Best 5 Traditional Style Pastitsio Ragu Recipes

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Pastitsio is a traditional Greek dish that combines layers of pasta, ground meat, and a creamy béchamel sauce, topped with a sprinkling of grated cheese. It is a hearty and flavorful dish that is perfect for a family meal or a special occasion. This recipe provides step-by-step instructions for making a classic pastitsio, using a combination of beef and pork mince for the meat layer. We also include a vegetarian version of the dish, using a combination of lentils, mushrooms, and walnuts for the filling. Additionally, for those who prefer a more modern take on Pastitsio, we offer a recipe for a Pastitsio pie, which features a crispy phyllo pastry crust. No matter which recipe you choose, you're sure to enjoy this delicious and versatile Greek dish.

Here are our top 5 tried and tested recipes!

PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)



Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes) image

This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word "pasticcio." That translates to English as "a mess," indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef -- which you can certainly use here -- but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It's project cooking that's perfect for a cold winter's night.

Provided by Colu Henry

Categories     pastas, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 medium red onion, finely chopped
2 garlic cloves, finely chopped
2 pounds ground lamb
1 tablespoon roughly chopped fresh oregano
1 tablespoon roughly chopped fresh thyme
2 teaspoons ground cinnamon
Kosher salt and black pepper
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 1/2 cups whole milk
4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 1/2 cups grated Pecorino or Parmesan cheese
1 pound ziti or penne pasta

Steps:

  • Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
  • Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
  • Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
  • Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
  • Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
  • Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

Nutrition Facts : @context http, Calories 809, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 45 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 21 grams, Sodium 1044 milligrams, Sugar 12 grams, TransFat 0 grams

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.

TRADITIONAL-STYLE PASTITSIO #RAGU



Traditional-Style Pastitsio #Ragu image

Ragú® Recipe Contest Entry Delicious family recipe of ours! Straight from the island of Patmos, I bring you this traditional Pastitsio, made with Ragú tomato sauce! Similar to lasagna, Pastitsio is a layered pasta dish with a ground beef meat sauce, cheese, and a delicious creamy topping known as bechamel. (Behk-ah-mel)

Provided by Lea Grimland

Categories     Sauces

Time 2h50m

Yield 12-16 slices, 12-14 serving(s)

Number Of Ingredients 21

1 1/2 lbs lean ground beef
1 minced garlic clove
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 medium onions, chopped
1/2 cup chopped parsley
4 tablespoons butter
1 cup Ragú® Pasta Sauce (hearty traditional tomato sauce)
1 teaspoon sugar
11 ounces elbow macaroni noodles
1/4 cup butter, melted
4 egg whites, lightly beaten
1/2 cup parmesan cheese or 1/2 cup pecorino cheese
1/4 cup feta cheese
1/4 cup goat cheese
1/4 cup parmesan cheese, for topping
1 cup butter
4 cups warm milk
6 tablespoons flour
8 egg yolks
1 teaspoon cinnamon

Steps:

  • For the Meat Sauce:.
  • Season the meat with the garlic, salt, and pepper. Cook on a large saucepan over medium heat, occasionally stirring and flipping to prevent too much browning, until the meat's juices have been absorbed. Add chopped onion, parsley, and butter. Brown well.
  • Add Ragu Tomato Sauce and sugar. Simmer until thickened, about 15 minutes.
  • Strain meat sauce as much as possible. You do NOT want the sauce to be juicy. Set aside.
  • For the Macaroni:.
  • Bring large pot of water to boil. Once boiling, salt generously to prevent pasta from sticking.
  • Add elbows to water, and cook until soft, about 6-7 minutes, stirring occasionally. (TIP: Be careful not to overcook the pasta at this stage, because it will be cooked a bit more in the oven once the Pastitsio has been assembled.).
  • Drain the macaroni well. Put into a large bowl.
  • Pour melted butter over the macaroni, and mix. Add the egg whites and cheeses, excluding the 1/4 cup of Parmesan to be saved for the top. Mix.
  • To Assemble:.
  • Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2.25 inch baking pan (or any pan close to these measurements).
  • Layer half the macaroni on the bottom of the pan.
  • Spread the meat sauce evenly over the macaroni.
  • Layer the remaining half of macaroni over the meat sauce.
  • Make the cream sauce *, and pour over all, allowing the sauce to seep through. Sprinkle the saved 1/4 cup of Parmesan over the cream sauce, and sprinkle with cinnamon. Bake for 45-50 minutes, or until top begins to bubble, and cream topping is lightly golden brown.
  • *For the Cream Sauce:.
  • Melt butter in saucepan. Add the flour. Blending with a wire whisk, simmer for 3 minutes. Do NOT brown. Add the milk,constantly whipping briskly. Simmer until the sauce is creamy, smooth, and thick.
  • In a large bowl, beat the egg yolks. Add the hot cream sauce to the egg yolks, and beat constantly until well blended.

Nutrition Facts : Calories 550.8, Fat 37.3, SaturatedFat 21.4, Cholesterol 228.2, Sodium 728, Carbohydrate 29.6, Fiber 1.5, Sugar 2.2, Protein 24

PASTITSIO



Pastitsio image

Guests always seem to gobble up this authentic Greek beef and pasta casserole. The creamy white sauce is delicious. -Amanda Briggs, Greenfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 package (7 ounces) uncooked elbow macaroni
1 pound ground beef or lamb
1 medium onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1 teaspoon salt, divided
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/4 teaspoon ground cinnamon, optional
1/2 cup grated Parmesan cheese, divided
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups 2% milk
1 large egg, lightly beaten

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and, if desired, cinnamon; heat through., Drain macaroni; place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside., Preheat oven to 350°. In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in remaining cheese. Pour sauce over macaroni., Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 614 calories, Fat 26g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 1206mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 3g fiber), Protein 38g protein.

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.

Tips:

- To make the perfect béchamel sauce, use equal parts butter and flour. Melt the butter in a saucepan over medium heat, then whisk in the flour. Cook for 1-2 minutes, or until the mixture is smooth and bubbly. Slowly whisk in the milk, a little at a time, until the sauce is thick and creamy. Season with salt, pepper, and nutmeg. - For the meat sauce, use a combination of ground beef and pork. This will give the sauce a richer flavor. Brown the meat in a large skillet over medium heat, then drain off the excess fat. Add the onion, garlic, and carrots and cook until the vegetables are softened. Stir in the tomatoes, tomato paste, red wine, and oregano. Bring to a simmer and cook for 30 minutes, or until the sauce has thickened. Season with salt and pepper. - To assemble the pastitsio, layer the cooked pasta, meat sauce, and béchamel sauce in a greased baking dish. Repeat the layers until all of the ingredients have been used. Sprinkle the top with grated Parmesan cheese and bake at 350°F for 30 minutes, or until the pastitsio is heated through and bubbly. - Let the pastitsio cool for 15 minutes before slicing and serving. This will help the dish to set and hold its shape.

Conclusion:

Pastitsio is a delicious and hearty Greek dish that is perfect for a special occasion. With its layers of pasta, meat sauce, and béchamel sauce, pastitsio is sure to please everyone at the table. Follow these tips to make the perfect pastitsio every time.

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