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 at a family gathering in Athens, and the aroma of cinnamon and nutmeg in the beef sauce brought everyone around the table. My first homemade attempt was so rewarding that it quickly became a regular request for our Sunday dinners.
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 grated cheese. Set aside.
- Beef Sauce:
- Heat olive oil in large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef, breaking it up, and cook until browned.
- Flavor & Simmer:
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened. Remove bay leaf.
- Béchamel Sauce:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes. Gradually add warm milk, whisking constantly, until smooth. Simmer for 5 to 6 minutes until thickened.
- Temper Eggs:
- Remove from heat. In separate bowl, whisk eggs. Slowly add ladle of hot béchamel to eggs, whisking to temper, then return mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- Spread half pasta in baking dish. Top with all meat sauce. Add remaining pasta. Pour béchamel over top, smoothing evenly.
- Bake:
- Bake 40 to 45 minutes, until top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save My kids always look forward to cutting into the casserole and scooping out generous portions, especially at family celebrations when laughter fills the room.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Allergen Information
Contains: Wheat (gluten), Milk (dairy), 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 pastitsio with a crisp Greek salad and a glass of red wine for a full Mediterranean experience.
Recipe FAQ Section
- → What pasta works best for this dish?
Bucatini or penne pasta provide the perfect tubular shape to hold the layers and sauces well.
- → Can ground lamb be used instead of beef?
Yes, substituting ground lamb adds a richer flavor while keeping the traditional essence.
- → How do you prepare the béchamel sauce?
Melt butter, whisk in flour, then gradually add warm milk until thick. Temper in eggs, cheese, and spices off heat.
- → What spices enhance the meat sauce?
Cinnamon, nutmeg, and bay leaf bring warmth and depth to the savory tomato and beef sauce.
- → How long should the casserole rest after baking?
Let it cool at least 15 minutes to set the layers and make slicing easier.
- → What cheese substitutes are recommended?
Kefalotyri can be replaced with Parmesan for a similar flavor profile if unavailable.