Savory Greek Pastitsio Recipe: Ina Garten’s Delicious Dish

Are you ready to embark on a culinary journey to the heart of Greek comfort food? Look no further than Ina Garten’s Pastitsio, a divine creation that harmoniously blends layers of pasta, savory meat sauce, and creamy béchamel into a symphony of flavors. This recipe, inspired by the culinary icon Ina Garten, is guaranteed to elevate your dining experience to new heights.

I remember the first time I prepared Ina Garten’s Pastitsio for a special holiday gathering—it was a game-changer. The rich aroma of cinnamon-infused meat sauce filled my kitchen, promising a dish that would leave a lasting impression on my guests. This recipe has since become a beloved tradition in my home, perfect for both casual family dinners and elegant dinner parties.

Intrigued by the idea of adding cinnamon to a savory dish, I discovered that this seemingly unconventional ingredient is the secret behind the authentic taste of pastitsio. The gentle warmth it imparts to the sauce is nothing short of magical, transforming a simple pasta bake into a gourmet delight. With a make-ahead option that allows the flavors to meld and develop complexity, Ina Garten’s Pastitsio is not just a dish—it’s an experience to be savored and shared with loved ones.

Quick Benefits

• Authentic Flavors: The blend of cinnamon, oregano, and thyme provides a unique and authentic taste to the dish, setting it apart from ordinary pasta bakes.
• Make-Ahead Friendly: Preparing the meat sauce and béchamel the day before allows the flavors to meld, resulting in a dish with remarkable complexity and depth of flavor.
• Versatile Options: Easily substitute ground turkey for a lighter version, or create a vegetarian variation using lentils and mushrooms for a meaty texture.
• Golden, Bubbly Crust: Sprinkling a mix of Parmesan and mozzarella before baking and broiling creates a deliciously golden and bubbly crust that adds a satisfying crunch to every bite.

Why You’ll Love This Savory Greek Pastitsio Recipe: Ina Garten’s Delicious Dish Recipe

• Authentic Flavors: The blend of ground beef, lamb (or alternative meats), red wine, and aromatic spices like cinnamon and nutmeg create an authentic and rich flavor profile that sets this dish apart from ordinary pasta bakes.
• Make Ahead: Perfect for entertaining, you can prepare the meat sauce and béchamel the day before serving, allowing the flavors to meld and develop a remarkable complexity.
• Versatile Options: Easily customize this recipe by substituting ground turkey for a lighter version, or try a vegetarian variation using lentils and mushrooms for a surprising meaty texture.
• Cultural Tradition: Experience a taste of Greece with this traditional dish, served with a side of green salad dressed with olive oil and lemon juice, olives, feta cheese, and warm pita bread for a complete Mediterranean feast.
• Easy Preparation: While the dish may seem complex, the steps are straightforward – cook the pasta, assemble the layers, sprinkle with cheese, and bake until golden brown and bubbly.
• Delicious Leftovers: This pastitsio actually improves with time, making it a great option for meal-prep. The flavors have a chance to deepen and meld, creating an even more delicious dish the next day.

Ingredients for Savory Greek Pastitsio Recipe: Ina Garten’s Delicious Dish

Meat Sauce

• 1 can (28 ounces) San Marzano tomatoes
• 1 large yellow onion, diced
• Kosher salt and freshly ground black pepper
• 1 pound lean ground beef
• Pinch of cayenne pepper
• 1 teaspoon fresh thyme leaves
• 1 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 pound lean ground lamb (can substitute for pork)
• 3 tablespoons olive oil
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)

Bechamel

• 4 tablespoons unsalted butter
• 2/3 cup Greek yogurt
• Salt and freshly ground black pepper
• 2 1/2 cups low-fat milk
• 1 1/2 cups freshly grated Parmesan, divided
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all-purpose flour

Pasta

• 3/4 pound small shells or ziti noodles

Optional Topping

• Shredded mozzarella

How to Make Savory Greek Pastitsio Recipe: Ina Garten’s Delicious Dish

Step 1: Prepare the Meat Sauce

Heat olive oil in a large pot over medium-high heat. Sauté diced onion for 5 minutes until softened. Add ground beef and lamb, cook for 10 minutes until no longer pink. Drain excess liquid, then stir in red wine and cook until almost absorbed. Add garlic, cinnamon, oregano, thyme, and cayenne, cook for 5 minutes. Mix in crushed San Marzano tomatoes, salt, and black pepper. Simmer for 40-45 minutes, stirring occasionally. Set aside.

