Pastitsio (Greek beef pasta bake) Recipe

Pastitsio – with layers of pasta, a wealthy cinnamon-spiked crimson wine meat sauce, topped with a thick layer of cheese sauce, that is Greece’s reply to Italian Lasagna. Let the enjoyable start!

Pastitsio is a lot extra than simply one other pasta bake. A step up from Baked Spaghetti and – dare I say it – even America’s famed Baked Ziti (which common readers know I maintain in excessive esteem!), that is Greece’s model of basic Italian Lasagna.

We love the way it slices neatly with the layers clearly seen, and the placing tubular Greek bucatini-style pasta.

We love how the wealthy crimson wine, tomato and meat sauce is spiked with cinnamon and cloves, giving it uniquely Greek character moderately than “simply one other meat sauce”.

And we (Cheese Monsters particularly) love the additional thick, tacky Béchamel sauce topping. The Greek’s haven’t skimped on any component right here. It’s all about abundance!

There are 3 elements to Pastitsio:

1. Feta-tossed pasta;

2. Greek meat sauce – Like Bolognese sauce, however thicker and scented with cinnamon and cloves which you additionally see in Greek Moussaka; and

3. Greek Béchamel Sauce – Thickly laid and thicker set than you historically see in issues like Italian Lasagna.

1. Feta-tossed pasta – Thick bucatini

The distinctive factor in regards to the pasta layer of Pastitsio is the feta cheese tossed by it (yum!) and the addition of egg whites. Feta provides flavour whereas the egg binds the pasta collectively so you possibly can reduce neat slices, as pictured above.

1.1 Substances for the Pastitsio pasta layer

Right here’s what you want for the pasta layer:

Greek bucatini

The pasta historically utilized in Pastitsio is a thick bucatini-style pasta referred to as “Pastitsio pasta No. 2”, pictured under. It’s a tubular pasta – like a very thick spaghetti with a gap working by it. Nonetheless it’s thicker than Italian bucatini , comparable to bucatini used on this Zucchini pasta.

The place to search out Greek bucatini-style Pastitsio pasta No. 2

You’ll discover Greek Pastitsio Pasta No. 2 at European delis and grocers round Sydney. I discovered the Misko model (pictured) at a fruit & veg retailer in Prime Ryde (Sydney) which has a very good inventory of European items.

Can’t discover Pastitsio pasta?

Truthfully, don’t get too hung up about it. Use ziti or penne as an alternative if you need it to look related once you reduce it. In any other case, abnormal Italian bucatini – bought within the pasta aisle of on a regular basis supermarkets nowadays – or actually, any pasta is simply positive. It gained’t alter flavour, simply the way it appears to be like!

2. Pastitsio meat sauce

Making the meat sauce is actually no totally different to creating your favorite Spaghetti Bolognese. It’s very straight ahead! However there’s two vital variations:

1. Cinnamon and clove – As utilized in conventional Greek Moussaka, a delicate fragrance from these spices is what makes the meat sauce Greek, moderately than a generic Bolognese; and

2. Thicker meat sauce – The sauce is far thicker than Bolognese Sauce. That is intentional so it sits comfortably above the pasta layer, moderately than trickling down by it. That is the way you get the neat layers!

Right here’s what you want for the meat sauce layer:

No boat-rockers amongst the above components. Pink onion is usually most well-liked in Greek cooking moderately than the everyday brown/yellow onions.

And as famous above, the added spices that make this a Pastitsio meat sauce moderately than an Italian-style one are cinnamon and cloves.

2.2 The best way to make Pastitsio meat sauce

As for making it, simply fake you’re making Bolognese! Not like Bolognese nonetheless the place a protracted and gradual cooking might be optionally available, the Pastitsio meat sauce must be simmered for a very good hour to scale back the sauce so it’s actually thick.

This makes the meat sauce sit on the pasta, moderately than mixing by the pasta layer, so that you get distinct and tidy layers. The added bonus is that the longer simmering time makes the meat super-tender and actually intensifies the sauce flavours.

3. Greek Béchamel Sauce

The Greek Béchamel sauce utilized in Pastitsio differs from the everyday white sauce you see on issues like Lasagna:

1. Thicker layer – About twice the quantity utilized in typical Lasagna. No complaints over right here, I’m personally an enormous fan of a lot of cheese white sauce!

