|Alternative names||Pastitsada Korfiatiki, Pastitsado|
|Region or state||Corfu|
|Associated national cuisine||Greece|
|Main ingredients||Spicy veal, beef or poultry and macaroni|
|Ingredients generally used||Olive oil, onions, garlic, salt, black pepper, white wine, vinegar, cloves, bay leaf, cinnamon, tomatoes, butter, kefalotyri or Parmesan|
Pastitsada (Greek: Παστιτσάδα) is a Greek dish consisting of pasta topped with meat braised in a spicy tomato-based sauce. Often associated with the island of Corfu, where it is a traditional Sunday dinner, it is sometimes called pastitsada Korfiatiki.
The name comes from the Venetian pastizzada (standard Italian pasticciata) lit. 'something messed up', which is used for a large variety of Italian braised meat dishes, generally served with polenta, mashed potatoes, or pasta.
Pastitsada is based on veal, beef or poultry cooked in fresh or canned tomatoes, olive oil, minced onions, garlic, salt, black pepper, white wine, vinegar, cloves, bay leaf, cinnamon, butter and served over pasta. It is usually topped with grated kefalotyri or Parmesan cheese. The dish shows Italian influence.