Pin A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted pastitsio at a holiday gathering in Athens: the aroma of cinnamon and nutmeg made the whole kitchen feel like home. Ever since, I have included it on cozy weekend menus for the family to enjoy together.
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:
- Boil pasta in salted water until just al dente. Drain and return to pot. Stir in butter, beaten eggs, and cheese. Set aside.
- Make beef sauce:
- Heat olive oil in a skillet. Cook onion until soft, then add garlic and cook 1 minute. Add ground beef, break up, and cook until browned. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer for 20–25 minutes until thickened. Remove bay leaf.
- Prepare béchamel:
- Melt butter in saucepan. Whisk in flour and cook 1–2 minutes. Gradually add milk, whisking constantly, until smooth. Simmer for 5–6 minutes until thickened. Remove from heat. Whisk eggs in a bowl, add ladle of hot béchamel to eggs, whisk, then return to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble casserole:
- Spread half the pasta in baking dish. Top with all meat sauce. Add remaining pasta. Pour béchamel over top, smooth evenly.
- Bake:
- Bake for 40–45 minutes until golden brown and set. Let cool at least 15 minutes before serving.
Pin Serving pastitsio always reminds me of family dinners where my uncle would cut generous squares, and laughter would echo at the table. It is now a staple for Sunday meals in our house.
Required Tools
Large pot, skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Allergen Information
Contains wheat (gluten), milk (dairy), eggs. Cheese may contain animal rennet. Check ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories 630, Total fat 29 g, Carbohydrates 56 g, Protein 33 g.
Pin A sprinkle of grated cheese and a crisp salad turn pastitsio into a festive centerpiece. Enjoy with friends and savor each flavorful bite.
Recipe FAQ
- → What pasta is best for Greek pastitsio?
Pasta such as bucatini or penne works well, as their tubular shape holds the layers and sauce effectively.
- → How is the meat sauce flavored?
The sauce includes ground beef cooked with onion, garlic, tomato paste, crushed tomatoes, red wine, cinnamon, nutmeg, and bay leaf for a savory, spiced taste.
- → What makes the béchamel sauce creamy?
The béchamel combines butter, flour, warm milk, eggs, nutmeg, and grated cheese, whisked and cooked until smooth and thickened.
- → Can I substitute the beef in this dish?
Ground lamb can be used instead of beef for a richer and more robust flavor profile.
- → How long should the pastitsio bake?
It’s baked at 180°C (350°F) for 40-45 minutes until the top turns golden and set, then cooled before serving.
- → What sides complement this casserole?
A fresh Greek salad and a glass of red wine pair perfectly with the rich flavors of this dish.