Best 8 My Pastitsio Recipes

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Pastitsio is a delightful Greek dish, a baked pasta dish made with layers of flavorful minced meat, velvety béchamel sauce, and tender pasta. This classic dish has been a staple in Greek cuisine for centuries and is enjoyed by people of all ages. The combination of textures and flavors in pastitsio is truly remarkable, with the crispy pasta layer, juicy meat filling, and creamy béchamel sauce creating a symphony of tastes. In this article, we will explore two variations of this beloved dish: a traditional pastitsio and a vegetarian pastitsio. Both recipes offer a unique take on this iconic Greek dish, ensuring that everyone can enjoy its deliciousness. Get ready to embark on a culinary journey as we delve into the secrets of making the perfect pastitsio.

Let's cook with our 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

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 PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)



Greek Pastitsio recipe (Greek Lasagna with Béchamel) image

The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h35m

Yield 8

Number Of Ingredients 23

450g/ 15oz. bucatini pasta, penne or ziti
110g/ 4oz. feta cheese
2 egg whites
900g/ 30oz. lean ground beef
2 medium sized red onions (finely chopped)
2 cloves of garlic (chopped)
400g/ 14oz. canned chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
150ml/ 5 fl.oz. red wine
1 bay leaf
1 cinnamon stick
1 whole clove
1/4 of a cup olive oil
2 teaspoons sea salt and freshly ground black pepper (to taste)
120g/ 4.3 oz. plain flour
120g/ 4.3 oz. butter
1000ml/ 34 oz. milk
2 egg yolks
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano
a pinch of nutmeg
salt to taste
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkle

Steps:

  • To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
  • Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
  • Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
  • For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
  • Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

Nutrition Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg

MY PASTITSIO



My Pastitsio image

This is a variation of the Greek meat, pasta and custard casserole. It relies on cumin rather than cinnamon to flavor the meat. The proportions of pasta, meat and custard are comparable to traditional pastitsio, as is the custard topping, but the meat sauce used in this version is completely mine.

Provided by Nicole Schultheis

Categories     Cheese

Time 1h10m

Yield 1 9" x 13" casserole, 6 serving(s)

Number Of Ingredients 21

1 lb lean but good quality ground beef
1/2 cup chopped onion
4 cloves garlic, minced
1 tablespoon cumin
2 tablespoons flour
4 sprigs fresh marjoram (or a little dry marjoram but fresh is better)
1 bay leaf
1/2 teaspoon finely ground black pepper
1 tablespoon sugar
2 tablespoons red wine vinegar
2 teaspoons beef base or 2 beef bouillon cubes
1 (14 1/2 ounce) can chopped tomatoes (don't substitute whole canned tomatoes, they don't have as much tomato in them, says Cook's)
8 ounces pastitsio or 8 ounces long other slender tubular pasta
1/4 cup flour
2 tablespoons unsalted butter (don't use salted butter if you can help it; unsalted has better flavor and it will show in this reci)
2 large eggs
2 cups milk
1/2 teaspoon nutmeg
1/2 teaspoon salt, to taste
1/2 teaspoon white pepper
3 tablespoons freshly and finely grated hard cheese, like romano or 3 tablespoons parmesan cheese (don't even think of using that canned stuff)

Steps:

