Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I remember making Pastitsio for a family gathering and watching everyone eagerly line up for seconds. The aroma of cinnamon and nutmeg filled our home, and my grandmother shared memories of preparations in her own kitchen back in Athens.
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:
- Cook pasta in salted boiling water until just al dente. Drain and return to pot. Stir in butter, beaten eggs, and 50 g grated cheese. Set aside.
- Make Beef Sauce:
- Heat olive oil in skillet over medium heat. Add onion and cook until soft (5 min). Add garlic and cook 1 min more. Add ground beef, breaking it up, and cook until browned.
- Simmer Sauce:
- Stir in tomato paste and cook 1 min. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered 20–25 min until thickened. Remove bay leaf.
- Prepare Béchamel:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 1–2 min. Gradually add warm milk, whisking, until smooth. Simmer 5–6 min until thickened.
- Temper Eggs:
- Remove from heat. Whisk eggs in bowl. Slowly add a ladle of hot béchamel to eggs, whisking, then return egg mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- Spread half the pasta in baking dish. Top with all meat sauce. Add remaining pasta. Pour béchamel over top, smoothing evenly.
- Bake:
- Bake 40–45 min until top is golden and set. Cool 15 min before slicing and serving.
Save Every holiday, my uncle would request Pastitsio, and it became a tradition for us to bake it together. The leftovers were always coveted and rarely lasted long in the fridge.
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 Let Pastitsio cool before slicing to help it set perfectly. Its layered flavors are sure to impress your guests every time.
Kitchen Guide
- → What pasta works best for this dish?
Bucatini or penne pasta are ideal for holding the layers and absorbing flavors without becoming mushy.
- → How is the béchamel sauce made creamy?
Butter and flour form the base roux, followed by warm milk and tempered eggs, which create a silky smooth sauce with a subtle nutmeg aroma.
- → Can the meat be substituted?
Ground lamb can be used instead of beef for a richer, more intense flavor profile.
- → What spices enhance the meat sauce?
Cinnamon and nutmeg add warmth and depth, complemented by tomato paste and red wine for richness.
- → How do I know when it’s perfectly baked?
The top should be golden brown and set to the touch, usually after 40–45 minutes of baking at 180°C (350°F).