Imagine a dish that combines the rich, hearty flavors of lamb, the creamy indulgence of béchamel sauce, and the comforting texture of perfectly cooked pasta - welcome to Pastitsio, the Greek casserole that will transport your taste buds straight to the Mediterranean! This legendary dish is more than just a meal; it's a celebration of Greek culinary tradition that promises to turn an ordinary dinner into an extraordinary dining experience. Get ready to impress your family and friends with a recipe that looks gourmet but is surprisingly simple to prepare.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 lb ground lamb
- 1 lb pasta (baked ziti or similar)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp cinnamon
- 1 tsp oregano
- 2 cups béchamel sauce
- 1 cup grated cheese (Kefalotyri or Parmesan)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Pastitsio bakes evenly and comes out perfectly golden brown.
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- In a large skillet over medium heat, add the ground lamb. Cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes. Drain any excess fat if necessary.
- Add the chopped onion to the skillet with the lamb and sauté until the onion becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- While the sauce is simmering, prepare the béchamel sauce if you haven’t done so already. In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour and cook for about 2 minutes to form a roux.
- Gradually whisk in 2 cups of milk, continuing to stir until the sauce thickens and becomes creamy. Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat and stir in half of the grated cheese until melted and smooth.
- In a large mixing bowl, combine the cooked pasta with the lamb sauce, mixing well to ensure the pasta is evenly coated.
- In a greased baking dish, layer half of the pasta and lamb mixture at the bottom. Pour half of the béchamel sauce over this layer, spreading it evenly.
- Add the remaining pasta and lamb mixture on top, followed by the rest of the béchamel sauce. Finally, sprinkle the remaining grated cheese on top for a deliciously cheesy crust.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
- Once baked, remove the Pastitsio from the oven and let it cool for about 10-15 minutes before slicing. This resting time will help the layers set and make it easier to serve.
- Serve warm, garnished with additional grated cheese if desired, and enjoy your delicious homemade Pastitsio!
Tips
- Use high-quality ground lamb for the most authentic flavor profile.
- Make sure to cook the pasta al dente to prevent it from becoming mushy during baking.
- Take your time with the béchamel sauce - slow whisking ensures a smooth, creamy texture.
- Let the dish rest after baking to help the layers set and make cutting easier.
- For extra flavor, consider adding a pinch of nutmeg to your béchamel sauce.
- If you can't find Kefalotyri cheese, Parmesan works well as a substitute.
- Use a deep baking dish to accommodate all the delicious layers.
- Cover with foil initially to prevent the top from burning before the dish is fully heated through.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 35g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 120mg
