Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
My first taste of pastitsio was at a bustling Greek festival, and I was immediately hooked by the gentle warmth of cinnamon in the meat sauce and the velvety richness of the béchamel. Now it's a staple in our family celebrations, always met with excitement.
Ingredients
- Pasta: 400 g (14 oz) bucatini or penne pasta, 2 tbsp unsalted butter, 2 large eggs (beaten), 50 g (1/2 cup) grated kefalotyri or Parmesan cheese
- Beef Sauce: 2 tbsp olive oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 500 g (1.1 lb) ground beef, 2 tbsp tomato paste, 400 g (14 oz) canned crushed tomatoes, 80 ml (1/3 cup) red wine, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 bay leaf, salt and pepper (to taste)
- Béchamel Sauce: 60 g (4 tbsp) unsalted butter, 60 g (1/2 cup) all-purpose flour, 800 ml (3 1/3 cups) whole milk (warmed), 2 large eggs, 1/4 tsp ground nutmeg, 50 g (1/2 cup) grated kefalotyri or Parmesan cheese, salt and white pepper (to taste)
Instructions
- Prepare Baking Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- Cook the pasta in salted boiling water until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and grated cheese. Set aside.
- Make Beef Sauce:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft. Add garlic, then ground beef, cooking until browned. Stir in tomato paste, crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20 to 25 minutes until thickened. Remove bay leaf.
- Prepare Béchamel:
- Melt butter in a saucepan. Whisk in flour and cook for 1 to 2 minutes. Gradually add warm milk, whisking until smooth. Simmer for 5 to 6 minutes until thickened. In a separate bowl, whisk eggs and temper with hot béchamel, then return to pan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- Spread half the pasta in the baking dish. Top with the meat sauce, then remaining pasta. Pour béchamel sauce over and smooth evenly.
- Bake:
- Bake for 40 to 45 minutes until golden brown and set. Let cool for at least 15 minutes before slicing and serving.
Save Sharing pastitsio around the table always brings back memories of family dinners with laughter, storytelling, and extra helpings enjoyed late into the evening.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm or 9x13 inch)
Allergen Information
Contains wheat (gluten), milk (dairy), eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 630, Total Fat: 29 g, Carbohydrates: 56 g, Protein: 33 g
Save This classic Greek pastitsio offers hearty comfort and lasting flavor. Serve with a crisp salad and enjoy every layer of tradition.
Cooking Guide
- → What type of pasta works best for Pastitsio?
Pasta with a tubular shape like bucatini or penne is ideal as it holds the layers well and soaks up flavors effectively.
- → How is the béchamel sauce prepared?
Butter and flour are cooked briefly to form a roux, then warm milk is whisked in gradually and simmered until thickened. Eggs and cheese are tempered into the sauce for richness.
- → Can I substitute ground beef with other meats?
Ground lamb is a great alternative that adds a richer flavor while preserving the traditional character of the dish.
- → What spices enhance the meat sauce?
Cinnamon and nutmeg offer warm, aromatic notes that complement the tomato and wine base in the beef sauce beautifully.
- → How should Pastitsio be served for best flavor?
Allow it to cool slightly after baking so layers set well and flavors meld; it pairs wonderfully with a fresh Greek salad and red wine.
- → Is it necessary to temper the eggs when adding to the béchamel?
Yes, slowly whisking hot béchamel into the eggs prevents scrambling and ensures a smooth, creamy sauce.