Mediterranean Penne Pastitsio

Annamaria Settanni McDonald


This is a dish not only celebrated by Greeks but also by Italians. Depending where you are in Italy, Pastitsio is a dish that Italians and Greeks alike love to indulge in. It's a great change from lasagna or pasta in the oven. Being from southern Italy and right across the Adriatic from Greece we share a lot in Mediterranean dishes and flavors. This is one of those dishes. It's a comforting and hearty dish perfect for the fall and winter seasons. NOTE: Tamara used sausage in her recipe and I thought that was a great kick! So I wanted to tell you about it, If you didn't want to use all ground meat add in some sausage, hot or mild Italian sausage! Great idea Tamara!!!!


★★★★★ 3 votes

40 Min
45 Min



  • 1
    large onion, chopped
  • 2 lb
    ground beef, ground turkey or ground lamb (or a 1 lb. beef and 1 lb. lamb mixture) (as tamara suggests, use some bulk hot or mild italian sausage!)
  • 1/2 c
    dry red wine
  • 1 Tbsp
    minced garlic
  • 1 tsp
    dried greek oregano
  • 1 tsp
    fresh thyme leaves
  • 28 oz
    crushed tomatoes
  • dash(es)
  • dash(es)
    seasoned pepper blend

  • 1 1/2 c
    whole milk
  • 1 c
    heavy cream
  • 1/2 stick
    unsalted butter
  • 1/4 c
    all purpose flour
  • 1/4 tsp
    freshly grated nutmeg
  • dash(es)
    salt and pepper
  • 1 1/2 c
    freshly grated parmesan cheese
  • 2
    eggs, beaten
  • 2/3 c
    greek yogurt

  • 1 lb
    box of penne pasta, cooked according to al dente
  • 1/2 stick
  • 1 c
    freshly grated parmesan cheese
  • 2
    eggs, beaten

How to Make Mediterranean Penne Pastitsio


  1. Cook the pasta in salted boiling water until al dente. Drain and return to pan.
  2. In a small saucepan, melt butter until golden brown, and pour over the reserved pasta. Add the parmesan cheese and toss well. Leave until cool, then add eggs and toss again. Set aside.
  3. For the sauce, drizzle extra virgin olive oil in a large pot over medium heat. Add the onion and minced garlic, saute for 5 minutes.
  4. Add the ground meat and saute over medium heat for at least 10 minuted and until meat is no longer pink.
  5. Drain most of excess liquid but not all, add the wine, and cook for 2 more minutes.
  6. Add the oregano and thyme, mix and cook for about 5 minutes.
  7. Add tomatoes, salt and seasoned pepper blend. Simmer for 40-45 minutes stirring occasionally. Set sauce aside.
  8. Preheat oven to 350'F.
  9. For the Bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.
  10. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
  11. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
  12. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
  13. Butter a 9x13 Baking dish, you can lay the pasta down, add the tomato meat sauce, then the Bechamel sauce and add the remaining 3/4 cups of freshly grated Parmesan cheese or....
  14. You also again butter a 9x13 baking dish. Mix the pasta with the tomato meat sauce, place into baking dish and top with Bechamel Sauce and top with the remaining 3/4 cups of freshly grated Parmesan cheese.
  15. Bake for about 45 minutes to 1 hours until top is lightly browned and dish is bubbling. Set aside and cool for 10 minutes. Serve dish while hot.
  16. *Note: You can freeze this dish and then cook when your ready to make for dinner. You have to cook longer but have topping lightly browned and mixture bubbling. About 1 1/2 hours or so depending on your oven.
  17. *Serve with fresh warm bread and a fresh green salad with balsamic vinaigrette dressing.

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