Step 2: Prepare the Bechamel

Preheat oven to 350°F (175°C). Melt butter in a small saucepan over medium heat. Add flour and cook for 2 minutes. Gradually whisk in milk, bring to a simmer, and cook for 7-8 minutes until thickened. Stir in nutmeg, salt, pepper, and Parmesan cheese. Remove from heat, cool for 10 minutes, then mix in Greek yogurt.

Step 3: Cook the Pasta

Cook pasta in a large pot of salted water until al dente, then drain and toss with the meat sauce.

Step 4: Assemble

Evenly spread the pasta and sauce mixture in a 9×13-inch baking dish. Top with bechamel sauce, followed by a sprinkle of remaining Parmesan and optional shredded mozzarella.

Step 5: Bake

Place in preheated oven and bake for 45-60 minutes, or until golden brown and bubbly. Adjust baking time as needed if components were made in advance.

Storage Tips

Once you have prepared Ina Garten’s Pastitsio, storing the finished dish properly is essential to maintain its freshness and flavor. If you have leftovers, allow the pastitsio to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, you can warm individual portions in the microwave or reheat larger portions in the oven at a low temperature to prevent drying out.

For longer storage, you can freeze the assembled pastitsio before baking. Cover it tightly with plastic wrap and then aluminum foil to prevent freezer burn. The unbaked pastitsio can be stored in the freezer for up to 2-3 months. When you are ready to enjoy it, allow the dish to thaw overnight in the refrigerator before baking according to the original recipe instructions.

To ensure that the flavors have time to meld and develop, consider preparing the meat sauce and béchamel a day in advance and refrigerating them separately. When you are ready to assemble and bake the pastitsio, the rested sauces will enhance the depth of flavors in the dish. This make-ahead tip not only saves time but also allows you to enjoy a more flavorful and complex pastitsio.

Ingredient Substitutions

If you prefer not to use lamb in the recipe, ground pork can be a suitable substitute without compromising the overall flavor profile. The red wine and aromatic spices will still infuse the dish with plenty of rich flavors. Additionally, for a lighter version, ground turkey can be used as a substitute for the beef and lamb combination while still providing a delicious result.

To save time on the day of serving, consider preparing the meat sauce and béchamel the day before. This will allow the flavors to meld together overnight, enhancing the overall complexity of the dish. On the day of serving, simply cook the pasta, assemble the layers, and bake. This make-ahead method not only streamlines the cooking process but also allows for a more developed flavor profile.

While the recipe calls for small shells or ziti noodles, you can also use other tubular pasta such as penne as a suitable replacement. These pasta shapes are ideal for holding the meat sauce and béchamel, ensuring every bite is filled with a delicious combination of flavors. Additionally, for a vegetarian version of this dish, consider substituting the meat with plant-based crumbles or lentils, which can provide a satisfyingly meaty texture while catering to dietary preferences.

Serving Suggestions

For a creative serving suggestion, try layering individual portions of the pastitsio in small ramekins or oven-safe dishes for a personalized touch. This not only makes for a visually appealing presentation but also allows each guest to enjoy their own perfectly portioned serving of this delicious comfort dish.

Another fun idea is to garnish each serving with a sprinkle of fresh herbs like chopped parsley or dill before serving. The vibrant green color adds a pop of freshness and a burst of flavor that complements the rich and savory layers of the pastitsio. Enjoy this dish with a side of Greek salad and some warm pita bread for a complete Mediterranean feast that will transport your taste buds to the sunny shores of Greece.

