PASTITSIO (a.k.a Creamy Greek Lasagne)

I don’t know many people that would turn down a creamy indulgent dish with layers of pasta, red wine, tomato(ie) lamb meat sauce all topped with a cheesy, Greek yogurt infused béchamel sauce.

This Greek dish is a game changer. Especially if you have a big group to feed because it’s hearty and makes a lot…. Serve with some hummus, pita bread and salad and you’ll feel whisked away to a vacay on Mykonos Island.

 One huge plus to this Greek version of lasagne is that it’s (in my opinion) easier to make. Instead of separating the layers with the thin lasagne pasta I combine the shells with the meaty sauce and pile it all as one bottom layer and pour the sauce over the top. Sprinkle the parmesan and pop it into the oven and there you have it!

So put on ‘My Big Fat Greek Wedding’, toss a plate on the ground and let’s get started on our Grecian dish!

First things first let’s get the pasta cooking! Traditionally this dish is made with ‘bucatini’ or those long tubular pasta noodles, but I like to use pasta shells or ‘conchiglie.’ Traditional or not, the little shells hold the meat sauce well and I can compact it down and add more to the dish. Like lots of baked pasta dishes, cook this until its ‘al dente’ or so that it’s just slightly undercooked so that it finishes the cooking process in the oven and doesn’t become soggy.

Next, it’s ALL ABOUT THAT MEAT SAUCE! The trick here is taking your time to make sure that the meat bubbles away in the sauce until all-of-the flavours meld and the sauce thickens. This is basically a traditional Bolognese sauce with a couple of fine additions; cinnamon (which is very Greek and adds a strikingly tasty spike), a tiny pinch of cayenne pepper and some lovely lamb. This mixed with the traditional ingredients like onions, garlic, fresh thyme, and tomato sauce & tomato puree makes for one tasty meaty combo.

And finally the last layer of the equation, the tangy, creamy and cheesy béchamel sauce. This is one of those things that scare people off because it involves cooking butter and flour together, while slowly adding milk so that it becomes the right consistency and thickness. Fear not however, it’s not as bad as you might think. This particular sauce has a little addition of Greek yogurt for a hint of tang, parmesan for a salty cheesy taste, and two eggs which makes the sauce one consistent layer.

So go ahead and give this traditional Greek Pastitsio recipe a try and see if your friends and family aren’t transported to a heavenly Grecian realm.

But really its cheesy, it’s meaty and it has pasta in it…. Sign me up!

To make this dish for yourself, scroll down for the full ingredient and method list. As always, let me know if you decided to try it out, or take a picture and hashtag your version on #duthiediaries

-  Cooking Instructions -

INGREDIENTS -  

PASTA

1 Pound of conchiglie

1 Tablespoon salt

Splash of olive oil

MEAT SAUCE

2 Pounds of ground lamb

2 Medium diced onions

3 Garlic cloves minced

1 Can (150z) tomato sauce  

1 Tbsp tomato paste (puree UK) 

2 Tablespoons olive oil

½ Cup of red wine

1 Tsp fresh thyme

½ Tsp of cinnamon

1 Cup of water

1/8 Tsp cayenne pepper (optional)

1½ Tsp salt

1 Tsp pepper  

BECHEMEL SAUCE

3 Cups of whole milk

½ Cup of flour

6 Tbsp of butter

¼ Cup of parmesan cheese + ¾ cup reserved for the top

2 Beaten eggs

½ Cup of Greek yogurt

1 small pinch of nutmeg 

1 Tsp salt

½ Tsp pepper  

METHOD –

1.     Preheat the oven to 350 degrees F or 180 degrees C.

2.     Bring a large pot of water with the salt and splash of olive oil. Add the pasta shells and cook slightly under the cooking time instructions on the box until al dente.

3.     For the meat sauce, heat the olive oil in a large high sided frying pan. Add the onion and sauté for about 3- 5 minutes. Add the lamb and sauté over medium high heat for 8 to 10 minutes until it’s no longer pink. Drain any excess liquid or fat and add the wine, cook until the majority of the liquid has evaporated. Add the garlic, cinnamon, thyme, cayenne, salt, pepper and tomato paste. Cook for a further 5 minutes. Add the tomato sauce and water, stirring occasionally let simmer for 40 minutes.

4.     For the béchamel, heat the milk on a low heat in a pot until just before bubbling. In another saucepan, melt the butter and add the flour and cook over a medium heat whisking constantly for about 2 minutes. Slowly pour the warm milk into the butter and flour mixture, whisking constantly. Continue whisking until the mixture has thickened and its glossy smooth. Add the pinch of nutmeg, salt, pepper and parmesan cheese. Take off of the heat and allow to cool for 10 minutes. Stir in the beaten eggs and Greek yogurt and set aside.

5.     Add the pasta to the meat and tomato sauce, and pour the mixture into a 9-by-13 inch baking dish. Spread the béchamel evenly to cover the pasta meat sauce and sprinkle another ¾ cup parmesan cheese. Bake for 35 – 45 minutes or until golden brown and bubbling. Set aside for 10 minutes and serve hot.