Pin it A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted pastitsio on a trip to Athens, and its hearty, comforting taste instantly became a family favorite for chilly evenings.
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
- Prep:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Pasta:
- Cook the pasta in salted boiling water until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and 50 g grated cheese. Set aside.
- Beef Sauce:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft. Add garlic and cook 1 minute more. Add ground beef, breaking it up, and cook until browned.
- Add Flavor:
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20-25 minutes, stirring occasionally, until thickened. Remove bay leaf.
- Béchamel:
- Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually add warm milk, whisking constantly, until smooth. Simmer for 5-6 minutes until thickened. Remove from heat. In a bowl, whisk eggs. Slowly add a ladle of hot béchamel to the eggs, whisking to temper, then return egg mixture to the saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- Spread half the pasta in the baking dish. Top with all the meat sauce. Add remaining pasta. Pour béchamel over the top, smoothing evenly.
- Bake & Serve:
- Bake for 40-45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Pin it This dish never fails to bring everyone together at our table, evoking memories of laughter and stories shared over a hearty meal.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Allergen Information
Contains: Wheat (gluten), Milk (dairy), Eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.
Nutritional Information
Calories: 630. Total Fat: 29 g. Carbohydrates: 56 g. Protein: 33 g (per serving).
Pin it Pastitsio is ideal for sharing and tastes even better the next day. Serve with a fresh salad for a complete meal.
Recipe Questions & Answers
- → What type of pasta is best for this dish?
Bucatini or penne pasta works well due to their tubular shape, which holds the layers beautifully and soaks up flavors.
- → Can I substitute the beef with another meat?
Yes, ground lamb can be used for a richer, more traditional flavor often enjoyed in Mediterranean cooking.
- → How is the béchamel sauce prepared to avoid lumps?
Whisk the flour and butter first, then gradually add warm milk while whisking constantly to ensure a smooth, thick sauce.
- → What spices complement the meat sauce?
Cinnamon and nutmeg add warm, subtle spice notes that enhance the savory tomato and beef blend.
- → How long should the casserole rest before serving?
Allowing it to cool for at least 15 minutes helps the layers set for easier slicing and improves flavor melding.