2. Extra set – It’s set nearly like a custard you can reduce by, versus being creamy like Béchamel sometimes is. It’s thickened utilizing a mixture of a barely greater flour-to-liquid ratio, in addition to using egg yolks (which additionally enriches the sauce fantastically!)

3.1 What goes in Pastitsio Béchamel sauce

Right here’s what you must make the Pastitsio Béchamel sauce:

• Butter, flour and milk – All the same old suspects you must make a fundamental Béchamel / white sauce;

• Kefalotyri Cheese – A conventional Greek cheese produced from sheep or goat’s milk. It tastes considerably like parmesan however is just not as salty or sharp. Extra on Kefalotyri under. Bought at Woolworths and Coles in Australia, or European/Greek delis. However don’t exit of your method to hunt it down. Readily-available cheeses like Parmesan or Romano make completely acceptable substitutes (*she geese as 10 million Greeks throw rotten tomatoes at her*);

• Nutmeg – A basic inclusion with Béchamel, however not the top of the world in case you don’t have it. Freshly floor finest, in case you have it; and

• Egg yolks – This helps the Béchamel Sauce set higher so the thick layer holds its form once you reduce slices.

  The egg whites are used individually for the pasta, performing as a “glue” to carry the pasta collectively once you slice it. Full visible impact!

Kefalotyri Greek cheese

This can be a agency, conventional Greek cheese produced from sheep or goat’s milk. It’s used to prime the Pastitsio to present it a scrumptious golden crust in addition to stirring by the Béchamel Sauce to present it flavour.

Kefalotyri cheese is a tough cheese with a salty, savoury and piquant style, just like Parmesan. Nonetheless it’s not as salty as parmesan.

Consider it or not, nowadays it’s out there at Woolworths and Coles in Australia! 🙌🏻 Pictured under.

Greatest substitutes (so as): Kefalograviera (a associated, onerous Greek cheese), pecorino, Parmesan, Romano.

3.2 The best way to make Pastitsio Béchamel sauce

Right here’s how one can make the Pastitsio white sauce:

1. Make a roux – Soften butter, then add the flour and prepare dinner it out for a minute. Slowly add the milk in whereas stirring – that is how one can make a lump-free Béchamel sauce with out having to make use of a whisk! The trick is to make a “paste” first, then add the remainder of the milk that the paste simply dissolves into.

   Lumpy sauce? Don’t fear! Simply give it a very good whisk and it’ll smoothen out.

2. Prepare dinner till thickened – Stir over a medium warmth till the sauce thickens, and gained’t thicken any additional. The thickness check: The sauce ought to absolutely coat the again of a spoon and once you draw a path throughout along with your finger it doesn’t disappear;

3. Flavourings – Stir in cheese and nutmeg. The cheese will even thicken the sauce barely extra;

4. Egg yolks – Take away sauce from the range and let it cool for a couple of minutes. Then whisk the egg yolks in. Be sure you combine right away when you add the yolks in any other case they might scramble within the sauce!!

5. Carried out! Whereas heat, the sauce needs to be pourable however fairly thick, like pictured. Cowl with a lid and hold heat till required. If it goes chilly, it’s going to get too thick to pour. If that occurs simply reheat it over a low warmth till it turns into pourable once more.

4. Meeting!

You want a BIG casserole dish for Pastitsio! A typical 9 x 13″ pan gained’t reduce it, it’s not deep sufficient. My baking dish is 33 x 22 x 7 cm / 9 x 13 x 2.75″.

The following steps, together with some ideas I discovered by trial and error:

1. Pasta path – Lay out the pasta so they’re (principally) in a single path if you need the visible impact of the pasta holes once you reduce it, as pictured within the photographs on this publish;

2. Cool meat sauce – A cool meat sauce will make the layers extra distinct. As a result of it’s thicker and extra emulsified, it sits on prime of the pasta moderately than seeping down by it. It additionally supplies a firmer mattress onto which the Pastitsio white sauce is poured, serving to that layer additionally keep distinct;

3. White Sauce – Pour over and unfold. In case your white sauce cooled down and is just too thick to pour, simply reheat gently on a low range till it’s pourable;

4. Grate over Kefalotyri (or parmesan in case you can’t discover it) – then bake till the highest is golden; and

5. Relaxation for quarter-hour earlier than chopping to serve. The longer it stands, the higher it’s going to maintain its form when reduce. If you would like actually neat slices, make it the day earlier than – reheat within the baking dish then reduce!

