Best 2 Greek Penne Pastitsio Recipes

Embark on a delightful culinary journey with pastitsio, a classic Greek dish that tantalizes taste buds with its harmonious blend of flavors and textures. This beloved casserole combines the richness of minced meat, the comforting warmth of béchamel sauce, and the hearty goodness of pasta, creating a symphony of flavors that will leave you craving for more. In this article, we present a collection of pastitsio recipes, each offering a unique twist on this timeless dish. From the traditional Greek pastitsio with its layers of succulent meat, creamy béchamel, and al dente penne, to innovative variations that incorporate vegetables, seafood, and even a vegetarian version, these recipes cater to diverse preferences and dietary needs. Whether you're a seasoned cook looking to expand your culinary repertoire or a novice seeking to explore the wonders of Greek cuisine, this article has something for everyone. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will transport you to the heart of Greece.

Here are our top 2 tried and tested recipes!

NIKKI'S PERFECT PASTITSIO

Nikki's Perfect Pastitsio image

My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.-Nikki Tsangaris, Westfield, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups uncooked penne pasta
2 tablespoons butter, melted
1 cup grated Parmesan cheese
1-1/2 pounds ground sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded Parmesan cheese, divided
BECHAMEL SAUCE:
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
2 large eggs, beaten

Steps:

Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

Nutrition Facts : Calories 332 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 718mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.

GREEK PENNE PASTITSIO

Greek Penne Pastitsio image

Categories Lamb Casserole/Gratin Dinner

Number Of Ingredients 21

Ingredients

8 ounces Dry whole wheat penne pasta
2 tablespoon Olive oil
1 1/2 cups Minced onions
1 pound Ground lamb
1/2 cup Kalamata olives, chopped
1/4 cup Pepperoncini, chopped
2 tablespoons Fresh garlic, minced
2 tablespoons Tomato paste
2 teaspoons Dried oregano
1 teaspoons dried thyme
1/2 teaspoon Ground cinnamon
1/2 cup Dry red wine
28 ounces canned crushed tomatoes
2 tablespoon unsalted butter
2 tablespoon all-purpose flour
1 teaspoon Fresh garlic, minced
2 cups whole milk
1 pinch ground cloves
2 eggs
1 cup Feta Cheese, crumbled
1/2 cup Fresh parsley, chopped

Steps:

Preheat oven to 400. Coat a 9 x 13 inch baking dish with non-stick spray.
For the casserole, cook penne in a pot of boiling salted water, 2 minutes less than package directions, drain.
Heat oil in a skillet over medium high. Add onions and cook until softened, 3 minutes. Add lamb, olives, pepperoncini, garlic, tomato paste, oregano, thyme, cinnamon, and some red pepper flakes; cook, breaking up chunks of lamb with a wooden spoon, until cooked through; about 5 minutes.
Deglaze skillet with wine; cook until evaporated, 2 minutes. Stir in crushed tomatoes, bring sauce to a boil, reduce heat to medium-low, and simmer 10 minutes. Season sauce with salt and black pepper, stir in penne, then transfer to prepared dish.
For the béchamel, melt butter in a saucepan over medium heat. Stir in flour and garlic; cook 2 minutes. Gradually whisk in milk, then add cloves; simmer until thickened; 5 minutes.
Whisk eggs in a bowl, add 1/2 cup milk mixture to eggs, then whisk back into milk mixture. Stir in feta and parsley; season béchamel with salt and black pepper. Pour béchamel over penne mixture. Bake pastitsio until bubbly and top is golden, 35 to 40 minutes; let stand 5 minutes before serving.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, ripe vegetables and flavorful spices.
Don't be afraid to experiment with different variations of the pastitsio. You can add different vegetables, cheeses, or even meats to the recipe.
If you're short on time, you can use pre-made tomato sauce and béchamel sauce. Just be sure to choose high-quality brands that taste good.
Pastitsio is a great make-ahead meal. You can assemble it the day before and then bake it when you're ready to serve it.
Leftover pastitsio can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

Conclusion:

Pastitsio is a delicious and versatile dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a hearty weeknight meal or an impressive dish to serve at a party, pastitsio is sure to please everyone. So next time you're in the mood for a comforting and flavorful dish, give pastitsio a try. You won't be disappointed!