When I first tried Ina Gartens Pastitsio Recipe, I was floored by how perfectly all the flavors came together. This dish is a delightful blend of Greek comfort food and elegant cooking, with layers of pasta, rich, aromatic meat sauce, and a creamy béchamel that just melts in your mouth.
It’s honestly one of those recipes that feels like a warm hug on a plate. Plus, it’s a showstopper for family gatherings or weeknight meals when you want to treat yourself without spending hours in the kitchen.
Every time I make it, I’m reminded why Ina Garten is the queen of sophisticated yet approachable recipes. If you’re craving a hearty, flavorful, and crowd-pleasing dish, you’re in for a treat!
Why You’ll Love This Recipe?
This dish isn’t just versatile and delicious; it’s also surprisingly accessible. Here’s what makes it a standout recipe you’ll want to make again and again.
Bursting With Flavor
The harmonious mix of ground lamb, beef, cinnamon, nutmeg, and oregano creates a meat sauce that feels deeply satisfying. Add to that the creamy, cheesy béchamel that blankets the top, and every bite offers a beautifully layered experience.
Easy Enough for Beginners
Even if you’re new to the kitchen, this recipe is surprisingly simple to follow. With basic cooking techniques like simmering the sauce, boiling pasta, and creating a roux for the béchamel, the instructions guide you every step of the way.
Perfect for Special Occasions
Whether it’s a casual family dinner or a holiday gathering, Pastitsio has that “wow” factor. The golden-baked top and the layered interior make it look as impressive as it tastes.
Make-Ahead Magic
Busy week? No problem! You can assemble the dish ahead of time, refrigerate it, and bake it just before serving. It saves loads of time without compromising on flavor.
Customizable to Preferences
Looking for a dairy-free option? Prefer turkey over lamb? You can easily tweak the recipe to suit your dietary needs or ingredient availability without losing the essence of the dish.
Cooking Time
Here’s how much time you’ll need to prepare Ina Garten’s Pastitsio.
- Prep Time: 25 minutes
- Cooking Time: 50 minutes
- Total Time: 75 minutes
Ingredients
- Ground beef: 1 lb (450g)
- Ground lamb: 1 lb (450g)
- Onion: 1 large, finely chopped
- Red wine: 1/2 cup (120ml)
- Crushed tomatoes: 2 cups (480ml)
- Ground cinnamon: 1 tsp
- Dried oregano: 1 tsp
- Ground nutmeg: 1/2 tsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Olive oil: 2 tbsp
- Unsalted butter: 1/4 cup (60g)
- All-purpose flour: 1/4 cup (30g)
- Whole milk: 2 cups (480ml)
- Parmesan cheese: 1 cup (100g), freshly grated
- Eggs: 2, beaten
- Heavy cream: 1/2 cup (120ml)
- Penne rigate: 1 lb (450g)
Variations
Ingredient Swaps
- Make it Dairy-Free: Use plant-based butter and milk for the béchamel, as well as dairy-free Parmesan.
- Use a Different Protein: Replace lamb and beef with turkey or chicken for a lighter version.
- Vegetarian Option: Skip the meat and use a mixture of sautéed mushrooms, lentils, or chickpeas in the sauce.
- Gluten-Free: Opt for gluten-free pasta and substitute gluten-free flour in the béchamel.
Equipment You’ll Need
- Large skillet: For preparing the meat sauce.
- Pot: To cook the pasta to al dente perfection.
- Saucepan: To whip up the creamy béchamel sauce.
- Mixing bowl: For combining pasta and béchamel.
- 9×13-inch baking dish: For layering the Pastitsio.
- Whisk: Essential for a smooth béchamel.
How to Make Pastitsio?
Making this dish is easier than you might think. Here’s how to do it step by step.
Step 1: Cook the Meat Sauce 🍅
Heat olive oil in a large skillet. Sauté onions until translucent before adding the ground beef and lamb. Cook the meat until it’s nicely browned, breaking it apart with your spoon as you go. Stir in red wine, crushed tomatoes, cinnamon, oregano, and nutmeg, then season with salt and pepper. 🔥 Reduce the heat and simmer for 20 minutes until the sauce thickens.
Step 2: Cook the Pasta 🍝
Boil the penne rigate until al dente according to package instructions. Drain and set aside.
