Greek Pastitsio: Baked Pasta With Meat and Béchamel

Name: Greek Pastitsio: Baked Pasta With Meat and Béchamel
Prep time: 45 min
Cook time: 70 min
Total time: 135 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 2 tablespoons olive oil, more for the baking dish; 2 pounds ground beef, or ground lamb, or a mixture of both; 1 large yellow onion, coarsely chopped; 1 cup dry white wine; 1 (14-ounce) can tomato puree, or tomato sauce; 3 tablespoons finely chopped fresh parsley; 1/2 teaspoon ground allspice; 1 teaspoon ground cinnamon; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 tablespoons breadcrumbs; Kosher salt, as needed; 1 (16-ounce) box #2 Macaroni for pastitsio, or bucatini; 2 tablespoons unsalted butter; 4 large egg whites, beaten; 1 1/2 cups grated Parmesan cheese, or Kefalotyri, divided; 8 ounces (1 cup) unsalted butter; 1 cup all-purpose flour; 1 quart milk, warmed; 8 large egg yolks, beaten; 1 pinch ground nutmeg; 1 pinch kosher salt

A classic Greek comfort food, pastitsio features savory layers of baked seasoned ground beef, pasta, and a rich béchamel sauce.

⭐ 4.3 (98 reviews) Prep: 45 minCook: 70 minTotal: 135 minYields: 12 servings

Category Tags:

Dinner Entree Pasta

Cuisine Tags:

Greek

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Ingredients

For the Meat Filling:

2 tablespoons olive oil, more for the baking dish
2 pounds ground beef, or ground lamb, or a mixture of both
1 large yellow onion, coarsely chopped
1 cup dry white wine
1 (14-ounce) can tomato puree, or tomato sauce
3 tablespoons finely chopped fresh parsley
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons breadcrumbs

For the Pasta:

Kosher salt, as needed
1 (16-ounce) box #2 Macaroni for pastitsio, or bucatini
2 tablespoons unsalted butter
4 large egg whites, beaten
1 1/2 cups grated Parmesan cheese, or Kefalotyri, divided

For the Béchamel Sauce:

8 ounces (1 cup) unsalted butter
1 cup all-purpose flour
1 quart milk, warmed
8 large egg yolks, beaten
1 pinch ground nutmeg
1 pinch kosher salt

Instructions

Start boiling well-salted water for pasta and preheat the oven to 350 F.
Heat olive oil in a pot, cook ground beef until no longer pink, then drain excess fat.
Add onions and cook until translucent.
Stir in wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper; simmer for 10 minutes until the sauce begins to thicken.
Mix breadcrumbs into the meat sauce and remove from heat.
Cook pasta until al-dente, then drain and rinse with cold water.
Melt butter in the pasta pot, then return the noodles and fold in egg whites with 1 cup grated cheese; toss gently.
Brush a baking dish with olive oil, then layer the bottom with pasta noodles.
Spread the meat filling evenly over the pasta layer.
Melt butter in a saucepan, then whisk in flour for 1 minute to create a smooth paste.
Slowly whisk warmed milk into the mixture, then simmer over low heat until thickened without boiling.
Temper egg yolks with some hot milk mixture, then whisk back into the saucepan.
Stir in nutmeg and salt, then cook over very low heat until the béchamel reaches a gravy-like consistency.
Pour the béchamel over the layered dish, covering all corners.
Sprinkle with the remaining 1/2 cup grated Parmesan cheese.
Bake for 45 to 50 minutes until the top is golden.
Let cool for approximately 20 minutes before serving.

Nutritional Info (per serving)

Calories: 668 kcal

Carbohydrate: 32 g

Cholesterol: 270 mg

Fiber: 2 g

Protein: 37 g

Saturated Fat: 20 g

Sodium: 1109 mg

Sugar: 7 g

Fat: 42 g

Unsaturated Fat: 0 g