Ina Garten Italian Pastitsio

This rich, creamy Ina Garten Italian Pastitsio is made with tender rigatoni, ground beef, and a velvety bechamel sauce, ready in 1 hour and 30 minutes. The top cheese layer turns a beautiful golden brown while the savory meat sauce bubbles up slowly around the edges. I love making this hearty dish for Sunday family dinners because it always feeds a crowd effortlessly.

Why This Classic Works

I used to struggle with baked pasta dishes turning out either entirely too dry or completely mushy. This recipe solves that problem by keeping the meat sauce thick and ensuring the pasta is only boiled until just al dente.

The real secret here is the warming pinch of cinnamon in the meat sauce, which adds a beautiful depth of flavor. I learned that taking the time to properly temper the eggs for the bechamel makes all the difference in achieving that flawlessly smooth top layer.

Ina Garten Italian Pastitsio Ingredients

• 1 lb rigatoni pasta
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1.5 lbs lean ground beef
• 1 cup dry red wine
• 28 oz crushed tomatoes
• 1 tsp ground cinnamon
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup grated parmesan cheese
• 2 large eggs, beaten
• Salt and black pepper to taste

How To Make Ina Garten Italian Pastitsio

1. Boil the Pasta: Cook the rigatoni in a large pot of heavily salted water until slightly under al dente, about 8 minutes. Drain and spread in a 9×13 baking dish.
2. Brown the Meat: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and garlic until soft, then add the ground beef and cook until no longer pink.
3. Simmer the Sauce: Pour the red wine into the beef mixture and scrape up any browned bits. Stir in the crushed tomatoes, cinnamon, salt, and pepper, letting it simmer for 30 minutes until thick.
4. Make the Bechamel: In a separate saucepan, melt the butter over medium heat and whisk in the flour for 1 minute. Gradually whisk in the warm milk until the sauce thickens, then remove from heat.
5. Finish the Sauce: Stir the parmesan cheese into the warm milk mixture. Slowly whisk a small spoonful of the hot liquid into the beaten eggs to temper them, then whisk the eggs back into the sauce pot.
6. Assemble and Bake: Pour the meat sauce evenly over the pasta in your baking dish. Top entirely with the bechamel sauce and bake at 350F for 40 to 45 minutes until golden brown.

Recipe Tips

• Cook pasta al dente: The noodles will continue cooking as they bake in the oven, preventing a mushy base layer.
• Temper the eggs carefully: Adding hot bechamel to the cold eggs slowly ensures they do not scramble into unpleasant lumps.
• Let it rest: Waiting 15 minutes before slicing allows the layers to set up, ensuring clean portions on the plate.
• Warm the milk: Using warmed milk for your bechamel prevents lumps from forming when you mix it into the flour and butter.

What To Serve With Italian Pastitsio

Pair this heavy pasta bake with a crisp romaine salad dressed in a bright lemon vinaigrette to cut through the richness. Freshly baked garlic bread is also an excellent addition for soaking up any extra meat sauce left on the plate.

How To Store

Store any leftover baked pasta in an airtight container in the refrigerator for up to 4 days. You can also assemble the entire dish ahead of time, cover it tightly, and freeze it unbaked for up to 3 months.

FAQs

• Can I use ground lamb instead of beef? Yes, ground lamb is actually more traditional in Greek versions of this dish and works beautifully. It adds a slightly gamier, richer flavor to the sauce.
• Can I make this a day in advance? Absolutely. You can assemble the entire dish, cover it, and keep it in the fridge overnight before baking the next day. Add 10 minutes to the baking time if cooking straight from cold.
• What pasta shape is best if I cannot find rigatoni? Ziti or penne are excellent substitutes. Any sturdy, tubular pasta will hold up well to the heavy meat sauce and creamy topping.

Nutrition

• Calories: 650 kcal
• Total Fat: 32 g
• Saturated Fat: 15 g
• Cholesterol: 145 mg
• Sodium: 680 mg
• Total Carbohydrate: 55 g
• Protein: 35 g

Try More Recipes:

• Ina Garten Italian Penne alla Vodka
• Gordon Ramsay Italian Lasagne
• Ina Garten Italian Crispy Chicken With Lemon Orzo

Ina Garten Italian Pastitsio

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Ina Garten Italian Pastitsio features a rich meat sauce, tender rigatoni, and a creamy bechamel topping ready in 90 minutes. This comforting pasta bake is a wonderful centerpiece for relaxed weekend dinners with family.

Ingredients

• 1 lb rigatoni pasta

• 2 tbsp olive oil

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 1.5 lbs lean ground beef

• 1 cup dry red wine

• 28 oz crushed tomatoes

• 1 tsp ground cinnamon

• 4 tbsp unsalted butter

• 1/4 cup all-purpose flour

• 3 cups whole milk, warmed

• 1 cup grated parmesan cheese

• 2 large eggs, beaten

• Salt and black pepper to taste

Directions

• 1. Boil the Pasta: Cook the rigatoni in a large pot of heavily salted water until slightly under al dente, about 8 minutes. Drain and spread in a 9×13 baking dish.
• 2. Brown the Meat: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and garlic until soft, then add the ground beef and cook until no longer pink.
• 3. Simmer the Sauce: Pour the red wine into the beef mixture and scrape up any browned bits. Stir in the crushed tomatoes, cinnamon, salt, and pepper, letting it simmer for 30 minutes until thick.
• 4. Make the Bechamel: In a separate saucepan, melt the butter over medium heat and whisk in the flour for 1 minute. Gradually whisk in the warm milk until the sauce thickens, then remove from heat.
• 5. Finish the Sauce: Stir the parmesan cheese into the warm milk mixture. Slowly whisk a small spoonful of the hot liquid into the beaten eggs to temper them, then whisk the eggs back into the sauce pot.
• 6. Assemble and Bake: Pour the meat sauce evenly over the pasta in your baking dish. Top entirely with the bechamel sauce and bake at 350F for 40 to 45 minutes until golden brown.