Name: Ina Garten's Pastitsio (Ultimate Beef Pasta Bake)
Prep time: 1 h
Cook time: 2 h 40 min
Total time: 4 h 10 min
Yield: 8-12 servings
Ingredients: 1 pound long pasta (such as bucatini, ziti, or penne rigate); 2 tablespoons unsalted butter, melted (for pasta); 1/2 cup freshly grated Pecorino Romano or Parmesan cheese (for pasta); 2 large eggs, lightly beaten (for pasta); 2 tablespoons olive oil; 2 large yellow onions, finely chopped; 4 cloves garlic, minced; 2 pounds ground beef (or lamb/beef blend); 1/2 cup non-alcoholic red wine OR beef broth + a splash of red wine vinegar; 1 (28-ounce) can crushed tomatoes; 1/4 cup tomato paste; 1/2 cup beef broth; 2 bay leaves; 1 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; Pinch of ground nutmeg (for meat sauce); Salt and freshly ground black pepper to taste; 1/4 cup chopped fresh parsley, for garnish; 8 tablespoons unsalted butter (for béchamel); 3/4 cup all-purpose flour (for béchamel); 6 cups whole milk, warmed; 1 teaspoon salt (for béchamel); 1/2 teaspoon freshly ground black pepper (for béchamel); Pinch of ground nutmeg (for béchamel); 2 large egg yolks, lightly beaten; 1 cup grated Kefalotyri or Pecorino Romano cheese (for béchamel); Additional grated cheese for topping

Ina Gartens Pastitsio is more than just a meal; it’s a culinary embrace, a dish that brings warmth and unparalleled comfort to any table. I first discovered the magic of this layered pasta bake through Ina’s masterful recipe, and it quickly became a celebrated staple in my kitchen for exceptionally good reason. This iconic Greek casserole, often affectionately dubbed the “Greek lasagna,” boasts a rich and fascinating history, deeply embedded in Mediterranean culture as a beloved Sunday supper or a special occasion dish meant to be shared.

Imagine perfectly seasoned ground meat, often a savory blend of lamb and beef, simmered slowly in a fragrant tomato sauce infused with subtle hints of cinnamon and nutmeg. This delectable filling is then lovingly nestled between layers of tubular pasta and crowned with a luxuriously thick, golden-brown béchamel sauce. It’s the harmonious blend of savory, slightly sweet, and utterly creamy textures that makes Ina Gartens Pastitsio an undeniable crowd-pleaser. The way the rich béchamel melts into the pasta and meat filling, creating a symphony of flavors in every single bite, truly explains its enduring popularity. It’s a dish that looks impressively complex but is surprisingly approachable to prepare, promising a deeply satisfying and comforting experience for everyone fortunate enough to gather around it.

Ingredients:

For the Pasta:
- 1 pound long pasta (such as bucatini, ziti, or penne rigate)
- 2 tablespoons unsalted butter, melted
- 1/2 cup freshly grated Pecorino Romano or Parmesan cheese, plus more for topping
- 2 large eggs, lightly beaten
For the Meat Sauce (Ragu):
- 2 tablespoons olive oil
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 2 pounds ground lamb, ground beef, or a combination (I often use a 50/50 mix for the best flavor!)
- 1/2 cup dry red wine (like Merlot or Cabernet Sauvignon)
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon (this spice is incredibly important for the authentic flavor of Ina Gartens Pastitsio!)
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
For the Béchamel Sauce:
- 1 stick (8 tablespoons) unsalted butter
- 3/4 cup all-purpose flour
- 6 cups whole milk, warmed (warming prevents lumps!)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 2 large egg yolks, lightly beaten
- 1 cup grated Kefalotyri or Pecorino Romano cheese, plus more for sprinkling on top

Preparation:

