Pin A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I remember the first time I made Pastitsio for a big family dinner. The aroma that filled my kitchen as the casserole baked was simply irresistible, and everyone asked for seconds.
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.
- 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.
- Simmer Sauce:
- 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 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.
Pin Pastitsio was always a feature at our holiday table, and slicing into the creamy, golden top brought everyone together around the meal.
Required Tools
Large pot, large skillet, saucepan, whisk, and a baking dish (23x33 cm / 9x13 inch) are needed for this recipe.
Allergen Information
Contains wheat (gluten), milk (dairy), eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.
Nutritional Information
Each serving provides about 630 calories, 29 g fat, 56 g carbohydrates, and 33 g protein.
Pin This comforting Greek casserole is sure to be a hit, whether you serve it at a family feast or just a cozy weeknight dinner.
Recipe Q&A
- → Can lamb be used instead of beef?
Yes, ground lamb can be substituted for beef to add a richer and slightly sweet flavor profile.
- → What cheese is best for topping?
Kefalotyri is traditional, but Parmesan works well if it is not available in your area.
- → How do I avoid a runny béchamel?
Simmer the milk and flour mixture until thickened and ensure the egg is tempered before adding, whisking constantly.
- → Can gluten-free pasta be used?
Yes, you can substitute gluten-free pasta, though texture may differ from the classic version.
- → Is it necessary to let it cool before slicing?
Allowing the dish to cool helps the layers set for cleaner, more attractive slices and better flavor integration.