Garten's Baked Pastitsio (Print Version)
A Mediterranean-inspired pasta casserole with seasoned meat sauce, aromatic spices, and creamy béchamel topping.
# Ingredients:
→ Bechamel
01 -
4 tablespoons unsalted butter
02 -
1/4 cup all-purpose flour
03 -
2 1/2 cups low-fat milk
04 -
1/4 teaspoon grated nutmeg
05 -
Salt and freshly ground black pepper
06 -
1 1/2 cups freshly grated Parmesan, divided
07 -
2/3 cup Greek yogurt
→ Meat Sauce
08 -
3 tablespoons olive oil
09 -
1 large yellow onion, finely chopped
10 -
1 pound lean ground beef
11 -
1 pound lean ground lamb (or pork as substitute)
12 -
1/2 cup dry red wine
13 -
1 tablespoon minced garlic (about 3 cloves)
14 -
1 tablespoon ground cinnamon
15 -
1 teaspoon dried oregano
16 -
1 teaspoon fresh thyme leaves
17 -
Pinch of cayenne pepper
18 -
1 can (28 ounces) San Marzano tomatoes, crushed by hand
19 -
Kosher salt and freshly ground black pepper
→ Pasta
20 -
3/4 pound ziti or small shell pasta
→ Optional Topping
21 -
Shredded mozzarella
# Instructions:
01 -
Preheat your oven to 175°C (350°F).
02 -
In a saucepan over medium heat, melt the butter and add flour. Cook, stirring constantly, for 2 minutes to eliminate the raw flour taste. Gradually add milk while whisking continuously to prevent lumps. Increase heat slightly and continue stirring until the sauce thickens, about 7-8 minutes. Season with nutmeg, salt, and pepper. Stir in half the Parmesan cheese. Remove from heat, cool for 10 minutes, then gently fold in the Greek yogurt. Set aside.
03 -
Heat olive oil in a large pot over medium-high heat. Add onions and sauté for 5 minutes until softened. Add ground beef and lamb, breaking up with a wooden spoon, and cook until no longer pink. Drain excess liquid. Pour in red wine and cook until evaporated, about 2-3 minutes. Add garlic, cinnamon, oregano, thyme, and cayenne; stir and cook for 5 more minutes. Add crushed tomatoes, season with 2 teaspoons salt and black pepper. Simmer for 40-45 minutes, stirring occasionally, until the sauce thickens. Set aside when done.
04 -
Cook pasta in salted boiling water until al dente. Drain and immediately combine with the meat sauce, ensuring pasta is evenly coated.
05 -
Spread the pasta and meat sauce mixture evenly in a 9x13-inch baking dish. Pour the bechamel sauce over the top, spreading to cover completely. Sprinkle with remaining Parmesan and optional mozzarella cheese.
06 -
Bake for 45-60 minutes until the top is golden and bubbly. Adjust baking time accordingly if components were prepared ahead and refrigerated.
# Notes:
01 -
Pastitsio is a classic Greek baked pasta dish often described as Greek lasagna.
02 -
The dish can be assembled up to a day ahead and refrigerated before baking.