Name: Pastitsio (Greek Pasta Bake)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: Meat Sauce:; 2 tbsp olive oil; 3 garlic cloves , finely minced; 2 red onions , finely chopped (sub yellow or brown onions); 1 kg / 2 lb beef mince (ground beef); 3/4 cup red wine , dry (Note 1); 800g / 28 oz canned crushed tomato; 2 beef bouillon cubes , crumbled (stock cubes); 2 tbsp tomato paste; 1 tsp white sugar; 1 bay leaf; 1/2 tsp cinnamon powder; 1 cinnamon stick (or extra 1/2 tsp cinnamon powder); 1/4 tsp ground cloves; 3/4 tsp salt; 1 tsp black pepper; Greek Bechamel:; 100g / 7 tbsp butter , unsalted; 3/4 cup flour , plain/all purpose; 1 litre / 4 cups milk , whole/full fat best but low fat ok; 1/8 tsp nutmeg , preferably freshly grated; 1/2 tsp salt; 100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) , finely shredded (Note 2); 2 egg yolks (egg whites are used in the pasta); Pasta:; 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne or normal bucatini, Note 3); 120g / 4 oz feta , crumbled; 2 egg whites (yolks used in Béchamel); Topping:; 75g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) , finely grated (Note 2)

1. Red wine – any dry red wine is fine here. If you can’t consume alcohol, substitute with liquid beef or chicken stock/broth.

2. Kefalotyri Greek cheese – a Greek sheep or goat’s milk cheese, similar to Parmesan but not as salty. Substitute with Parmesan or Romano cheese.

3. Pasta for Pastitsio – the traditional pasta is a thick tubular pasta called “Pastitsio No 2 pasta”, sometimes also referred to as Greek bucatini. It is thicker than Italian bucatini (tubular pasta). See in post for close-up photos. Find it at European/Greek delis. Substitute with small penne or ziti, or normal Italian bucatini for a similar look. Otherwise, any pasta is fine!

4. Thickness of meat sauce – you want it very thick with barely any sauce in order to achieve the neat layers that you see pictured in post. If it’s too loose, it will run down into the pasta and discolour it, as well as making the pasta slippery so it doesn’t hold together when you slice it. But even if your slices don’t cut as neatly as pictured, it doesn’t affect flavour!

5. Greek Béchamel – thicker than the cheese sauce used to top Italian lasagna both in consistency and thickness of the layer. The egg yolks help it set more when baked so it doesn’t ooze when you cut a slice.

6. Tossing pasta with egg whites – the purpose of the egg whites is to help the pasta set better so you can cut neat slices with distinct layers. Do this just before assembling so the egg whites don’t dry out before baking.

7. Storage and make ahead – cooked Pastitsio keeps perfectly in the fridge for 4 to 5 days, or freezer for 3 months (thaw then reheat covered in oven).

8. Nutrition per serving, assuming 8 (big!) servings.

Pastitsio (Greek Pasta Bake)

Ingredients

Meat Sauce

Greek Bechamel

Pasta

Topping

Steps

Notes

Nutrition Facts