Save Pin A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first discovered Pastitsio during a memorable trip to Athens, where the aroma of cinnamon and nutmeg filled the local tavernas. It quickly became a family favorite for Sunday dinners.
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 pot. Stir in butter, beaten eggs, and grated cheese. Set aside.
- Make Beef Sauce:
- Heat olive oil in large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef and cook until browned. Stir in tomato paste and cook 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.
- Make Béchamel:
- Melt butter in 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 eggs, whisking to temper, then return mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble & Bake:
- Spread half the pasta in baking dish. Top with all the meat sauce. Add remaining pasta. Pour béchamel over top, smoothing evenly. Bake for 40 to 45 minutes until golden brown and set. Cool at least 15 minutes before slicing and serving.
Save Pin This recipe always brings back memories of big family dinners, laughter around the table, and the comforting taste of creamy pasta mingling with spiced meat sauce.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Allergen Information
Contains: Wheat (gluten), milk (dairy), eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.
Nutritional Information
Per serving: Calories 630, Total Fat 29 g, Carbohydrates 56 g, Protein 33 g
Save Pin Let the pastitsio cool slightly before slicing for neat portions. Savor every bite of the spiced beef and creamy béchamel!
Recipe FAQs
- → What type of pasta works best?
Bucatini or penne are ideal for their tubular shape, which holds sauce within each piece, enhancing flavor distribution.
- → How is the béchamel sauce prepared?
Butter and flour form a roux, then warmed milk is gradually whisked in and simmered until thick. Eggs, nutmeg, and cheese enrich the sauce before layering.
- → Can ground lamb replace beef?
Yes, ground lamb offers a richer, more robust flavor that complements the spices and creamy béchamel well.
- → What spices are included in the meat sauce?
Cinnamon, nutmeg, bay leaf, salt, and pepper provide warmth and depth that balance the tomato and beef components.
- → How to ensure the top bakes golden?
Baking uncovered at 180°C (350°F) for 40–45 minutes allows the béchamel to brown evenly, creating an appealing crust.
- → Is it better served warm or room temperature?
This dish is best enjoyed slightly warm or at room temperature to fully appreciate the layered textures and flavors.