Authentic Greek Pastitsio Recipe: A Layered Pasta and Beef Casserole Masterpiece
Prepare your kitchen for an extraordinary culinary adventure – we’re crafting Pastitsio! This iconic Greek baked pasta dish is a ground beef casserole that promises an unparalleled experience of flavor and comfort. Imagine gorgeous layers of rich, savory meat, perfectly cooked pasta, and a luxuriously creamy, egg-infused béchamel sauce, all baked together to golden perfection. It’s a true masterpiece of Greek cuisine, designed to warm your soul and delight your senses.
Pastitsio: The Ultimate Greek Comfort Food
Greek cuisine, with its rich history and vibrant flavors, is truly worth every effort. Dishes like Spanakopita and my personal favorite Mediterranean Crescent Ring, showcase the incredible depth and comfort that Greek foods offer. There’s something inherently comforting about the Mediterranean diet, the fresh ingredients, and the hearty, soulful preparations that speak to generations of tradition.
And let’s not forget the multitude of other incredible Greek dishes that capture our hearts:
- Gyros, with their succulent meat and fresh toppings
- Souvlaki, perfectly grilled skewers bursting with flavor
- Flavorful Cabbage Rolls
- Delicate Stuffed Grape Leaves
- And, of course, the magnificent PASTITSIO!
I genuinely adore cooking Greek food, and Pastitsio, in particular, stands out as an exceptional family dinner casserole. What sets this particular version apart is its harmonious blend of savory ground beef, a velvety béchamel white sauce, and a subtle hint of cinnamon – a classic Greek spice that adds warmth and an unexpected depth of flavor. This ground beef casserole is not only incredibly tasty but also freezes remarkably well, making it a fantastic make-ahead option for busy weeks or future cravings.
The Three Magical Layers of Pastitsio
At its core, this delightful recipe is built upon three distinct yet perfectly complementary layers: the rich meat sauce, the tender pasta, and the creamy béchamel. Each component plays a vital role in creating the iconic taste and texture of a traditional Greek Pastitsio. Let’s explore each one:
The Savory Ground Beef Layer (Kimas)
The ground beef mixture is a straightforward yet incredibly flavorful component. It’s akin to a thick Greek-style chili, but elevated with the addition of dry red wine, which infuses the meat with a beautiful richness and complexity. Chopped onions and minced garlic form the aromatic base, while tomato sauce provides a tangy foundation. A medley of Italian flat-leaf parsley, dried oregano, kosher salt, and fresh cracked pepper seasons the meat perfectly, and a touch of cinnamon is the secret ingredient that imparts that characteristic Greek warmth and depth. Simmering this mixture gently allows the flavors to meld beautifully, creating a robust and aromatic filling that is then enriched with a lightly beaten egg to help bind it and add extra tenderness.
The Comforting Pasta Layer
The pasta layer is the structural backbone of Pastitsio. Traditionally, tubular macaroni or ziti is used, providing the perfect shape to hold the rich meat sauce and creamy béchamel. Cooking the pasta al dente is crucial, as it will continue to cook in the oven and you want it to retain a pleasant bite. After draining, the pasta is tossed with a lightly beaten egg, milk, and fresh grated Parmesan cheese along with a pinch of kosher salt. This coating helps the pasta bind together, creating a cohesive layer that cuts beautifully and prevents it from becoming dry or crumbly, adding to the casserole’s overall creamy texture.
The Velvety Bechamel Sauce Layer
The crowning glory of Pastitsio is undoubtedly the béchamel sauce. This classic white sauce, elevated for this Greek dish, provides a luscious, creamy topping that bakes to a golden, irresistible crust. Made with unsalted butter, all-purpose flour, and milk, it’s a foundational French sauce that is given a Greek twist. The key is to slowly whisk in the milk to create a smooth, lump-free sauce that thickens beautifully. Once removed from the heat, it’s enriched with fresh grated Parmesan cheese, fresh cracked pepper, kosher salt, and chopped Italian flat-leaf parsley. Finally, two lightly beaten eggs are tempered into the béchamel, contributing to its incredible creaminess and helping it set into that signature, custardy texture when baked. This béchamel provides a luxurious counterpoint to the savory meat and pasta, making every forkful a heavenly experience.
So, there you have it. A soul-warming comfort casserole, comprised of perfectly balanced flavors and textures, ready to be shared with all the people you love. This traditional Greek Pastitsio recipe truly embodies the spirit of Greek food – it warms the heart, fills the belly, and creates unforgettable culinary memories.
