Mediterranean Greek Pastitsio

This Mediterranean Greek Pastitsio is a hearty and comforting baked casserole. We prepare this baked casserole with pasta, seasoned ground beef, crushed tomatoes, Parmesan cheese, creamy béchamel sauce, olive oil, onions, garlic, herbs, and warm Greek spices like cinnamon and nutmeg. This baked casserole contains approximately 35 g net carbs and 520 calories. We prepare this baked casserole in about 1 hour and 25 minutes. This Mediterranean Greek Pastitsio is an excellent choice for family dinners, holiday meals, weekend gatherings, meal prep, potlucks, and special occasions. We can refrigerate Pastitsio for 4 days and freeze it for nearly 3 months, so you can prepare it earlier. You can serve this baked casserole with Greek Village Salad, Lemon Roasted Potatoes, Garlic Green Beans, Warm Whole Wheat Pita Bread, or Tzatziki Dip.

STATS:

• Calories: 520 kcal
• Diet: Mediterranean
• Prep Time: 30 minutes
• Course: Main Course
• Total Time: 1 hour 25 minutes
• Cuisine: Greek, Mediterranean
• Servings: 8
• Cook Time: 55 minutes
• Serving Size: 1 slice
• Cooking Method: Oven
• Difficulty Level: Intermediate

TOOLS:

• Pot
• Skillet
• Saucepan
• Whisk
• Wooden spoon
• Bowls
• Cheese grater
• Colander

INGREDIENTS:

PASTA LAYER:

• 12 oz tubular pasta
• 1 tbsp olive oil
• 2 eggs
• ½ cup Parmesan cheese

MEAT SAUCE:

• 2 tbsp olive oil
• One pound of ground beef
• One onion
• Three garlic cloves
• One can of crushed tomatoes
• Two tbsp. tomato paste
• ½ tsp black pepper
• ½ cup dry red wine
• 1 tsp oregano
• ½ tsp cinnamon
• ¼ tsp allspice
• ½ tsp paprika
• 1 tsp salt
• 2 tbsp parsley

BÉCHAMEL SAUCE:

• 4 tbsp butter
• ¼ tsp black pepper
• ¼ cup flour
• 3 cups milk
• ½ tsp nutmeg
• ½ tsp salt
• 2 egg yolks
• 1 cup Parmesan cheese

TOPPING:

• ¼ cup Parmesan cheese

INGREDIENT NOTES AND SUBSTITUTIONS:

PASTA:

• We use tubular pasta because it holds the meat sauce and béchamel beautifully, creating the classic layered texture of Pastitsio. You can also use penne, ziti, rigatoni, or macaroni.

GROUND BEEF:

• Ground beef gives the filling a rich, hearty flavor and plenty of protein. As a substitute, you can use ground lamb, turkey, chicken, or plant-based ground meat.

WHOLE MILK:

• A rich, creamy, and smooth béchamel sauce is made with whole milk. Alternatively, you can use 2% milk or unsweetened oat milk.

CRUSHED TOMATOES:

• Crushed tomatoes provide the sauce with its rich texture and natural sweetness. Instead, you can use tomato puree or blended diced tomatoes.

FLOUR:

• All-purpose flour thickens the béchamel, giving it a smooth and velvety consistency. As an alternative, use gluten-free all-purpose flour.

CINNAMON:

• Cinnamon gives Pastitsio its signature warm Greek flavor and aroma. If needed, replace it with a small pinch of nutmeg and allspice.

INSTRUCTIONS:

1. Boil the pasta in the salted water till it becomes al dente.
2. Strain it out and carefully whisk with olive oil.
3. Stir the cooked pasta with the Parmesan cheese and beaten eggs.
4. In a pan with preheated olive oil, slowly cook the onion for nearly five minutes.
5. Heat the garlic for approximately one minute.
6. Put the ground beef in and cook till brown, fill in the red wine, and slowly cook for almost four minutes.
7. Include the pepper, crushed tomatoes, salt, tomato paste, paprika, oregano, allspice, and cinnamon.
8. Slowly cook till become thick, for almost twenty-five minutes.
9. Whisk in the parsley and heat the butter in a saucepan.
10. Stir in the flour and cook for almost two minutes.
11. Carefully mix in the hot milk and cook till become thick.
12. Include pepper, nutmeg, and salt and then turn off the flame.
13. Add the egg yolks and mix in the Parmesan cheese.
14. Warm the oven to 190°Celcius and distribute 1/2 of the pasta in a dish.
15. Include all of the meat sauce and garnish with the leftover pasta.
16. Spread the béchamel sauce uniformly on the surface.
17. Garnish with Parmesan cheese and bake for almost forty-five minutes.
18. Cool for almost twenty minutes and then make slices.

TIPS:

• We cook the pasta just till al dente.
• Heat the milk before preparing the béchamel.
• Slowly cook the meat sauce till become thick.
• Cool the casserole first and then cut the slices.

SERVING SUGGESTIONS:

FRESH MEDITERRANEAN SALADS:

• Greek Village Salad
• Cucumber Tomato Salad
• Mediterranean Chickpea Salad
• Arugula & Parmesan Salad
• Mixed Olive Salad

VEGETABLE SIDE DISHES:

• Roasted Mediterranean Vegetables
• Garlic Green Beans
• Lemon Herb Asparagus
• Sautéed Spinach with Garlic
• Grilled Zucchini & Eggplant

BREAD PAIRINGS:

• Warm Whole Wheat Pita Bread
• Rustic Artisan Bread
• Garlic Herb Focaccia
• Mediterranean Olive Bread
• Crusty Sourdough Bread

POTATO SIDE DISHES:

• Lemon Roasted Potatoes
• Garlic Mashed Potatoes
• Crispy Herb Potato Wedges
• Baby Roasted Potatoes
• Parmesan Roasted Potatoes

MEDITERRANEAN APPETIZERS:

• Classic Hummus
• Tzatziki Dip
• Stuffed Grape Leaves (Dolmas)
• Marinated Feta Cheese
• Roasted Red Pepper Dip (Muhammara)

BEVERAGES:

• Sparkling Lemon Water
• Fresh Mint Iced Tea
• Homemade Lemonade
• Pomegranate Spritzer
• Cucumber Mint Cooler

DESSERTS:

• Greek Yogurt with Honey
• Baklava
• Orange Olive Oil Cake
• Fresh Mixed Berries
• Greek Yogurt Parfait

STORAGE INFORMATION:

FRIDGE:

• Store this Pastitsio in a sealed box for a maximum of four days.

FREEZER:

• Store the Pastitsio for longer than 80 to 90 days.

FAQs:

Could we prepare this Pastitsio earlier?

• Yes, you can assemble it beforehand, chill it, and then bake.

Will we prepare this Pastitsio vegetarian?

• Yes, you can use plant-based meat, lentils, or mushrooms as a different choice for beef.

Which cheese is excellent for utilizing?

• You can use Parmesan cheese as another option.

NUTRITIONAL FACTS:

Calories: 520 kcal

Sodium: 670 mg

Overall Carbs: 38 g

Fiber: 3 g

Sugar: 6 g

Fat: 25 g

Net Carbs: 35 g

Protein: 33 g

Serving Size: 1 slice