We love Pastitsio in part because it’s so delicious and shamelessly in part because the name is so much fun to say. Ten years ago I was researching pasta bake recipes for a friend who was about to give birth when I came across a list of pasta bakes from around the world.

We tested over 20 of them and Pastitsio became a household favorite. It does take a bit more effort than your classic lasagna recipe, but this is like an authentic greek lasagna recipe and it has the added benefit of being a new flavor!

Some people refer to Pastitsio as Pistachio Greek Lasagna so if you’ve ever eaten that in a Greek restaurant this is the recipe for you! There is a second sort of “Greek Lasagna” recipe and I have that one coming to you soon too. That one is called Moussaka.

  • 1 pound ground lamb
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 15 ounces tomato sauce
  • 1/4 cup tomato paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon cinnamon
  • 1 bay leaf
  • 1 pound penne pasta cooked, not rinsed
  • 8 tablespoons unsalted butter
  • 1/2 cup flour
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 large eggs
  • 1 cup parmesan cheese
  • US Customary - Metric

  1. Note: click on times in the instructions to start a kitchen timer while cooking.
  2. Add the beef and lamb to the pan on medium high heat and cook until browned, another 5-7 minutes, breaking it apart as it is cooking.
  3. Drain the oil and add the olive oil to the pan on medium heat with the onions and bell peppers and cook for 5-7 minutes.
  4. Add in the garlic, tomato sauce, tomato paste, salt, pepper, cinnamon and bay leaf and cook on medium-low for 20 minutes, until thickened (halfway between pasta sauce and tomato paste).
  5. ........................................

for full recipes please see :


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