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 while visiting Athens, and it instantly became a family favorite. Making this dish reminds me of holidays spent gathered around the table, savoring its rich flavors together.
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 the pot. Stir in butter, beaten eggs, and 50 g grated cheese. Set aside.
- Beef Sauce:
- Heat olive oil in a 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. 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 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. 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.
- Assemble & Bake:
- 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 for 40 to 45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save Gathering the whole family for pastitsio night is always a cherished tradition. We share stories while waiting for it to cool, and everyone races for the crispy corner slices.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Nutritional Information (per serving)
Calories: 630, Total Fat: 29 g, Carbohydrates: 56 g, Protein: 33 g
Serving Suggestions
Serve slightly warm or at room temperature, paired with a Greek salad and a glass of red wine.
Save This classic pastitsio always impresses at gatherings and brings a taste of Greece to your table. Enjoy a comforting bite with loved ones!
Recipe FAQs
- → Can lamb be substituted for beef?
Yes, ground lamb can be used in place of beef for a richer, more traditional flavor profile.
- → What type of pasta works best?
Bucatini or penne are ideal due to their tubular shape, helping retain sauce and structure during baking.
- → Can the dish be made ahead?
Absolutely. Assemble and bake, then cool and refrigerate. Reheat gently before serving for best texture.
- → Is kefalotyri cheese necessary?
If unavailable, Parmesan or Pecorino are suitable substitutes, offering similar sharp, savory notes.
- → How do you achieve a creamy béchamel?
Continuously whisk the flour and milk, gradually heating to ensure a smooth, thickened sauce without lumps.
- → What should be served alongside?
Pair with a crisp Greek salad and a red wine to round out the meal and complement the casserole's richness.