Greek Pastitsio Recipe

Name: Greek Pastitsio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp margarine, melted; 2 large onion, chopped; 3 large carrots, peeled & finely chopped; 3 stick celery, finely chopped; 4 clove crushed fresh garlic; 2 bay leaves; 2 can chopped tomatoes; 2 tbsp tomato paste; 1 1/2 cup beef stock; 1 tbsp oregano; 1 tsp ground nutmeg; 1 tsp ground cloves; 1 tsp ground cumin; 2 tsp sugar; 2 lb ground beef (80/20); 1 lb ziti, cooked; 1 egg, beaten; 2 tbsp grated Parmigiano-Reggiano, plus more for topping; 1 quart milk; 1 cup (2 sticks) margarine; 1 tsp ground nutmeg; 1 cup all-purpose flour; 1 Salt and freshly ground black pepper; 1 tsp paprika; 1 cup cheddar cheese; 2 eggs, beaten; 2 tbsp grated Parmigiano-Reggiano

Servings: persons

2 tbsp margarine, melted
2 large onion, chopped
3 large carrots, peeled & finely chopped
3 stick celery, finely chopped
4 clove crushed fresh garlic
2 bay leaves
2 can chopped tomatoes
2 tbsp tomato paste
1 1/2 cup beef stock
1 tbsp oregano
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground cumin
2 tsp sugar
2 lb ground beef (80/20)
1 lb ziti, cooked
1 egg, beaten
2 tbsp grated Parmigiano-Reggiano, plus more for topping
1 quart milk
1 cup (2 sticks) margarine
1 tsp ground nutmeg
1 cup all-purpose flour
1 Salt and freshly ground black pepper
1 tsp paprika
1 cup cheddar cheese
2 eggs, beaten
2 tbsp grated Parmigiano-Reggiano

1
Preheat the oven to 350F.
2
Meat Sauce Directions:
3
In a large saucepan over medium heat, add the butter and saute onion, garlic, carrots, celery until soft and fragrant.
4
Add the ground beef, stirring continuously, until all the meat is cooked and browned.
5
Drain and add the tomatoes, paste, beef stock, bay leaves, herbs and sugar and simmer for a few minutes.
6
Stir in salt & pepper to taste.
7
Let simmer for about 20 minutes, then remove the bay leaves.
8
For Pasta:
9
While the meat mixture is simmering, boil the pasta till al dente.
10
Mix the beaten egg with the parmesan cheese and toss with cooked & drained pasta.
11
For the Bechamel Sauce:
12
Heat the milk in medium saucepan over low heat.
13
In separate medium saucepan over medium heat, melt the margarine, then add the flour and mix well.
14
Stir in the heated milk one tablespoon at a time, and stir until smooth.
15
Stir in spices & cheese.
16
Season to taste.
17
Keep warm until ready to use.
18
To Assemble dish:
19
Spray a large casserole dish generously with nonstick spray.
20
Combine pasta with half the Bechamel Sauce.
21
Transfer half of the pasta to baking dish.
22
Spread all the meat sauce over pasta.
23
Cover with remaining pasta.
24
Top with Bechamel Sauce and sprinkle with more grated Parmigiano.
25
Bake uncovered for 25-30 minutes in the preheated oven.
26
Remove from the oven and let rest about 5 minutes.
27
Serve with salad and crust bread.

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 tbsp margarine, melted, 2 large onion, chopped, 3 large carrots, peeled & finely chopped, 3 stick celery, finely chopped, and more.

Yes, Greek Pastitsio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Pastitsio

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