Greek Macaroni Cake Recipe – Pastitsio

Pastitsio or Greek lasagna it is a delicious cake of Greek origin made with macaroni, minced meat, natural tomato and a sauce similar to béchamel to which eggs are added.

It is a traditional stew, the kind that cooks over low heat and makes chop, chop, chop, filling the house with delicious aromas, and it ends in the oven to make this Greek macaroni cake even more perfect. Even more perfect.

Ingredients to make Greek Macaroni Cake – Pastitsio:

1. 400 grams of macaroni
2. Water to cook the macaroni

For the Bolognese:

1. 400 grams of minced pork
2. 400 grams of minced beef
3. 2 medium onions
4. 800 grams of crushed natural tomato
5. 2 cubes of concentrated meat broth
6. 1 dessert spoon of cinnamon
7. 1 glass of white wine
8. 1 pinch of ground black pepper to taste
9. 2 tablespoons of olive oil

For the béchamel:

1. 10 tablespoons of wheat flour
2. 5 tablespoons of cornmeal
3. 1 pinch of Nutmeg to taste
4. 100 grams of grated cheese
5. 1 pinch of salt to rectify to taste
6. 1 liter of milk

How to make Greek Macaroni Cake – Pastitsio:

• We will begin to make this Greek macaroni cake by putting a saucepan with water on the fire. When it starts to boil, add the pasta and cook until al dente. We drain and reserve.
• While we are preparing the Bolognese sauce. For them, we peel and cut the onions. I like to do it in julienne, but it also accepts the brunoised cut in case you want to “camouflage” it better in the sauce.
• In a wide frying pan (quite wide, which we will need) we put the two tablespoons of extra virgin olive oil and when it is hot we add the onion.
• When the onion is half done, add the two shredded meat broth cubes, the teaspoon of cinnamon and pepper to taste. Add the minced meat, stir well and add the white wine. Let cook until it starts to reduce.
• At this time we add the crushed natural I have used a canned one that has pieces of pepper that gives it a very good touch. Let the Greek lasagna sauce cook over medium heat, stirring from time to time to prevent it from sticking. It’s a real treat when the stew chops, chop, and chop calmly.
• Trick: If you use natural tomato you can add a few pieces of black and red pepper or just the tomato to your liking!
• Next, add the cooked macaroni, mix everything well and keep it on the heat for a few more minutes.
• While the Bolognese sauce is being made, we can prepare the béchamel sauce. In a casserole we put the milk to heat re serving a glass in which we undo the flours. When the milk is about to come to a boil, add it little by little and without stopping stirring the glass of milk with the dissolved flours, and keep stirring until it begins to thicken.
• When it starts to thicken, add the slightly beaten egg, as if we were going to make an omelet and nutmeg and salt to our liking. When the béchamel sauce of the Greek pastiche has thickened, remove and reserve.
• In a large baking dish, pour the Bolognese sauce with the macaroni. Then we cover with the béchamel and finally sprinkle with grated cheese on top. We put the Greek lasagna in the preheated oven at 180º C and bake for 30 to 40 minutes, until the surface is golden.
• Once baked, we serve the hot Greek macaroni cake and enjoy!