Save to Pinterest A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I still remember the first time I made Greek Pastitsio for my family. The aroma of cinnamon and nutmeg wafted through the kitchen, and everyone gathered around with anticipation for that golden, bubbling dish.
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 Oven and 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 the pot. Stir in butter, beaten eggs, and grated cheese. Set aside.
- Make Beef Sauce:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, then add garlic and cook 1 minute more. Add ground beef, breaking it up, and cook until browned.
- Add Sauce Ingredients:
- 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 until thickened. Remove bay leaf.
- Prepare Béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually add warm milk, whisking constantly until smooth. Simmer for 5 to 6 minutes until thickened.
- Temper Eggs and Finish Sauce:
- Remove from heat. In a bowl, whisk eggs. 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.
- Layer and 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 and Serve:
- Bake for 40 to 45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save to Pinterest Sharing Pastitsio has become a tradition on cozy Sunday evenings, often followed by laughter and a round of cards at our crowded kitchen table.
Required Tools
Large pot, large skillet, saucepan, whisk, and a 23x33 cm (9x13 inch) baking dish are essential to prepare and assemble the casserole layers perfectly.
Allergen Information
Contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet, so verify ingredient labels for allergens before cooking.
Nutritional Information
Each serving delivers approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Save to Pinterest Let the layers rest before serving and enjoy each bite with family or friends. This Pastitsio makes for wonderful leftovers the next day!
Recipe FAQs
- → What pasta types work best for pastitsio?
Bucatini or penne works well due to their tubular shape that holds the sauce nicely and layers evenly in the dish.
- → Can I substitute ground beef with other meats?
Yes, ground lamb is a popular alternative for a richer and more authentic flavor experience.
- → How do you prevent the béchamel sauce from curdling?
Temper eggs by slowly adding hot béchamel to them before mixing back into the sauce, whisking constantly to avoid curdling.
- → What cheeses can replace kefalotyri?
Parmesan cheese is a good substitute offering a similar salty and nutty taste if kefalotyri is unavailable.
- → How long should pastitsio rest after baking?
Let it cool for at least 15 minutes to allow the layers to set for easier slicing and better texture.