The story
Pastitsio takes its name from the Italian pasticcio, meaning a pie or mixed preparation. The modern Greek form was refined in the early twentieth century and combines tubular pasta, cinnamon-scented meat sauce and a substantial béchamel topping. It is often described as Greek baked pasta, but its identity comes from the orderly layers and distinctive warm spice. When properly rested, it cuts into tall slices with pasta below, meat in the centre and a golden creamy crown. Pastitsio is a Sunday-lunch and celebration dish designed to feed many people. It is commonly prepared ahead in a large tray, making it part of the Greek repertoire of generous baked dishes served to family and guests.
Ingredients
- Main
- 133.33 gram pasta400g pasta (bucatini or penne)
- 166.67 gram beef500g minced beef
- 1 portion Onion and garlicOnion and garlic
- 1 portion Tomato pasteTomato paste
- 1 portion Cinnamon and nutmegCinnamon and nutmeg
- 1 portion Béchamel sauceBéchamel sauce
- 1 portion cheeseGrated cheese
Method
Method
Cook pasta and meat sauce separately. Layer pasta, meat, and béchamel in a dish. Bake at 180°C for 40 minutes.
Nutrition
per serving
Estimated nutrition for Pastitsio; use as editorial/testing data and refine from exact ingredient weights if needed.
