Save A classic Greek casserole, Pastitsio layers tubular pasta, spiced beef, and creamy béchamel sauce, baked until golden perfection. This beloved dish is a favorite in Greek cuisine for its hearty flavors and elegant presentation.
When I first made Pastitsio for my family, the aroma of cinnamon and cheese filled the house, and everyone was drawn to the kitchen. It quickly became our most requested special occasion dinner.
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
- Prep Baking Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Make Pasta Layer:
- Cook pasta in salted boiling water until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and cheese. Set aside.
- Prepare Beef Sauce:
- Heat olive oil in a skillet over medium heat. Cook onion until soft, add garlic, then beef until browned. Stir in tomato paste, then add tomatoes, wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer 20–25 minutes until thickened. Remove bay leaf.
- Make Béchamel:
- Melt butter in a saucepan. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk until smooth. Simmer 5–6 minutes to thicken. In a bowl, whisk eggs, temper with ladle of hot béchamel, then return to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble & Bake:
- Spread half of pasta in baking dish. Top with meat sauce, add remaining pasta, and pour béchamel sauce over. Smooth surface. Bake 40–45 minutes until golden and set. Cool 15 minutes before slicing.
Save We gather in the kitchen after baking, sharing stories as we slice into the casserole—it always reminds us of dinners at grandma's house.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Allergen Information
Contains wheat (gluten), milk (dairy), and 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 Enjoy this classic Greek casserole with a crisp salad and a glass of red wine. Pastitsio makes any meal feel like a celebration.
Kitchen Guide
- → What type of pasta works best for this dish?
Bucatini or penne pasta are ideal due to their tubular shape, which holds the sauce well and maintains texture after baking.
- → How can I ensure the béchamel sauce is smooth and lump-free?
Whisk the flour and butter together before adding warm milk slowly while continuously stirring to avoid lumps and achieve a creamy texture.
- → Can I substitute ground beef with other meats?
Yes, ground lamb can be used for a richer flavor that complements the spices well.
- → What is the purpose of tempering the eggs before adding to béchamel?
Tempering eggs by slowly adding hot béchamel prevents curdling and helps incorporate them smoothly into the sauce.
- → How long should the casserole rest before serving?
Let it cool for at least 15 minutes after baking to allow the layers to set properly for clean slicing and better flavor.