Giada’s Pastitsio Casserole

Giada de Laurentiis makes Pastitsio casserole.

In today’s Giada At Home, Giada goes Greek! She prepares a traditional baked pasta casserole that will warm your belly and soul.

Autumn is the perfect time for casseroles, so break out those baking dishes and let’s get cooking!

Giada isn’t just a one-trick Italian food pony. Today, she shows off her Mediterranean cuisine talents with a Greek-style baked pasta casserole—Pastitsio.

Pastitsio is a baked pasta dish including ground beef or lamb and béchamel sauce. It is a home-cooked meal, often served family style for entrees with a side of salad.

Giada’s version sticks pretty close to traditional regional interpretations of Pastitsio, with the layers of tomato and meat sauce pasta with béchamel sauce on top. After all, Giada does know her pasta!

While the dish might be a bit more involved to prepare (similar effort to making a lasagna), the payoff is certainly worth it. Also, as with any casserole dish, you’ll have plenty of leftovers to save for later!

Serve this hearty, rich baked pasta dish with a light side salad or Greek salad filled with fresh cucumbers, tomatoes, and feta cheese.

Pastitsio Casserole Ingredients:

  • Butter, for greasing the baking dish
  • Kosher salt
  • 12 ounces egg noodles
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • ¾ teaspoon freshly ground black pepper
  • 3 cloves garlic, chopped
  • 1 pound ground lamb
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • One 26-ounce jar tomato-basil sauce
  • 1½ packed cups fresh mint leaves
  • 1 cup milk, at room temperature
  • ½ cup heavy cream, at room temperature
  • 3 cups grated Parmesan
  • 1 cup plain Greek yogurt, at room temperature

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