Pastitsio

Nutrition · per serving

Steps

1. 1

   Heat the oven to 200°C. Bring a large pot of water to the boil with the fine salt. Lightly grease a small baking dish, about 18 x 24 cm, with the butter. Dice the onion finely and mince the garlic so the sauces cook quickly and evenly.

   8 g fine salt5 g unsalted butter, for greasing100 g yellow onion, finely diced2 cloves garlic, minced
2. 2

   Cook the penne in the boiling salted water for 2 minutes less than package directions, so it stays firm and does not overcook in the oven. Drain well, then toss while hot with the butter, grated Parmesan, and the egg until lightly coated and glossy. Set aside.

   160 g penne8 g fine salt10 g unsalted butter20 g grated Parmesan1 large egg
3. 3

   While the pasta cooks, heat the olive oil in a wide frying pan over medium-high heat. Add the onion and cook for 3-4 minutes until softened but not browned. Stir in the garlic for 30 seconds until fragrant.

   15 ml olive oil100 g yellow onion, finely diced2 cloves garlic, minced
4. 4

   Add the ground beef and cook, breaking it up well, until no pink remains and the moisture has mostly evaporated. Browning the meat well here gives the finished pastitsio a deeper, more savoury flavour.

   250 g ground beef
5. 5

   Stir in the tomato paste and cook for 1 minute to caramelise it slightly. Pour in the dry red wine and let it reduce by about half. Add the tomato passata, ground cinnamon, dried oregano, fine salt, and black pepper. Simmer over medium heat for 10-12 minutes until thick and spoonable, not watery; the sauce should hold its shape so the layers stay distinct.

   15 g tomato paste60 ml dry red wine200 g tomato passata1 g ground cinnamon1 g dried oregano3 g fine salt1 g black pepper
6. 6

   For the béchamel, melt the butter in a saucepan over medium heat. Add the plain flour and whisk continuously for 1-2 minutes to form a pale roux; do not let it brown. Gradually whisk in the whole milk in 3 additions, smoothing out each addition before adding the next, then cook until thick enough to coat the back of a spoon.

   30 g unsalted butter30 g plain flour350 ml whole milk
7. 7

   Take the béchamel off the heat and whisk in the grated Parmesan, ground nutmeg, fine salt, and white pepper. Let it cool for 1 minute, then whisk in the egg yolk quickly so it enriches the sauce without scrambling. The finished béchamel should be thick but still spreadable.

   25 g grated Parmesan0.5 g ground nutmeg2 g fine salt0.5 g white pepper1 egg yolk
8. 8

   Assemble the pastitsio: spread half the pasta in the prepared dish, pressing lightly into an even layer. Spoon over all of the meat sauce and level it. Top with the remaining pasta, then spread the béchamel evenly over the surface right to the corners for a smooth top.

   160 g penne250 g ground beef200 g tomato passata15 g tomato paste60 ml dry red wine1 g ground cinnamon1 g dried oregano3 g fine salt1 g black pepper30 g unsalted butter30 g plain flour350 ml whole milk25 g grated Parmesan1 egg yolk0.5 g ground nutmeg2 g fine salt0.5 g white pepper
9. 9

   Bake for 22-25 minutes until the top is richly golden in spots and the edges are bubbling. If needed, finish under a hot grill for 1-2 minutes for deeper colour, watching closely to prevent burning.

10. 10

    Rest the pastitsio for 10 minutes before slicing. This is essential for clean portions and helps the layers set. Serve hot.

Origin & History

Pastitsio is a beloved Greek baked pasta dish with roots in earlier Mediterranean layered pies and pasta dishes. Its modern form, with spiced meat, tubular pasta, and a thick béchamel cap, became popular in Greece in the early 20th century and is often associated with festive family meals.