Pastitsio (Greek Baked Pasta)
Pastitsio, one of Greece's most well-known dishes, is the Greek version of Italian lasagna. The dish's origin can be traced back to ancient Greece, where layered dishes were already popular. Over the centuries, Italian and Middle Eastern influences further shaped the dish. Pastitsio is a perfect choice for family dinners or festive occasions, combining rich flavors and the magic of simplicity in one dish.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic. In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened and translucent.
2
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Stir in the tomato sauce, cinnamon, and nutmeg. Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
3
Meanwhile, cook the penne pasta in a large pot of salted boiling water according to package directions. Drain well and set aside.
4
Prepare the béchamel sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth. Gradually whisk in the milk, stirring constantly, until the sauce thickens and becomes smooth. Add the nutmeg and the cheese. Remove from heat and let cool slightly. Once cooled, whisk in the eggs.
5
Lightly grease a large baking dish with olive oil. Place half of the cooked pasta in the dish. Sprinkle with grated Parmesan cheese, then spread the meat sauce evenly over the pasta. Top with the remaining pasta, and pour the béchamel sauce evenly over the top.
6
Sprinkle the top with cheese and bake in a preheated oven at 350°F (180°C) for 40-45 minutes, or until golden brown and bubbly.
