Cooking Lucid
Pastitsio
Greek baked pasta with spiced meat sauce and thick béchamel — like lasagna's Mediterranean cousin. A Sunday dinner showstopper.
Prep 30 min
Cook 1h
Total 1h 30m
Serves 8
Ingredients
Step 1 — Pasta and meat
- 1 lb tubular pasta (bucatini or penne)
- 1.5 lbs ground beef or lamb
- 1 onion (diced)
- 2 cups crushed tomatoes
- ½ cup red wine
- 1 tsp cinnamon
- ½ tsp allspice
- 2 eggs (for pasta layer)
- ½ cup Parmesan
Step 2 — Béchamel
- 6 tbsp butter
- 6 tbsp flour
- 4 cups warm milk
- 3 egg yolks
- Nutmeg
- Salt
Instructions
- 1
Cook components
Cook pasta al dente, toss with eggs and cheese. Brown meat with onion, add tomatoes, wine, and spices. Simmer 20 minutes.
- 2
Make béchamel
Cook butter and flour, whisk in milk until thick. Temper in yolks and season.
- 3
Bake
Layer pasta, meat sauce, and béchamel in a dish. Bake at 350°F for 45 minutes until golden.
Nutrition per serving: 540 cal · 34g protein · 48g carbs · 26g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