Preparing the Meat Sauce – The Heart of Ina Gartens Pastitsio

To begin our delightful Ina Gartens Pastitsio journey, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering and warm, add the finely chopped yellow onions. Sauté gently, stirring occasionally, for about 8 to 10 minutes until they are beautifully softened and translucent, but without any browning. This slow sauté process is key as it really coaxes out their natural sweetness, which forms a fantastic and flavorful base for our rich meat sauce.
Add the minced garlic to the pot with the softened onions and continue to cook for just another minute or so until you can smell its wonderful fragrance. It’s important to be watchful during this step, as garlic can burn very quickly and turn bitter, which we definitely want to avoid in our perfectly balanced sauce.
Increase the heat slightly to medium-high. Add the ground lamb and/or ground beef to the pot. Using a wooden spoon, break up the meat into smaller pieces and cook, stirring frequently, until it is thoroughly browned all over. This step is absolutely crucial for developing deep, complex flavors in your sauce. Make sure there are no pink bits remaining. Once the meat is browned, drain off any excess fat from the pot – a little fat adds flavor, but too much can make the final sauce greasy.
Pour in the dry red wine. Let it simmer vigorously, making sure to scrape up any delicious browned bits that might be clinging to the bottom of the pot with your spoon. This process, known as deglazing, adds incredible depth and complexity, truly elevating the flavor profile of the sauce. Continue to simmer until the wine has almost completely evaporated, which should take approximately 3 to 5 minutes. You’ll notice the aroma in your kitchen transform beautifully during this stage.
Stir in the crushed tomatoes, tomato paste, and beef broth. Add the bay leaves, dried oregano, that essential ground cinnamon, and a pinch of freshly grated nutmeg. Season generously with salt and freshly ground black pepper to taste. Give everything a really good stir to ensure all the ingredients are well combined.
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or ideally up to 2 hours. The longer this meat sauce simmers, the more the flavors will have a chance to meld and deepen, resulting in an exceptionally rich, robust, and flavorful foundation that truly befits a classic Ina Gartens Pastitsio. Remember to stir occasionally to prevent any sticking to the bottom of the pot. Towards the end of the cooking time, the sauce should have thickened nicely. Don’t forget to remove and discard the bay leaves before you proceed to the next step.

Crafting the Creamy Béchamel Sauce – The Golden Topping

While your meat sauce is happily simmering away, it’s the perfect opportunity to start on our glorious and velvety béchamel sauce. Melt the stick of unsalted butter in a large saucepan or pot over medium heat. Once the butter is completely melted and begins to look slightly foamy, add the all-purpose flour. Cook this mixture, stirring constantly with a whisk, for 2 to 3 minutes to create a smooth roux. This cooking time is absolutely essential as it helps to cook out the raw flour taste, which is paramount for achieving a silky, lump-free béchamel. The roux should remain a pale yellow color, not browned.
Now, here’s where patience pays off! Gradually whisk in the warm whole milk, adding it a little at a time, ensuring that each addition is fully incorporated into the roux before you pour in more. Continuing to whisk vigorously and constantly throughout this process will prevent any dreaded lumps from forming. It’s genuinely helpful to warm the milk slightly beforehand, as this not only helps prevent lumps but also speeds up the thickening process. Keep whisking diligently until the sauce is wonderfully smooth and thick enough to generously coat the back of a spoon. This usually takes about 10 to 15 minutes of continuous whisking. Trust me, a smooth béchamel is absolutely worth every bit of effort!
Once your béchamel has reached the desired consistency, remove the saucepan from the heat. Stir in the salt, freshly ground black pepper, and another pinch of freshly grated nutmeg. Nutmeg is a traditional and delightful addition to béchamel, especially in an Ina Gartens Pastitsio, adding a subtle yet distinct warmth that complements the other flavors beautifully.
In a small separate bowl, lightly beat the two egg yolks. To properly temper the egg yolks (which prevents them from scrambling when added directly to the hot sauce), gradually whisk about half a cup of the hot béchamel sauce into the beaten egg yolks. This process slowly brings their temperature up, equalizing it with the main sauce.
Pour the tempered egg yolk mixture back into the main béchamel sauce in the pot, whisking continuously and vigorously to incorporate it completely. Return the pot to a very low heat and cook for just another minute or two, stirring constantly, until the sauce thickens slightly further. It’s very important not to boil the sauce after adding the egg yolks, as they might curdle, which would ruin the creamy texture we’re aiming for. This tempering step makes the béchamel even richer, glossier, and more stable.
Finally, stir in 1 cup of the grated Kefalotyri or Pecorino Romano cheese until it is completely melted and smoothly incorporated into the sauce. Taste and adjust seasoning if necessary – you might want a little more salt or pepper. This lusciously creamy béchamel sauce is truly the luxurious crown jewel that finishes off our magnificent Ina Gartens Pastitsio. Set it aside, keeping it warm if possible, or give it a stir before using if it cools.

