Pastitsio is the ultimate Greek comfort food, offering layers of savory meat sauce, tender pasta, and a rich, creamy béchamel topping baked to golden perfection. Often described as Greek lasagna, this dish is a staple in Mediterranean cuisine, beloved for its warm spices, hearty textures, and indulgent flavors.
Ina Garten’s version of pastitsio stays true to its traditional Greek roots while incorporating a few modern touches, such as Greek yogurt in the béchamel for added tang and creaminess. The result is a deeply flavorful, restaurant-quality dish that’s perfect for family dinners, holiday gatherings, or any occasion when you crave rich, homemade comfort food.
Why You’ll Love This Pastitsio Recipe
1. A True Comfort Food Experience
With its layers of pasta, spiced meat sauce, and creamy béchamel, pastitsio is the kind of dish that wraps you in warmth and nostalgia. Each bite is rich, hearty, and deeply satisfying.
2. Layers of Bold Mediterranean Flavors
The cinnamon-spiced meat sauce adds a distinctive, unexpected warmth to the dish, while the Parmesan-infused béchamel creates a silky, luxurious finish. The combination of beef, lamb, tomatoes, and aromatic herbs ensures that every bite is packed with flavor.
3. Perfect for Entertaining
This dish feeds a crowd, making it an excellent choice for dinner parties, potlucks, and holidays. It can also be made ahead of time, making your hosting duties much easier.
4. A Unique Twist on Classic Baked Pasta
While pastitsio shares some similarities with Italian lasagna, its cinnamon-spiced meat sauce and creamy béchamel topping set it apart, creating a dish that feels both familiar and exotic at the same time.
5. Great for Leftovers & Meal Prep
Pastitsio tastes even better the next day as the flavors have more time to meld. It stores well in the fridge and can be frozen, making it a great option for meal prepping.
Ingredients: A Perfect Harmony of Flavors
For the Meat Sauce:
- Ground beef and lamb for a rich, savory base
- Onion, garlic, and herbs for depth
- Dry red wine to enhance the sauce
- Cinnamon and cayenne for warmth and complexity
- San Marzano tomatoes for a robust tomato flavor
For the Béchamel:
- Butter, flour, and milk for a creamy foundation
- Nutmeg for a subtle spice
- Parmesan cheese for a sharp, cheesy bite
- Greek yogurt for added creaminess and tang
For the Pasta Layer:
- Ziti or small pasta shells to hold the sauce
- More Parmesan for a golden, cheesy topping
Directions: A Layered Masterpiece
- Prepare the Meat Sauce – Sauté onions, brown the meat, and simmer with tomatoes, wine, and seasonings until rich and fragrant.
- Make the Béchamel – Cook butter and flour, whisk in milk, then finish with nutmeg, Parmesan, and Greek yogurt.
- Cook the Pasta – Boil until al dente, then mix with the meat sauce.
- Assemble the Dish – Layer pasta and meat sauce in a baking dish, then top with the creamy béchamel.
- Bake to Perfection – Bake until bubbly and golden brown, letting the flavors meld beautifully.
Nutritional Breakdown: Indulgence with a Touch of Balance
- Calories: ~550 per serving
- Protein: ~38g
- Carbohydrates: ~45g
- Fat: ~22g (Saturated Fat: 10g)
- Sodium: ~900mg
- Fiber: ~4g
Pro Tips for Making the Best Pastitsio
1. Don’t Skip the Cinnamon
One of the defining flavors of pastitsio is the subtle hint of cinnamon in the meat sauce. While it may seem unusual in a savory dish, it adds depth and warmth, giving the dish its signature Greek flavor.
2. Use a Blend of Beef and Lamb
Traditionally, pastitsio is made with a combination of ground beef and lamb. The beef provides richness, while the lamb adds a slightly gamey, Mediterranean flavor. If you prefer a milder taste, you can substitute the lamb with pork or additional beef.
3. Cook the Pasta Until Just Al Dente
Since the pasta will continue to bake in the oven, it’s best to cook it slightly underdone to prevent it from becoming mushy.
4. Let the Béchamel Cool Before Adding Greek Yogurt
Ina Garten’s version includes Greek yogurt in the béchamel, which gives it extra creaminess and a slight tang. However, make sure to let the sauce cool slightly before stirring in the yogurt to prevent it from curdling.
5. Allow the Dish to Rest Before Serving
After baking, let the pastitsio sit for at least 10 minutes before cutting into it. This helps the layers set properly, making it easier to serve neat, structured slices.
FAQs: Everything You Need to Know About Pastitsio
1. What is the Difference Between Pastitsio and Lasagna?
While both dishes feature layers of pasta, meat sauce, and a creamy topping, there are a few key differences:
- Pastitsio uses a spiced meat sauce with cinnamon and oregano, giving it a more fragrant, Mediterranean flavor.
- Lasagna typically has a tomato-based sauce, while pastitsio’s sauce is less acidic and more aromatic.
- Pastitsio is topped with a thick béchamel sauce, whereas lasagna usually has a cheese-based topping.
2. Can I Make This Dish Ahead of Time?
Yes! Pastitsio is a great make-ahead dish. You can assemble it up to a day in advance, then cover and refrigerate until ready to bake. Alternatively, you can bake it ahead of time, let it cool, and reheat before serving.
