Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
Pastitsio was a childhood favorite for my family, and I still remember helping my mother layer the pasta and sauce every holiday. The rich aroma of cinnamon and nutmeg makes preparing this dish truly special.
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 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.
- Prepare 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 Pastitsio is always a hit at gatherings in our family. We love how everyone waits eagerly for the first slice to set and reveal those perfect layers.
Required Tools
Large pot, large skillet, saucepan, whisk, and a baking dish (23x33 cm / 9x13 inch) are needed for this recipe.
Allergen Information
This recipe contains wheat (gluten), milk (dairy), eggs. Always check ingredient labels for allergens.
Nutritional Information
Each serving contains approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Save This recipe brings authentic Greek flavor right to your kitchen. Enjoy with a simple salad and a glass of wine.
Recipe Questions
- → What pasta works best for this dish?
Bucatini or penne are ideal tubular pasta choices that hold the layers well and absorb the flavors perfectly.
- → Can ground lamb be used instead of beef?
Yes, substituting ground lamb for beef adds a richer, more traditional Greek flavor to the dish.
- → How is the béchamel sauce thickened?
The béchamel is thickened by cooking butter and flour into a roux, then gradually whisking in warm milk until smooth and creamy before adding eggs and cheese.
- → What spices enhance the meat sauce?
Cinnamon and nutmeg provide warm, aromatic notes that complement the tomato and beef flavors in the sauce.
- → How long should the casserole cool before serving?
Letting the dish cool for at least 15 minutes helps it set properly, making slicing and serving easier.
- → Are there common accompaniments for this dish?
A crisp Greek salad and a glass of red wine pair beautifully with the rich layers and spices.