Greek pastitsio (Pastichio) – a layer of pasta with cheese, layer of delicious meat mixture with tomato sauce and covered with third layer of rich béchamel sauce. This Greek Baked Pasta
(Pastitsio) recipe is also kown as Greek Lasagna. If you like to eat comfort food, this classic Greek lasagna (pastitsio) recipe is definitely worth a try.


Ingredients:

For the ground meat

- 2 tbs olive oil
- 2 red onions, finely chopped
- 1 tbs granulated sugar
- 1 tbs fresh thyme
- 1 clove(s) of garlic, finely chopped
- 2 tbs tomato paste
- 750 g ground beef
- 100 ml red wine
- 400 g canned tomatoes
- 1 tsp cinnamon
- 2 beef bouillon cubes
- 2 bay leaves

For the béchamel sauce

- 100 g butter
- 100 g all-purpose flour
- 1 litre milk
- salt
- pepper
- 1/2 tsp nutmeg
- 1 cup emmental cheese, grated
- 3 eggs

For the pasta

- 300 g bucatini pasta, cooked
- 2 eggs
- 200 g feta cheese
- 3 tbs parsley, finely chopped
- 30 ml olive oil
- 2 tbs fresh thyme, finely chopped

To assemble

50 g emmental cheese, grated

Instructions:

For the ground meat

Place a pan over high heat.
Add 2 tablespoons of olive oil, the onions, the sugar and thyme.
Sauté for 3-4 minutes, until the onions caramelise.
Add the garlic and continue to sauté.
Add the tomato paste and sauté for at least 2 minutes.
Add the ground meat and cook until brown for 4-5 minutes.
Add the wine and let the alcohol evaporate.
Add the canned tomatoes, cinnamon, bouillon cubes and bay leaves.
Turn the heat down to low and simmer for 10-20 minutes, until the sauce reduces and the ground meat is cooked.
When ready, remove from heat. Remove the bay leaves.

For the béchamel sauce

Heat the butter in a pot over medium heat. Add the flour as soon as it mealts (do not let the butter burn). Beat with a hand whisk and sauté the flour for a few minutes.
Add the milk, in small batches, whisking continuously so that no lumps form in the mixture.
Keep on mixing it until the béchamel sauce starts to become creamy.
Keep on whisking continuously to avoid the sauce to stick on the pan.
When ready, remove from heat and add salt, pepper, nutmeg the grated emmental and the three eggs and whisk to incorporate.
Set aside until needed.

For the pasta

Add the pasta to a pot full of salted water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.
Brush a baking pan with olive oil.
When the pasta is ready, drain and spread in the baking pan.
Add the 2 eggs, thyme, parsley and crumbled feta cheese.
Season to taste and set aside until needed.

Preheat oven to 180* C (350* F) Fan.
Bring back the baking pan containing the meat mixture.
To the ground meat, add a ladleful of the béchamel sauce and mix until completely incorporated. The béchamel sauce will make the ground meat mixture hold together better when serving.
Spread the ground meat mixture over the pasta in the baking pan.
Pour the remaining béchamel sauce over the ground meat.
Last, sprinkle the reserved grated emmental over the top.
Bake for 40 minutes or until the béchamel turns golden brown.


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