Пастицио: Греческая запеканка с макаронами и мясом

Greek baked pasta dish

Pastitsio (παστίτσιο, pastítsio) is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea.

Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies that may be based on meat, fish, or pasta, with many documented recipes from the early 16th century, and continuing to modern times. Italian versions include a pastry crust; some include béchamel. The word pasticcio is attested by the 16th century as "any manner of pastie or pye" and comes from the vulgar Latin word pastīcium derived from pasta, and means "pie", and has developed the figurative meanings of "a mess", "a tough situation", or a pastiche. In Egypt, it is called macarona béchamel ( ). In the Albanian speaking regions of the Balkans, the dish is called pastiçe, deriving from pasticcio. It is, however, often meatless and made with an egg and cheese mixture instead of béchamel. Pastitsio is also found on the island of Cyprus, where Greek Cypriots refer to is as makaronia tou fournou (Greek: μακαρόνια του φούρνου), whilst Turkish Cypriots refer to it as fırında makarna. Both names translate to "macaroni in the oven".

In Malta, timpana (the name probably derived from timballo) is made by tossing parboiled macaroni in a tomato sauce containing a small amount of minced beef or corned beef, bound with a mixture of raw egg and grated cheese. Hard boiled eggs are sometimes added. The macaroni is then enclosed in a pastry case or lid before being baked. A similar dish without the pastry casing is imqarrun.