Step 3: Prepare the Béchamel Sauce 🍶
Melt butter in a saucepan and whisk in the flour to make a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Simmer the mixture until thickened, then season it with nutmeg, salt, and pepper. Remove from heat and stir in Parmesan, followed by the eggs and heavy cream.
Step 4: Assemble the Dish 🍲
Preheat your oven to 350°F (175°C). Toss the pasta with half the béchamel sauce in a large mixing bowl. Spread half the pasta mixture into a greased baking dish. Add the meat sauce as the next layer, then top it with the remaining pasta. Pour the remaining béchamel over the top and sprinkle with extra Parmesan.
Step 5: Bake and Serve 🧀
Bake the Pastitsio for about 45-50 minutes, or until golden and bubbling. Allow it to rest for a few minutes before slicing into pieces. Serve warm and enjoy!
Tips for Making the Recipe
- Ensure your béchamel sauce is lump-free by whisking continuously.
- Use freshly grated Parmesan for the best flavor and texture.
- Don’t overcook the pasta since it will continue to bake in the oven.
- Taste and adjust the seasoning in the meat sauce after it simmers.
How to Serve Pastitsio?
For a stunning presentation, serve Pastitsio with a sprinkle of fresh parsley or a side of simple Greek salad. You can pair it with crusty bread or roasted vegetables for an even heartier meal. Drizzle a little olive oil over the top for that final touch of Mediterranean flair.
Nutritional Information
This is an indulgence worth every bite! Key nutritional facts per serving are as follows:
- Calories: 510
- Protein: 22g
- Carbohydrates: 40g
- Fat: 28g
Make Ahead and Storage
This dish is perfect for prepping ahead of time. You can assemble the entire casserole and store it in the fridge for up to 24 hours before baking.
Refrigeration
Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Reheat individual portions in the microwave or oven.
Freezing
If you plan to freeze it, make sure the Pastitsio is completely cooled before placing it in freezer-safe containers. It can stay good in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Check out this step-by-step video:
Ina Gartens Pastitsio Recipe
Ingredients
- Ground beef: 1 lb 450g
- Ground lamb: 1 lb 450g
- Onion: 1 large finely chopped
- Red wine: 1/2 cup 120ml
- Crushed tomatoes: 2 cups 480ml
- Ground cinnamon: 1 tsp
- Dried oregano: 1 tsp
- Ground nutmeg: 1/2 tsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Olive oil: 2 tbsp
- Unsalted butter: 1/4 cup 60g
- All-purpose flour: 1/4 cup 30g
- Whole milk: 2 cups 480ml
- Parmesan cheese: 1 cup 100g, freshly grated
- Eggs: 2 beaten
- Heavy cream: 1/2 cup 120ml
- Penne rigate: 1 lb 450g
Instructions
- Heat olive oil in a large skillet. Sauté onions until translucent before adding the ground beef and lamb. Cook the meat until it’s nicely browned, breaking it apart with your spoon as you go. Stir in red wine, crushed tomatoes, cinnamon, oregano, and nutmeg, then season with salt and pepper. 🔥 Reduce the heat and simmer for 20 minutes until the sauce thickens.
- Boil the penne rigate until al dente according to package instructions. Drain and set aside.
- Melt butter in a saucepan and whisk in the flour to make a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Simmer the mixture until thickened, then season it with nutmeg, salt, and pepper. Remove from heat and stir in Parmesan, followed by the eggs and heavy cream.
- Preheat your oven to 350°F (175°C). Toss the pasta with half the béchamel sauce in a large mixing bowl. Spread half the pasta mixture into a greased baking dish. Add the meat sauce as the next layer, then top it with the remaining pasta. Pour the remaining béchamel over the top and sprinkle with extra Parmesan.
- Bake the Pastitsio for about 45-50 minutes, or until golden and bubbling. Allow it to rest for a few minutes before slicing into pieces. Serve warm and enjoy!
Notes
- Ensure your béchamel sauce is lump-free by whisking continuously.
- Use freshly grated Parmesan for the best flavor and texture.
- Don’t overcook the pasta since it will continue to bake in the oven.
- Taste and adjust the seasoning in the meat sauce after it simmers.
