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 during my travels in Athens and was immediately hooked by its balanced spices, creamy sauce, and inviting aroma 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
- Prepare Baking Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- Boil pasta in salted water until just al dente. Drain and return to 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. Add garlic and cook 1 minute more. 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, until thickened. Remove bay leaf.
- Prepare Béchamel Sauce:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes. Gradually add warmed milk, whisking until smooth. Simmer for 5 to 6 minutes, until thickened. In a bowl, whisk eggs. Slowly add a ladle of hot béchamel to eggs, whisking to temper, then return egg mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- Spread half the pasta in baking dish, top with all the beef sauce, add remaining pasta. Pour béchamel sauce over top, smoothing evenly.
- Bake:
- Bake 40 to 45 minutes, until golden brown and set. Cool at least 15 minutes before slicing and serving.
Save This pastitsio is now a staple at family get-togethers, where the kids always request seconds and my father loves to pair it with a Greek salad.
Pairings and Serving Suggestions
Serve pastitsio with a side of crisp Greek salad and a glass of dry red wine for a complete Mediterranean meal.
Required Tools
Large pot, large skillet, saucepan, whisk, and a baking dish (23x33 cm or 9x13 inch) are essential to assemble and bake this dish.
Allergen & Nutrition Information
Contains wheat, milk, and eggs. Cheese may include animal rennet. Per serving: 630 calories, total fat 29 g, carbohydrates 56 g, protein 33 g.
Save Enjoy pastitsio freshly baked or at room temperature for best flavor. The creamy top and hearty filling make every slice irresistible.