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, I was amazed at how the distinct cinnamon and nutmeg flavors created such a warm and inviting aroma in the kitchen. The bubbling creamy béchamel paired with the rich meat sauce instantly transported me back to family gatherings filled with laughter and joy.
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, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef, breaking it up, and cook until browned. 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. 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:
- 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 dish takes center stage at our family reunions, served alongside Greek salad while everyone gathers in anticipation for that first cheesy, hearty bite!
Serving Suggestions
Pair your pastitsio with a classic Greek salad and a glass of red wine to complete the meal.
Allergen Information
Contains: wheat (gluten), milk (dairy), eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.
Nutritional Information
Each serving has approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Save This Greek pastitsio is truly a crowd-pleaser. Enjoy every luscious, creamy bite!
Recipe FAQ
- → What type of pasta works best for this dish?
Tubular pasta like bucatini or penne is ideal, as it holds the layers well and absorbs flavors nicely.
- → Can I substitute beef with another meat?
Ground lamb can be used instead for a richer, more authentic flavor while maintaining a similar texture.
- → How is the béchamel prepared for this layered dish?
Butter and flour are cooked into a roux, then warmed milk is whisked in and simmered until thickened. Eggs and grated cheese are tempered in last for a smooth, creamy sauce.
- → What spices enhance the meat sauce?
Cinnamon and nutmeg added with bay leaf bring warmth and depth, pairing beautifully with the tomatoes and red wine.
- → How long should the casserole rest before serving?
Let it cool for at least 15 minutes after baking to allow the layers to set and make slicing easier.