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 at a holiday gathering where each dish told a story from my relatives' Greek roots. The golden, bubbling casserole stole the show and was gone in minutes!
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 the 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 50 g grated cheese. Set aside.
- Make Beef Sauce:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef, breaking it up, and cook until browned.
- Simmer Beef Sauce:
- 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 to 25 minutes, stirring occasionally, until thickened. Remove bay leaf.
- Make Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually add warm milk, whisking constantly, until smooth. Simmer for 5 to 6 minutes until thickened.
- Finish Béchamel:
- 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 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 to 45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save Serving pastitsio always transports us back to family gatherings, where laughter filled the evening and seconds were always welcomed.
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
Per serving: Calories 630, total fat 29 g, carbohydrates 56 g, protein 33 g.
Save Enjoy every bite of this hearty pastitsio, with its golden topping and tender layers. It's Greek comfort food at its finest!
Recipe Guide
- → What pasta works best for Greek Pastitsio?
Bucatini or penne are ideal as they hold the layers well and absorb flavors effectively.
- → How is the béchamel sauce prepared for this dish?
The béchamel combines melted butter, flour, warm milk, eggs, grated cheese, nutmeg, and seasoning, whisked into a smooth, creamy sauce that thickens on gentle heat.
- → Can ground lamb replace beef in the sauce?
Yes, substituting lamb adds a richer, more robust flavor, complementing the spices and creamy topping.
- → What spices contribute to the sauce’s flavor?
Cinnamon, nutmeg, and bay leaf infuse warmth and depth to the tomato-based beef sauce.
- → How long should the casserole cool before serving?
Allow about 15 minutes after baking to let the layers set, making slicing easier and flavors meld better.