Greek Pastitsio recipe - this mince and pasta bake with cheese sauce combines macaroni and cheese with pasta bolognese for a dish that will be a hit with the entire family.
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4 from 1 vote

Greek Pastitsio - mince and pasta bake with cheese sauce

Greek Pastitsio recipe - beef mince and pasta bake
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main
Cuisine: Greek
Servings: 4 -6 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 1 tbsp olive oil
  • 1 large yellow onion peeled and finely diced
  • 2 large garlic cloves grated or minced
  • 500 g lean beef or lamb mince
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 cinnamon stick
  • 1 bay leaf
  • pinch cloves
  • 175 ml | 6 fl oz white wine or vegetable stock
  • 1 tsp white wine vinegar
  • 400 g | 14oz chopped tomatoes in tomato sauce
  • 5 tbsp tomato paste
  • salt and freshly ground black pepper
  • 400 g | 14oz macaroni or penne pasta
  • <br>
  • <b>For the cheese sauce</b>
  • 25 g | 1 1/2 tbsp unsalted butter
  • 2 tbsp plain all purpose flour
  • 1 tsp mustard powder
  • 300 ml | 10 fl oz whole milk
  • 50 g | scant 2oz grated Grana Padano or Parmesan cheese plus 1 tbsp for topping
  • 50 g | scant 2oz finely grated strong cheddar cheese or feta cheese crumbled
  • 2 large eggs lightly beaten
  • large pinch freshly grated nutmeg
  • 1/4 tsp dried thyme

Instructions

  • Heat the olive oil in a lage pot over medium-low heat and cook the onion and garlic for 5 minutes.
  • Add the lamb or beef mince and brown for 5 minutes, breaking it up with a wooden spoon.
  • Stir in the spices, herbs, cinnamon stick and bay leaf.
  • Add the chopped tomatoes, tomato paste, wine and vinegar. Season generously with salt and pepper.
  • Bring to a simmer and cook for about 45 minutes, stirring occasionally, until the sauce is thickened. Remove the cinnamon stick and bay leaf.
  • Cook the pasta until it is al dente – cooked but with a bit of a bite. Rinse, drain and mix with the meat sauce.
  • Pack into a large ovenproof dish.
  • Make the cheese sauce. Melt the butter in a pan and whisk in the flour and mustard powder. Cook over low heat for two minutes.
  • Gradually add the milk and whisk it in.
  • Add the cheeses and whisk to combine until melted.
  • Remove from the heat and gradually whisk in the beaten eggs and nutmeg.
  • Pour the cheese sauce over the pasta and place the dish on a large baking tray.
  • Bake for 30 minutes then sprinkle with 1 tablespoon of grated cheese and the dried thyme. Bake for another 10 minutes until the cheese layer is set.
  • Cool for 10 minutes and serve with a green salad or steamed vegetables.