Ina Garten Pastitsio Recipe
The Ina Garten Pastitsio Recipe is a delicious Greek-style baked pasta dish. It features layers of tender pasta, savory ground meat and creamy béchamel sauce.
Ingredients
For the Meat Sauce:
- 1 lb ground beef or lamb
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 can 14 oz crushed tomatoes
- 2 teaspoons dried oregano
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
For the Pasta:
- 1 lb penne or tubular pasta
- 2 tablespoons olive oil
- 2 eggs beaten
- ½ cup grated Parmesan cheese
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk warmed
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 eggs lightly beaten
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish for easy serving.
Cook the Pasta
- Boil pasta until al dente. Drain and toss with olive oil, eggs and Parmesan cheese for flavor.
Make the Meat Sauce
- Sauté onion and garlic in olive oil until soft. Add ground meat and cook until browned.
Add Seasonings
- Add crushed tomatoes, oregano, cinnamon, salt and pepper. Simmer for 15 minutes to develop rich flavor.
Prepare Béchamel Sauce
- Melt butter in a saucepan. Whisk in flour to make a roux. Gradually add warm milk and stir constantly.
Season and Add Eggs
- Add nutmeg, salt and pepper to the sauce. Remove from heat, then whisk in lightly beaten eggs.
Layer the Pastitsio
- Spread half of the pasta in the baking dish. Add meat sauce, then remaining pasta. Pour béchamel sauce evenly on top.
Bake in Oven
- Bake uncovered for 45–50 minutes until the top is golden and slightly puffed. Cool slightly before slicing.
Serve Warm
- Cut into squares and serve warm. Garnish with fresh parsley if desired.
Notes
- Use quality meat for a richer flavor.
- Cook pasta al dente to prevent soggy layers.
- Simmer meat sauce long enough to develop depth.
- Whisk béchamel constantly to avoid lumps.
- Let the baked pastitsio rest for 10 minutes before slicing.