There’s nothing quite like an authentic Pastitsio. Serve this at a family get together, and your dish will definitely be the hit of the evening!
From Lizz: This Pastitsio recipe is my husband’s Yiayia Foto’s recipe. As most great family cooking goes, Yiayia Foto refined her recipe over the years. She would add a little of this and a little of that until she created the perfect flavors for her meat sauce. She added eggs to the meat sauce to help bind it so that the Pastitsio would not fall apart when cut and plated. My sister-in-law Felicia, stood by her side carefully measuring and taking copious notes to ensure that this recipe was carried down to the next generations. Thank you Felicia!
This recipe is a bit time consuming but can be done in pieces. The Meat Sauce – Yiayia Foto’s Famous Recipe can easily be made ahead of time. In fact we encourage it as we have found that the flavors will actually get better if you make the sauce the day before. In addition to the meat sauce, you will need to prepare your Bechamel Sauce before beginning as well. This is easy enough to make right before you assemble the Pastitsio. If you are planning to serve this for a family gathering, make sure to give yourself at least 30 extra minutes, as the pastitcio should rest before being cut into.
HOW TO MAKE PASTITSIO
- Cook your macaroni noodles (pastitsio noodles) according to package directions. Drain well and return to pot.
- Add 2 tablespoons of butter to a small sauce pan. Turn heat onto medium and stir while allowing the butter to slowly melt. Once the butter has melted, it will begin to fizz up around the edges creating a foam. Keep stirring! The butter will slowly begin to brown and will be ready in about 5 minutes.
- In the pot with the macaroni noodles, add the grated mizithra cheese and brown butter. Stir well to coat macaroni with cheese and butter.
- Once your meat sauce has cooled, add the 2 beaten eggs to it and mix well.
- Spread a layer of soft butter on the bottom and sides of a baking dish. Add a thin layer of bread crumbs.
- Add half of the macaroni mixture to the baking dish.
- Sprinkle half of the shredded mozzarella on top of the macaroni.
- Next, pour meat sauce mixture evenly over the macaroni and cheese.
- Sprinkle remaining half of the shredded mozzarella over the meat sauce mixture.
- Spread the remaining half of the macaroni mixture over the shredded cheese.
- Pour the prepared bechamel sauce on top.
- Sprinkle with grated asiago cheese. Bake for 30 minutes at 350 degrees F or until cheese is browned on top. Cover with foil and then continue baking for another 30 minutes.
- Remove from oven and allow to cool for at least 20 minutes before serving.
CAN I FREEZE THE PASTITSIO?
We will often double the size of this recipe so we can freeze the Pastitsio and have it available for an easy meal during the week. Once it has cooled, cut into serving size pieces and gently place in small freezer bags. You can remove from the freezer the night before you want to serve it. Microwave thawed Pastitsio for 2-3 minutes and serve. Freeze for up to 3 months. It probably won’t last that long!
WHY DO WE ADD EGGS TO THE MEAT SAUCE?
Yiayia Foto liked adding eggs to her meat sauce, specifically when used for the Pastitsio, to help bind it. We’ve prepared the meat sauce for the Pastitsio both ways and adding the eggs does make a difference.
CAN I MAKE THIS GLUTEN FREE?
You actually can! KC the G-Free Foodie has a Gluten-Free Bechamel we love. Then just make sure to buy gluten-free noodles!
Pastitsio Recipe
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Yiayia Foto’s Pastitsio
Equipment
Ingredients
- 1/2 bechamel sauce recipe
- 1/2 cup Asiago cheese shredded
- 1/2 meat sauce recipe
- 3 egg yolks beaten
Macaroni Mixture
- 3/4 pound macaroni (misko) (we use Misko Pastitcio Noodles)
- 3/4 cup mizithra cheese
- 3/4 cube Butter
Baking Pan Ingredients
- 1/4 pound mozzarella shredded
- 1/4 cup bread crumbs
- 1 tbsp butter melted for bottom of pan
Instructions
Macaroni Mixture
- Cook your macaroni noodles (pastitsio noodles) according to package directions. Drain well and return to pot.
- Add 2 tablespoons of butter to a small sauce pan. Turn heat onto medium and stir while allowing the butter to slowly melt. Once the butter has melted, it will begin to fizz up around the edges creating a foam. Keep stirring! The butter will slowly begin to brown and will be ready in about 5 minutes.
- In the pot with the macaroni noodles, add the grated mizithra cheese and brown butter. Stir well to coat macaroni with cheese and butter.
Meat Sauce
- Once your meat sauce has cooled, add the 2 beaten eggs to it and mix well.
Baking Pan
- Preheat the oven to 350° F.
- Spread a layer of soft butter on the bottom and sides of a baking dish. Add a thin layer of bread crumbs.
- Add half of the macaroni mixture to the baking dish.
- Sprinkle half of the shredded mozzarella on top of the macaroni.
- Next, pour meat sauce mixture evenly over the macaroni and cheese.
- Sprinkle remaining half of the shredded mozzarella over the meat sauce mixture.
- Spread the remaining half of the macaroni mixture over the shredded cheese.
- Pour the prepared bechemel sauce on top.
- Sprinkle with grated Asiago cheese. Bake for 30 minutes at 350° F or until cheese is browned on top. Cover with foil and then continue baking for another 30 minutes.
- Remove from oven and allow to cool for at least 20 minutes before serving.
Can’t wait to try this! Found the noodles today ♥️
Amazing, excited to see how it turns out!
A little confusing. Why do you have “ 1/2 meat sauce “,Instead of the whole recipe ? What is 3/4 butter? Is that 3/4 c or stick?
Cindy, apologies for any confusion. 3/4 stick of butter is correct. 1/2 portion of the meat sauce recipe. I typically make the larger portion and freeze it for future use.