Pin it A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
This dish always brings back memories of family gatherings in Greece where everyone eagerly awaits the first slice.
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:
- 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.
- Make 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. 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.
- Make 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. 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:
- 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:
- Bake for 40 45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Pin it Sharing pastitsio at the dinner table is a cherished family moment that brings everyone together around stories and laughter.
Notes
Substitute ground lamb for beef for a richer flavor. Kefalotyri cheese can be replaced with Parmesan if unavailable. Pastitsio is best served slightly warm or at room temperature. Pair with a Greek salad and a glass of red wine.
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.
Pin it This recipe results in a delicious and satisfying meal that will impress your family and guests alike.
Common Questions
- → What type of pasta works best for Pastitsio?
Long tubular pasta like bucatini or penne are ideal, as they hold layers well and absorb flavors nicely.
- → How is the béchamel sauce prepared for this dish?
Butter and flour are cooked together, then whisked with warm milk until smooth and thickened. Eggs and cheese are folded in last for richness.
- → Can ground lamb be used instead of beef?
Yes, substituting lamb adds a deeper, richer flavor while maintaining the dish's traditional profile.
- → What spices enhance the meat sauce?
Cinnamon, nutmeg, and bay leaf infuse the sauce with warm, aromatic depth characteristic of Greek cuisine.
- → How long should the Pastitsio rest before serving?
Letting the dish cool for at least 15 minutes helps it set properly, making slicing and serving easier.