Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I remember the first time I made pastitsio for my family. The aroma of cinnamon and nutmeg filled the kitchen, and we couldn&t wait to dig in. The golden top and creamy filling made it an instant favorite at our Sunday dinner table.
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 large skillet over medium heat. Add onion and cook until soft. Add garlic, then ground beef, cooking until browned. Stir in tomato paste, crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20 to 25 minutes until thickened. Remove bay leaf.
- Make Béchamel Sauce:
- Melt butter in saucepan over medium heat. Whisk in flour, cooking for 1 to 2 minutes. Gradually add warm milk, whisking until smooth. Simmer 5 to 6 minutes until thickened. Remove from heat. In bowl, whisk eggs. Slowly add ladle of hot béchamel to eggs to temper, then return to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- Spread half pasta in baking dish. Top with meat sauce. Add remaining pasta. Pour béchamel evenly over the top.
- Bake:
- Bake 40 to 45 minutes until top is golden and set. Cool for at least 15 minutes before slicing and serving.
Save My grandmother used to bring pastitsio to family reunions, and everyone always requested her recipe. Serving it with a crisp Greek salad reminds me of those special moments together.
Required Tools
You will need a large pot for the pasta, a skillet for the beef sauce, a saucepan for the béchamel, a whisk, and a baking dish measuring 23x33 cm (9x13 inch).
Allergen Information
This dish contains wheat (gluten), milk (dairy), and eggs. For cheese-sensitive diets, check that the cheese does not include animal rennet.
Nutritional Information (per serving)
Each serving contains approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Save Serve pastitsio with a Greek salad and a glass of red wine for a complete meal. Enjoy the contrast of savory meat and creamy sauce in every bite.
Recipe FAQ
- → What type of pasta works best for this casserole?
Bucatini or penne pasta are ideal choices, providing structure to hold the layers while cooking to an al dente texture.
- → Can I substitute beef with another meat?
Yes, ground lamb is a common alternative that adds a richer, more traditional flavor variation.
- → How is the béchamel sauce prepared for this dish?
The béchamel is made by whisking butter and flour over heat, gradually adding warm milk until thickened, then blending in eggs, cheese, nutmeg, and seasonings for creaminess.
- → What spices enhance the meat sauce?
Cinnamon, nutmeg, and bay leaf add warmth and depth, complementing the tomato base and savory beef.
- → How long should the casserole rest after baking?
Allow the dish to cool for at least 15 minutes to set properly, making it easier to slice and enhancing flavor melding.