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 family was amazed by the beautiful golden top and the delicious scent of cinnamon and nutmeg filling the kitchen. It reminded us of festive dinners in Greece.
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 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. 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. 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 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 brings smiles to our table, and even picky eaters ask for seconds. It is a dish full of warmth and family tradition.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Nutritional Information
Per serving: Calories: 630, Total Fat: 29 g, Carbohydrates: 56 g, Protein: 33 g
Notes
Substitute ground lamb for beef for a richer flavor. Kefalotyri cheese can be replaced with Parmesan if unavailable. Pastitsio is best served slightly warm or at room temperature.
Save Enjoy pastitsio with a Greek salad for an authentic experience. Leftovers taste even better the next day.
Recipe Questions & Answers
- → What type of pasta works best for pastitsio?
Tubular pasta like bucatini or penne holds the layers well and absorbs flavors effectively, making them ideal choices.
- → How is the béchamel sauce prepared for a smooth texture?
Whisk butter and flour to form a roux, then gradually add warmed milk while whisking constantly until thickened, ensuring a smooth sauce.
- → Can I use a different meat for the sauce?
Yes, substituting ground lamb for beef gives a richer, traditional flavor variation.
- → What spices enhance the beef sauce?
Cinnamon, nutmeg, and bay leaf add warm, aromatic notes complementing the savory tomato-based meat sauce.
- → How long should the casserole cool before serving?
Letting it rest for at least 15 minutes helps the layers set, making slicing easier and flavors meld.
- → Which cheese alternatives can be used if kefalotyri is unavailable?
Parmesan cheese can be used as a substitute providing a similar salty, nutty flavor.