Pastitsio is a beloved Greek baked pasta dish that layers tender pasta, a rich meat sauce, and creamy béchamel for a comforting, crowd-pleasing meal. Ina Garten’s take on pastitsio balances traditional flavors with straightforward techniques, making it approachable for home cooks while delivering authentic, satisfying results. This recipe works because the béchamel sauce adds luscious creaminess that perfectly complements the spiced meat and pasta layers.
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 pound ground pork
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk, warmed
- 3 large egg yolks
- 1 cup grated Gruyère cheese (or Swiss cheese)
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until just al dente, about 8 minutes. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Prepare the meat sauce: In a large skillet or sauté pan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef and pork to the pan. Break the meat apart with a wooden spoon and cook until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
- Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the crushed tomatoes, cinnamon, nutmeg, allspice (if using), salt, and pepper. Reduce heat to low and let the sauce simmer gently, uncovered, for 25-30 minutes, stirring occasionally. Stir in the chopped parsley and 1/4 cup grated Parmesan. Adjust seasoning if needed. Remove from heat.
- Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook, whisking constantly, for about 2 minutes to form a roux without browning.
- Gradually whisk in the warmed milk, ensuring no lumps form. Continue cooking, whisking often, until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
- Remove the béchamel from heat and temper the egg yolks by whisking a small amount of the hot sauce into the yolks, then slowly whisk the yolk mixture back into the saucepan. Stir in the grated Gruyère cheese, salt, and pepper. Set aside.
- Assemble the pastitsio: Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish. Spread half of the cooked pasta evenly in the bottom of the dish. Spoon all of the meat sauce over the pasta and spread evenly. Top with the remaining pasta.
- Pour the béchamel sauce evenly over the top layer of pasta, smoothing it out with a spatula. Sprinkle additional Parmesan cheese on top for a golden crust.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the béchamel is set and the top is golden brown and bubbling. Let the pastitsio rest for at least 15 minutes before serving to allow it to firm up for easier slicing.
Tips
- Meat choices: Using a combination of ground beef and pork adds depth and flavor, but you can substitute all beef or use lamb for a more traditional Greek taste.
- White wine substitute: If you prefer not to cook with wine, replace it with beef broth or water plus a splash of lemon juice to maintain acidity.
- Béchamel consistency: Be patient when making the béchamel; whisk constantly to avoid lumps and cook until thick enough to coat the back of a spoon. If it’s too thick, add a little more warm milk.
- Storage: Cover leftover pastitsio tightly with plastic wrap or foil and refrigerate for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months.
Serving Suggestions
Pastitsio is a rich and hearty dish best complemented by simple, fresh sides. Serve it with a crisp Greek salad featuring tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese dressed in olive oil and lemon juice. A side of steamed or roasted green beans with garlic pairs well, cutting through the richness. For bread, offer warm pita or crusty country bread to soak up any extra sauce. A light white wine like Assyrtiko or a dry rosé balances the creamy béchamel and savory meat perfectly.
Variations
While Ina Garten’s recipe sticks close to tradition, you can customize pastitsio in several ways. For a vegetarian version, replace the meat with sautéed mushrooms, lentils, or a combination of eggplant and zucchini for a layered vegetable pastitsio. Try swapping penne for bucatini or ziti for a slightly different pasta texture. Some recipes add a layer of sliced hard-boiled eggs between the meat and pasta layers for added richness. To vary the béchamel, incorporate a touch of cream cheese or ricotta for extra creaminess or sprinkle nutmeg more liberally for a warmer spice note.
Storage and Reheating
Leftover pastitsio keeps well both refrigerated and frozen. Store in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 20-25 minutes until heated through, or microwave individual portions, stirring halfway, until hot.
For longer storage, freeze pastitsio in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven as described. Avoid reheating multiple times to maintain texture and flavor.
Frequently Asked Questions
Can I make pastitsio ahead of time?
Yes, pastitsio can be assembled a day before baking. Cover tightly and refrigerate overnight, then bake just before serving. This allows the flavors to meld and can save time on the day of your meal.
What type of cheese works best in pastitsio?
Traditional pastitsio uses a hard cheese like Kefalotyri or Parmesan. Ina Garten’s recipe uses Parmesan and Gruyère, which melt smoothly and add nutty, savory notes. You can substitute with Pecorino Romano or Asiago if preferred.
How do I prevent the béchamel from curdling when adding egg yolks?
To avoid curdling, temper the egg yolks by slowly whisking a small amount of the hot béchamel into them before adding them back into the sauce. This gradually raises the temperature of the yolks and prevents scrambling.
Can I use a different pasta shape?
Yes, penne is traditional and holds up well in baking, but ziti, rigatoni, or bucatini are good alternatives. Avoid very small shapes or delicate pasta that may become mushy during baking.
Is pastitsio gluten-free?
Traditional pastitsio contains wheat flour in the béchamel and regular pasta, so it is not gluten-free. To make a gluten-free version, use gluten-free pasta and substitute the flour in the béchamel with a gluten-free thickener like cornstarch or rice flour.
What wine pairs well with pastitsio?
The rich and spiced flavors of pastitsio pair nicely with medium-bodied red wines like a Greek Xinomavro, Merlot, or a Syrah. For white wine drinkers, a dry, crisp Assyrtiko or Sauvignon Blanc complements the creamy béchamel and tomato meat sauce.
This Ina Garten pastitsio recipe offers a perfect balance of traditional Greek flavors and accessible cooking techniques. With its layered textures and warm spices, it’s an ideal dish for weeknight dinners or special family gatherings. Following the tips and variations here will help you create a delicious pastitsio that’s sure to become a favorite.
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