  • Meat Base: Saute onion with ground beef, breaking meat up as you go, until meat is almost done.
  • Drain off any excess fat.
  • Add garlic, cumin and flour, stir together well, and saute a minute or two more.
  • Add remaining meat base ingredients and simmer gently, uncovered, for about 20 minutes, stirring occasionally.
  • Turn off heat and cover.
  • Pasta: Cook pasta until al dente in an ample quantity of salted water to which a bit of vegetable oil has been added (helps keep strands from sticking together).
  • Drain well.
  • Custard Topping: Melt butter in saucepan and mix in the flour.
  • Let it bubble a minute or two or until you can smell a slightly nutty flavor, but do not let it brown.
  • Gradually add most of the milk, whisking.
  • Let it cook about 10 minutes, stirring, until well thickened, then remove from heat.
  • Mix the nutmeg, salt and pepper into the grated cheese.
  • Add the eggs to the remaining milk in your measuring cup and whisk.
  • Whisk the egg and milk mixture into the sauce, then whisk the cheese mixture into the sauce also.
  • Assembly: Layer 1/2 of the pasta in the bottom of your baking pan.
  • Then add all of the meat sauce, removing the bay leaf and any stems from the marjoram.
  • Top with remaining pasta, then pour the custard sauce over all.
  • If everything is still hot when you assemble it, bake at 400 degrees Farenheit for about 35 minutes.
  • If merely warm, or if using a glass or ceramic pan instead of a metal one, bake for about 45 minutes at 350 degrees Farenheit.
  • Top should be slightly golden, edges slightly brown.

PASTITSIO



PASTITSIO image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 20 servings

Number Of Ingredients 13

1/4 pound butter, plus 1/4 pound butter, melted and cooled
1 1/2 pounds ground chuck
1 onion, chopped fine
Salt and pepper
1 (12-ounces) can tomatoes
1 (12-ounce) can tomato sauce
1 bay leaf
1/2 teaspoon cinnamon
1 pound ziti rigate or penne
3 cups grated pecorino Romano
3/4 cup flour
3 1/2 cups whole milk
5 eggs

Steps:

  • In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.
  • Cook macaroni in boiling water, strain and put back in pot to keep warm.
  • Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.
  • Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.

PASTITSIO



Pastitsio image

Provided by Ina Garten

Categories     main-dish

Yield 8 servings

Number Of Ingredients 22

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1/2 cup dry red wine
1 tablespoon minced garlic (3 large cloves)
1 tablespoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground black pepper
1 1/2 cups whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 cups freshly grated Parmesan or Kasseri cheese
2 extra-large eggs, beaten
2/3 cup Greek-style yogurt, such as Fage Total
3/4 pound small shells

Steps:

  • For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
  • Preheat the oven to 350 degrees F.
  • For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
  • Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
  • Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

PASTITSIO



Pastitsio image

Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.

Provided by Ben S.

Categories     World Cuisine Recipes     European     Greek

Time 6h10m

Yield 15

Number Of Ingredients 21

1 tablespoon butter
1 onion, chopped
3 pounds lean ground beef
¾ cup water
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
¼ teaspoon pepper
2 tablespoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs, beaten
1 pound uncooked macaroni
2 eggs, beaten
1 cup grated Parmesan cheese, divided
½ cup butter, melted
4 eggs, well beaten
¾ cup half-and-half
1 cup grated Parmesan cheese
1 tablespoon all-purpose flour
½ teaspoon salt
ground nutmeg to taste

Steps:

  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
  • Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
  • Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
  • Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 27.8 g, Cholesterol 179.8 mg, Fat 23 g, Fiber 1.9 g, Protein 27.5 g, SaturatedFat 11.4 g, Sodium 689.7 mg, Sugar 2.9 g

PASTITSIO II



Pastitsio II image

Makes a lot and is just incredible. Everyone loves this dish and it is worth the effort.

Provided by ALKHATIB

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ziti Recipes

Time 2h25m

Yield 10

Number Of Ingredients 23

1 pound dry ziti pasta
4 tablespoons butter
¼ cup grated Parmesan cheese
1 dash ground nutmeg
salt and pepper to taste
3 eggs, lightly beaten
2 tablespoons butter
1 large onion, chopped
1 clove garlic, crushed
1 ½ pounds lean ground beef
¼ cup tomato paste
½ cup dry red wine
½ cup vegetable broth
2 tablespoons chopped fresh parsley
salt and pepper to taste
½ cup butter
½ cup all-purpose flour
3 cups milk
¼ teaspoon ground nutmeg
1 egg, lightly beaten
salt and pepper to taste
cooking spray
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add ziti and cook until tender yet firm to the bite, 8 to 10 minutes.
  • Melt butter until golden brown and pour over ziti, add Parmesan cheese, nutmeg, salt, and pepper. Toss well. Cool briefly. Add eggs and toss again; set aside.
  • To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; stir well. Cook until meat begins to brown, about 5 minutes. Add tomato paste, wine, broth, parsley, salt, and pepper. Cover and simmer over low heat for 20 minutes.
  • To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, and pepper. Cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.
  • To assemble pastitsio: Grease a 9x13-inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle Parmesan cheese on top.
  • Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares.

