Rich Pastitsio Dish (Print Format)
Enjoy tender pasta, spiced meat, and a lush creamy topping in this comforting baked pastitsio. A perfect mix of flavor and texture.
# Ingredients:
→ Meat Sauce
01 -
1 large yellow onion, finely chopped
02 -
3 tablespoons olive oil
03 -
1 pound ground lamb (or swap with pork)
04 -
1 pound ground beef, lean
05 -
1/2 cup of dry red wine
06 -
1 tablespoon cinnamon, ground
07 -
1 tablespoon minced garlic (about 3 big cloves)
08 -
1 teaspoon oregano, dried
09 -
1 pinch of cayenne powder
10 -
1 teaspoon fresh, chopped thyme
11 -
One 28-ounce can of San Marzano tomatoes, crushed
12 -
Kosher salt and ground black pepper, to taste
→ Bechamel
13 -
4 tablespoons unsalted butter
14 -
2 1/2 cups milk, low-fat
15 -
1/4 teaspoon nutmeg, freshly grated
16 -
1 1/2 cups Parmesan cheese, grated and divided
17 -
1/4 cup all-purpose flour
18 -
Salt and black pepper to taste
19 -
2/3 cup Greek yogurt
→ Pasta
20 -
12 ounces (about 3/4 pound) of small pasta shells or ziti
→ Optional Topping
21 -
Mozzarella, shredded
# Steps:
01 -
Heat up a big pot with some olive oil. Toss in the onions and cook for about 5 minutes until they soften. Add ground beef and lamb, breaking it up with a spoon as it cooks for 10 minutes until there's no pink left. Get rid of the extra liquid, then pour in red wine and let it reduce for 2-3 minutes. Stir in the garlic, thyme, oregano, cinnamon, and cayenne, cooking for another 5 minutes. Add in San Marzano tomatoes with a couple pinches of salt and pepper. Let it bubble on low heat for 40-45 minutes, giving it a stir now and then. Set the sauce aside when done.
02 -
Preheat your oven to 350°F (175°C). In a small pot, melt the butter over medium heat. Mix in flour and stir for a couple of minutes to cook the rawness out. Slowly pour in the milk while whisking — keep whisking as the mixture thickens over 7-8 minutes. Stir in the nutmeg, a pinch of salt, and a pinch of pepper. Add 3/4 cup Parmesan, then cool the sauce for around 10 minutes before mixing in the yogurt. Set it aside once combined.
03 -
Boil pasta in salted water in a big pot until it's barely cooked (al dente). Drain and combine it with the meat sauce you've prepared earlier.
04 -
Spread the pasta and sauce mix evenly into a 9x13 baking dish. Pour the bechamel on top, smoothing it out. Sprinkle with the leftover Parmesan and the mozzarella if you're using it.
05 -
Pop the dish into your preheated oven and bake for 45-60 minutes until it's bubbling and the top is lightly browned. If you've prepped things ahead of time, adjust the baking time accordingly.
# Tips:
01 -
You can make the meat sauce and bechamel the night before. Put everything together and bake it fresh when you're ready to serve.