Pin A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I have always enjoyed making pastitsio for holiday gatherings; it brings everyone to the table with its warm, inviting aroma.
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
- Step 1:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Step 2:
- 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.
- Step 3:
- For 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.
- Step 4:
- 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 25 minutes stirring occasionally until thickened. Remove bay leaf.
- Step 5:
- For the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 2 minutes. Gradually add warm milk whisking constantly until smooth. Simmer for 5 6 minutes until thickened.
- Step 6:
- 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.
- Step 7:
- To 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.
- Step 8:
- Bake for 40 45 minutes until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Pin This recipe reminds me of sharing warm meals with my family during festive gatherings in Greece, bringing stories and laughter around the table.
Serving Suggestions
Pair pastitsio with a fresh Greek salad and a glass of red wine for a complete meal.
Storage Tips
Pastitsio can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving.
Common Variations
You can try adding vegetables like spinach or eggplant for added nutrition and flavor.
Pin Enjoy this timeless Greek comfort dish that brings warmth and joy to your table every time.
Recipe FAQ
- → What pasta is best for this dish?
Bucatini or penne pasta work well due to their tubular shape, which holds sauce nicely.
- → Can ground lamb be used instead of beef?
Yes, substituting lamb adds a richer, deeper flavor to the meat sauce.
- → How is the béchamel sauce prepared?
Butter and flour are cooked together before gradually whisking in warm milk until thickened, then tempered eggs and cheese are added for creaminess.
- → What spices enhance the meat sauce?
Cinnamon, nutmeg, and bay leaf create warm, aromatic notes that complement the savory tomato and beef base.
- → How long should the casserole cool before serving?
Cooling for at least 15 minutes helps the layers set for clean slicing and improved flavor.