Mediterranean Ina Garten Pastitsio Recipe

Check out ina garten’s pastitsio, a Mediterranean masterpiece that transforms ordinary ingredients into a culinary symphony of comfort and flavor.

This Greek classic whispers stories of family gatherings and time-honored traditions on every forkful.

Layers of pasta, rich meat sauce, and velvety bechamel meld together in a dance of textures that captivate your senses.

Garten’s magic touch elevates this humble casserole, infusing each bite with sophisticated nuance and warmth.

Aromatic herbs and carefully curated spices weave through the dish, creating a sensory experience that transcends typical pasta preparations.

Her approach balances rustic charm with elegant refinement, making this recipe a gateway to Mediterranean cuisine.

Transport your kitchen to the sun-drenched shores of Greece with this mouthwatering masterpiece.

Serving Suggestions for Ina Garten Pastitsio

• Serve with Fresh Salad: Complement the rich, hearty pastitsio with a crisp Greek salad featuring juicy tomatoes, cucumbers, red onions, and tangy feta cheese dressed in olive oil and oregano.
• Pair with Bold Red Wine: Enhance the meaty, complex flavors by serving a robust Greek red wine like Agiorgitiko or Xinomavro, which beautifully matches the dish's depth and warmth.
• Garnish with Herb Sprinkle: Add a fresh, bright touch by scattering chopped parsley or mint over the top, providing a light contrast to the creamy, intense pastitsio layers.
• Offer Cool Tzatziki Side: Balance the rich casserole with a cool, refreshing tzatziki made from Greek yogurt, cucumber, garlic, and dill, offering a smooth, tangy accompaniment.

Storage Tips for Ina Garten Pastitsio

• Preserve Freshness: Store leftover pastitsio in an airtight container in the refrigerator for up to 4 days, ensuring maximum flavor retention and food safety.
• Freeze with Ease: Wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil, keeping it frozen for 2-3 months without losing taste or texture.
• Reheat Perfectly: Thaw overnight in the refrigerator, then warm in the oven at 350°F for 20-25 minutes, covering with foil to prevent drying out and maintain moisture.
• Meal Prep Magic: Prepare the entire pastitsio in advance, refrigerate uncooked, and bake when ready to serve, making it an ideal make-ahead comfort meal for busy families.

Quick Recipe Overview

Prep Time: 35 minutes

Cook Time: 1 hour 45 minutes

Total Time: 1 hour 35 minutes

Calories: 710 kcal

Servings: 8

Ina Garten Pastitsio Ingredient Breakdown

• Ground Beef, Ground Lamb: Choose freshly ground meats with a good fat content for rich, juicy flavor and optimal texture.
• Onions: Select firm, glossy onions without soft spots for maximum sweetness and aromatic depth.
• Red Wine: Pick a robust red wine that enhances meat's natural richness and adds complex undertones.
• Garlic: Opt for plump, firm garlic cloves with tight, unbroken skin for potent, fresh flavor.
• Mixed Spices: Select a blend that complements Mediterranean cuisine with warm, earthy notes.
• Crushed Tomatoes: Choose ripe, vibrant tomatoes with deep red color for authentic sauce consistency.

• Milk, Heavy Cream: Select full-fat dairy for luxurious, silky texture and rich mouthfeel.
• Butter: Use high-quality, unsalted butter for clean, pure flavor and smooth sauce base.
• Flour: Pick fine, fresh all-purpose flour for seamless sauce thickening.
• Nutmeg: Use freshly grated nutmeg for intense, aromatic warmth.
• Parmesan Cheese: Select aged, hard cheese with sharp, crystalline texture.
• Eggs: Choose fresh, large eggs at room temperature for smooth sauce integration.
• Greek Yogurt: Pick thick, tangy yogurt to add creamy depth and subtle brightness.

• Pasta: Select traditional Greek pasta or hollow tubular pasta with good sauce-holding capacity.
• Salt, Black Pepper: Use freshly ground for vibrant, pure seasoning.

Tools to Assemble Ina Garten Pastitsio

• Large pot: For simmering meat sauce and cooking pasta.
• Wooden spoon: To break apart and stir meat while cooking.
• Small pot: For warming milk and preparing bechamel sauce.
• Whisk: To blend flour, milk, and create smooth bechamel.
• Colander: For draining pasta and excess meat liquid.
• Baking dish: To assemble and bake the pastitsio.
• Measuring cups: For accurate ingredient quantities.
• Measuring spoons: To measure spices precisely.
• Cutting board: For chopping onions and mincing garlic.
• Chef's knife: To prepare ingredients finely.
• Cheese grater: For grating Parmesan cheese.
• Oven mitts: To handle hot baking dish safely.

