Pastitsio is a traditional Greek baked pasta dish. I guess you could call it Greece’s answer to lasagna. The key differences are lamb mince instead of beef and the use of tubular pasta as opposed to sheets. My hearty gluten free recipe is made using gluten free penne and is wonderfully comforting on a cold winter’s day.
I serve Pastitsio with a Greek salad when entertaining friends who want me to showcase a traditional dish that captures the heart of the Greek kitchen. Pastitsio tastes even better the next day after all the flavours have intensified in the fridge overnight. Perfect for leftover lunch and great for school lunch boxes. Kali Orexi!
- 300g gluten free penne pasta
- 3 tbs olive oil
- 1 onion, finely diced
- 2 cloves garlic, chopped
- 500g lamb mince
- 1 tsp dried oregano
- 1 tbs rosemary, chopped
- 2 x 400g tin crushed tomato
- 2 tbs tomato paste
- Cinnamon quill
- Pinch of grated nutmeg
- Sea salt and cracked pepper to season
- Bechamel
- 100g butter
- 100g gluten free plain flour
- 800mL full cream milk
- 100g kefalogaveria
- 100g parmigiana reggiano
- 1 beaten egg
- Pinch of cinnamon
- Cook pasta according to packet instructions, toss in olive oil, set aside.
- Heat olive oil in a medium sized pot, add onion and garlic and sauté until soft.
- Add mince, oregano, rosemary and brown.
- Add crushed tomato, tomato paste cinnamon quill and nutmeg and simmer on low heat for 1 hour. Season with salt and pepper.
- For the béchamel melt butter over low heat in a saucepan and stir in flour until a smooth paste is formed.
- Slowly pouring in milk stirring simultaneously. Keep stirring until a thick consistency is achieved.
- Remove from heat and whisk in both cheeses, beaten egg and pinch of cinnamon. Season to taste.
- To assemble pastitsio oil a rectangular casserole dish. Place pasta into dish and pour meat sauce on top. Stir to combine and add extra kefalogaveria cheese. Top with béchamel sauce.
- Bake in preheated oven at 200C for 40 minutes or until golden.
- Place 600g water, 1 tbs olive oil and a pinch of salt to mixing bowl. Boil 8-10 min/100C/reverse mode/speed 1. Add pasta and cook 8-10 min/100C/reverse mode/speed 1/soft stir setting with TM basket on lid and MC removed. Drain pasta in TM basket.
- Chop onion, garlic and rosemary in mixing bowl 3 sec/speed 7. Scrape down sides of bowl.
- Add oil sauté for 3 minutes/Varoma/speed 1.
- Add mince and cook 10 min/100C/reverse mode/speed 1.
- Add crushed tomato, tomato paste, cinnamon quill, oregano, nutmeg, salt, pepper and cook 15 - 20 min on 100C/reverse mode/speed 1. Adjust seasoning if necessary.
- For the béchamel, place cubed cheese in mixing bowl and grate 10 sec/speed 8. Add butter, flour,milk and seasoning into mixing bowl and cook 7 min/90C/speed 4, or until desired thickness is achieved. Add egg and mix 10 sec/speed 4.
- To assemble pastitsio oil a rectangular casserole dish. Place pasta into dish and pour meat sauce on top. Stir to combine and add extra kefalogaveria cheese. Top with béchamel sauce.
- Bake in preheated oven at 200C for 40 minutes or until golden.
I love Greek food! Will have to try this recipe 🙂
Enjoy Shanna!
Absolutely delicious! I’m so happy I can cook for my Greek in – laws now. Thank you for all your amazing recipes! I will be making some of your biscuits for Greek Easter & am so excited about being able to eat kourabiedes again xo
Thank you Jessica I’m so glad you enjoyed it. I think I missed the kourabiethes the most, happy Easter!!