Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I became obsessed with Pastitsio after tasting it at a friend’s family dinner in Athens, the golden top and aromatic spices created an unforgettable experience that I still crave.
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 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. Add ground beef, breaking it up, and cook until browned.
- Add Flavorings:
- 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 Sauce:
- 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.
- Finish Béchamel:
- 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 to 45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save This was the first dish my grandmother insisted I learn for our holiday gatherings, every bite connects us to our roots and keeps tradition alive at the table.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Notes
Substitute ground lamb for beef for a richer flavor. Kefalotyri cheese can be replaced with Parmesan if unavailable. Pastitsio is best served slightly warm or at room temperature. Pair with a Greek salad and a glass of red wine.
Nutritional Information
Per serving: 630 calories, 29 g total fat, 56 g carbohydrates, 33 g protein
Save Slice Pastitsio gently with a sharp knife and serve with a sprinkling of cheese for the best presentation. The leftovers taste even better the next day.
Recipe FAQ
- → What pasta types work best for this casserole?
Short tubular pasta like bucatini or penne is ideal as it holds the layers well and soaks up the sauce nicely.
- → Can I substitute ground lamb for the beef?
Yes, using ground lamb adds a richer, more robust flavor to the sauce while maintaining the dish's authenticity.
- → How do I ensure the béchamel sauce is smooth?
Whisk constantly while adding warm milk gradually. Tempering the eggs by mixing with some béchamel before combining helps prevent curdling.
- → What spices provide the characteristic flavor?
Cinnamon and nutmeg bring warm, aromatic notes that balance the savory tomato and beef base beautifully.
- → How long should the casserole cool before serving?
Allow it to cool at least 15 minutes after baking to let the layers set, making it easier to slice and serve.
- → What side dishes pair well with this casserole?
A fresh Greek salad and a glass of red wine complement the rich flavors and provide a refreshing contrast.