Save to Pinterest A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
My first encounter with pastitsio was during a holiday with Greek friends, and I was amazed at how its creamy béchamel mingled perfectly with spiced beef. Ever since, making this casserole has brought a slice of Mediterranean warmth into my kitchen.
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.
- Pasta:
- Cook the 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:
- 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.
- Assembly:
- 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:
- 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 Making pastitsio together always leads to stories about family holidays and favorite Greek recipes, and debating which cheese gives the best flavor. The recipe is a delicious way to connect and share food memories.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Nutritional Information
Each serving contains approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Serving Suggestions
Serve with a Greek salad and a glass of red wine for a truly authentic experience.
Save to Pinterest Enjoy your homemade pastitsio fresh or at room temperature for the best texture and flavor.
Common Recipe Questions
- → What type of pasta is best for pastitsio?
Bucatini or penne are great choices, as they hold up well during baking and absorb the flavorful sauces.
- → Can another cheese be used instead of kefalotyri?
Parmesan is a good substitute for kefalotyri if the original cheese isn't available.
- → How do I get a creamy béchamel topping?
Whisk flour with melted butter, add warm milk gradually, then finish with eggs and cheese for a smooth, thick béchamel.
- → Is it possible to prepare pastitsio ahead?
Yes, assemble and refrigerate before baking, or bake ahead and reheat slices gently before serving.
- → What should I serve with pastitsio?
Pair with a fresh Greek salad and a glass of red wine to balance the rich, creamy flavors.
- → Can lamb be used instead of beef?
Ground lamb offers a richer flavor and is a traditional alternative to beef for the meat sauce.