"This easy Homemade Greek Pastitsio will embark you on a comfort food journey. Baked to golden perfection, this dish is a rich and satisfying culinary experience with a real taste of the Mediterranean. Find an assortment of Tuttorosso Tomatoes at your nearest retailer. ff.recipes/find-tuttorosso-fy2024"
Greek Pastitsio
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A Note from Feedfeed
Greek Pastitsio is a traditional dish that combines layers of pasta, savory meat sauce, and creamy béchamel sauce, baked to golden perfection. Its rich flavors, aromatic spices, and comforting texture make it a quintessential comfort food in Greek cuisine. With its origins tracing back to antiquity, Pastitsio continues to captivate palates worldwide.
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- Recipe Card
Prep time: 15mins
Cook time: 2hrs
Serves or Makes: 6-8 servings
Recipe Card
ingredients
For the meat sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 1/2 pounds ground beef
- 1 cup red wine
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 2 bay leaves
- 1 (28 ounce) can Tuttorosso Italian Inspirations Crushed Tomatoes Chunky Style in Puree with Sweet Basil
ingredients
For the bechamel sauce
- 12 tablespoons unsalted butter
- 3/4 cup all purpose flour
- 6 cups milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon fresh grated nutmeg
- 2 egg yolks
- 1/3 cup parmesan cheese
ingredients
For the pasta
- 2 tablespoons olive oil
- 500 grams Bucatini pasta No2
- 2 egg whites
- 1 cup parmesan cheese
Method
To make the meat sauce:
Step 1
Heat a large skillet over medium heat. Add onion, carrot and celery and cook for 2-3 minutes until onion is softened and translucent. Add garlic and the ground beef. Cook the meat, breaking it up as you go, until browned.
Step 2
Season with salt, black pepper, oregano cinnamon and bay leaves. Add wine and cook until the wine has mostly evaporated.
Step 3
Add Tuttorosso Italian Inspirations Crushed Tomatoes Chunky Style in Puree with Sweet Basil into the skillet. Rinse the can with water and pour it back into the skillet. Stir well, cover, and let the sauce simmer for about 30-40 minutes over low heat. Stir occasionally and cook until the sauce thickens. Remove from the heat and let it cool. It can be prepared ahead of time.
For the bechamel sauce:
Step 1
Melt the butter in a large saucepan over medium heat. Add in the flour mixture and whisk to combine and cook for a couple of minutes.
Step 2
Gradually pour in the milk while whisking continuously. Cook until the sauce thickens and coats the back of the spoon.
Step 3
Remove from heat. Season with salt and black pepper, and nutmeg. Add the egg yolks while whisking vigorously. Add the parmesan cheese and continue to whisk.
For the pasta:
Step 1
Boil pasta until Al dente, drain, and then place them back in the pot. Drizzle with olive oil and stir through the egg whites.
Step 2
Preheat the oven to 350°F degrees.
Step 3
Transfer pasta evenly to a large 9x13 baking pan and sprinkle over 1 cup parmesan cheese.
Step 4
Spoon all the meat sauce evenly over the pasta then continue with the bechamel sauce. Sprinkle more cheese over the béchamel.
Step 5
Bake for 45-50 minutes until deeply golden.
Step 6
Remove the dish from the oven and allow it to cool for at least 1 hour before cutting.
Step 7
Slice into portions and serve garnished with fresh parsley.