Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes)

By Colu Henry

Updated January 22, 2019

  • Constantine Poulos for The New York Times. Food Stylist: Rebecca Jurkevich.
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Total Time
About 1 hour 45 minutes
Rating
4(565)
Comments
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This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word “pasticcio.” That translates to English as “a mess,” indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef –– which you can certainly use here –– but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It’s project cooking that’s perfect for a cold winter’s night.

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Ingredients

Yield:6 to 8 servings

  • 2 tablespoons olive oil

  • 1 medium red onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 2 pounds ground lamb

  • 1 tablespoon roughly chopped fresh oregano

  • 1 tablespoon roughly chopped fresh thyme

  • 2 teaspoons ground cinnamon

  • Kosher salt and black pepper

  • 1 (28-ounce) can crushed tomatoes

  • 1 (14-ounce) can diced tomatoes

  • 2 ½ cups whole milk

  • 4 tablespoons unsalted butter (½ stick)

  • ¼ cup all-purpose flour

  • ¼ teaspoon freshly grated nutmeg

  • 1 ½ cups grated Pecorino or Parmesan cheese

  • 1 pound ziti or penne pasta

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

62 grams carbs; 125 milligrams cholesterol; 834 calories; 18 grams monosaturated fat; 3 grams polyunsaturated fat; 21 grams saturated fat; 46 grams fat; 6 grams fiber; 1057 milligrams sodium; 41 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.

  2. Step 2

    Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.

  3. Step 3

    Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.

  4. Step 4

    Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.

  5. Step 5

    Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with ½ cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.

  6. Step 6

    Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

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Ratings

4 out of 5
565 user ratings
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Comments

Panagiotis

Oh the haters. I’ve been eating pastitsio my whole life. Both homemade and at countless restaurants. This recipe should be called “better than pastitsio”. Yiayias is usually dry and mostly bland. Go ahead and try this and recipe and enjoy.

Michelle

My husband, who is from Greece said it was some of the best he has ever had. The noodles obviously weren’t the same as what they usually use for pastitsio but just as tasty. I will definitely make it again.

Nicole

Man, there is a whole lotta authenticity-hate on this recipe. I grew up in a fresh-off-the-boat Greek family that made it exactly like this. Maybe because we were island people and beef was hard to get, lamb (which my island had in abundant supply) was definitely used. I now live nowhere near another Greek person, but I do have access to the softer pecorino and I agree that it's a fine substitute for kefalotyri. The harder pecorino that's more present in the U.S. would be rough on the palate.

Christine VB

I made half a batch which was plenty for the two of us, and followed the instructions pretty closely. It was good but needed something, because I found that the tomato and cinnamon flavors predominated. If I were to make this again I’d definitely add more bechamel, maybe some wine, and more cheese (maybe some feta). And I’d cut back on the tomatoes.

Stavroula

This is nothing like any of the pastitsio my mother, my yiayia, or any of my aunts have ever made, and it is nothing like the pastitsio I make. I use the same recipe my mom did, which is found in the classic CAN THE GREEKS COOK, by Fannie And Lillian Prichard Venos. I commend that recipe to anyone who wants to make authentic traditional pastitsio. (I've never found a bad recipe in that book for anything.)

SJS

Tasty! Used bison instead of lamb; used pipette pasta. Added a little dry red wine to the sauce while it was reducing.

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