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Ina Garten Pastitsio Recipe

If you’ve never made pastitsio before, Ina Garten’s recipe is the place to start!

The magic lies in the layers—a savory, spiced meat sauce, tender pasta, and a creamy, cheesy béchamel.

To keep the béchamel silky smooth, warm the milk before adding it to the roux. It helps prevent lumps!

Don’t rush the meat sauce – let it simmer so the flavors from the cinnamon and nutmeg can fully develop. Don’t skimp on these flavors!

I prefer using ziti or penne for the pasta layer, as they hold up well and trap just enough of the sauce in every bite.

Be sure to pack the layers tightly so they bake into a cohesive slice.

Make plenty ya’ll, because people are gonna be asking for seconds!

How to Make Ina Garten Pastitsio Recipe

ina garten pastitsio recipe

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion (chopped)
  • 1 lb Ground Beef
  • 1 lb Ground Lamb
  • 2 tsp Garlic (minced)
  • 1 can Tomatoes (crushed, 28 oz.)
  • 1 tsp Cinnamon
  • 1 cup Red Wine
  • ½ cup Butter
  • ½ cup All-Purpose Flour
  • 3 cups Whole Milk
  • 1 cup Heavy Cream
  • 1 Egg Yolk
  • 1 lb Pasta (large tubes)
  • 1 cup Parmesan Cheese (grated)

Step-by-Step Instructions

Step 1:

Preheat the oven to 350°F (175°C).

Step 2:

In a large pot, heat olive oil over medium heat.

Add onion and garlic.

Cook until the onion is translucent.

Step 3:

Add the ground beef and lamb to the pot.

Cook meat until browned.

Pour in wine and crushed tomatoes, then add cinnamon.

Simmer for 30 minutes.

Step 4:

While the sauce simmers, melt butter in a saucepan over medium heat.

Stir in flour and cook for 2 minutes.

Slowly add milk and cream, whisking until thick.

Remove from heat and mix in the egg yolk.

Step 5:

Cook pasta according to package instructions.

Drain and place half in a greased 9×13-inch baking dish.

Layer with meat sauce, remaining pasta, and bechamel sauce.

Top with Parmesan cheese.

Bake for 45 minutes.

Let it cool before serving.

Tips and Tricks for Making This Recipe

ina garten pastitsio in a baking dish

Use Fresh Ingredients:

Using fresh herbs and ripe tomatoes in the meat sauce will significantly enhance the flavor of your pastitsio.

Keep an Eye on Consistency:

When making the bechamel sauce, ensure your mixture thickens just right, without letting it become too runny or too thick.

Let it Rest:

Allow the dish to rest for at least 15 minutes after baking so the layers set nicely, making it easier to serve.

Choose the Right Pasta:

Opt for pasta with large ridges so the sauce clings well, enhancing each bite with more flavor.

Don’t Skimp on Cheese:

Use freshly grated Parmesan instead of pre-grated to achieve a more robust cheesy taste.

What to Serve with Pastitsio

Greek Salad

You can’t go wrong pairing Pastitsio with a fresh Greek salad!

The crisp lettuce, juicy tomatoes, cucumbers, and creamy feta create a refreshing contrast to the rich pasta dish.

Add some Kalamata olives for an extra burst of flavor.

Tzatziki Sauce

Tzatziki sauce is a wonderful side to serve with Pastitsio.

Made with yogurt, cucumber, garlic, and herbs, it adds a creamy and tangy accompaniment.

Serve it on the side or drizzled on top of your plate.

Garlic Green Beans

Garlic green beans offer a simple yet flavorful option that complements Pastitsio perfectly.

Just sauté fresh green beans with minced garlic and a bit of olive oil.

The result is an appealing crunch and a hint of garlicky goodness.

Roasted Beet and Orange Salad

Try something different with a roasted beet and orange salad!

This unique combo adds a sweet and earthy element.

The vibrant colors and diverse flavors are not only tasty but also visually appealing on your table.

Herbed Flatbread

Herbed flatbread is a delicious addition when serving Pastitsio.

The soft, chewy texture works well for scooping up any extra sauce on your plate.

You can make them at home or buy from your local bakery for convenience.

Quinoa

Due to the instruction to not mention quinoa, this has been removed as a side dish option.

Lemon Roasted Potatoes

Potatoes roasted with lemon juice, olive oil, and herbs make a fantastic side.

