Pastitsio
Pastitsio is a quintessential Greek comfort dish featuring al dente penne pasta layered with a rich, aromatic ground lamb and tomato sauce, subtly spiced with cinnamon. It's generously topped with a velvety, smooth béchamel sauce and baked until golden brown. This hearty casserole makes for a satisfying and flavorful main course.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet or Dutch Oven For preparing the lamb mixture
- 1 Medium Saucepan For preparing the béchamel sauce
- 1 Whisk Essential for a smooth béchamel
- 1 9x13 inch Baking Dish For assembling and baking the pastitsio
Ingredients
Main
- Coarse salt and ground pepper
- 1 pound penne cooked and drained
- 2 pounds ground lamb
- 2 medium onions diced
- 1/2 cup red wine
- 1 can 6 ounces tomato paste
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter
- 1/2 cup all-purpose flour (spooned and leveled)
- 3 cups milk
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Cook penne according to package directions until al dente; drain and set aside.
- In a large skillet, brown ground lamb over medium-high heat, breaking it up with a spoon. Drain any excess fat.
- Add diced onions to the skillet with the lamb and sauté until softened, about 5-7 minutes. Season with coarse salt and ground pepper.
- Pour in red wine, scraping up any browned bits from the bottom of the pan. Stir in tomato paste and ground cinnamon; cook for 2-3 minutes, stirring constantly.
- For the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in milk until smooth. Continue whisking constantly over medium heat until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Season with salt, pepper, and optional cayenne pepper.
- In a 9x13-inch baking dish, spread half of the cooked penne evenly across the bottom.
- Top the pasta layer with the entire lamb mixture, spreading it evenly. Cover the lamb with the remaining penne.
- Pour the béchamel sauce evenly over the pasta, ensuring full coverage, then sprinkle generously with Parmesan cheese.
- Bake for 30-40 minutes, or until the top is golden brown and bubbly. Remove from oven and let rest for 15-20 minutes before slicing and serving.
Notes
Achieving a truly authentic Pastitsio hinges on a few key elements. When browning the lamb, ensure excellent caramelization to build a deep flavor base, then thoroughly drain excess fat. The red wine deglazing adds crucial acidity and depth; reduce it completely. For the béchamel, cook the roux for at least a minute to eliminate any raw flour taste before gradually whisking in warm milk to prevent lumps. A pinch of nutmeg in the béchamel enhances its classic flavor. Al dente pasta is essential as it will continue cooking in the oven. Allow the baked Pastitsio to rest for 15-20 minutes after removing from the oven; this sets the layers, making for cleaner slices and a better presentation.