Can’t go wrong with this dish; it’s rich and a universal favorite.

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Cook the pasta according to the package instructions until al dente. Drain and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute before adding the ground beef or lamb. Cook until the meat is browned, breaking it up into small pieces as it cooks.

Stir in the tomato sauce, red wine, ground cinnamon, ground nutmeg, and season with salt and pepper. Simmer the sauce for about 20 minutes, stirring occasionally, until it has thickened slightly.

In a separate large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly. Gradually whisk in the milk, stirring constantly, until the sauce thickens and comes to a gentle boil.

Remove the saucepan from the heat and let it cool slightly before stirring in the beaten eggs, white pepper, and a pinch of ground nutmeg. The béchamel sauce should be smooth and creamy.

Combine the cooked pasta with the meat sauce and mix well. Spread half of the pasta mixture evenly in the prepared baking dish.

Pour half of the béchamel sauce over the pasta layer, then add the remaining pasta mixture on top.

Finish with a layer of the remaining béchamel sauce, spreading it out evenly over the top. Sprinkle the grated Parmesan cheese over the béchamel sauce.

Bake in the preheated oven for about 45 minutes, or until the top is golden brown and bubbly. Allow the pastitsio to cool for a few minutes before serving.

Enjoy your delicious homemade pastitsio with your favorite sides!

For a vegetarian alternative, substitute the meat with sautéed mushrooms and lentils. You can also experiment with different cheeses such as feta or cheddar for a unique twist. For a gluten-free version, use gluten-free pasta and a flour substitute for the béchamel sauce. Adding a splash of heavy cream to the béchamel sauce can give it an extra rich and creamy texture.