You’ve stumbled upon the ultimate comfort food recipe that’s sure to warm your soul and fill your belly. Pastichio, a Greek pasta bake, is like the love child of lasagna and macaroni and cheese, but with a Mediterranean twist that’ll have you coming back for seconds.
Why This Recipe Works
- The combination of ground beef and aromatic spices creates a rich and flavorful meat sauce that’s the heart of this dish.
- Layers of pasta and béchamel sauce bake to golden perfection, offering a creamy texture that contrasts beautifully with the meaty layer beneath.
- It’s a make-ahead dream, tasting even better the next day as the flavors meld together.
Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 can (14.5 oz) crushed tomatoes
- 1 lb penne pasta
- 4 cups milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup grated Parmesan cheese
Equipment Needed
- Large pot
- Skillet
- Whisk
- 9×13 inch baking dish
Instructions
Step 1: Prepare the Meat Sauce
In a skillet over medium heat, cook the ground beef until browned, about 5 minutes. Add the onion and garlic, cooking until softened, about 3 minutes. Stir in the cinnamon, nutmeg, and crushed tomatoes. Simmer for 20 minutes, allowing the flavors to meld. Tip: For an extra flavor boost, add a splash of red wine to the sauce.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8 minutes. Drain and set aside. Tip: Rinse the pasta under cold water to stop the cooking process and prevent sticking.
Step 3: Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking constantly until the sauce thickens, about 10 minutes. Remove from heat and stir in the beaten eggs and half of the Parmesan cheese. Tip: Keep whisking to avoid lumps in your béchamel.
Step 4: Assemble the Pastichio
Preheat your oven to 350°F. In the baking dish, layer half the pasta, followed by the meat sauce, then the remaining pasta. Pour the béchamel sauce over the top, spreading evenly. Sprinkle with the remaining Parmesan cheese.
Step 5: Bake to Perfection
Bake for 45 minutes, or until the top is golden brown and bubbly. Let stand for 10 minutes before serving to allow the layers to set.
Tips and Tricks
For a lighter version, substitute ground turkey for the beef and use low-fat milk in the béchamel. If you’re short on time, prepare the meat sauce a day ahead. To achieve a crispier top, broil the pastichio for the last 2-3 minutes of baking. Always let the dish rest before cutting to ensure clean slices.
Recipe Variations
- Vegetarian Pastichio: Replace the ground beef with a mix of sautéed mushrooms and lentils for a hearty vegetarian option.
- Spicy Pastichio: Add red pepper flakes or diced jalapeños to the meat sauce for a kick.
- Cheese Lover’s Pastichio: Mix in shredded mozzarella or ricotta between the layers for extra cheesiness.
Frequently Asked Questions
Can I freeze pastichio?
Absolutely! Pastichio freezes beautifully. Assemble the dish but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as directed, adding extra time if necessary.
What can I serve with pastichio?
A simple Greek salad or roasted vegetables make excellent sides. For a true Greek feast, start with some tzatziki and pita bread.
Can I use a different type of pasta?
While penne is traditional, any tube-shaped pasta will work. Just ensure it’s sturdy enough to hold up to the layers of sauce and cheese.
Summary
This pastichio recipe is a comforting, flavorful dish that’s perfect for family dinners or special occasions. With its layers of pasta, meat sauce, and creamy béchamel, it’s a crowd-pleaser that’s as fun to make as it is to eat.