Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted pastitsio on holiday in Athens, surrounded by laughter and delicious aromas wafting from the kitchen. This recipe always reminds me of warm evenings spent with loved ones, savoring a slice of golden perfection fresh from the oven.
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 & Pasta:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish. Cook pasta in salted boiling water until just al dente. Drain, return to pot, and stir in butter, beaten eggs, and cheese. Set aside.
- Beef Sauce:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft. Add garlic and cook briefly. Add ground beef, breaking it up, and cook until browned. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20-25 minutes until thickened. Remove bay leaf.
- Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add warmed milk, whisking constantly, until smooth. Simmer for 5-6 minutes until thickened. Remove from heat. In a bowl, whisk eggs, then temper with some hot béchamel before stirring into saucepan. Add nutmeg, cheese, salt, and white pepper.
- Assembly:
- Spread half the pasta in the baking dish. Top with all beef sauce. Add remaining pasta. Pour béchamel over the top, smooth evenly.
- Bake & Serve:
- Bake for 40-45 minutes, until top is golden brown and set. Cool at least 15 minutes before slicing and serving.
Save Serving pastitsio at family gatherings always brings smiles and stories, especially when paired with a fresh Greek salad. The tradition of sharing this dish has become a warm memory in our home.
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: 630 calories, 29 g total fat, 56 g carbohydrates, 33 g protein
Save Let the pastitsio rest before serving to set the layers perfectly. Enjoy each forkful with friends and family for a taste of Greek comfort.
Recipe Questions
- → Can lamb be used instead of beef?
Yes, ground lamb imparts a richer flavor and works wonderfully in place of beef in this dish.
- → What type of pasta is traditional?
Bucatini or penne are commonly used, but any tubular pasta will provide structure in the layers.
- → How do I prevent a runny béchamel?
Simmer the sauce until thickened and carefully temper the eggs to ensure a smooth, set top when baking.
- → Is Greek cheese required?
Kefalotyri is traditional, but Parmesan is a suitable substitute if the Greek cheese is unavailable.
- → How long should it cool before serving?
Allow 15 minutes to cool so layers set and slices hold well upon serving.
- → Can it be made ahead?
Yes, assemble and bake, then reheat gently to serve. Pastitsio remains delicious for several days.