Save to Pinterest A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I fondly remember the first time I made pastitsio for my friends: the smell of cinnamon and nutmeg warmed the whole kitchen as it baked, and everyone eagerly gathered around the table waiting for the golden crust to set.
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 pasta in salted boiling water until just al dente. Drain and return to pot. Stir in butter, beaten eggs, and cheese. Set aside.
- Cook Beef Sauce:
- Heat olive oil in a large skillet over medium heat. Cook onion until soft. Add garlic and cook 1 minute. Add ground beef, breaking up, and cook until browned. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20 to 25 minutes until thickened. Remove bay leaf.
- Make Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes. Gradually add warmed milk, whisking constantly, until smooth. Simmer 5 to 6 minutes until thickened. Remove from heat. Whisk eggs in a bowl, add a ladle of hot béchamel to temper, return mixture to saucepan, stir in nutmeg, cheese, salt, and white pepper.
- Assemble and Bake:
- Spread half the pasta in baking dish. Top with all beef sauce. Add remaining pasta. Pour béchamel over top and smooth evenly. Bake 40 to 45 minutes until golden brown and set. Cool at least 15 minutes before slicing and serving.
Save to Pinterest Every holiday, my family would gather around the oven in anticipation as pastitsio baked, sharing stories and laughter while waiting for the dish to set before slicing.
Required Tools
Large pot, skillet, saucepan, whisk, and a 23x33 cm (9x13 inch) baking dish are all you need to prepare this comforting meal.
Allergen Information
This recipe contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet so always check ingredient labels for allergies.
Nutritional Information (per serving)
Calories: 630. Total Fat: 29 g. Carbohydrates: 56 g. Protein: 33 g.
Save to Pinterest This pastitsio brings everyone together and tastes best enjoyed at room temperature. Try it once and make it your new family favorite.
Questions & Answers
- → What type of pasta works best for pastitsio?
Tubular pasta like bucatini or penne holds the layers well and absorbs the sauce evenly.
- → Can I substitute beef with another protein?
Ground lamb is a common alternative that adds a richer depth of flavor.
- → How is the béchamel sauce thickened?
Butter and flour are cooked to form a roux, then warm milk is whisked in and simmered until smooth and thickened.
- → What spices enhance the meat sauce?
Cinnamon, nutmeg, and bay leaf contribute warm, aromatic notes to the savory tomato-based sauce.
- → How do I prevent the top from burning while baking?
Baking at 180°C (350°F) and covering loosely if needed ensures even cooking without excessive browning.
- → Is it necessary to temper the eggs in the béchamel?
Yes, slowly adding hot béchamel to beaten eggs prevents curdling and creates a silky sauce.