Pastitsio
- 30m Prep Time
- 1h 0mCook Time
- 1h Ready In
8 to 12 servings This Greek casserole is a little time-consuming to prepare, but it can be done in stages. In fact, it tastes best when assembled ahead and refrigerated for a day before baking.
Ingredients
- 1 3 cups White Sauce I (opens in new tab)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound ground lamb or beef
- 2 garlic cloves, minced
- One 14½-ounce can diced tomatoes
- ½ cup dry red wine
- 1 tablespoon tomato paste
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ cup minced parsley
- 1 pound elbow macaroni, penne, or other small pasta
- 4 large eggs, beaten
- ½ cup grated Parmesan (2 ounces)
- ½ cup crumbled feta cheese
- ½ cup grated Parmesan (2 ounces)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 3 cups White Sauce I
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound ground lamb or beef
- 2 garlic cloves, minced
- One 14½-ounce can diced tomatoes
- ½ cup dry red wine
- 1 tablespoon tomato paste
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ cup minced parsley
- 1 pound elbow macaroni, penne, or other small pasta
- 4 large eggs, beaten
- ½ cup grated Parmesan (2 ounces)
- ½ cup crumbled feta cheese
- ½ cup grated Parmesan (2 ounces)
Let's Cook
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Step 1.
Prepare: 3 cups White Sauce I
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Step 2.
Heat in a medium saucepan over medium heat: 1 tablespoon olive oil
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Step 3.
Add and cook, stirring, until beginning to soften, about 5 minutes: 1 large onion, chopped
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Step 4.
Add: 1 pound ground lamb or beef; 2 garlic cloves, minced
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Step 5.
Cook, stirring to break up the meat, until no longer pink. Stir in: One 14½-ounce can diced tomatoes; ½ cup dry red wine; 1 tablespoon tomato paste; 1½ teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon dried oregano; ½ teaspoon black pepper
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Step 6.
Simmer, uncovered, for 15 minutes. Take off the heat and stir in: ¼ cup minced parsley
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Step 7.
Meanwhile, cook in a large pot of boiling salted water until slightly undercooked: 1 pound elbow macaroni, penne, or other small pasta
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Step 8.
Drain and combine the pasta and meat sauce. (The pasta mixture and the white sauce can be covered and refrigerated for up to 2 days before assembling.)
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Step 9.
Preheat the oven to 375°F. Grease a 13 × 9-inch baking dish. Spoon the pasta mixture into the dish. Place the white sauce in a large bowl and mix in: 4 large eggs, beaten; ½ cup grated Parmesan (2 ounces); ½ cup crumbled feta cheese
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Step 10.
Pour the white sauce over the pasta. Sprinkle with: ½ cup grated Parmesan (2 ounces)
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Step 11.
Bake until set and golden, 35 to 40 minutes. Let stand for 10 minutes before cutting.