Pastitsio

Pastitsio is a favorite traditional Greek dinner recipe. Some say that it is a Greek version of lasagna- characterized by a white and creamy bechamel sauce used in place of marinara and a hint of cinnamon. Frankly I think that is merely an attempt to connect it with something that North Americans might recognize. Certainly this is a casserole with pasta baked in the oven. Lasagna it is not. That aside, I think you’ll find that this is one of the most delicious dinner recipes you’ve ever had!

I first had this years ago (ore years than I care to remember) when a friend's mother made a batch for a party she was hosting. I fell in love in a way that bordered on obsession (but perhaps it was enough to just say that I fell in love). Over the years I've tried many different recipes.

When the pandemic first hit and I was craving comfort from the kitchen this was one of the first meals that I made. I must admit that it certainly served its purpose.

This recipe makes a huge dish. Don't despair, as this is a dish where you'll want leftovers. Plus it freezes very well.

Pastitsio

BECHAMEL SAUCE:

• • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 1 quart whole milk, warmed until hot
  • 1½ teaspoons salt
  • 3 large eggs

MAIN DISH:

• • 4 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 2 pounds 90% lean ground beef
  • 1/8 teaspoon ground cinnamon
  • salt and pepper, to taste
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 1 pound ziti pasta
  • 3 large eggs, beaten
  • 1½ teaspoons salt
  • 12 to 16 ounces Kasseri or Kefalotiri cheese, grated

PREPARE THE BECHAMEL SAUCE:

• Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.

PREPARE THE MEAT LAYER:

• • Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.

PREPARE THE PASTA LAYER:

• Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1 1/2 teaspoons salt.

ASSEMBLE THE DISH:

• Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
• Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
• Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).