FAQs for Savory Greek Pastitsio Recipe: Ina Garten’s Delicious Dish

Can I substitute ground lamb with pork or additional ground beef for the meat sauce?

Yes, you can substitute ground lamb with pork or additional ground beef for the meat sauce without compromising flavor.

Can I prepare the meat sauce and béchamel ahead of time?

Absolutely! Prepare the meat sauce and béchamel the day before, assemble with freshly cooked pasta on the day of serving, and bake.

What type of pasta works best for this pastitsio recipe?

Ziti or small shells are ideal for this dish as they hold the meat sauce well, but other tubular pasta like penne will also work.

How can I make a vegetarian version of this dish?

You can create a vegetarian version of this dish by substituting the meat with plant-based crumbles or lentils for texture.

Conclusion

Ina Garten’s Pastitsio is a dish that truly embodies the essence of comfort and home-cooked goodness. Whether you’re looking to impress guests or simply treat your family to a special meal, this recipe is a surefire winner. The layers of flavors and textures, from the aromatic meat sauce to the creamy béchamel, create a symphony of taste that will have everyone coming back for seconds.

Remember, don’t be afraid to make this recipe your own. Whether you’re swapping out the meat for a lighter alternative, preparing components ahead of time for ease, or adding your own unique twist, Ina Garten’s Pastitsio is a versatile dish that welcomes creativity. So gather your loved ones around the table, pour a glass of wine, and savor each delicious bite of this classic Greek comfort food. Cheers to good food, good company, and the joy of cooking!

Savory Greek Pastitsio Recipe: Ina Garten’s Delicious Dish

Indulge in layers of pasta, savory meat sauce, and creamy béchamel with Ina Garten’s Pastitsio—impressively comforting and authentically delicious.

Print Recipe Pin Recipe

Prep Time60 Minutes

Cook Time45 Minutes

Total Time105 Minutes

CuisineGreek

Skill LevelEasy

Servings8 Servings

Ingredients

Meat Sauce

• 1 can (28 ounces) San Marzano tomatoes
• 1 large yellow onion, diced
• Kosher salt and freshly ground black pepper
• 1 pound lean ground beef
• Pinch of cayenne pepper
• 1 teaspoon fresh thyme leaves
• 1 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 pound lean ground lamb (can substitute for pork)
• 3 tablespoons olive oil
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)

Bechamel

• 4 tablespoons unsalted butter
• 2/3 cup Greek yogurt
• Salt and freshly ground black pepper
• 2 1/2 cups low-fat milk
• 1 1/2 cups freshly grated Parmesan, divided
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all-purpose flour

Pasta

• 3/4 pound small shells or ziti noodles

Optional Topping

• Shredded mozzarella

Instructions

1. Prepare the Meat Sauce: Heat olive oil in a large pot over medium-high heat. Sauté diced onion for 5 minutes until softened. Add ground beef and lamb, cook for 10 minutes until no longer pink. Drain excess liquid, then stir in red wine and cook until almost absorbed. Add garlic, cinnamon, oregano, thyme, and cayenne, cook for 5 minutes. Mix in crushed San Marzano tomatoes, salt, and black pepper. Simmer for 40-45 minutes, stirring occasionally. Set aside.
2. Prepare the Bechamel: Preheat oven to 350°F (175°C). Melt butter in a small saucepan over medium heat. Add flour and cook for 2 minutes. Gradually whisk in milk, bring to a simmer, and cook for 7-8 minutes until thickened. Stir in nutmeg, salt, pepper, and Parmesan cheese. Remove from heat, cool for 10 minutes, then mix in Greek yogurt.
3. Cook the Pasta: Cook pasta in a large pot of salted water until al dente, then drain and toss with the meat sauce.
4. Assemble: Evenly spread the pasta and sauce mixture in a 9×13-inch baking dish. Top with bechamel sauce, followed by a sprinkle of remaining Parmesan and optional shredded mozzarella.
5. Bake: Place in preheated oven and bake for 45-60 minutes, or until golden brown and bubbly. Adjust baking time as needed if components were made in advance.