Ina Garten Pastitsio gives you a make ahead dinner party dish loaded with Greek flavors. She layers cinnamon-spiced beef and lamb with pasta under a thick Parmesan béchamel that bakes golden and bubbly. Build it a day early for your next family dinner.
The béchamel is what makes or breaks it, so cook the roux a full two minutes before adding the milk mixture. Too thin and it soaks into the pasta instead of forming that golden crust on top.
Source: Make It Ahead (2014)
Ina Garten Pastitsio
Course: DinnerCuisine: American, GreekDifficulty: Medium8
servings25
minutes2
hours10
minutes710
kcalA cinnamon and red wine meat sauce made with beef and lamb, tossed with small pasta shells and topped with a thick Parmesan and yogurt béchamel, baked until golden and bubbly.
Ingredients
Good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1/2 cup dry red wine, such as Côtes du Rhône
1 tablespoon minced garlic (3 cloves)
1 tablespoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon chopped fresh thyme leaves
Pinch of cayenne pepper
1 (28-ounce) can crushed tomatoes in thick purée, such as Red Pack
Kosher salt and freshly ground black pepper
1 1/2 cups whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
1 1/2 cups freshly grated Parmesan cheese, divided
7 ounces Greek yogurt, such as Fage Total
12 ounces small pasta shells, such as Ronzoni
2 extra-large eggs, lightly beaten
Directions
- Brown the meat: Heat 3 tablespoons of olive oil in a large pot over medium to medium-high heat. Add the onion and sauté for 5 minutes.
- Cook the sauce: Add the beef and lamb and sauté over medium heat for 8 to 10 minutes, crumbling it with a wooden spoon, until it’s no longer pink. Add the wine and cook for 2 minutes.
- Simmer with spices: Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes and their liquid, 1 tablespoon salt, and 1 1/2 teaspoons black pepper. Lower the heat and simmer, stirring occasionally, for 40 to 45 minutes, until the liquid evaporates. Set aside.
- Preheat: Preheat the oven to 350 degrees.
- Make the béchamel: Heat the milk and cream together in a small saucepan over medium-low heat, until simmering. In a medium saucepan, melt the butter, add the flour, and cook over medium heat, whisking constantly, for 2 minutes.
- Finish the béchamel: Pour the hot milk mixture into the butter and flour mixture, whisking constantly. Continue whisking over medium heat for 4 to 6 minutes, until thick and smooth. Add the nutmeg, 1 tablespoon salt, and 1 teaspoon black pepper. Stir in 3/4 cup of the Parmesan cheese and allow to cool for 10 minutes. Stir in the yogurt and set aside.
- Cook the pasta: In a large pot of boiling salted water, cook the shells al dente, according to the package instructions. Don’t overcook the pasta; it will be baked later. Drain and set aside.
- Assemble and bake: Combine the pasta with the meat and tomato sauce, stir in the eggs, and pour the mixture into an 11 x 15 x 2-inch baking dish. Spread the béchamel evenly over the pasta and sprinkle with the remaining 3/4 cup of Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
FAQs
Can I substitute the lamb with all beef?
You can use all beef if lamb is hard to find or not your thing. The cinnamon and oregano still give it that Greek flavor, though the lamb adds a richness you won’t get from beef alone. A 50/50 mix gives you the best results.
How do I store leftover pastitsio?
Cooked pastitsio keeps in the fridge for up to 3 days in a sealed container. Reheat individual portions in a 350 degree oven for about 20 minutes. It actually tastes better the next day because the flavors settle into the pasta.
Can I make this completely ahead of time?
Assemble the full dish, cover it tightly, and refrigerate for up to 2 days before baking. You can also freeze it for up to 3 months. Defrost in the fridge before baking, and add 10 to 15 extra minutes if it is still cold in the center.
What size baking dish should I use?
The recipe calls for an 11 x 15 x 2-inch baking dish. A standard 9 x 13 works too, but the layers will be thicker and you may need to add 10 minutes to the bake time. Just make sure the dish is at least 2 inches deep so the filling does not overflow.
Can I use a different pasta shape?
Small shells work best because the meat sauce gets trapped inside them, so every bite has filling. Penne or ziti are good swaps. Traditional Greek pastitsio uses long tube pasta like bucatini, and that works too.
