Pastitsio With Cheeses



This Cheesy Pastitsio is absolutely amazing.





*100 g gruyere cheese, grated
*1 liter milk
*100 g butter
*3 egg yolks
*100 g all-purpose flour
*½ tbsp ground nutmeg

*3 cups Feta cheese, crumbled
*1 cup gruyere, grated

*2 tbsp bread crumbs
*1 pack penne pasta


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Add the pasta to a pot full of salted water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.

Brush a baking pan with olive oil.
When the pasta is ready, drain and spread the 1/3 , into the pan.

Béchamel sauce ( see notes )
Heat the butter in a pot over medium heat. As soon as it melts (do not let it burn), add the flour. Beat with a hand whisk and sauté the flour for a few minutes.

Scrape down the sides of the pot to release any flour, so it doesn’t burn.

Add the milk, in small batches, whisking continuously so that no lumps form in the mixture.

The mixture will be quite thick at first. You need to be persistent and patient.  As you add more and more of the milk, you will see how the béchamel sauce will start to become nice and creamy.

When the béchamel sauce starts to thicken, you have to be very careful not to let it burn on the bottom. Whisk continuously to avoid this.

When ready, remove from heat and add salt, pepper, nutmeg and all of the grated gruyere, apart from 1 tablespoon which will be added at the end of the recipe.

To complete, add the 3 egg yolks and whisk to incorporate.
Set aside until needed.
To assemble
Preheat oven to 180* C (350* F) Fan.

Spread the cheeses over the pasta in the baking pan and add the remaining pasta.

Pour the béchamel sauce over the pasta, sprinkle the reserved grated gruyere and the bread crumbs over the top.

You can also add some small cubes of butter. Bake until golden brown.



Notes: You can also use the Bechamel Mix  from Jotis and make the best Pastitsio!!!













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