Classic Greek Pastitsio Casserole
Experience the comforting flavors of Greece with this Classic Pastitsio Casserole, a layered pasta dish that features a rich and hearty ground meat sauce, creamy béchamel, and perfectly cooked pasta. Ideal for family gatherings or meal prepping, this dish offers a delightful blend of textures and flavors. It's hearty enough to fill hungry bellies while remaining incredibly comforting. The beauty of this recipe lies in its freezing capability; you can make it in advance, freeze it, and enjoy its delightful taste later with no loss of flavor. Perfect for once-a-month cooking (OAMC) or when you're short on time but craving a delicious home-cooked meal.
10-12 servings
Servings
290
Calories
25
Ingredients
Ingredients
Olive oil
enough to coat (for sautéing)
Onions
2 large, finely chopped
Garlic cloves
3, minced
Lean ground meat
2 lbs, (beef, pork, or lamb)
Canned diced tomatoes
2 (16 ounce) cans with juice (known as concasse)
Kalamata olives
1/3 cup, chopped, pitted (optional)
Salt
1 teaspoon
Pepper
1/2 teaspoon
Dried oregano
1 teaspoon
Bay leaf
1
Red wine
1/2 cup
Cinnamon stick
1, broken in two
Penne or rigatoni pasta
1 lb
Butter
3 tablespoons, melted
Whole milk
2 cups
Eggs
2, beaten
Romano or Parmesan cheese
1/2 cup, grated
Butter
6 tablespoons (for béchamel)
Flour
1/3 cup (for béchamel)
Milk
4 cups (for béchamel)
Salt
1/2 teaspoon (for béchamel)
Pepper
1/8 teaspoon (for béchamel)
Nutmeg
1/4 teaspoon (for béchamel)
Eggs
3, beaten (for béchamel)
Romano or Parmesan cheese
1/2 lb, divided, grated
Instructions
1
In a large pot, heat a thin layer of olive oil over medium heat. Add the finely chopped onions and sauté until they are lightly browned. Stir in the minced garlic and cook for an additional minute.
2
Add the ground beef and pork (or your choice of meat) to the pot. Cook the meat until it's browned, breaking it up with a fork as it cooks. Drain any excess fat if necessary.
3
Stir in the diced tomatoes along with their juice, kalamata olives (if using), salt, pepper, dried oregano, bay leaf, red wine, and the broken cinnamon stick. Mix thoroughly, then cover the pot and let it simmer on low heat for about 1 hour, stirring occasionally, until the mixture thickens. After cooking, remove and discard the cinnamon stick and bay leaf.
4
While the meat sauce is simmering, prepare the pasta. Bring a large pot of salted water to a boil. Cook the penne or rigatoni until al dente, following package instructions. Drain the pasta and transfer it to a large bowl.
5
Add melted butter, whole milk, beaten eggs, and 1/2 cup of the grated cheese to the pasta. Gently stir to ensure the pasta is evenly coated. Set aside.
6
To make the béchamel sauce, melt 6 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour until smooth, cooking for about 2 minutes. Gradually add the 4 cups of milk, continuously stirring until the mixture thickens. Reduce heat and stir in salt, pepper, and nutmeg. Remove from heat.
7
In a separate bowl, beat the 3 eggs. Slowly add the hot béchamel sauce to the eggs, whisking constantly to prevent the eggs from curdling. Once combined, set aside.
8
Preheat the oven to 350°F (175°C) and grease a large baking pan (approximately 18" x 10") with butter or olive oil.
9
Spread half of the pasta mixture evenly across the bottom of the prepared baking pan. Layer the cooked meat sauce on top, followed by 1/3 of the remaining cheese. Spread the remaining pasta mixture over the meat sauce, and then sprinkle another 1/3 of the cheese on top.
10
Carefully pour the prepared béchamel sauce over the entire casserole, ensuring it coats well. Finish by topping with the remaining cheese.
11
Bake in the preheated oven for about 45 minutes to 1 hour, or until the béchamel is set and has developed golden-brown patches. Allow the casserole to cool for at least 20 minutes before slicing into serving portions.
12
Freezer Notes: Allow the baked pastitsio to cool completely. Cut into serving-size pieces, double-wrap each portion in foil, and freeze. To reheat, simply defrost and microwave or bake until warmed through.
Nutrition Information
15g
Fat
23g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Greek Pastitsio Casserole?
It is a traditional layered Greek pasta dish consisting of a hearty meat sauce, pasta, and a creamy béchamel topping.
What type of meat is used in this recipe?
You can use 2 lbs of lean ground meat such as beef, pork, or lamb.
How many servings does this recipe yield?
This recipe makes approximately 10 to 12 servings.
What kind of pasta is best for Pastitsio?
Penne or rigatoni pasta are the recommended choices for this casserole.
How long should the meat sauce simmer?
The meat sauce should simmer on low heat for about 1 hour until it thickens.
What spices are used in the meat sauce?
The sauce is seasoned with garlic, salt, pepper, dried oregano, a bay leaf, and a cinnamon stick.
Are there any optional ingredients?
Yes, 1/3 cup of chopped Kalamata olives can be added to the meat sauce for extra flavor.
What ingredients are needed for the béchamel sauce?
The béchamel is made from butter, flour, milk, salt, pepper, nutmeg, and beaten eggs.
How do I prevent eggs from curdling in the béchamel?
Slowly add the hot béchamel sauce to the beaten eggs while whisking constantly.
What is the baking temperature for Pastitsio?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does the casserole need to bake?
Bake the casserole for 45 minutes to 1 hour until the béchamel is set and golden-brown.
What size baking pan should I use?
A large baking pan approximately 18 inches by 10 inches is recommended.
Can Pastitsio be frozen?
Yes, allow it to cool completely, wrap portions in foil, and freeze for later use.
How do you reheat frozen Pastitsio?
Defrost the portion and reheat it in the microwave or oven until warmed through.
What is the calorie count per serving?
Each serving contains approximately 290 calories.
How much protein is in one serving?
There are 12 grams of protein per serving.
What type of cheese is used in this recipe?
Grated Romano or Parmesan cheese is used throughout the layers and on top.
Why should I let the casserole cool before slicing?
Letting it cool for at least 20 minutes helps the layers set so it can be sliced cleanly.
Is red wine necessary for the recipe?
The recipe calls for 1/2 cup of red wine to add depth to the meat sauce.
How much fat is in a serving?
There are 15 grams of fat per serving.
What are the total carbohydrates per serving?
Each serving has 23 grams of carbohydrates.
How many eggs are used in the entire recipe?
A total of 5 eggs are used: 2 for the pasta mixture and 3 for the béchamel sauce.
What is the role of the cinnamon stick?
It provides a signature Greek flavor profile to the meat sauce and is removed before assembly.
Can I use this recipe for meal prep?
Yes, it is ideal for meal prepping and once-a-month cooking (OAMC) because it freezes well.
How do I prepare the pasta for the casserole?
Cook it until al dente, then toss it with melted butter, milk, beaten eggs, and cheese.
How much milk is needed for the béchamel?
The béchamel sauce requires 4 cups of milk.
What flavor does nutmeg add?
Nutmeg adds a warm, aromatic spice common in traditional white sauces.
How many ingredients are in this recipe?
There are 25 ingredients total, including spices and sauce components.
How do I layer the Pastitsio?
Layer half the pasta, all the meat sauce, cheese, the rest of the pasta, more cheese, then the béchamel and final cheese.
What should I do with the bay leaf?
Remove and discard the bay leaf after the meat sauce has finished simmering.