Baked Pastitsio Dish (Print View)

A richly seasoned meat pasta with cream sauce and warm spices baked to golden perfection for a Mediterranean twist.

# What You'll Need:

→ Bechamel

01 - 1/4 cup of flour for all uses
02 - Salt and black pepper (grind fresh!)
03 - 1 1/2 cups Parmesan cheese, freshly grated (divide)
04 - 4 tablespoons butter, unsalted
05 - Nutmeg, just a pinch or two
06 - Greek yogurt, about 2/3 cup
07 - 2 1/2 cups of low-fat milk

→ Meat Sauce

08 - Olive oil for cooking, 3 tablespoons
09 - Finely chop 1 large yellow onion
10 - 1 can of crushed San Marzano tomatoes (28 ounces)
11 - Cayenne pepper (just a bit!)
12 - 1 teaspoon oregano, dried
13 - Ground cinnamon, one tablespoon
14 - Black pepper and kosher salt for seasoning
15 - 3 garlic cloves, minced (1 tablespoon total)
16 - A mix of lamb and beef (or pork), 2 pounds total
17 - Red wine, dry, 1/2 cup
18 - Fresh thyme leaves, about a teaspoon

→ Pasta

19 - Small shells or ziti pasta, 3/4 pound

→ Optional Topping

20 - Some mozzarella for sprinkling, shredded

# Directions:

01 - Set your oven to 350°F (175°C) and let it start warming up.
02 - Melt the butter in a medium saucepan over moderate heat, then stir in the flour. Keep stirring for about 2 minutes, just to lightly cook the flour. Slowly whisk in the milk and keep going until smooth. Turn the heat up a little and keep stirring until the mix gets creamy—about 7 to 8 minutes. Add a bit of nutmeg, some salt, and pepper. Mix in half the Parmesan cheese, let the sauce cool for 10 minutes, then stir in the yogurt gently. Leave this aside for later.
03 - Use a big, heavy pot and warm the olive oil on medium-high. Add onions and cook for 5 minutes until they soften. Toss in the ground meats and stir, breaking them up as they cook, until there's no pink left. Drain any extra grease. Add a splash of wine and keep cooking (2-3 minutes) until it's soaked up. Mix in minced garlic, cinnamon, oregano, thyme, and cayenne, and keep cooking 5 more minutes. Add crushed tomatoes, season with 2 teaspoons of salt and pepper, and let it simmer for 40 minutes or so. Stir sometimes to avoid sticking. Take it off the heat when done.
04 - Bring salted water to a boil and cook the pasta till it's just right—meaning firm but not mushy. Drain completely and toss right into the meat sauce, stirring till it's nicely coated.
05 - Grab a 9x13-inch pan and lay out the pasta and meat sauce mix evenly. Pour the bechamel over it, spreading it to cover everything. Sprinkle with the rest of the Parmesan and, if you're using it, add the mozzarella.
06 - Bake in your preheated oven for about 45-60 minutes. It's ready when the top is bubbly and golden. If you've refrigerated it first, give it a bit of extra time in the oven.

# Notes:

01 - This is a well-loved baked pasta dish known as Pastitsio. It's often compared to lasagna but has its unique Greek spin.
02 - You can put this dish together a full day before baking. Just keep it in the fridge till you're ready.

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