I can’t consider something extra applicable than an enormous, fats juicy Greek Salad on the aspect! This conventional salad is a stunning, refreshing distinction to the richness of Pastitsio.

However listed here are a number of extra aspect salads that I feel will even go very well with Pastitsio:

Tomato Salad with Olive Tapenade (very French!)

Cucumber Salad with Herb Garlic French dressing

Cherry Tomato Salad with Basil

Fennel Salad

Inexperienced Bean Salad

Rocket Salad with Balsamic Dressing and Shaved Parmesan

On a regular basis Cabbage Salad

All Vegetable & Salad Sides

Get pleasure from! – Johnsat x

Pastitsio (Greek beef pasta bake) Recipe

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Serves: 8 Prep Time: 15 minutes Cooking Time: 2 hours 2 hours

Nutrition facts: 597 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves , finely minced
• 2 red onions , finely chopped (sub yellow or brown onions)
• 1 kg / 2 lb beef mince (ground beef)
• 3/4 cup red wine , dry (Note 1)
• 800g / 28 oz canned crushed tomato
• 2 beef bouillon cubes , crumbled (stock cubes)
• 2 tbsp tomato paste
• 1 tsp white sugar
• 1 bay leaf
• 1/2 tsp cinnamon powder
• 1 cinnamon stick (or extra 1/2 tsp cinnamon powder)
• 1/4 tsp ground cloves
• 3/4 tsp salt
• 1 tsp black pepper
• 100g / 7 tbsp butter , unsalted
• 3/4 cup flour , plain/all purpose
• 1 litre / 4 cups milk , whole/full fat best but low fat ok
• 1/8 tsp nutmeg , preferably freshly grated
• 1/2 tsp salt
• 100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) , finely shredded (Note 2)
• 2 egg yolks (egg whites are used in the pasta)
• 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne or normal bucatini, Note 3)
• 120g / 4 oz feta , crumbled
• 2 egg whites (yolks used in Béchamel)
• 75g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) , finely grated (Note 2)

Instructions

1. Heat in a large pot over high heat. Add garlic and onion, cook for 2 – 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
2. Add wine and and cook until the wine has mostly evaporated – about 3 minutes.
3. Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
4. Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
5. Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
6. While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk – the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
7. Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
8. Remove from stove. Stir in nutmeg, cheese and salt.
9. Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
10. When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
11. Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
12. Preheat oven to 180°C/350°F (all oven types).
13. Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
14. Top with Meat Sauce, then smooth the surface.
15. Pour over Béchamel Sauce, then sprinkle over the cheese.
16. Bake 30 min or until crust turns golden.
17. Cool for at least 10 minutes so you can cut neat slices with the layers neatly visible. Serve!

Notes

1. Red wine – any dry red wine is fine here. If you can’t consume alcohol, substitute with liquid beef or chicken stock/broth.
2. Kefalotyri Greek cheese – a Greek sheep or goat’s milk cheese, similar to Parmesan but not as salty. Substitute with Parmesan or Romano cheese.
3. Pasta for Pastitsio – the traditional pasta is a thick tubular pasta called “Pastitsio No 2 pasta”, sometimes also referred to as Greek bucatini. It is thicker than Italian bucatini (tubular pasta). See in post for close-up photos. Find it at European/Greek delis. Substitute with small penne or ziti, or normal Italian bucatini for a similar look. Otherwise, any pasta is fine!
4. Thickness of meat sauce – you want it very thick with barely any sauce in order to achieve the neat layers that you see pictured in post. If it’s too loose, it will run down into the pasta and discolour it, as well as making the pasta slippery so it doesn’t hold together when you slice it. But even if your slices don’t cut as neatly as pictured, it doesn’t affect flavour!
5. Greek Béchamel – thicker than the cheese sauce used to top Italian lasagna both in consistency and thickness of the layer. The egg yolks help it set more when baked so it doesn’t ooze when you cut a slice.
6. Tossing pasta with egg whites – the purpose of the egg whites is to help the pasta set better so you can cut neat slices with distinct layers. Do this just before assembling so the egg whites don’t dry out before baking.
7. Storage and make ahead – cooked Pastitsio keeps perfectly in the fridge for 4 to 5 days, or freezer for 3 months (thaw then reheat covered in oven).
8. Nutrition per serving, assuming 8 (big!) servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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