Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I loved discovering Pastitsio on a trip to Athens: the way the creamy béchamel melds with spiced beef and tender pasta is unforgettable. Making it at home is a rewarding, satisfying experience I return to again and again.
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 cheese. Set aside.
- Prepare Beef Sauce:
- Heat olive oil in a skillet over medium heat. Add onion; cook until soft, about 5 minutes. Add garlic and cook 1 minute. Add beef; break up and brown. Stir in tomato paste; cook 1 minute. Add tomatoes, wine, cinnamon, nutmeg, bay leaf, salt, pepper; simmer uncovered for 20–25 minutes, stirring occasionally, until thickened. Remove bay leaf.
- Make Béchamel Sauce:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add warm milk, whisking constantly, until smooth and thickened (5–6 minutes). Remove from heat. In separate bowl, whisk eggs; slowly add some hot béchamel to the eggs while whisking. Return egg mixture to saucepan. Stir in nutmeg, cheese, salt, white pepper.
- Assemble and Bake:
- Spread half the pasta in baking dish. Top with meat sauce. Layer remaining pasta. Pour béchamel over top, smoothing evenly. Bake 40–45 minutes, until golden and set. Cool for at least 15 minutes before slicing and serving.
Save Sharing Pastitsio brings back fond memories of my grandmother layering noodles with her special beef sauce, and the whole house smelling irresistibly good.
Required Tools
Large pot, large skillet, saucepan, whisk, and a 23x33 cm (9x13 inch) baking dish are needed for assembly and baking.
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 This hearty casserole is best enjoyed with a Greek salad and good company. Leftovers taste even better the next day.
Recipe Help
- → What type of pasta works best for this dish?
Bucatini or penne are ideal as they hold the layers well and absorb flavors while keeping texture.
- → How is the béchamel sauce prepared for creaminess?
Butter and flour are cooked together before gradually whisking in warm milk until thickened, then tempered eggs and cheese are added for richness.
- → Which spices enhance the meat sauce's flavor?
Cinnamon, nutmeg, bay leaf, along with garlic, onions, and red wine create a warm and aromatic profile in the sauce.
- → Can ground lamb be used instead of beef?
Yes, using ground lamb adds a deeper, richer flavor while maintaining the dish’s traditional character.
- → What is the recommended serving suggestion?
Serve slightly warm or at room temperature, accompanied by a Greek salad and a glass of red wine for a complete meal.
- → How long does it take to bake until perfection?
Bake for 40–45 minutes until the top is golden brown and the casserole is set.