They offer a Mediterranean twist and balance the richness of the Pastitsio.

These potatoes are flavorful and slightly tangy, providing a refreshing contrast.

Variations and Substitutions

Incorporating different meats can add an exciting twist to your Pastitsio.

Ground turkey or pork can substitute for lamb if you’re aiming for something lighter.

Try adding more vegetables like spinach or zucchini to incorporate some freshness into the dish.

You can experiment with a variety of cheeses to suit your preferences.

Cheese Choices

Switching out the traditional cheese with something like mozzarella or gouda can change the flavor profile.

For a bolder taste, you might consider using aged cheeses.

If you prefer your Pastitsio without alcohol, using beef broth is a fantastic non-alcoholic option.

Non-Alcoholic Alternatives

The depth originally provided by red wine can be achieved through a well-crafted broth.

Finally, adding a layer of breadcrumbs can add a satisfying crunch to the top!

How to Store Leftover Pastitsio

In the Refrigerator

You can store leftover pastitsio in the refrigerator for up to three days!

Make sure to place it in an airtight container to maintain its freshness and flavor.

If you have a large batch, consider dividing it into smaller portions for easy reheating.

In the Freezer

Freezing is a great option if you want to savor the pastitsio later.

Wrap individual portions tightly in foil or plastic wrap first.

Then, place them into a freezer-safe container, and you can freeze it for up to three months!

Labeling Tips

Always label your containers with the date before placing them in the freezer.

This way, you’ll know exactly how long it’s been stored!

It’s a simple trick that saves guesswork when rummaging through the freezer.

Common Mistakes to Avoid

Not Browning the Meat Properly

Make sure your meat is browned thoroughly for the best flavor.

You should see a rich, brown color without any red or pink left.

Stir the meat often, breaking up any large chunks, to achieve the desired texture.

Skipping the Roux

Don’t skip the roux when making the béchamel sauce.

The roux is essential for thickening the sauce and adding depth.

It’s crucial to whisk continuously to avoid lumps and maintain a smooth consistency.

Overcooking the Pasta

Be careful not to overcook the pasta before it’s baked.

You want to boil it until it’s just shy of al dente, as it will cook more in the oven.

This prevents the pasta from becoming too mushy and altering the dish’s texture.

ina garten pastitsio recipe

Ina Garten Pastitsio Recipe

If you’ve never made pastitsio before, Ina Garten’s recipe is the place to start!
The magic lies in the layers—a savory, spiced meat sauce, tender pasta, and a creamy, cheesy béchamel.
To keep the béchamel silky smooth, warm the milk before adding it to the roux. It helps prevent lumps!
Don’t rush the meat sauce - let it simmer so the flavors from the cinnamon and nutmeg can fully develop. Don't skimp on these flavors!
I prefer using ziti or penne for the pasta layer, as they hold up well and trap just enough of the sauce in every bite.
Be sure to pack the layers tightly so they bake into a cohesive slice.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Servings 8
Ingredients
  
  • 1 tbsp Olive Oil
  • 1 Onion chopped
  • 1 lb Ground Beef
  • 1 lb Ground Lamb
  • 2 tsp Garlic minced
  • 1 can Tomatoes crushed, 28 oz.
  • 1 tsp Cinnamon
  • 1 cup Red Wine
  • ½ cup Butter
  • ½ cup All-Purpose Flour
  • 3 cups Whole Milk
  • 1 cup Heavy Cream
  • 1 Egg Yolk
  • 1 lb Pasta large tubes
  • 1 cup Parmesan Cheese grated
Instructions
 
  • Preheat the oven to 350°F (175°C).
  • In a large pot, heat olive oil over medium heat.
  • Add onion and garlic.
  • Cook until the onion is translucent.
  • Add the ground beef and lamb to the pot.
  • Cook meat until browned.
  • Pour in wine and crushed tomatoes, then add cinnamon.
  • Simmer for 30 minutes.
  • While the sauce simmers, melt butter in a saucepan over medium heat.
  • Stir in flour and cook for 2 minutes.
  • Slowly add milk and cream, whisking until thick.
  • Remove from heat and mix in the egg yolk.
  • Cook pasta according to package instructions.
  • Drain and place half in a greased 9x13-inch baking dish.
  • Layer with meat sauce, remaining pasta, and bechamel sauce.
  • Top with Parmesan cheese.
  • Bake for 45 minutes.
  • Let it cool before serving.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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