This traditional Greek Pasticio is a comforting, hearty casserole that layers tender al dente pasta with a rich, aromatic meat sauce and a golden, crispy béchamel topping. The savory filling features ground lamb or beef slowly simmered with onions, garlic, and warm spices like cinnamon, allspice, and basil, creating a deep, complex flavor profile. The creamy white sauce, made from butter, flour, and milk, provides a luxurious contrast to the robust meat mixture. Perfect for family dinners, Sunday suppers, or meal prep, this dish reheats beautifully, allowing the flavors to meld even further. It is a staple of Greek home cooking that delivers warmth and satisfaction in every bite.
Greek Pasticio
Description
This traditional Greek Pasticio is a comforting, hearty casserole that layers tender al dente pasta with a rich, aromatic meat sauce and a golden, crispy béchamel topping. The savory filling features ground lamb or beef slowly simmered with onions, garlic, and warm spices like cinnamon, allspice, and basil, creating a deep, complex flavor profile. The creamy white sauce, made from butter, flour, and milk, provides a luxurious contrast to the robust meat mixture. Perfect for family dinners, Sunday suppers, or meal prep, this dish reheats beautifully, allowing the flavors to meld even further.Ingredients
Directions
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Heat olive oil in a large skillet over medium-high heat. Add ground meat and cook until browned, breaking it apart with a spoon.
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Add chopped onions and garlic to the meat. Cook until onions are translucent and softened, about 5-7 minutes.
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Stir in chopped tomatoes, oregano, basil, allspice, cinnamon, sugar, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.
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In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute.
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Gradually whisk in milk, ensuring no lumps form. Cook until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in half the Parmesan cheese and a pinch of nutmeg.
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Spread half the cooked pasta in the bottom of a greased 9x13 inch baking dish. Spoon the meat sauce over the pasta.
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Bake for 25-30 minutes until the top is golden brown and bubbly. Let rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 27.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350ðF (175ðC) for best texture. Can be frozen for up to 3 months.
Substitutions: You can use ground pork or a mix of beef and lamb for the meat. For the pasta, penne, rigatoni, or elbow macaroni work well.
Tip: Ensure the béchamel is thick enough before pouring; if it's too runny, the pasta may become soggy. A drop of lemon juice in the béchamel can enhance the flavor.
Variation: Add a layer of sliced potatoes on top for a heartier version, or mix in spinach for extra greens.