Preparing the Pasta and Assembling Ina Gartens Pastitsio

Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish. Make sure to get all the sides and corners thoroughly to prevent any sticking, ensuring an easy and clean removal of your delicious Ina Gartens Pastitsio.
Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it is perfectly al dente. This means it should still have a slight bite to it, as it will continue to cook and soften in the oven. Overcooking it now would result in mushy pasta later, and we want distinct, tender strands in our Pastitsio!
Drain the pasta thoroughly in a colander. Transfer the hot pasta immediately to a large mixing bowl. Add the melted butter, 1/2 cup of the grated Pecorino Romano or Parmesan cheese, and the two lightly beaten eggs. Toss everything together until the pasta is evenly and completely coated. The eggs here play a crucial role; they help to bind the pasta together, creating a stable and cohesive base layer for our Ina Gartens Pastitsio.
Spread half of the buttered and cheesed pasta mixture evenly over the bottom of your prepared baking dish. Press it down gently with the back of a spoon or your hands to form a compact, flat layer. This forms the essential foundational layer of our glorious Ina Gartens Pastitsio.
Spoon the entire meat sauce mixture evenly over the pasta layer in the baking dish. Carefully spread it out all the way to the edges, ensuring every future bite gets a taste of that rich, flavorful ragu.
Top the meat sauce layer with the remaining half of the pasta, spreading it out carefully so that it completely covers the meat. You want a nice, even distribution across the entire surface.
Pour the warm béchamel sauce evenly and generously over the top pasta layer, spreading it right to the edges of the dish. Use an offset spatula or the back of a spoon to ensure a wonderfully smooth, uniform, and inviting surface. This creamy layer will turn golden and irresistible.
Finally, sprinkle generously with additional grated Kefalotyri or Pecorino Romano cheese over the béchamel. This will create that iconic, beautiful golden-brown, cheesy crust that is characteristic of a perfect Ina Gartens Pastitsio.

Baking the Magnificent Ina Gartens Pastitsio

Place the baking dish on a rimmed baking sheet. This is a practical tip – it will catch any potential drips or overflows during baking, keeping your oven clean. Transfer it carefully to your preheated oven.
Bake for 50 to 60 minutes, or until the top is beautifully golden brown, wonderfully bubbly, and the edges are gently caramelized. You’ll know it’s ready when your entire kitchen smells absolutely divine, filled with the comforting, aromatic scents of this classic Ina Gartens Pastitsio. The crust should be firm to the touch and a rich, appealing color.
Once baked to perfection, remove the Pastitsio from the oven. This next step is absolutely crucial for achieving neat, perfect slices: Let it rest on a wire rack for at least 20 to 30 minutes before you even think about serving it. This resting time allows the layers to set properly and firm up, making it significantly easier to cut into beautiful, well-defined portions. If you cut it too soon, it might collapse and be messy, and we’ve put too much love and effort into this glorious dish for that!
Garnish with a sprinkle of fresh chopped parsley just before serving, if desired, for a touch of vibrant color and fresh aroma. Slice and serve your incredible homemade Ina Gartens Pastitsio warm. It’s undeniably a labor of love, but I promise you, every single comforting and satisfying bite is worth every moment of effort. This dish truly transports you straight to a sun-drenched Greek island with its rich, aromatic flavors. Enjoy the delicious fruits of your culinary efforts!

