Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tried pastitsio in a bustling Athens taverna, and the golden top and warm spices reminded me instantly of childhood gatherings. Ever since, it's become a cherished dish I love making for special occasions at home.
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 Baking Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Make the Pasta Layer:
- 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.
- Prepare 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.
- Finish the Beef Sauce:
- 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 the Béchamel:
- 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.
- Finish the 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 the 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 and Serve:
- 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 on our family table always brings back laughter and stories from travels and reunites everyone for a comforting meal together.
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.
Nutritional Information (per serving)
Calories: 630, Total Fat: 29 g, Carbohydrates: 56 g, Protein: 33 g
Save Enjoy pastitsio warm or at room temperature with a simple Greek salad for an authentic meal. Savor each cheesy layered bite!
Recipe FAQ
- → What pasta is used in Greek Pastitsio?
Bucatini or penne pasta works best, providing sturdy layers and pleasant texture.
- → Can lamb be substituted for beef?
Yes, ground lamb offers a richer, more robust flavor profile for this dish.
- → What kind of cheese is traditional?
Kefalotyri is classic, but Parmesan can be used if you can't find it locally.
- → How do you get a creamy béchamel top?
Whisk warm milk slowly into flour and butter, then temper eggs for a smooth, thick sauce.
- → How should this dish be served?
Let Pastitsio cool and slice. It's best slightly warm or at room temperature with a salad.
- → What allergens are present?
This dish contains wheat, dairy, eggs, and possibly animal rennet depending on cheese choice.