What type of pasta is used in Pastitsio?

We use penne because it is widely available, however it is also common to use bucatini. Anything tubular and similar works well here, such as ziti.

Can I use beef instead of lamb?

Yes, or you can do half ground lamb and half ground beef.

Can I make pastitsio gluten free?

Yes! Simply use a gluten-free penne and gluten-free flour blend. You may want to undercook the pasta slightly so that it is less likely to break apart in the dish. Gluten-free pastas tend to be a bit less sturdy.

Greek Pastitsio Recipe

Name: Pastitsio Recipe (Greek Pasta Bake)
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 10
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 pounds ground lamb (or use half or all ground beef or ground turkey ); 2 teaspoons kosher salt, more to taste; 6 cloves garlic, rough chopped, or 2 tablespoons granulated garlic; 1/2 cup red wine; 3 teaspoons ground cinnamon ( don’t skimp); 2 teaspoons ground cumin; 2 teaspoons dried oregano ( or 1 tablespoon fresh chopped ); 1 teaspoon pepper; 1 can (28 ounces) crushed tomatoes; 1 tablespoon tomato paste; 3 tablespoons olive oil or butter; 1/4 cup all-purpose flour ( or gluten free flour); 2 ½ cups whole milk; 1/2 teaspoon ground nutmeg; ¾ teaspoon kosher salt; ¼ teaspoon white pepper; 1/2 cup grated Parmesan, or Kasseri cheese; ½ cup plain greek yogurt; 2 extra-large eggs, beaten; 12 ounces penne pasta; Extra parmesan for sprinkling the top; Garnish: 1 tablespoon fresh thyme

Description

Pastitsio! A delicious Greek inspired, baked pasta dish made with penne pasta, lamb bolognese and a béchamel sauce.

Ingredients

Units Scale

2 tablespoons olive oil
1 large onion, diced
2 pounds ground lamb (or use half or all ground beef or ground turkey )
2 teaspoons kosher salt, more to taste
6 cloves garlic, rough chopped, or 2 tablespoons granulated garlic
1/2 cup red wine
3 teaspoons ground cinnamon ( don't skimp)
2 teaspoons ground cumin
2 teaspoons dried oregano ( or 1 tablespoon fresh chopped )
1 teaspoon pepper
1 can (28 ounces) crushed tomatoes
1 tablespoon tomato paste

Bechamel:

3 tablespoons olive oil or butter
1/4 cup all-purpose flour ( or gluten free flour)
2 1/2 cups whole milk
1/2 teaspoon ground nutmeg
3/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 cup grated Parmesan, or Kasseri cheese
1/2 cup plain greek yogurt
2 extra-large eggs, beaten
12 ounces penne pasta
Extra parmesan for sprinkling the top
Garnish: 1 tablespoon fresh thyme

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Instructions

Bolognese: Heat oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the onion, ground meat and salt, breaking up the meat with a metal spatula. Cook for 10-12 minutes, stirring often, until the onions are tender and the meat is browned. Drain any fat. Splash with the red wine and cook until cooked off, about 2 minutes, then add garlic and cinnamon, cumin, oregano and pepper. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and tomato paste and simmer on low heat, covered, for 20 minutes. Taste, add more salt if you like.
Preheat oven to 400°F
Cook the pasta to al dente, drain.
Béchamel sauce: Heat the oil in a medium pot, over medium heat. Whisk the flour into the oil until smooth, then cook for 60 seconds. Whisk in half the milk until smooth and thickened, then immediately, add the remaining milk and whisk until smooth and thickened again. Add salt, nutmeg, white pepper and parmesan, and stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes. Once the béchamel has cooled for 10 minutes (warm is ok, just not hot), stir in the yogurt and beaten egg.
Assemble: Add the cooked pasta to the Bolognese sauce and mix. Pour into a large greased 9×13-inch baking dish or 12-inch braiser or skillet. Top with the béchamel sauce, spreading it evenly. Sprinkle with ½ cup more Parmesan and scatter with fresh thyme leaves.
Bake 30 minutes or until golden and bubbly.

Notes

Feel free to make the Bolognese ahead and reheat in a 350°F oven until the internal temp reaches 145°F.

This will keep for 4 days in the fridge or can be frozen for up to 3 months.

Nutrition

Serving Size:
Calories: 433
Sugar: 6.9 g
Sodium: 466.8 mg
Fat: 30.3 g
Saturated Fat: 10.2 g
Carbohydrates: 13.6 g
Fiber: 1.9 g
Protein: 26.7 g
Cholesterol: 113.8 mg