Pastitsio is a Greek-style pasta bake with a rich topping, great for a relaxed family get-together. In Greece it is usually made with beef, while in Cyprus pork is used.
Serves 9
Difficulty
Easy
Preparation Time
30 minutes to 1 hour
Cooking Time
1 to 2 hours
Bob's Kitchen Recipe Card
Ingredients for 9 Servings
1 tbsp
Olive oil, plus extra for the pasta
2
Onions, finely chopped
2
Garlic cloves, finely chopped
2 tbsp
Tomato purée
750g
Pork mince or beef mince
1 tsp
Ground cinnamon
1
Cinnamon stick
1
Bay leaf
150ml
Red wine
2
Ripe tomatoes
250ml
Beef stock
350g
Long hollow pasta, such as mezzani or bucatini
½ bunch
Flatleaf parsley, finely chopped
1
Egg
100g
Halloumi or kefalotyri, finely grated
For the Topping
160g
Butter
160g
Plain flour
1.6L
Milk
-
Freshly grated nutmeg
2
Eggs, beaten
-
Salt and freshly ground black pepper
Approximate Times
Preparation :
30 minutes to 1 hour
Cooking :
1 to 2 hours
Method
Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving.
Notes
If you want to be super traditional, lay the pasta out in straight lines in one layer, then top with the ragu.
