Ina Garten’s Pastitsio, a traditional Greek pasta dish, gets a luxurious twist with Ina Garten’s version. Layered with a rich tomato meat sauce, creamy bechamel, and Parmesan cheese, this baked pasta is a comforting and hearty dish perfect for entertaining or a cozy family dinner.
Why You Will Love Ina Garten’s Pastitsio
- Rich and Flavorful: Layers of aromatic meat sauce and creamy bechamel deliver a deeply satisfying taste.
- Great for Entertaining: This dish can be made ahead, making it ideal for gatherings or special occasions.
- Customizable: Easily adapt ingredients like meat and cheese to suit your preferences or dietary needs.
- Comfort Food Classic: Warm, cheesy, and hearty, it’s the ultimate comfort food with a Mediterranean flair.
Ingredients Notes For Ina Garten’s Pastitsio Recipe
For the Meat Sauce:
- Ground Beef and Lamb: The combination provides a rich, hearty flavor. Substitute lamb with ground pork or turkey if preferred.
- Dry Red Wine: Enhances the depth of the sauce; substitute with beef broth for a non-alcoholic version.
- Cinnamon and Cayenne Pepper: Add warmth and a subtle kick to the sauce, making it uniquely Greek.
- San Marzano Tomatoes: Known for their sweetness and low acidity, they are ideal for a robust sauce.
For the Bechamel:
- Low-Fat Milk: Lighter than traditional whole milk and cream but still creates a creamy texture.
- Nutmeg: Adds a subtle, warm undertone to the sauce. Freshly grated is best for bold flavor.
- Greek Yogurt: Replaces the traditional eggs, adding creaminess and a slight tang.
For the Pasta and Assembly:
- Small Shells or Ziti: Holds the sauce well, ensuring every bite is flavorful. Cook just until al dente to avoid mushy pasta during baking.
- Parmesan Cheese: Freshly grated for the best flavor. Add mozzarella for extra cheesiness if desired.
Kitchen Equipment Needed
- Dutch oven or large pot
- Saucepan
- Wooden spoon and whisk
- 9×13-inch baking dish
- Cheese grater
- Large pot for pasta
How to Make Ina Garten’s Pastitsio
Prepare the Meat Sauce:
- Heat olive oil in a Dutch oven over medium-high heat. Add the onion and sauté for 5 minutes until softened.
- Add the ground beef and lamb. Cook for 10 minutes, breaking it up with a spoon, until no longer pink. Drain excess fat.
- Pour in the red wine and simmer for 2-3 minutes until mostly absorbed.
- Add garlic, cinnamon, oregano, thyme, and cayenne pepper. Cook for 5 minutes to blend the flavors.
- Stir in the San Marzano tomatoes, crushing them with a spoon if needed. Add 2 teaspoons salt and 1 teaspoon pepper. Simmer, stirring occasionally, for 40-45 minutes.
Prepare the Bechamel:
- Preheat the oven to 350°F (175°C).
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the raw flour smell is gone.
- Gradually whisk in the milk. Bring to a simmer, stirring frequently, until thickened (about 7-8 minutes).
- Season with nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Stir in ¾ cup Parmesan cheese. Remove from heat and let cool for 10 minutes.
- Stir in the Greek yogurt until smooth.
Assemble the Pastitsio:
- Cook the pasta in salted water until just al dente. Drain and mix into the meat sauce.
- Spread the pasta and meat sauce mixture evenly in a 9×13-inch baking dish.
- Pour the bechamel sauce over the pasta, spreading it evenly. Sprinkle with the remaining Parmesan cheese. Optionally, add shredded mozzarella.
Bake:
- Bake for 45-60 minutes until golden brown and bubbly. Allow an hour if the dish was pre-assembled and refrigerated.
Serving and Storage Tips
Serving:
- Let the Pastitsio rest for 10 minutes after baking to allow the layers to set.
- Serve with a side salad or crusty bread for a complete meal.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap the baked dish tightly in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in a 350°F oven until heated through, about 20 minutes.
Variations
- Vegetarian Pastitsio: Replace the meat with sautéed mushrooms, eggplant, or a plant-based ground meat substitute.
- Gluten-Free Option: Use gluten-free pasta and substitute all-purpose flour with gluten-free flour for the bechamel.
- Spiced Up Pastitsio: Add a pinch of ground allspice or cloves to the meat sauce for an extra layer of flavor.
Helpful Notes
- Make Ahead: Prepare the meat sauce and bechamel a day in advance. On serving day, cook the pasta, assemble, and bake.
- Sauce Consistency: The bechamel should coat the back of a wooden spoon. If too thick, whisk in a splash of milk to loosen.
- Cheese Substitution: Use Pecorino Romano for a sharper flavor in place of Parmesan.
Tips from Well-Known Chefs
- Ina Garten: “Always season to taste at every stage. Layering flavors makes the dish more dynamic.”
- Nigella Lawson: “Allow the sauce to simmer slowly; patience is key for developing a rich, flavorful meat sauce.”
- Jacques Pépin: “Freshly grated cheese melts better and enhances the dish’s overall flavor.”
Frequently Asked Questions (FAQ)
1. Can I use only one type of meat?
Yes, using just beef or lamb will still create a delicious dish. Ground turkey or pork are also great alternatives.
2. Can I prepare this dish ahead of time?
Yes, you can assemble the dish a day in advance, refrigerate it, and bake when ready.
3. What if my bechamel sauce is lumpy?
Strain it through a fine-mesh sieve to remove lumps before adding the cheese and yogurt.
4. Can I skip the Greek yogurt?
You can replace it with heavy cream or omit it entirely, though it adds a nice tang and creaminess.
5. How do I avoid overcooking the pasta?
Cook it slightly under al dente, as it will continue to cook while baking in the oven.
Ina Garten’s Pastitsio is a warm, comforting dish full of bold flavors and creamy textures. Whether served at a dinner party or a weeknight meal, this recipe will always impress!
