For our Mediterranean dinner, we took inspiration from pastitsio and reimagined it as an elegantly plated pasta dish. Instead of the traditional baked casserole, we served al dente bucatini tossed in a deeply flavorful lamb ragù, slow-braised with Mediterranean spices, tomatoes, and a hint of cinnamon for warmth.

Beneath the pasta, a velvety béchamel sauce provided the signature creamy contrast, echoing the layers of classic pastitsio in a refined presentation. A finishing touch of toasted breadcrumbs added texture, while fresh oregano brought a bright herbal note, balancing the dish’s richness.

This modern take on pastitsio preserved its comforting essence while offering a contemporary, plated interpretation of the beloved Mediterranean classic—honoring tradition while embracing innovation.