Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted Pastitsio during a summer trip to Athens, and it instantly became a family favorite that brings the flavors of Greece right to our table.
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 and cook briefly. Add ground beef and brown it.
- Simmer Sauce:
- Stir in tomato paste. 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.
- Prepare Béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook briefly. Gradually add warm milk, whisking until smooth. Simmer until thickened.
- Finish Béchamel:
- Remove from heat. Whisk eggs in a bowl. 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 Pastitsio:
- 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:
- Bake for 40–45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save My kids always ask for seconds when this comes to the table, and it has become our go-to holiday meal for special family occasions.
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.
Save Enjoy this classic dish with a crisp Greek salad and good company. The leftovers taste just as wonderful the next day.
Recipe Questions & Answers
- → What type of pasta is best for pastitsio?
Use tubular pasta like bucatini or penne, which hold the layers and sauce well throughout baking.
- → How is the meat sauce seasoned in pastitsio?
The sauce features ground beef simmered with tomato paste, crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, and typical seasonings that create warm, aromatic flavors.
- → What makes the béchamel sauce creamy and rich?
The béchamel is crafted by whisking warm milk into a butter-flour roux, then tempered eggs and grated cheese are added for richness and smooth texture.
- → Can I use lamb instead of beef for this dish?
Substituting ground lamb offers a richer, more intense flavor and is a traditional variation enjoyed in various regions.
- → How long should the casserole rest after baking?
Allow it to cool for at least 15 minutes after baking so the layers set and slicing becomes neat and easier.
- → What are suitable accompaniments for this casserole?
Pair with fresh Greek salad and a glass of red wine to complement the richness and enhance the dining experience.