Garten's Baked Pastitsio

This hearty Greek-inspired pastitsio has been my comfort food staple for years. The combination of spiced meat sauce, creamy béchamel, and perfectly cooked pasta creates the ultimate Mediterranean casserole that's impressive enough for guests yet comforting enough for family dinners.

I first made this pastitsio for a dinner party where one guest was a Greek food enthusiast. The silence that fell over the table as everyone took their first bite told me everything I needed to know. Now it's requested at nearly every gathering I host.

Ingredients

• Lean ground beef and lamb: Provides authentic flavor and richness. The combination gives the perfect fat content
• Cinnamon: The secret ingredient that gives pastitsio its distinctive warm aromatic quality
• San Marzano tomatoes: Their natural sweetness balances the savory meat perfectly
• Greek yogurt: Adds tanginess and creaminess to the béchamel without excessive heaviness
• Parmesan cheese: Use freshly grated for superior melting and flavor
• Ziti pasta: The tubular shape holds the sauce beautifully. Look for a quality brand that maintains its texture
• Red wine: Enhances the depth of the meat sauce. Select a medium bodied variety you would enjoy drinking
• Fresh thyme: Brightens the rich sauce with subtle herbal notes

Step-by-Step Instructions

Prepare the Béchamel:

Heat butter in a medium saucepan over medium heat until melted but not browning. Add flour and whisk continuously for 2 minutes until it forms a smooth paste that smells slightly nutty. This roux is the foundation of your sauce. Gradually add milk about half a cup at a time whisking constantly to prevent lumps. Cook for 7 8 minutes until thickened enough to coat the back of a spoon. Season with nutmeg salt and pepper then fold in half the Parmesan. Allow to cool for 10 minutes before gently incorporating Greek yogurt for a subtle tang.

Create the Meat Sauce:

Heat olive oil in a large pot over medium high heat until shimmering. Add onions and cook until translucent and starting to caramelize at the edges about 5 minutes. Add ground meats breaking them apart with a wooden spoon. Cook until no pink remains then drain excess fat. Pour in wine and let it bubble vigorously while stirring to deglaze the pot. Add garlic cinnamon oregano thyme and cayenne. The spices need to bloom in the fat to release their full aroma. Add tomatoes with salt and pepper then reduce heat to maintain a gentle simmer. Cook for 40 45 minutes stirring occasionally until sauce has thickened substantially.

Prepare the Pasta:

Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt the pasta water should taste like seawater. Cook pasta until just shy of al dente about 2 minutes less than package directions. The pasta will continue cooking in the oven so this prevents it from becoming mushy. Drain thoroughly but do not rinse to preserve the starch that helps sauce adherence.

Assemble the Pastitsio:

Combine the drained pasta with the meat sauce ensuring every piece is well coated. Transfer this mixture to a 9x13 inch baking dish spreading it into an even layer. Pour the béchamel over the top gently spreading it to the edges with a spatula. The layer should be smooth and completely cover the pasta mixture. Sprinkle remaining Parmesan evenly across the surface adding optional mozzarella if desired for extra cheesy goodness.

Bake to Perfection:

Place the baking dish on the center rack of your preheated oven. Bake for 45 60 minutes until the top develops a beautiful golden brown color with bubbling edges. The longer baking time allows the flavors to meld while creating the signature crusty cheese top. Let stand for 15 minutes before serving to allow the layers to set.

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The first time I made this pastitsio my kitchen filled with an aroma that reminded me of my travels through Greece. The cinnamon is truly magical in how it transforms ordinary ingredients into something extraordinary. My grandmother who rarely complimented cooking beyond her own generation described this as better than the pastitsio she had in Athens decades ago. I consider that my highest culinary achievement.

Make Ahead and Storage

Pastitsio is the ultimate meal prep champion. You can assemble the entire dish up to 24 hours before baking just cover tightly with plastic wrap and refrigerate. When ready to bake allow it to sit at room temperature for 30 minutes then add about 15 minutes to the baking time. Leftovers keep beautifully in the refrigerator for up to 4 days. For longer storage cut cooled pastitsio into individual portions wrap tightly and freeze for up to 3 months. Reheat covered in a 325°F oven until warmed through about 25 minutes from refrigerated or 45 minutes from frozen.

Perfect Pairings

This robust dish pairs wonderfully with a simple Greek salad dressed with good olive oil and lemon juice. The bright acidity cuts through the richness of the pastitsio creating balance. For wine a medium bodied red like a Xinomavro from Greece or a Sangiovese works beautifully with the cinnamon spiced meat. If you prefer white try an Assyrtiko with enough body to stand up to the hearty flavors. Complete your Greek inspired meal with honey drenched baklava or simple yogurt with honey and walnuts for dessert.

Troubleshooting Tips

If your béchamel seems too thick simply add a splash more milk and whisk until smooth. Too thin? Cook it a bit longer or add a touch more flour mixed with cold milk. The meat sauce should be thick enough that liquid doesn't pool when you drag a spoon through it. If it's too watery cook uncovered for 10 15 more minutes. For a lighter version substitute turkey for the lamb and use 2% milk in the béchamel. The cinnamon might seem unusual but trust the process it creates the authentic flavor that makes pastitsio special.

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This pastitsio is worth every step the flavors are unmatched and the dish is guaranteed to impress!

Frequently Asked Questions

→ Can I make this pastitsio ahead of time?

Yes, you can prepare all components and assemble the dish a day in advance. Cover and refrigerate, then allow extra baking time when cooking from cold. You can also freeze the assembled but unbaked pastitsio for up to 3 months.

→ What can I substitute for lamb in this dish?

As noted in the ingredients, pork makes an excellent substitute for lamb. You could also use all beef if preferred, though you'll miss some of the distinctive flavor that lamb provides to traditional pastitsio.

→ Why is cinnamon used in this savory dish?

Cinnamon is a signature flavor in Greek and Mediterranean meat dishes. It adds warmth and depth that complements the savory elements. The amount used creates a subtle aromatic quality without making the dish taste sweet.

→ Can I use a different pasta shape?

While traditional pastitsio uses bucatini or other tubular pasta, this version calls for ziti or small shells. You can substitute penne, rigatoni, or other medium-sized pasta shapes that will hold the sauce well.

→ How do I know when the pastitsio is fully cooked?

The pastitsio is done when the top is golden brown and bubbling around the edges, usually after 45-60 minutes at 350°F. If the top browns too quickly, cover loosely with foil to prevent burning while allowing the center to heat through.

→ What's the purpose of adding Greek yogurt to the béchamel?

Greek yogurt adds tanginess and creaminess to the béchamel while reducing the overall fat content compared to traditional methods. It also provides a subtle Greek flavor profile that complements the dish's Mediterranean roots.