Cooking Steps for Ina Garten Pastitsio

• Craft Savory Meat Base

Sizzle onions in a simmering pot until golden and fragrant. Introduce ground beef and lamb, breaking them into delicate crumbles. Pour in a splash of robust red wine, minced garlic, and aromatic spices. Blend crushed tomatoes and let the mixture bubble and transform into a rich, intense sauce that tells a delicious story.

• Whip Up Silky Bechamel

Gently warm milk and cream in a cozy pot. In a separate pan, create a smooth butter and flour dance, gradually incorporating the warm liquid until the sauce becomes luxuriously thick. Enhance with a whisper of nutmeg, a sprinkle of Parmesan, and a touch of salt. Fold in beaten eggs and creamy Greek yogurt to elevate the texture.

• Layer and Bake Mediterranean Magic

Cook pasta until it’s tender yet firm. Marry the meat sauce with pasta in a welcoming baking dish. Crown the creation with the velvety bechamel, dusting the top with a generous shower of Parmesan. Slide into a warm oven and bake until the surface turns a gorgeous golden brown. Allow the pastitsio to rest and meld its stunning flavors before serving a slice of Mediterranean comfort.

Flavor Adjustments for Pastitsio

Swap ground beef and lamb with ground turkey or chicken for a leaner version, or use a combination of different meats to create a unique flavor profile.

Experiment with additional herbs like oregano, thyme, or cinnamon to enhance the traditional Greek seasoning and add depth to the meat sauce.

Prepare the pastitsio a day in advance and refrigerate. When ready to serve, bring to room temperature and bake for a convenient and stress-free meal that tastes even better the next day.

Replace regular pasta with gluten-free pasta and use a gluten-free flour alternative in the bechamel sauce to make this classic dish accessible for those with dietary restrictions.

Authentic Ina Garten Pastitsio Recipe

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• Total Time: 1 hour 35 minutes
• Yield: 8 1x

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Description

Classic Greek pastitsio featuring layers of pasta, seasoned ground beef, and creamy béchamel sauce, celebrates Mediterranean comfort cuisine. Ina Garten’s rich recipe promises a hearty, satisfying meal you’ll savor with warmth and delight.

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Ingredients

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• 1 lb ground beef
• 1 lb ground lamb
• ¾ lb small shells
• 1 ½ cups whole milk
• 1 cup heavy cream
• 4 tbsps unsalted butter
• 1 ½ cups Parmesan cheese, grated
• 2 eggs, beaten
• ⅔ cup Greek yogurt
• 1 can (28 oz) crushed tomatoes
• 3 tbsps olive oil
• 1 ½ cups yellow onion, chopped
• ½ cup red wine
• 1 tbsp garlic, minced
• 1 tbsp cinnamon, ground
• 1 tsp oregano, dried
• 1 tsp thyme leaves, fresh
• 1 pinch cayenne pepper
• ¼ cup all-purpose flour
• ¼ tsp nutmeg, grated
• Salt and black pepper to taste

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Instructions

1. Meat Preparation: Heat olive oil in a large saucepan over medium-high heat. Sauté onions until translucent, then add ground beef and lamb. Break down the meat thoroughly while cooking until completely browned. Drain excess liquid.
2. Flavor Development: Pour red wine, garlic, spices, and crushed tomatoes into the meat mixture. Simmer for 40-45 minutes, allowing flavors to meld and intensify.
3. Béchamel Creation: Warm milk and cream in one saucepan. In another, create a roux by melting butter and whisking in flour. Gradually blend the dairy mixture, stirring until the sauce thickens smoothly. Incorporate nutmeg, salt, pepper, Parmesan, then cool slightly before mixing in eggs and yogurt.
4. Pasta Integration: Cook pasta in salted water until al dente. Drain and combine with the meat sauce, transferring the mixture to a baking dish. Spread béchamel sauce evenly over the top, sprinkling remaining Parmesan cheese.
5. Final Baking: Preheat oven to 350°F (175°C). Bake the pastitsio for 1 hour until the surface turns golden brown. Rest for 10 minutes before serving to allow flavors to settle and texture to stabilize.

Notes

• Meat Selection Matters: Choose high-quality ground beef and lamb with moderate fat content for maximum flavor and tender texture.
• Wine Wisdom: Use a dry red wine like Cabernet Sauvignon or Merlot to enhance the meat’s depth and complexity.
• Sauce Smoothness: Whisk béchamel continuously to prevent lumps and achieve a silky, luxurious consistency.
• Resting Ritual: Let the pastitsio rest after baking to allow layers to set and flavors to meld perfectly, ensuring a more cohesive and delicious dish.

• Prep Time: 35 minutes
• Cook Time: 1 hour 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 8
• Calories: 710
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 46 g
• Saturated Fat: 21 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 150 mg