, freeze individual portions for up to 3 months.
**Tips to Make Greek Pastitsio**
1. Allow the Pastitsio to rest for at least 20 minutes after it comes out of the oven. This makes slicing and serving much easier.
2. Try to use a deep baking dish to accommodate the pasta and sauces, and to prevent spillage in the oven.
3. If using ground lamb, you might want to drain off some fat after browning for a less greasy filling.
**Variation**
For a vegetarian Pastitsio, replace the ground meat with a plant based meat substitute or cooked lentils.
**FAQs**
1. **Can I prepare Greek Pastitsio ahead of time?** Yes! You can prepare the whole casserole the day before, refrigerate, and bake the next day. Or, you can prepare and bake it, then reheat it before serving.
2. **Can Greek Pastitsio be frozen?** Absolutely, Greek Pastitsio freezes well. Be sure to wrap the dish well to prevent freezer burn. It can be frozen for up to 3 months.
3. **What kind of pasta is best for Greek Pastitsio?** Traditionally Pastitsio uses a tubular pasta. While ziti and penne are the most commonly found, any tubular pasta that can hold on to the meat sauce would work.