Description
A classic Greek pasta bake featuring a rich lamb bolognese sauce layered with creamy béchamel and penne pasta, baked until golden and bubbly. This savory and aromatic dish combines warm spices like cinnamon and cumin with tangy tomato sauce and a velvety cheese topping, making it the perfect comfort food for gatherings or family dinners.
Ingredients
Scale
Meat Sauce
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 pounds ground lamb (or use half ground beef or ground turkey)
- 2 teaspoons kosher salt, more to taste
- 6 cloves garlic, rough chopped, or 2 tablespoons granulated garlic
- 1/2 cup red wine
- 3 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (or 1 tablespoon fresh chopped)
- 1 teaspoon pepper
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
Béchamel Sauce
- 3 tablespoons olive oil or butter
- 1/4 cup all-purpose flour (or gluten free flour)
- 2 1/2 cups whole milk
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/2 cup grated Parmesan, or Kasseri cheese
- 1/2 cup plain Greek yogurt
- 2 extra large eggs, beaten
Pasta and Garnish
- 3/4 pound penne pasta
- Parmesan cheese for sprinkling (about 1/2 cup)
- 1 tablespoon fresh thyme for garnish
Instructions
- Start the lamb bolognese: Heat olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add diced onion, ground meat, and kosher salt. Break up the meat with a metal spatula and cook for 10-12 minutes, stirring often until onions are tender and meat is browned. Drain any excess fat. Splash in the red wine and cook until evaporated, approximately 2 minutes. Add garlic, cinnamon, cumin, oregano, and pepper, sautéing for 2 minutes until fragrant. Stir in crushed tomatoes and tomato paste, reduce heat to low, cover, and simmer for 20 minutes. Taste and adjust salt as needed.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the assembled Pastitsio.
- Make the béchamel sauce: While the meat sauce simmers, heat olive oil or butter in a medium pot over medium heat. Whisk in the flour to form a smooth paste and cook for 60 seconds. Gradually whisk in 1 cup of milk until the mixture thickens and smoothens. Immediately add the remaining 1 1/2 cups of milk, whisking continuously until thickened again. Stir in kosher salt, nutmeg, white pepper, and grated Parmesan cheese until the cheese melts and the sauce is silky. Remove from heat and let cool for 10 minutes.
- Cook the pasta: Meanwhile, boil a large pot of salted water and cook the penne pasta according to package instructions until al dente. Drain the pasta thoroughly.
- Incorporate yogurt and eggs: Once the béchamel sauce has cooled to warm (not hot), stir in the plain Greek yogurt and beaten eggs until well combined, preparing the rich topping.
- Assemble the Pastitsio: Combine the cooked pasta with the lamb bolognese sauce in a large bowl. Pour this mixture into a greased 9×13 inch baking dish or a 12-inch oven-proof skillet, spreading evenly. Pour the béchamel sauce over the top and spread to cover the pasta mixture uniformly. Sprinkle an additional 1/2 cup of Parmesan cheese and scatter fresh thyme leaves across the surface.
- Bake: Place the dish in the preheated oven and bake for 30 minutes or until the top is golden brown and bubbling.
Notes
- For a lighter version, substitute ground lamb with ground turkey or beef.
- You can use gluten-free flour to make this recipe gluten-free.
- Allow the béchamel to cool before adding yogurt and eggs to prevent curdling.
- Fresh thyme adds a lovely aromatic garnish but can be omitted or replaced with oregano.
- Let the Pastitsio rest for 10 minutes after baking before serving for easier slicing.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of recipe)
- Calories: 550
- Sugar: 8g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
