Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I have always enjoyed making this dish for family gatherings because it brings everyone together with its rich taste.
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
- Step 1:
- Preheat oven to 180°C (350°F) . Grease a 23x33 cm (9x13 inch) baking dish.
- Step 2:
- 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.
- Step 3:
- For the 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.
- Step 4:
- 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.
- Step 5:
- For the 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.
- Step 6:
- 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.
- Step 7:
- To 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.
- Step 8:
- 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 family loves to enjoy Pastitsio together on special occasions , making it a treasured tradition.
Notes
Pastitsio is best served slightly warm or at room temperature . Pair with a Greek salad and a glass of red wine.
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.
Save This traditional Pastitsio recipe makes for a comforting , hearty meal that brings flavors of Greece right to your table.
Recipe FAQ
- → What type of pasta suits this dish best?
Bucatini or penne are ideal for holding the meat sauce and béchamel layers well.
- → Can I substitute the meat in this dish?
Ground lamb works wonderfully for a richer taste, but ground beef maintains the classic flavor.
- → How do I make the béchamel sauce smooth?
Whisk the flour into melted butter, then gradually add warm milk while stirring continuously to avoid lumps.
- → What spices add traditional flavor to the sauce?
Cinnamon, nutmeg, and a bay leaf bring warm, aromatic notes characteristic of Greek cuisine.
- → How should this dish be served for best results?
Let it cool for at least 15 minutes post-baking; serving slightly warm enhances its texture and flavor.
- → Can I prepare this in advance?
Yes, assemble and refrigerate before baking. Bake fresh to achieve the best golden crust and texture.