Pastitsio

 

Ingredients

For the pasta layer:

• 500 g pasta (bucatini, ziti, or penne)
• 2 tbsp butter
• 2 eggs, lightly beaten
• 100 g grated Parmesan or Kefalotyri cheese

For the meat sauce:

• 500 g minced beef or lamb
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 400 g canned chopped tomatoes
• 2 tbsp tomato purée
• 120 ml red wine (optional)
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Salt and black pepper to taste
• 2 tbsp olive oil

For the béchamel sauce:

• 100 g butter
• 100 g plain flour
• 1 litre milk, warmed
• 2 eggs, beaten
• ¼ tsp nutmeg
• Salt and black pepper to taste

Instructions

1. Cook the pasta:
   Boil the pasta in salted water until al dente. Drain, toss with 2 tbsp butter, then mix in the beaten eggs and half the cheese. Set aside.
2. Make the meat sauce:
   Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft. Add minced meat and cook until browned. Stir in tomato purée, chopped tomatoes, wine (if using), cinnamon, nutmeg, salt, and pepper. Simmer for 20–25 minutes until thickened.
3. Prepare the béchamel sauce:
   Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk, whisking constantly until smooth and thickened. Remove from heat, season with salt, pepper, and nutmeg. Let cool slightly, then stir in the beaten eggs.
4. Assemble the pastitsio:
   Preheat oven to 180 °C (160 °C fan / 350 °F). Grease a baking dish. Layer the pasta first, then the meat sauce, and pour the béchamel sauce evenly on top. Sprinkle remaining cheese over the top.
5. Bake:
   Bake for 45–50 minutes until the top is golden brown. Let rest for 10–15 minutes before serving.