Nutrition Facts : Calories 575.8 calories, Carbohydrate 45.9 g, Cholesterol 167.7 mg, Fat 31 g, Fiber 2.2 g, Protein 25.7 g, SaturatedFat 16.3 g, Sodium 432.3 mg, Sugar 6.6 g

MY BIG FAT GREEK PASTITSIO



My Big Fat Greek Pastitsio image

This is real comfort food! I love this meaty, rich casserole. I must warn you - you will probably end up with very messy kitchen after making this, but it is worth it. Named in honor of the movie "My Big Fat Greek Wedding" which celebrates Greek culture. I have been making this homestyle Greek recipe for many years, but it originally came from one of my favorite military community cookbooks, "Enough to Feed an Army." Prep time allows for cooking the macaroni and chopping the onions & garlic.

Provided by HeatherFeather

Categories     Lamb/Sheep

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces elbow macaroni, cooked & drained according to package directions
1 lb lean ground beef or 1 lb ground lamb (or combo)
2 cloves garlic, minced
3 tablespoons sweet unsalted butter
3 tablespoons all-purpose flour
3 large eggs
2 medium onions, chopped
2 (8 ounce) cans unseasoned tomato sauce
2 teaspoons ground cinnamon, divided
2 1/4 cups milk
salt, to taste
pepper, to taste
ground nutmeg, to taste

Steps:

  • In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so.
  • Add meat to the pan and cook over medium heat until browned all the way through; drain fat.
  • Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste.
  • Simmer on low heat 20 minutes.
  • Meanwhile, in a medium saucepan, melt the butter.
  • Once the butter has melted, stir in the flour, whisking until blended.
  • Remove pan from heat and whisk in the milk slowly until blended.
  • Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth.
  • Remove sauce from heat and let cool slightly.
  • In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do.
  • Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth.
  • (You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well.
  • Grease a 9x13" casserole with deep sides well and place hot macaroni in it.
  • Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon.
  • Pour cream sauce over all to cover.
  • You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere).
  • You may have a little extra cream sauce left over, depending on how deep your pan is.
  • Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling).
  • Let cool 10 minutes before serving.

Tips:

  • Use fresh ingredients: The quality of your pastitsio will be greatly affected by the freshness of the ingredients you use. Try to use fresh, ripe tomatoes, ground beef, and pasta.
  • Don't overcook the pasta: The pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will become mushy and ruin the texture of your pastitsio.
  • Brown the ground beef well: Browning the ground beef will help to develop its flavor and prevent it from becoming greasy.
  • Use a good quality béchamel sauce: The béchamel sauce is an important part of pastitsio, so it's important to use a good quality sauce. You can make your own béchamel sauce or use a store-bought sauce.
  • Layer the pastitsio correctly: The pastitsio should be layered in the following order: pasta, meat sauce, béchamel sauce, and cheese. This will ensure that the pastitsio is cooked evenly and that the flavors are well-distributed.
  • Bake the pastitsio until golden brown: The pastitsio should be baked until the top is golden brown and bubbly. This will ensure that the pastitsio is cooked through and that the cheese is melted and gooey.

Conclusion:

Pastitsio is a delicious and hearty Greek dish that is perfect for a special occasion or a weeknight meal. With its layers of pasta, meat sauce, béchamel sauce, and cheese, pastitsio is sure to please everyone at the table. So next time you're looking for a new dish to try, give pastitsio a try. You won't be disappointed!

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