Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes)

Name: Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes)
Total time: 1 h 45 min
Yield: 6 to 8 servings
Cuisine: greek
Ingredients: 2 tablespoons olive oil; 1 medium red onion, finely chopped; 2 garlic cloves, finely chopped; 2 pounds ground lamb; 1 tablespoon roughly chopped fresh oregano; 1 tablespoon roughly chopped fresh thyme; 2 teaspoons ground cinnamon; Kosher salt and black pepper; 1 (28-ounce) can crushed tomatoes; 1 (14-ounce) can diced tomatoes; 2 1/2 cups whole milk; 4 tablespoons unsalted butter (1/2 stick); 1/4 cup all-purpose flour; 1/4 teaspoon freshly grated nutmeg; 1 1/2 cups grated Pecorino or Parmesan cheese; 1 pound ziti or penne pasta

By Colu Henry

Total Time: About 1 hour 45 minutes
Rating: 4(512)
Comments: Read comments

This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word “pasticcio.” That translates to English as “a mess,” indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef –– which you can certainly use here –– but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It’s project cooking that’s perfect for a cold winter’s night.

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Ingredients

Yield:6 to 8 servings

2tablespoons olive oil
1medium red onion, finely chopped
2garlic cloves, finely chopped
2pounds ground lamb
1tablespoon roughly chopped fresh oregano
1tablespoon roughly chopped fresh thyme
2teaspoons ground cinnamon
Kosher salt and black pepper
1(28-ounce) can crushed tomatoes
1(14-ounce) can diced tomatoes
2½cups whole milk
4tablespoons unsalted butter (½ stick)
¼cup all-purpose flour
¼teaspoon freshly grated nutmeg
1½cups grated Pecorino or Parmesan cheese
1pound ziti or penne pasta

Ingredient Substitution Guide

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Preparation

Step 1
Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
Step 2
Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
Step 3
Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
Step 4
Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
Step 5
Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with ½ cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
Step 6
Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

Ratings

4 out of 5

512 user ratings

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Comments

Panagiotis4 years ago

Oh the haters. I’ve been eating pastitsio my whole life. Both homemade and at countless restaurants. This recipe should be called “better than pastitsio”. Yiayias is usually dry and mostly bland. Go ahead and try this and recipe and enjoy.

Michelle6 years ago

My husband, who is from Greece said it was some of the best he has ever had. The noodles obviously weren’t the same as what they usually use for pastitsio but just as tasty. I will definitely make it again.

Nicole5 years ago

Man, there is a whole lotta authenticity-hate on this recipe. I grew up in a fresh-off-the-boat Greek family that made it exactly like this. Maybe because we were island people and beef was hard to get, lamb (which my island had in abundant supply) was definitely used. I now live nowhere near another Greek person, but I do have access to the softer pecorino and I agree that it's a fine substitute for kefalotyri. The harder pecorino that's more present in the U.S. would be rough on the palate.

Lydia1 month ago

Pastene makes the proper pasta, called Regine No.10, a spaghetti-length macaroni. Many supermarkets now have a proprietary Pastene section which is also great for other parts of this recipe, as it has varied ingredients from the Italian importer. And as I am looking to move to Greece as I can get my citizenship there, I'm curious whats available there as "pastitsio pasta".

Melissa3 months ago

I’ve had this in my recipe box for ages and finally made it last night for an impromptu dinner party. It was a hit! I didn’t quite double up on the spices but definitely upped the suggested amounts. Used paccheri rigati (like a big rigatoni) and pecorino, served with a lovely Greek salad and a glass of Pinot Noir. A wonderful dinner!

Roni Jordan3 months ago

I'm totally put off this recipe by the photo showing the bechamel barely covering the rest of the dish. Will be making Ian Garten's interpretation this weekend, but with beef and pork mixture. I see this dish as completely adaptable to the type of ground meat and tubular pasta one uses. I adore lamb in any form and love cooking Greek cuisine. Will be serving my lamb-stuffed grape leaves as an appetizer course with this meal, along with a Greek salad with sheep's milk feta.

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