Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
This is a satisfying dish that brings the authentic taste of Greece to your table, perfect for family dinners or entertaining guests.
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
- Preheat Oven & Prepare 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.
- Prepare Beef Sauce (Step 1):
- 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.
- Prepare Beef Sauce (Step 2):
- 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.
- Prepare Béchamel Sauce (Step 1):
- 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.
- Prepare Béchamel Sauce (Step 2):
- 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 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 & Serve:
- Bake for 40–45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save I remember the first time I made Pastitsio for my family; the aroma filled the kitchen, and everyone gathered around, eager for a taste of this comforting Greek classic.
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 This Greek Pastitsio recipe will bring a delicious taste of the Mediterranean to your dining table, creating a memorable meal for all.
Recipe Questions & Answers
- → Can I use lamb instead of beef?
Yes, ground lamb offers a richer, deeper flavor and can be swapped for beef in the sauce.
- → What pasta works best for pastitsio?
Bucatini or penne are ideal, as their tubular shape helps hold sauce and layers together.
- → Is it necessary to temper the eggs for béchamel?
Tempering prevents eggs from curdling and creates a smooth, creamy béchamel sauce.
- → How do I get a golden top?
Baking until set and using grated cheese in the béchamel helps achieve a golden, appetizing surface.
- → What cheese substitutes can I use?
Parmesan is a good alternative if kefalotyri is unavailable; it still adds savory depth.
- → Can it be made ahead and reheated?
Yes, pastitsio benefits from resting, and leftovers reheat well without losing texture.