Special Gift Offer

Close 2 gift subscriptions for the price of 1

Lunch / Dinner

Greek Penne Pastitsio

Pastitsio [pah-STEET-see-oh] is a classic Greek baked pasta dish made with a ground lamb tomato sauce that’s kissed with cinnamon. This one has kalamata olives and pepperoncini for unexpected hits of flavor. Then, all that goodness gets topped with a creamy béchamel.

Here, eggs and salty feta cheese help this Greek-style béchamel set up once baked, and it totally completes this incredibly comforting casserole. But a word about the pasta, to prevent the penne from becoming too soft, undercook it before adding it to the meat sauce.

Makes

8 servings

Total Time

about 1 hour

Print Recipe

Share Recipe

Ingredients

FOR THE CASSEROLE, COOK:

HEAT:

DEGLAZE:

FOR THE BÉCHAMEL, MELT:

Test Kitchen Tip

If lamb isn’t your thing, use ground chuck in it’s place.

Instructions

Preheat oven to 400°. Coat a 9×13-inch baking dish with nonstick spray.

For the casserole, cook penne in a pot of boiling salted water 2 minutes less than package directions; drain.

Heat oil in a skillet over mediumhigh. Add onions and cook until softened, 3 minutes. Add lamb, olives, pepperoncini, garlic, tomato paste, oregano, thyme, cinnamon, and pepper flakes; cook, breaking up chunks of lamb with a wooden spoon, until cooked through, 5 minutes.

Deglaze skillet with wine; cook until evaporated, 2 minutes. Stir in crushed tomatoes, bring sauce to a boil, reduce heat to medium-low, and simmer 10 minutes. Season sauce with salt and black pepper, stir in penne, then transfer to prepared dish.

For the béchamel, melt butter in a saucepan over medium heat. Stir in flour and garlic; cook 2 minutes. Gradually whisk in milk, then add cloves; simmer until thickened, 5 minutes.

Whisk eggs in a bowl, add ½ cup milk mixture to eggs, then whisk back into milk mixture. Stir in feta and parsley; season béchamel with salt and black pepper. Pour béchamel over penne mixture. Bake pastitsio until bubbly and top is golden, 3540 minutes; let stand 5 minutes before serving.

Greek-Penne-Pastitsio-Step1

After cooking the ground meat, remove some of the drippings if they seem excessive.

Greek-Penne-Pastitsio-Step2

So the eggs don’t curdle, temper them by using a small amount of the hot milk to warm them up.

Nutritional Facts

Share Recipe:

Equipment/Special Ingredients Needed

Want to give this recipe a try?

Check out our recommendations for the necessary equipment and ingredients to make this recipe. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!

You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.

Lunch / Dinner

Jerk-Spiced Catfish

Lunch / Dinner

Tofu Piccata with Almonds