Save to Pinterest 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 a summer trip to Athens, where the aroma of baked bechamel wafted from every taverna. Ever since, making it at home brings back memories of Greek hospitality around the 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 the Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Pasta:
- Cook the pasta in salted boiling water until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and 50 g grated cheese. Set aside.
- Beef Sauce:
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft. Add garlic and cook 1 minute. 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, stirring occasionally, 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 warm milk, whisking constantly, until smooth. Simmer for 5-6 minutes until thickened. Remove from heat. Whisk eggs in a bowl and slowly add a ladle of hot béchamel to the eggs, whisking to temper, then return egg mixture to the saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- Spread half the pasta in the baking dish. Top with all the meat sauce. Add remaining pasta. Pour béchamel over the top, smoothing evenly.
- Bake:
- Bake for 40-45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save to Pinterest Serving Pastitsio always brings our family together, everyone eager for a warm slice and lively conversation by the table.
Required Tools
Large pot, large skillet, saucepan, whisk, and a baking dish (23x33 cm / 9x13 inch) make preparation easier.
Allergen Information
Contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.
Nutritional Information
Each serving provides approximately 630 calories, 29 g fat, 56 g carbohydrates, and 33 g protein.
Save to Pinterest Slice gently and serve Pastitsio slightly warm or at room temperature for best flavor. Pair with Greek salad and enjoy.
Common Recipe Questions
- → What type of pasta works best?
Bucatini or penne are ideal for their tubular shape, helping capture the sauce and maintain structure during baking.
- → Can lamb replace beef in the filling?
Yes, ground lamb gives a richer, more pronounced flavor, complementing the spiced sauce beautifully.
- → Is there a substitute for kefalotyri cheese?
Parmesan is a great alternative if kefalotyri is unavailable, keeping the sauce creamy and flavorful.
- → Why temper eggs for béchamel?
Tempering prevents the eggs from scrambling, ensuring a smooth and creamy texture in the final sauce.
- → Can it be made ahead and reheated?
Absolutely. Prepare, bake, and cool before slicing. Reheat portions gently to preserve texture and flavor.
- → How long should it cool before serving?
Let cool at least 15 minutes before slicing to help layers set and maintain neat servings.