Pin A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection. This dish is the ultimate comfort food, ideal for family gatherings and special occasions.
My first attempt at pastitsio was for a cozy Sunday dinner with my parents. We reminisced about summer trips to Greece, savoring the creamy top and spiced meat, and now it has become a family tradition whenever we need something truly special on the 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 Oven and 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 50 g cheese. Set aside.
- Make Beef Sauce:
- Heat olive oil in skillet over medium. Sauté onion until soft, add garlic, then brown ground beef. Add tomato paste, then tomatoes, wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer 20–25 minutes until thickened. Remove bay leaf.
- Prepare Béchamel:
- Melt butter in saucepan. Whisk in flour, cook 1–2 minutes. Gradually whisk in warm milk until smooth. Simmer 5–6 minutes until thick. In bowl, whisk eggs, temper with hot béchamel, then return to pan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- Spread half pasta in dish, top with meat sauce, then remaining pasta. Pour béchamel over and smooth evenly.
- Bake:
- Bake 40–45 minutes until golden and set. Cool 15 minutes before slicing and serving.
Pin Cutting into the pastitsio together is always a happy moment in our home, with everyone eager for a generous slice and the promise of leftovers for lunch the next day.
Required Tools
Large pot, large skillet, saucepan, whisk, and a 23x33 cm (9x13 inch) baking dish are essential for seamless preparation and baking.
Notes
Substitute ground lamb for beef for a richer flavor. Pastitsio is best served slightly warm or at room temperature. Serve alongside a Greek salad and a glass of red wine for an authentic meal.
Nutritional Information
Each serving contains approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Pin This Greek pastitsio always impresses guests and brings a bit of Mediterranean coziness to any meal. Enjoy with family, friends, and plenty of laughter at the table.
Recipe Q&A
- → What type of pasta works best for pastitsio?
Tubular pasta like bucatini or penne holds layers well and absorbs sauces nicely for a balanced texture.
- → How is the béchamel sauce prepared to avoid lumps?
Whisking butter and flour together before gradually adding warm milk helps create a smooth, creamy béchamel without lumps.
- → Can other meats be used instead of beef?
Ground lamb is a common alternative, adding a richer flavor while maintaining the dish's classic profile.
- → How long should the casserole rest after baking?
Allowing it to cool for at least 15 minutes helps the layers set and makes slicing easier.
- → What spices enhance the meat sauce?
Cinnamon, nutmeg, and bay leaf contribute subtle warmth and complexity to the spiced beef sauce.
- → Is it necessary to temper the eggs in the béchamel?
Tempering eggs by adding hot béchamel gradually prevents scrambling and ensures a smooth sauce texture.