3. What Pasta Should I Use for Pastitsio?
Traditionally, Greek pastitsio pasta (thick, tubular noodles) is used. However, ziti, penne, or rigatoni are great substitutes if you can’t find the authentic version.
4. Can I Freeze Pastitsio?
Absolutely! Pastitsio freezes well, either before or after baking.
- To freeze before baking, assemble the dish, cover tightly, and freeze for up to 3 months. When ready to eat, bake straight from frozen, adding an extra 20-30 minutes to the cooking time.
- To freeze after baking, let the dish cool completely, cut into portions, and store in airtight containers. Reheat in the oven or microwave until warmed through.
5. Can I Make This Recipe Lighter?
Yes! To make a healthier version of pastitsio:
- Use lean ground turkey instead of beef and lamb.
- Swap low-fat milk and Greek yogurt in the béchamel instead of full-fat versions.
- Reduce the amount of cheese on top for a lighter finish.
6. What Can I Serve with Pastitsio?
Since pastitsio is rich and hearty, it pairs well with light, fresh sides, such as:
- A crisp Greek salad with cucumbers, tomatoes, and feta
- Steamed or roasted vegetables like asparagus or zucchini
- Crusty bread to soak up the delicious sauce
- Tzatziki sauce for a refreshing contrast
7. Can I Make This Recipe Without Dairy?
Yes! For a dairy-free pastitsio, try:
- Plant-based butter and almond milk in the béchamel
- Nutritional yeast or dairy-free Parmesan for a cheesy flavor
- Dairy-free yogurt as a substitute for Greek yogurt
8. Why Does Pastitsio Need to Bake for So Long?
Baking allows the béchamel to set and the flavors to meld together. It also helps create a golden, crispy top layer, which adds texture and richness to the dish.
Health Benefits of Pastitsio
1. High in Protein
With ground meat, Greek yogurt, and cheese, this dish provides a great source of protein, keeping you full and satisfied.
2. Balanced Macronutrients
Pastitsio offers protein from meat, carbs from pasta, and fats from béchamel, making it a well-balanced meal.
3. Rich in Antioxidants
The tomatoes, garlic, and herbs in the sauce provide antioxidants and anti-inflammatory properties.
4. Customizable for Different Diets
You can modify this recipe to be low-carb, gluten-free, or dairy-free without sacrificing flavor.
Conclusion: A Timeless Dish for Every Occasion
Ina Garten’s Pastitsio is a show-stopping dish that combines Greek tradition with gourmet flair. With its layers of spiced meat sauce, creamy béchamel, and baked pasta, this dish delivers comfort, flavor, and nostalgia in every bite.
Whether you’re making it for a cozy family dinner, a holiday feast, or a meal prep option for the week, pastitsio is a timeless recipe that never disappoints.
So gather your ingredients, preheat your oven, and enjoy a little taste of Greece from the comfort of your home!
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Ina Garten’s Pastitsio: A Greek Comfort Classic with a Gourmet Touch
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Description
Pastitsio is the ultimate Greek comfort dish, featuring layers of pasta, a richly spiced meat sauce, and a creamy béchamel topping baked to golden perfection. Often described as “Greek lasagna,” this hearty, flavorful dish is a must-try for any Mediterranean food lover.
Ingredients
For the Meat Sauce:
- 1 lb ground beef
- ½ lb ground lamb (or substitute with more beef)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry red wine
- 1 (28 oz) can San Marzano tomatoes, crushed
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ cup water
For the Béchamel Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- ¼ tsp ground nutmeg
- ½ cup grated Parmesan cheese
- ½ cup Greek yogurt
- Salt and pepper to taste
For the Pasta Layer:
- 12 oz ziti or Greek pastitsio pasta
- 1 tbsp olive oil
- ½ cup grated Parmesan cheese (for topping)
Instructions
1. Prepare the Meat Sauce
- In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef and lamb, breaking it apart with a spoon. Cook until browned.
- Pour in the red wine and let it simmer until mostly evaporated.
- Stir in the tomato paste, crushed tomatoes, cinnamon, cayenne, oregano, salt, and pepper.
- Add ½ cup of water and let the sauce simmer for 20-25 minutes until thickened.
2. Make the Béchamel Sauce
- In a saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly pour in the milk, whisking constantly until smooth.
- Cook until the sauce thickens, then stir in nutmeg, Parmesan, salt, and pepper.
- Remove from heat and let it cool slightly before stirring in Greek yogurt.
3. Cook the Pasta
- Boil pasta until al dente. Drain and toss with olive oil to prevent sticking.
4. Assemble the Pastitsio
- Preheat oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, layer half of the pasta.
- Spread the meat sauce evenly over the pasta.
- Top with the remaining pasta, then pour the béchamel sauce over the top.
- Sprinkle with Parmesan cheese.
5. Bake to Perfection
- Bake uncovered for 40-45 minutes until golden and bubbly.
- Let it rest for 10 minutes before slicing and serving.
Notes
- For a lighter version: Use lean ground turkey and low-fat milk.
- Make-ahead option: Assemble the dish a day in advance and bake before serving.
- Freezing: Freeze unbaked or baked pastitsio for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Greek