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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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