Save to Pinterest A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted Pastitsio in a bustling Athenian kitchen, where the aroma of spices and cheese filled the air. Preparing this dish always takes me back to those warm family gatherings.
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.
- Cook the pasta:
- Boil pasta in salted water until just al dente. Drain and return to the pot, then combine with butter, beaten eggs, and grated cheese.
- Make the beef sauce:
- Sauté onion in olive oil until soft, add garlic and cook briefly. Add ground beef and cook until browned. Stir in tomato paste, then crushed tomatoes, wine, cinnamon, nutmeg, bay leaf, salt and pepper. Simmer uncovered 20–25 minutes, stirring, until thickened. Remove bay leaf.
- Prepare the béchamel:
- Melt butter in a saucepan, whisk in flour and cook shortly. Add warm milk gradually, whisking constantly, until smooth. Simmer until thickened. Whisk eggs in a bowl, temper with hot béchamel, then add back to the saucepan and stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- Layer half of the pasta in the baking dish. Spread all beef sauce on top. Add remaining pasta. Pour béchamel over and spread evenly.
- Bake:
- Bake 40–45 minutes until golden brown and set. Allow to cool at least 15 minutes before slicing.
Save to Pinterest Pastitsio is always a centerpiece at our family celebrations, and no one ever leaves the table hungry. Sharing a slice brings back laughter and stories from generations past.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Allergen Information
This dish contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet. Always check ingredient labels for allergen details.
Nutritional Information (per serving)
Calories: 630. Total Fat: 29 g. Carbohydrates: 56 g. Protein: 33 g.
Save to Pinterest Serve Pastitsio slightly warm to enjoy its best texture. Every bite is a taste of Greece, perfect for sharing with loved ones.
Recipe FAQs
- → What type of pasta works best?
Bucatini or penne are ideal choices due to their tubular shape which holds sauces well.
- → Can ground lamb be used instead of beef?
Yes, substituting lamb adds a richer and slightly gamier depth to the sauce.
- → How is the béchamel sauce thickened properly?
By cooking a butter and flour roux and gradually whisking in warm milk, then simmering until thickened.
- → When to add eggs in the béchamel?
Temper beaten eggs with a bit of hot béchamel before mixing back into the sauce to avoid curdling.
- → What spices bring out traditional flavors?
Cinnamon and nutmeg provide a warm, aromatic character that complements the savory beef sauce perfectly.