Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
My first encounter with pastitsio was at a family reunion in Athens, and it was love at first bite. The comforting aroma of cinnamon-spiced beef and creamy sauce immediately takes me back to that lively Greek 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 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. Add ground beef and cook until browned. 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 occasionally. Remove bay leaf.
- Make Béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes. Gradually add warm milk, whisking until smooth. Simmer for 5 to 6 minutes until thickened. Remove from heat. In a bowl, whisk eggs. Slowly add a ladle of hot béchamel to the eggs to temper, then return egg mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble Pastitsio:
- Spread half the pasta in the baking dish. Top with all the meat sauce. Add remaining pasta. Pour béchamel over the top and smooth evenly.
- Bake:
- Bake for 40 to 45 minutes, until top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save Making pastitsio is a tradition in our home for Easter and family gatherings. Everyone loves to crowd around the table as the casserole is sliced and served.
Required Tools
Large pot, large skillet, saucepan, whisk, 23x33 cm (9x13 inch) baking dish
Allergen Information
Contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet. Always check ingredient labels for allergens.
Nutritional Information
Per serving: 630 calories, 29 g total fat, 56 g carbohydrates, 33 g protein.
Save Enjoy pastitsio warm with a crisp Greek salad for a truly authentic meal. Leftovers taste even better the next day.
Cooking Questions
- → What type of pasta works best?
Bucatini or penne are ideal for holding the rich beef and béchamel layers, creating classic texture and structure.
- → Can I substitute the meat?
Yes, ground lamb offers a robust, authentic flavor, but beef is commonly used and both work well in this dish.
- → Which cheese should I use?
Kefalotyri delivers tangy depth, but Parmesan is a good substitute, especially if kefalotyri is unavailable.
- → How do I avoid a runny béchamel?
Gradually whisk in warm milk, cook until thick, and temper eggs well before adding to the sauce for best results.
- → What sides pair well?
Serve with a fresh Greek salad and a glass of dry red wine for a balanced, classic Mediterranean meal.
- → Are there alternatives for dietary restrictions?
To reduce allergens, try gluten-free pasta and milk substitutes, but flavor and texture may differ from the original.