Ina Garten Pastitsio Recipe

This Ina Garten Pastitsio Recipe is a hearty and comforting baked pasta dish, which uses ground lamb and creamy béchamel sauce. It’s the ultimate comfort food recipe, ready in about 1 hour and 35 minutes.

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Ina Garten Pastitsio Recipe Ingredients

For the pasta layer:

• Penne or ziti pasta: 1 pound, cooked al dente
• Unsalted butter: 2 tablespoons
• Eggs: 2 large, lightly beaten
• Parmesan cheese: 1/2 cup, grated

For the meat sauce:

• Ground lamb or beef: 1 1/2 pounds
• Onion: 1 large, finely chopped
• Garlic: 2 cloves, minced
• Tomato paste: 2 tablespoons
• Canned tomatoes: 1 can (28 ounces), crushed
• Red wine: 1/2 cup
• Ground cinnamon: 1/2 teaspoon
• Ground nutmeg: 1/4 teaspoon
• Salt and pepper: To taste
• Olive oil: 2 tablespoons

For the béchamel sauce:

• Unsalted butter: 4 tablespoons
• All-purpose flour: 1/4 cup
• Milk: 4 cups, warmed
• Egg yolks: 3 large
• Nutmeg: A pinch
• Parmesan cheese: 1/2 cup, grated
• Salt and pepper: To taste

How To Make Ina Garten Pastitsio Recipe

1. Cook the pasta: Cook pasta until al dente, drain, then toss with butter, beaten eggs, and Parmesan. Set aside.
2. Make the meat sauce: Sauté onion and garlic in olive oil until soft. Add lamb or beef and cook until browned. Stir in tomato paste, then add crushed tomatoes, red wine, cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes.
3. Prepare the béchamel sauce: Melt butter in a saucepan, whisk in flour, and cook briefly. Gradually add warm milk, whisking until thickened. Off heat, whisk in egg yolks, nutmeg, Parmesan, salt, and pepper.
4. Assemble the pastitsio: Preheat oven to 350°F. Grease a 9×13-inch dish. Layer half the pasta, all the meat sauce, remaining pasta, then béchamel on top. Spread evenly.
5. Bake the pastitsio: Bake 45 minutes, until golden brown and bubbly.
6. Rest and serve: Let cool 10 minutes before slicing and serving.

Recipe Tips

• Can I use beef instead of lamb?
  Yes, ground beef works just as well and is commonly used in pastitsio.
• How to prevent watery pastitsio:
  Drain the pasta well and simmer the meat sauce until thickened before layering.
• Can I make this ahead of time?
  Yes, assemble the dish, cover, and refrigerate up to 24 hours before baking.
• How to reheat leftovers:
  Reheat covered in the oven at 325°F until warmed through, or microwave individual slices.
• How to get a golden top:
  Place under the broiler for 1–2 minutes after baking for extra color.

What To Serve With Pastitsio

Pastitsio pairs well with fresh salads and light sides:

• Greek salad with feta and olives
• Roasted vegetables
• Garlic bread or crusty baguette
• Tzatziki or cucumber yogurt dip

How To Store Pastitsio

Refrigerate: Cover and store in the fridge for up to 4 days.

Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Pastitsio Nutrition Facts

• Calories: ~620
• Protein: 32g
• Carbohydrates: 45g
• Fat: 32g
• Fiber: 4g
• Sodium: 780mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use different pasta shapes?
Yes, penne, ziti, or even rigatoni work well.

Why is my béchamel lumpy?
Add milk gradually and whisk constantly to keep the sauce smooth.

Can I skip the wine?
Yes, substitute beef broth or water if you prefer alcohol-free.

Is pastitsio similar to lasagna?
Yes, both are layered pasta bakes, but pastitsio uses béchamel and Greek spices.

Try More Recipes:

• Ina Garten Chicken Marsala Recipe
• Ina Garten Standing Rib Roast Recipe
• Ina Garten Brisket Recipe