Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
The first time I made pastitsio, my kitchen was filled with rich aromas that took me straight back to Greece. The creamy béchamel and savory meat sauce make every bite memorable.
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 Oven and 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 1 minute more. Add ground beef, breaking it up, and cook until browned.
- Add Sauce Ingredients:
- 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.
- Prepare Béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk, whisking constantly, until smooth. Simmer for 5–6 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 40–45 minutes until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save This has become a family favorite at Sunday dinners. The kids always rush to get the first slice before it's all gone.
Required Tools
You'll need a large pot, skillet, saucepan, whisk, and a 23x33 cm baking dish to prepare your pastitsio.
Allergen Information
Contains wheat, milk, and eggs. Cheese may contain animal rennet. Always check ingredient labels for allergens.
Nutritional Information
Each serving provides approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Save Enjoy this comforting classic with a simple Greek salad and a glass of red wine. The crisp top and rich layers will wow your guests every time.
Cooking Questions & Answers
- → What pasta types work best in this dish?
Bucatini or penne pasta hold the layers well and provide the traditional texture.
- → Can I substitute beef with other meats?
Yes, ground lamb can be used for a richer, more authentic flavor variation.
- → How do I prepare the béchamel sauce properly?
Whisk butter and flour over medium heat, gradually adding warm milk until thickened, then temper eggs into it for smooth richness.
- → What spices enhance the meat sauce?
Cinnamon and nutmeg add a subtle warmth that complements the tomato and beef perfectly.
- → How should the dish be served for best taste?
Serve slightly warm or at room temperature, allowing flavors to meld and textures to settle.