Pastitsio – Greek baked pasta
(The Ultimate Greek Comfort Food)
Main Course
Ingredients
For the pasta
- 1 pkg (500 g) pastitsio pasta or penne
- ½ cup grated kefalotiri cheese
- 50 g Lydelia extra virgin olive oil
For the meat sauce
- 1 kg ground beef
- 1/3 cup Lydelia extra virgin olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 1 large carrot, grated
- 500 g crushed tomatoes (canned or fresh)
- 1 tbsp tomato paste
- 1/3 cup red wine
- ½ tsp sugar
- 1 cinnamon stick
- 1 bay leaf
- ½ tsp ground nutmeg
- Salt & pepper
For the béchamel
- 1½ lt fresh milk
- 2 tbsp butter
- 7 tbsp corn flour
- ½ tsp ground nutmeg
- 3 egg yolks
- ½ cup grated kefalotiri cheese
- Salt & pepper, to taste
Instructions
- Make the meat sauce Heat the olive oil and sauté the minced meat until browned, without stirring constantly. Add the onion, garlic and carrot and sauté for 2–3 minutes. Stir in the tomato paste, then the wine and let it reduce. Add the tomatoes, spices, sugar, salt and pepper and simmer for 30–40 minutes until thick. Remove the bay leaf and cinnamon stick.
- Cook the pasta Boil the pasta, drain, and mix with the olive oil and cheese. Set aside.
- Prepare the béchamel In a deep saucepan add the milk, butter, corn flour, nutmeg and salt and stir well over medium-high heat until thick. Remove from the heat and whisk in the egg yolks one at a time, stirring constantly, then stir in the grated kefalotiri.
- Assemble the pastitsio Preheat the oven to 180°C (350°F) and grease a large baking dish. Spread the pasta on the bottom, cover with the meat sauce, then pour the béchamel evenly over the top and smooth the surface. Optionally sprinkle with breadcrumbs and grated kefalotiri.
- Bake Bake for 45–50 minutes until golden. Let it rest for at least 45 minutes before slicing.