Pastitscio A Greek Pasta Casserole


Greek Cliff Top Village

The key to the uniqueness of this dish is in the spice mix. You can taste the Mediterranean! My Man calls this one Pas-Tits-Er Pasta 😉 It’s a bit fussy to make but well worth the time.

Layer One – Pasta
2 cup Pasta (Gemelli, Penne, or Macaroni)
¾ cup Parmesan
1 Egg, beaten
3 Tbsp Butter

Layer Two – Meat Sauce
1 lb. Ground Beef (lean)
1 Onion, chopped
1 Clove of Garlic, minced
½ tsp. of nutmeg, of cinnamon, and of allspice
1 cup of Tomato Sauce

Layer Three – Cream Sauce
¼ cup Butter
¼ cup White Flour
1 ½ cup Milk
1 Egg, beaten
½ cup Parmesan Cheese

Topper –
½ cup Bread Crumbs

Grease an 8” x 8” baking pan. Preheat the oven to 350F.

Boil water and cook the pasta until about half-done. It will continue cooking in the casserole. Drain the pasta, toss with the parm., egg, and butter. Set aside.

Brown the beef. Add the onion and cook until translucent. Stir in the tomato sauce and the seasonings. Set aside.

Make a cream sauce by melting butter, stir in flour, add milk slowly, stirring constantly. Add cheese until melted. Remove from heat. Let cool slightly. Add beaten egg.

Now you’re ready to assemble. Meat mix is layer number one. Next, pasta layer. Third, pour cream sauce overtop. Lastly, sprinkle bread crumbs.

Bake at 350F for 20 minutes. Let the pastitscio stand for 10 minutes before cutting and plating.

Serve with a simple salad of tossed greens.

Leave a Reply