Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first fell in love with Pastitsio at a family gathering, where the aroma of cinnamon and nutmeg wafted through the kitchen & made the meal feel extra special. Ever since, it's become a much-requested favorite in our home for both celebrations and cozy weekends.
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 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:
- 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 the 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.
Save Serving Pastitsio always brings a smile to my family's faces & sparks stories of our favorite Greek vacations. It's a dish that feels like a warm embrace around the dinner table.
Required Tools
You will need a large pot, large skillet, saucepan, whisk, and a baking dish (23x33 cm / 9x13 inch) to make authentic Pastitsio at home.
Allergen Information
This recipe contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.
Nutritional Information
Each serving has about 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein, making it a hearty main dish.
Save Enjoy the cozy flavors of Greece in your kitchen with this classic Pastitsio recipe. It's a guaranteed crowd-pleaser for any occasion!
Common Questions
- → What type of pasta works best in Pastitsio?
Pasta like bucatini or penne that holds shape and texture under baking is ideal for layering.
- → How is the béchamel sauce prepared?
Butter and flour are cooked to form a roux, then whole milk is whisked in until thick. Eggs, nutmeg, and cheese are added off heat to enrich the sauce.
- → What spices enhance the beef sauce?
Ground cinnamon and nutmeg bring warmth and depth, complementing tomato paste and red wine in the sauce.
- → Can ground lamb be used instead of beef?
Yes, substituting lamb provides a richer and more traditional flavor variation.
- → How should Pastitsio be served?
It’s best enjoyed warm or at room temperature, often paired with a fresh Greek salad and a glass of red wine.