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Pastitsio

The Quirky Foodster Team

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Ingredients

  • 500 g (1 lb) bucatini or tube pasta
  • 600 g (1 1/3 lb) minced beef
  • 1 (1) onion, diced
  • 2 cloves (2 cloves) garlic, minced
  • 400 g (1 3/4 cups) canned crushed tomatoes
  • 1 tsp (1 tsp) ground cinnamon
  • 60 g (1/4 cup) butter
  • 60 g (1/2 cup) flour
  • 700 ml (3 cups) milk
  • 2 (2) eggs
  • 120 g (1 1/4 cups) grated kefalotyri or parmesan
  • Salt, pepper, nutmeg to taste

Method

  1. Cook pasta in salted boiling water until just al dente; drain and toss with a little olive oil.
  2. Sauté onion and garlic until soft, add minced beef and brown well.
  3. Stir in crushed tomatoes and cinnamon; simmer 20 minutes until thickened.
  4. Melt butter in a saucepan, whisk in flour and cook 2 minutes.
  5. Gradually whisk in milk until smooth and thickened; season with salt, pepper and nutmeg.
  6. Remove from heat, whisk in eggs and half the cheese.
  7. Layer half the pasta in a baking dish, top with meat sauce, then remaining pasta.
  8. Pour béchamel over the top and sprinkle with remaining cheese.
  9. Bake at 180°C (350°F) for 40 minutes until golden and set.
  10. Rest 10–15 minutes before cutting into squares.

Introduction: Often called 'Greek lasagna,' pastitsio layers tube pasta with a spiced meat sauce and béchamel.

Cultural Background: Often called 'Greek lasagna,' pastitsio layers tube pasta with a spiced meat sauce and béchamel. Like moussaka, its current form owes much to early 20th-century French culinary influence on Greek cuisine.

Tips: Undercook the pasta slightly, as it continues cooking in the oven. Standing time is essential for clean slices.

Variations: Some versions mix a beaten egg into the pasta layer to help it bind; a vegetarian version uses lentil ragù.

Storage: Refrigerate for up to 4 days.

Reheating: Reheat covered in a 160°C (320°F) oven for 20 minutes.

Nutrition: Approx. 520 kcal, 26 g protein, 28 g fat, 42 g carbohydrate per serving.

FAQs:

Q: What pasta shape is traditional?

A: Long tube pasta like bucatini is classic, though penne is a common substitute.

Q: Can this be frozen?

A: Yes, freeze baked and cooled portions for up to 2 months.

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