Pin It A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted Greek Pastitsio during a summer trip to Athens, and since then, this recipe has become a go-to favorite for family dinners and special occasions. The combination of creamy sauce, aromatic spices, and satisfying pasta never fails to impress.
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 the Oven and Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Cook 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.
- Make 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 20–25 minutes, stirring occasionally, until thickened. Remove bay leaf.
- Prepare Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk, whisking constantly, until smooth. Simmer for 5–6 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 saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assemble:
- 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 40–45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Pin It Sharing slices of warm pastitsio at the table always brings back memories of big Greek family gatherings filled with laughter, storytelling, and delicious food fresh from the oven.
Serving Suggestions
Pastitsio shines when served with a classic Greek salad and a glass of red wine. Add some crusty bread to soak up the flavorful sauces.
Allergen & Nutrition Info
This casserole contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet. Each serving provides about 630 calories, 29 g fat, 56 g carbs, and 33 g protein.
Storage & Reheating
Store leftover pastitsio tightly covered in the refrigerator for up to 3 days. Reheat in the oven at 160°C (325°F) until warmed through. Freezes well for easy future meals.
Pin It Every bite combines pasta, savory meat, and luscious sauce. Bake for get-togethers or to enjoy a comforting taste of Greece at home.
Recipe FAQs
- → What pasta types work best for pastitsio?
Tubular pasta like bucatini or penne is ideal as it holds the layers and sauce well during baking.
- → Can I substitute beef with other meats?
Yes, ground lamb can be used for a richer, more traditional flavor profile.
- → How is the béchamel sauce prepared?
The béchamel is made by cooking butter and flour, slowly whisking in warm milk until thickened, then mixed with eggs, cheese, and nutmeg.
- → Why add eggs to both pasta and béchamel layers?
Eggs help bind the pasta layer and enrich the béchamel, creating a creamy texture that sets well when baked.
- → What spices enhance the beef sauce?
Cinnamon, nutmeg, and bay leaf add aromatic warmth and depth to the tomato-based beef sauce.
- → How long should the casserole rest before serving?
Let it cool for at least 15 minutes to allow the layers to set, making slicing easier.