Pastitsio Recipe (Greek Pasta Bake) Recipe

Ingredients

Lamb Bolognese

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 pounds ground lamb (or use half or all ground beef or ground turkey)
• 2 teaspoons kosher salt, more to taste
• 6 cloves garlic, rough chopped
• 0.5 cup red wine
• 3 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon pepper
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste

Béchamel Sauce

• 3 tablespoons olive oil or butter
• 0.25 cup all-purpose flour
• 2.5 cups whole milk
• 0.5 teaspoon ground nutmeg
• 0.75 teaspoon kosher salt
• 0.25 teaspoon white pepper
• 0.5 cup grated Parmesan or Kasseri cheese
• 0.5 cup plain greek yogurt
• 2 extra-large eggs, beaten

Pasta and Topping

• 12 ounces penne pasta
• extra Parmesan for sprinkling the top
• 1 tablespoon fresh thyme for garnish

Instructions

Lamb Bolognese

1. Heat oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the onion, ground meat and salt, breaking up the meat with a metal spatula.
2. Cook for 10-12 minutes, stirring often, until the onions are tender and the meat is browned. Drain any fat.
3. Splash with the red wine and cook until cooked off, about 2 minutes, then add garlic and cinnamon, cumin, oregano and pepper.
4. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and tomato paste and simmer on low heat, covered, for 20 minutes. Taste, add more salt if you like.

Pasta and Béchamel

1. Cook pasta to al dente according to package directions, then drain.
2. Heat the oil in a medium pot, over medium heat. Whisk the flour into the oil until smooth, then cook for 60 seconds.
3. Whisk in half the milk until smooth and thickened, then immediately add the remaining milk and whisk until smooth and thickened again.
4. Add salt, nutmeg, white pepper and Parmesan, and stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes.
5. Once the béchamel has cooled for 10 minutes (warm is ok, just not hot), stir in the yogurt and beaten egg.

Assembly and Baking

1. Preheat oven to 375°F (190°C).
2. Add the cooked pasta to the Bolognese sauce and mix. Pour into a large greased 9×13-inch baking dish or 12-inch braiser or skillet.
3. Top with the béchamel sauce, spreading it evenly. Sprinkle with ½ cup more Parmesan and scatter with fresh thyme leaves.
4. Bake until golden and bubbly, about 35-40 minutes.

Notes

• Ground beef or turkey can be substituted for lamb if preferred.
• For a gluten-free version, use gluten-free flour in the béchamel and gluten-free penne.
• Kasseri cheese is a traditional Greek cheese that adds authentic flavor, but Parmesan works well too.
• The dish can be assembled ahead of time and refrigerated. Add 10-15 minutes to the baking time if baking from cold.