Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tried Pastitsio in Athens on a crisp autumn night: the creamy béchamel and aromatic beef sauce quickly became a family favorite for cold evenings.
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 the Baking Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Cook the Pasta:
- Boil pasta in salted water until al dente. Drain and return to pot. Stir in butter, beaten eggs, and grated cheese. Set aside.
- Make the Beef Sauce:
- Heat olive oil in a skillet over medium heat. Sauté onion until soft. Add garlic and cook for 1 minute. Add beef and brown thoroughly. Stir in tomato paste, then add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt and pepper. Simmer uncovered for 20 to 25 minutes, stirring, until thickened. Discard bay leaf.
- Prepare the Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually add warmed milk, whisking constantly until smooth. Simmer for 5 to 6 minutes until thickened. In a bowl, whisk eggs: temper with hot béchamel, then return egg mixture to the saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble the Pastitsio:
- Layer half the pasta in the baking dish, spread all the meat sauce, then add remaining pasta. Pour béchamel sauce on top, smoothing evenly.
- Bake:
- Bake for 40 to 45 minutes until top is golden and set. Cool for 15 minutes before slicing and serving.
Save This is the dish my grandmother baked for special occasions, filling the house with cinnamon and nutmeg aromas. We always gathered in the kitchen, eager for that golden crust reveal.
Required Tools
Large pot, large skillet, saucepan, whisk, and a 23x33 cm (9x13 inch) baking dish are essential for Pastitsio success.
Allergen Information
Contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet: always check labels for allergens.
Nutritional Information
Each serving has 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein, making it hearty and satisfying.
Save Serve slices slightly warm with a Greek salad, and delight in leftovers the next day. This classic brings a taste of celebration to your table.
Recipe Guide
- → What type of pasta works best?
Bucatini or penne are ideal, holding the sauce well and maintaining texture after baking.
- → Can I substitute ground beef with another meat?
Yes, ground lamb adds a richer, traditional flavor popular in Greek variations.
- → How is the béchamel sauce prepared?
Butter is melted, flour is whisked in, and warm milk is gradually added until thickened. Eggs and grated cheese are mixed in off heat for creaminess.
- → What spices enhance the meat sauce?
Cinnamon, nutmeg, and bay leaf impart warm, aromatic notes balancing the savory tomato and beef base.
- → How long should the dish rest before serving?
Let it cool for at least 15 minutes to allow layers to set for easier slicing and better texture.