Meet lasagna’s Greek cousin Pastitsio—a hearty pasta dish that will fill you up in no time!
If you’re craving lasagna but want to try something a little different, then consider pastitsio. This Greek dish has the same creamy and savory layers of pasta, ground beef, and melted cheese—but with a unique twist.
Instead of the thin sheets of lasagna pasta you’ll find in the classic Italian version, this recipe uses bucatini, a long tube-shaped variety of pasta, giving a completely different texture to the dish.
Serve it alongside a feta-sprinkled salad and a glass of ouzo, and you’ll be transported to the characterful streets of Athens in no time! What’s more, this recipe offers plenty of room for customization, so you’ll be able to keep the whole family happy.
Is Pastitsio Healthy?
Containing plenty of carbs, dairy and red meat, pastitsio is certainly not the healthiest dish out there. High in fat and fairly high in salt, this is a recipe to keep for special occasions. That said, ground beef and cheese offer a great deal of protein, and if you’d like to up your fiber intake, simply add some vegetables like sliced mushrooms or spinach to the meat sauce.
Pastitsio’s Flavorful Past…
Traditionally, Greek pastitsio was a rustic dish made with ingredients such as meat, liver, and eggs, and was wrapped up in phyllo pastry, without any béchamel sauce. However, this all changed in the early 20th century, thanks to one passionate Greek chef and cookbook writer: Nikolaos Tselementes. He created the layered version we know today, complete with bucatini pasta, ground beef, melted cheese and a creamy béchamel sauce. By the way, if his name sounds a little familiar, that’s because Nikolaos is also credited with inventing the modern version of moussaka, too!
FAQs & Tips
Once cooled, pastitsio can be covered and refrigerated for up to 3 days. You may also freeze it in an airtight container for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating the next day. Heat up the pastitsio by covering it with aluminum foil and baking at 350°F for about 15 to 20 minutes, or until it’s warm all the way through.
Béchamel is a creamy white sauce that’s made with a roux — a starter mix of flour and butter — whisked into milk. The roux thickens the milk into a velvety sauce ideal for dishes such as lasagna and pastitsio.
As the recipe instructions suggest, you can cover the casserole with aluminum foil during the last 20 minutes of cooking. This will prevent over-browning or burning while keeping the mixture moist.
Serving Suggestions
Dig into pastitsio with a garnish of basil or parsley and a side of Greek Potatoes, Greek Fries, Mint Salad, or Mediterranean Cucumber Salad. Both of the tasty, green salads are great palate cleansers for such a decadent meal. Whether you pair it with something equally rich or a dish that’s nice and light, delicious pastitsio can make your whole night.
Pastitsio
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion finely chopped
- 5 cloves garlic minced
- 1 1/2 pounds ground beef
- 1/2 cup red wine
- 28 ounces canned crushed tomatoes
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 large eggs beaten
- 1 1/2 cups grated Kefalotyri cheese or Parmesan as substitute
- 1 pound bucatini pasta
- Fresh herbs for garnish such as basil or parsley
Instructions
-
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until translucent.
-
Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned.
-
Pour in red wine, let it simmer until reduced by half. Add crushed tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer for 30 minutes until thickened. Adjust seasonings as needed. Set aside.
-
Melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes.
-
Gradually add milk while continuously stirring to prevent lumps. Cook until the sauce thickens.
-
Remove from heat. Temper in beaten eggs and stir in half of the grated cheese until smooth. Set aside.
-
Preheat oven to 350°F. Cook pasta until al dente, drain. Layer pasta in a baking dish, top with meat sauce, then béchamel sauce. Sprinkle on the remaining cheese.
-
Bake for 45-55 minutes until golden. If needed, cover it during the last 20 minutes of cooking to prevent over-browning.
-
Let sit for at least 10 minutes after baking. Garnish with fresh herbs when serving.
Nutrition
The post Pastitsio appeared first on Food Faith Fitness.
