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This pastitsio Greek lasagna showcases one of the Mediterranean's most beloved comfort foods, layering tubular pasta tossed with egg, a deeply flavored cinnamon-scented beef sauce that simmers for hours, generous amounts of nutty Kasseri cheese, and a rich, creamy béchamel that crowns the entire casserole with golden, bubbling perfection. The distinctive warmth of cinnamon in the meat sauce immediately announces this as Greek cooking, while the thick béchamel layer transforms what could be ordinary pasta casserole into something genuinely special and memorable. What makes this pastitsio Greek lasagna so impressive for entertaining is how the individual components come together into a cohesive dish that slices beautifully into neat portions, revealing the distinct layers that took time and care to create. Whether you're celebrating Greek Easter, hosting a dinner party that calls for something beyond the ordinary, or simply wanting to expand your culinary horizons with authentic Mediterranean cooking, this traditional recipe delivers the kind of rich, satisfying experience that makes every bite feel like a special occasion.
I first encountered pastitsio at a Greek Orthodox church festival, where volunteers served perfect squares of layered pasta and meat that bore little resemblance to any lasagna I'd eaten before. The cinnamon caught me off guard, but after the first bite, I understood why this is a generational treasure. I spent months building the courage to attempt something so labor-intensive, but once I tasted my own homemade version straight from the oven, I realized some dishes are worth every second of extra effort.
Meat Sauce Ingredients
- Ground Beef: 3 pounds (use a blend with some fat for moisture).
- Aromatics: 1 large onion, finely chopped.
- Sauce Base: Two 15-ounce cans of plain tomato sauce.
- The Secret Ingredient: 1 tablespoon ground cinnamon.
- Seasoning: Coarse kosher salt and black pepper to taste.
- Cooking Fat: Olive oil for sautéing.
Pasta and Cheese Components
- Pasta: 1 package of Pastitsio noodles (or Ziti/Mostaccioli).
- Binder: 1 egg, beaten (to toss with the cooked pasta).
- Cheese: 1/2 to 1 pound of grated Kasseri cheese (substitute with Asiago if unavailable).
Rich Béchamel Sauce Elements
- Roux Base: 1.5 sticks unsalted butter (divided) and 1 cup all-purpose flour.
- Liquid: 5.5 cups whole milk (divided).
- Enrichment: 3 eggs, beaten.
- Optional: A pinch of nutmeg for additional warmth.
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Traditional Preparation Method
Day One: The Meat Sauce
- Sauté and Brown
- Sauté the onion in olive oil until translucent. Add the ground beef and cook until browned, breaking it into small crumbles.
- Simmer
- Stir in tomato sauce and cinnamon. Reduce heat to low, cover partially, and simmer for 3 hours. Let cool and refrigerate overnight to let the flavors develop.
Day Two: Assembly and Baking
- Pasta Prep
- Boil noodles until just under al dente. Drain and toss with one beaten egg to help the layer bind. Spread evenly into an oiled 12x18 inch pan.
- Layering
- Top pasta with 1/3 of the cheese, then the meat sauce, and another 1/3 of the cheese.
- The Béchamel
- Make a roux with 1 stick of butter and 1 cup flour. Whisk in 5 cups of milk slowly until thick. Temper in 3 eggs beaten with the remaining 1/2 cup milk. Pour over the casserole and top with remaining cheese and a drizzle of melted butter.
- Bake and Rest
- Bake at 350°F for 1 hour until the top is golden and bubbling. Crucial Step: Let rest for at least 10 minutes before slicing to ensure clean, beautiful layers.
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Expert Tips and Serving Suggestions
Perfect Pairings: Serve with a crisp Horiatiki (Greek Salad) to provide a fresh, acidic counterpoint to the rich bechamel. Flavor Twists: Some traditionalists add a pinch of ground cloves or allspice to the meat sauce alongside the cinnamon for even more aromatic depth. Freezing: This dish freezes beautifully. Wrap individual squares in foil for an easy, high-quality weeknight meal.
Frequently Asked Questions
- → Why does the meat sauce need to simmer for 3 hours?
- The long simmer develops deep, rich flavors and lets the cinnamon fully blend with the meat and tomato. It's what makes this authentically Greek and absolutely worth the time!
- → Can I make this without letting the sauce sit overnight?
- You can, but it's better if you make the sauce a day ahead. The flavors develop more, and breaking up the work makes this big project more manageable.
- → What is kasseri cheese and can I substitute it?
- Kasseri is a Greek cheese with a mild, slightly salty flavor. If you can't find it, asiago or an Italian cheese blend works great. Some recipes even use a mix of mozzarella and parmesan.
- → Can I make this ahead and freeze it?
- Yes! Assemble it completely, cover tightly, and freeze before baking. Thaw in the fridge overnight, then bake as directed, adding maybe 10-15 extra minutes.
- → What are pastitsio noodles?
- They're thick tubular pasta, similar to large penne or rigatoni. Mostaccioli or penne rigate work perfectly if you can't find pasta labeled as pastitsio noodles.
- → How do I know when the béchamel is thick enough?
- It should coat the back of a spoon and be thick and creamy - similar to a thick gravy. If you draw a line through it on the spoon, the line should hold for a second before flowing back together.