Greek Pastitsio Recipe

5 from 5 votes

This Greek Pastitsio recipe is hearty, rich, & so delicious! This Greek pasta dish is similar to Moussaka, but instead of eggplant, macaroni is used!

Prep Time1 30

Total Time2 15

Course: entree

Cuisine: Greek

Servings: Servings

Calories: 787kcal

Pour olive oil into a large pot, then add diced onion. Sauté for a few minutes, then add ground beef. Continue to cook over low to medium heat until meat is browned. Add garlic during the last few minutes, then season with salt, black pepper, ground cinnamon, and ground cloves.
Add tomato paste, crushed tomatoes, wine, brown sugar, oregano, and bay leaves to the seasoned meat. Simmer sauce, covered, over low heat, for 1 hour.

Meanwhile, add milk and a bay leaf to a small saucepan. Heat until steaming, but not boiling. Set aside until needed.
Melt butter in a medium-sized pot, then sprinkle with flour. Whisk continuously until a smooth roux forms. Cook for a few minutes over low heat, until nutty and golden brown. Pour warm milk into the pot, whisking as you pour, until thoroughly combined.
Whisk 2 egg yolks and 1 whole egg, then add slowly to the béchamel sauce as you whisk. Season with salt, black pepper, and freshly grated nutmeg. Simmer until thickened then mix in 2 ounces grated parmesan cheese. The remaining parmesan will be sprinkled on top of the béchamel sauce.

Bring a large pot of water to a boil, then add salt, 1 tablespoon olive oil, and pasta. Cook pasta for 8 minutes or al dente, then drain under cool water. Return pasta to the pot, then mix in 1 tablespoon olive oil, 2 whisked egg whites, ¾ cup pasta sauce, and ½ cup crumbled feta cheese. Gently stir to coat noodles.

Brush a deep 9 x 13 inch baking dish with the remaining olive oil, and arrange the noodles in one direction, lengthwise. Top with meat sauce, then use a spatula to even out the surface so that it can support the béchamel sauce. Pour béchamel over the meat sauce and smooth out the surface. Sprinkle with remaining parmesan cheese.
Bake, uncovered, in a preheated oven for 45 minutes, or until a deep golden crust forms on top. Cool for 30 minutes before slicing into nine servings. Garnish with chopped parsley for a pop of color.

I prefer making the meat sauce the day before so that I don't have to do everything on the same day.
If you wish, you can temper the eggs by whisking them with a small amount of hot milk before mixing them into the sauce.
The reason you want the macaroni strands going in the same direction is it will make for a beautiful presentation once cut. If you don't care, just toss them in there!
This recipe can be prepared the day before and baked just before you plan on serving it.
Leftovers should be stored in the refrigerator in a an airtight container for up to 5 days.
To freeze leftovers, portion pieces in foil then add to a freezer ziplock bag. To reheat, thaw in the fridge then add to a small casserole dish with a little water on the bottom. Cover with foil and bake at 350℉ until heated through