Greek Pastitsio Recipe

Cook the Elbow Macaroni

In a large pot, bring water to a boil and add 1 tsp of salt. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

Cook the Meat

Add the ground beef or lamb to the skillet. Cook until browned, breaking it apart with a spoon.

Add Tomatoes and Spices

Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and black pepper. Let the sauce simmer for 20 minutes, stirring occasionally.

Make the Roux

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes until bubbling and golden.

Add Milk

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens.

Season and Add Eggs

Remove from heat and stir in nutmeg and salt. Let it cool slightly before whisking in the eggs and grated Parmesan cheese.

Layer the Pastitsio

Preheat the oven to 350°F (175°C). In a greased baking dish, layer half of the pasta, followed by the meat sauce, and then the remaining pasta on top.

Top with Béchamel

Pour the béchamel sauce evenly over the top layer of pasta. Spread it out gently with a spatula.

Bake

Bake in the preheated oven for about 45 minutes or until the top is golden brown. Let it cool for 10 minutes before serving.