Pastitsio
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Ingredients
For the Meat Layer (Kimas)
- 1 lb lean ground beef
- ½ cup chopped onion
- 2 cloves garlic minced
- 8 oz can tomato sauce
- ¼ cup dry red wine
- 1 Tbs chopped Italian flat-leaf parsley
- ½ tsp dried oregano
- 1 tsp kosher salt
- ¼ tsp cinnamon
- ¼ fresh cracked pepper
- 1 egg lightly beaten
For the Bechamel Layer
- 2 Tbs unsalted butter
- 2 Tbs all-purpose flour
- 1½ cup milk
- 2 eggs lightly beaten
- ¼ cup fresh grated parmesan
- ¼ tsp fresh cracked pepper
- ½ tsp kosher salt
- 1 Tbs chopped Italian flat-leaf parsley
For the Pasta Layer
- ¼ cup fresh grated parmesan
- 8 oz tubular macaroni or ziti
- 1 egg lightly beaten
- ¼ cup milk
- ¼ tsp kosher salt
Instructions
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In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the meat is no longer pink and the onion is softened. Drain any excess fat (if necessary) to ensure a lean sauce. Stir in the tomato sauce, red wine, parsley, oregano, salt, and cinnamon. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes, allowing the flavors to meld. Set aside to cool slightly.
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For the béchamel sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute to create a roux. Gradually whisk in the milk until smooth. Continue to cook and stir with a wooden spoon until the sauce thickens enough to coat the back of the spoon. Remove from the heat and stir in the Parmesan cheese, salt, pepper, and parsley. Set aside.
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Cook the macaroni (or ziti) in heavily salted boiling water according to package directions until al dente. Drain thoroughly and immediately toss with the lightly beaten egg, milk, ¼ cup Parmesan cheese, and ¼ teaspoon of salt. This helps prevent the pasta from sticking and adds flavor.
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To temper the eggs and prevent scrambling: gradually stir a small amount of the slightly cooled meat mixture into the remaining lightly beaten egg, then slowly incorporate this mixture back into the main meat sauce. Separately, slowly stir a small amount of the béchamel sauce into the last 2 lightly beaten eggs, then gently fold this egg mixture back into the main béchamel sauce.
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Preheat your oven to 350°F (175°C).
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To assemble the Pastitsio, spread 1/3 of the macaroni mixture evenly into an 8x8x2-inch baking dish. Follow with all of the meat mixture, spreading it out to form an even layer. Top with the remaining macaroni mixture. Finally, pour the tempered béchamel sauce over the top, spreading it gently to cover all the pasta. For an extra touch, sprinkle with additional cinnamon if desired. Bake at 350°F (175°C) for 30-35 minutes, or until the top is golden brown and the casserole is set and bubbling around the edges. Let the Pastitsio stand for at least 5 minutes before slicing and serving, allowing the layers to firm up slightly for easier cutting.
Tips for the Perfect Pastitsio
- Quality Ingredients: Using good quality lean ground beef and fresh, finely grated Parmesan cheese will make a noticeable difference in the final flavor.
- Al Dente Pasta: Don’t overcook your pasta! It will continue to cook in the oven, so aiming for al dente helps it maintain its texture.
- Tempering Eggs: The tempering step for both the meat sauce and béchamel is crucial. It slowly brings the egg’s temperature up, preventing it from scrambling and ensuring a smooth, integrated texture.
- Resting Time: Allowing the Pastitsio to rest for at least 5-10 minutes after baking is important. This helps the layers set, making it much easier to cut into neat, beautiful portions.
- Freezing: Pastitsio freezes beautifully. Bake it, let it cool completely, then wrap tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in a 300°F (150°C) oven until warmed through.
Serving Suggestions
This hearty Greek casserole is a meal in itself! Serve Pastitsio with a simple fresh green salad tossed in a light vinaigrette to cut through the richness. A side of crusty bread is also perfect for soaking up any delicious sauces. It’s an ideal dish for family gatherings, potlucks, or simply a comforting weeknight meal.
~✿♥✿~
If you love Greek food, check out these other inspired recipe ideas
Craving more delightful Greek-inspired flavors? Explore these other fantastic recipes that bring the essence of the Mediterranean to your table. From flaky pastries to savory main dishes, there’s always something new and delicious to try!