Description
Pastitsio is a filling Greek baked pasta dish with ziti, ground lamb, traditional tomato sauce, cheese, and béchamel sauce.
Ingredients
12 tablespoons extra virgin olive oil, divided
3 cups ziti, cooked
1 lb. ground lamb
1/2 cup parmesan cheese, freshly grated
4 cloves garlic, minced
1/2 cup red wine (see notes*)
1 can (28 oz.) crushed tomatoes
2 teaspoons organic honey
1 tablespoon chopped fresh oregano leaves, rounded
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg, divided in half
1 teaspoon ground allspice
2/3 cup all-purpose flour
4 cups milk
2 large eggs
salt
black pepper
Instructions
- Prepare medium-sized baking dish by drizzling 2 tablespoons of EVOO on the bottom and set aside. Preheat oven to 350°F.
- Fill a large pot ¾ of the way with water and a pinch of salt. Bring to a boil. Once boiling, cook ziti to “al dente” according to instructions on package.
- When ziti is cooked to “al dente,” strain and transfer to baking dish. Keep the strainer aside to use for later. Drizzle ziti with 1 tablespoon EVOO and sprinkle with grated parmesan cheese. Toss to combine. Layer the ziti in the bottom of the dish so that there are no spaces and then set aside.
- Heat 2 tablespoons EVOO in a large skillet over medium heat until EVOO is shimmering, but not smoking. Add onion and sauteé for 3 minutes. Add garlic and sauteé for 1 minute. Add ground lamb in crumbles and season with a little salt and pepper. Stirring regularly, cook lamb for about 10 minutes until fully browned.
- When lamb is ready, strain excess fat from meat and return to stove.
- Keep heat at medium and add red wine, passata, chopped fresh oregano, allspice, ½ teaspoon nutmeg, cinnamon, & honey to skillet with lamb mixture. Stir to combine and bring to a boil. Once boiling, turn heat to low and simmer for 15 minutes.
- While meat sauce is simmering, heat 6 tablespoons EVOO over medium heat in a large saucepan until shimmering, but not smoking. Stir in flour and a little salt and pepper. Meanwhile, in a small saucepan, heat milk until lukewarm.
- Remove milk from heat once warm. This step makes the béchamel sauce. Cook flour mixture in large saucepan until golden and covered in olive oil. Slowly add milk into saucepan with flour, whisking continuously. Cook over medium heat for 7 minutes while continuing to whisk periodically as the mixture combines and thickens. Once mixture is thick, add other ½ teaspoon nutmeg and pinch of salt & pepper.
- Taste meat sauce and adjust salt and pepper to your preference. Keep on stove at a very low setting until ready to use.
- Whisk 4 spoonfuls béchamel sauce with eggs in a small bowl. Pour mixture into saucepan with rest of béchamel sauce as you whisk. While whisking continuously, bring to a boil. Let boil for 2 minutes. Ensure there are no remaining chunks in sauce. Remove from heat and allow to cool/thicken. Once finished, béchamel sauce should be thick and creamy, but also smooth (no chunks).
- Add meat sauce on top of ziti in baking dish and even out with wooden spoon. Ensure sauce completely covers ziti in dish. Top meat sauce with béchamel with a spatula. Smooth béchamel out on top with spatula and ensure it’s evenly distributed.
- Place dish in preheated oven. Bake for 1 hour until top is golden brown.
- When pastitsio is finished, remove from oven and let sit for 10 minutes. Once ready, cut in squares and serve with your favorite side.
Notes
use a nice Agiorgitiko to keep it Greek. Sangiovese hails from nearby Italy and will also work well with this dish. If you’re in a pinch or can’t find either of these in your area, then shoot for a Cabernet or bold blend.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: Greek
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