After immersing ourselves in the wonderful world of this truly exceptional recipe, I truly believe you’re now equipped to bring a slice of Mediterranean comfort right into your own kitchen. This isn’t just another dish; it’s an experience, a journey for your taste buds that promises to deliver warmth, satisfaction, and an undeniable sense of homemade goodness with every single forkful. We’ve explored the rich, savory depth of the seasoned ground meat, often a delightful blend of beef and lamb, simmered to perfection in a vibrant tomato sauce infused with aromatic spices like cinnamon and nutmeg, which might seem unconventional but provides an incredibly complex and captivating flavor profile that sets it apart. This hearty base is then layered with tender pasta, typically a thick, tubular variety that perfectly cradles the sauces, creating a symphony of textures and tastes.

But the true star, in my humble opinion, and what elevates this dish from simply good to absolutely unforgettable, is the lavish, impossibly creamy béchamel sauce. It’s a velvety blanket of pure indulgence, a delicate yet decadent topping that browns beautifully in the oven, forming a golden crust that’s both inviting and tantalizing. It’s this combination of savory, spicy, creamy, and comforting that makes this particular recipe a veritable masterpiece. I find myself constantly drawn back to its comforting embrace, especially on chilly evenings or when I need a meal that feels both special and profoundly nourishing. It’s the kind of dish that makes you slow down, savor each bite, and truly appreciate the art of home cooking.

Elevating Your Experience: Serving Suggestions and Creative Variations

Now that you’re convinced of its deliciousness, let’s talk about how to make your experience even better. While this dish is incredibly satisfying on its own, it truly shines when paired thoughtfully. I always recommend serving a generous slice alongside a crisp, fresh green salad with a light vinaigrette. The bright, tangy notes of the salad provide a wonderful counterpoint to the richness of the Pastitsio, cleansing the palate and adding a refreshing element to the meal. A simple side of crusty artisan bread, perfect for soaking up any stray bits of sauce, is also a fantastic addition. For drinks, a robust red wine, perhaps a Merlot or a Cabernet Sauvignon, complements the savory meat sauce beautifully. If you prefer non-alcoholic options, a sparkling water with a twist of lemon or a crisp iced tea would be delightful.

But don’t stop there! One of the joys of cooking is making a recipe your own. While the classic version is divine, there are countless ways to tweak and personalize this dish. For those who enjoy a little extra kick, a pinch of red pepper flakes added to the meat sauce can introduce a delightful warmth. If you’re a cheese lover (and who isn’t?), consider experimenting with different cheeses in your béchamel or sprinkled over the top before baking. A blend of Gruyere and Parmesan can add an extra layer of nutty depth that’s simply divine. For a vegetarian twist, you could substitute the ground meat with a medley of finely diced mushrooms, lentils, or even a plant-based ground “meat” alternative, seasoned with the same fantastic spices. Adding sautéed vegetables like spinach, zucchini, or eggplant to the meat sauce layer can also boost the nutritional value and introduce new textures. Imagine a layer of roasted red peppers or caramelized onions; the possibilities are truly endless! Feel free to adjust the spice levels to your preference – a little extra cinnamon or nutmeg can really amplify the aromatic qualities, while a touch of allspice can introduce a deeper, more exotic note. This versatility is one of the many reasons I adore this recipe; it’s a fantastic foundation for culinary creativity.

Your Turn: Embrace the Comfort of Ina Gartens Pastitsio

So, what are you waiting for? This isn’t just a recipe to read about; it’s a recipe to make, to savor, and to share. I genuinely urge you to set aside some time this week, gather your ingredients, and embark on the wonderfully rewarding journey of preparing this dish. There’s a profound satisfaction that comes from creating something so delicious from scratch, especially a dish that carries such a comforting legacy. The aroma that will fill your kitchen as it bakes will be absolutely intoxicating, a promise of the deliciousness to come. Trust me, the effort is incredibly worthwhile, and the reward – a truly magnificent, homemade meal – is priceless. Once you’ve pulled that golden-brown masterpiece from the oven and experienced its incredible flavors, I would absolutely love to hear about it! Please, don’t keep your culinary adventures to yourself. Share your photos, your triumphs, and any clever variations you discovered in the comments or on social media. Tell me about your serving suggestions or the reactions of your loved ones. Did you make any substitutions? What was your favorite part of the process? Your experiences inspire me and the entire community of home cooks. Let’s celebrate the joy of good food together. Happy cooking!