Ina Garten Pastitsio

This Ina Garten Pastitsio is the easiest way to cook the traditional Greek Pastitsio with Ina’s touch. In this recipe, Ina uses two types of sauces: a meaty red sauce made of ground beef, ground lamb, spices, and crushed tomatoes, and a Bechamel sauce, which is a white sauce made of whole milk, heavy cream, and flour. She also uses small shell pasta. 

But instead of boiling it to completion, she bakes it in the oven, giving us a perfect, cheesy Pastitsio casserole that’s topped with grated Parmesan cheese.

Ina doesn’t include this Pastitsio recipe in any of her Barefoot Contessa cookbooks, but I found it on her Food Network page. Here’s the link to the original recipe.

Ina Garten Pastitsio Ingredients

Tomato Meat Sauce Ingredients::

• 3 tbsp olive oil
• 1 1/2 cups yellow onion, chopped
• 1 lb ground beef
• 1 lb ground lamb
• 1/2 cup red wine
• 1 tbsp garlic, minced
• 1 tbsp cinnamon, ground
• 1 tsp oregano, dried
• 1 tsp thyme leaves, fresh
• Pinch of cayenne pepper
• 1 can (28 oz) crushed tomatoes
• Salt and black pepper to taste

For the Bechamel Sauce Ingredients:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/4 tsp nutmeg, grated
• Salt and black pepper to taste
• 1 1/2 cups Parmesan cheese, grated
• 2 eggs, beaten
• 2/3 cup Greek yogurt

For the Pasta:

• 3/4 lb small shells

How To Make Ina Garten Pastitsio

1. Prepare the Meat Sauce: Heat olive oil in a large pot over medium-high heat. Add onions and cook for 5 minutes. Add beef and lamb, breaking them apart with a spoon. Cook until no pink remains. Drain excess liquid. Add wine, garlic, spices, and tomatoes. Simmer for 40-45 minutes.
2. Preheat Oven: Turn your oven on to 350°F (175°C).
3. Make the Bechamel Sauce: In a small pot, warm milk and cream. In another pot, melt butter and add flour. Stir well. Slowly add the warm milk mixture, stirring until thick. Add nutmeg, salt, pepper, and some Parmesan cheese. Let it cool, then add beaten eggs and yogurt.
4. Cook the Pasta: Boil pasta in a large pot until almost fully cooked (al dente). Drain and set aside.
5. Assemble and Bake: Mix the pasta with the meat sauce and place it in a baking dish. Spread the bechamel sauce on top and sprinkle with remaining Parmesan cheese. Bake for 1 hour or until golden brown. Let it sit for 10 minutes before serving.

What To Serve With Pastitsio 

I highly recommend you Serve Pastitsio Greek salad, steamed vegetables, or a slice of crusty bread. For a more traditional touch, you could also serve it with Tzatziki sauce or a side of olives.

How To Store Leftover Pastitsio

• In the Fridge: Wrap the leftover Pastitsio tightly with plastic wrap or store it in an airtight container. It will keep well in the fridge for up to 3-4 days.
• In the Freezer: For longer storage, you can freeze Pastitsio. Place it in a freezer-safe container or wrap it tightly with aluminum foil. It can be stored in the freezer for up to 2-3 months. 

Ina Garten’s Pastitsio Nutrition Facts

• Serving Size: 1 of 8 servings
• Calories: 763
• Total Fat: 58 grams
• Saturated Fat: 28 grams
• Carbs: 21 grams
• Fiber: 4 grams
• Sugar: 10 grams
• Protein: 38 grams
• Cholesterol: 216 milligrams
• Sodium: 978 milligrams

Try More Ina’s Recipes:

• Ina Garten Pesto Pasta Salad
• Ina Garten Fettuccine Alfredo 
• Ina Garten Potato Gratin
• Ina Garten Scalloped Potatoes
• Ina Garten Chicken Francese Recipe