Yiayia Penny’s Pastitsio Recipe

Name: Vasili's Yiayia Penny’s Pastitsio Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 500 g Pasta (Bucatini or Penne); 500 g Ground beef or lamb; 1 unit Onion, finely chopped; 2 cloves Garlic cloves, minced; 2 tbs Tomato paste; 400 g Canned crushed tomatoes; 1 unit Cinnamon stick; 1 unit Bay leaf; 200 g Kefalograviera cheese, grated; 100 g Butter; 100 g All-purpose flour; 1 litre Milk; 2 unit Eggs, beaten; 1 tsp Nutmeg, grated; 1 to taste Salt; 1 to taste Black pepper

Inspired by Vasili's

Time1h 30m

Serves6

terrine of baked pasta, aromatic meat sauce, kefalograviera cheese, bechamel

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients for Yiayia Penny’s Pastitsio

1 1/8 lb (500 g) Pasta (Bucatini or Penne)

1 1/8 lb (500 g) Ground beef or lamb

1 unit Onion, finely chopped

2 cloves Garlic cloves, minced

2 tbs Tomato paste

14 1/8 oz (400 g) Canned crushed tomatoes

1 unit Cinnamon stick

1 unit Bay leaf

7.05 oz (200 g) Kefalograviera cheese, grated

3 1/2 oz (100 g) Butter

3 1/2 oz (100 g) 00 bread flour

1 litre Milk

2 unit Eggs, beaten

1 tsp Nutmeg, grated

1 to taste Celtic sea salt

1 to taste black pepper

Method

Directions for Yiayia Penny’s Pastitsio

Prepare the Pasta

Cook the pasta according to package instructions until al dente. Drain and set aside.

Make the Meat Sauce

In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the ground beef or lamb and cook until browned. Stir in the tomato paste, crushed tomatoes, cinnamon stick, and bay leaf. Season with salt and pepper. Simmer for about 20 minutes, until thickened. Remove from heat and discard the cinnamon stick and bay leaf.

Prepare the Bechamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly. Gradually whisk in the milk, cooking until the sauce thickens. Remove from heat and stir in the grated nutmeg, salt, and pepper. Allow to cool slightly before whisking in the beaten eggs.

Assemble the Pastitsio

Preheat the oven to 180°C (350°F). In a large baking dish, layer half of the cooked pasta, followed by all of the meat sauce, and then the remaining pasta. Pour the bechamel sauce over the top and sprinkle with grated kefalograviera cheese.

Bake

Bake in the preheated oven for about 45-50 minutes, or until the top is golden and bubbly. Remove from the oven and let it cool for 10-15 minutes before slicing and serving.