Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tried making Pastitsio for a holiday dinner, and it quickly became a favorite for its rich flavors and beautiful presentation. My family loved gathering around the table as the aroma filled our home.
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
- Prep Baking Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Pasta Layer:
- Cook pasta in salted boiling water until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and grated cheese. Set aside.
- Beef Sauce:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft. Add garlic and cook 1 minute more. Add ground beef, breaking it up, and cook until browned. Stir in tomato paste, cook briefly, then add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes. Remove bay leaf.
- Béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook briefly. Gradually add warm milk, whisking until smooth. Simmer until thickened. Remove from heat, whisk eggs in a bowl, then temper with hot béchamel and return mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
- Assembly:
- Spread half the pasta in the baking dish. Top with all the beef sauce. Cover with remaining pasta. Pour béchamel over the top, smoothing evenly.
- Bake:
- Bake for 40–45 minutes, until top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save Pastitsio always reminds me of sharing Sunday lunches with my grandmother, who taught me how to create the perfect creamy topping. Serving this dish brings a nostalgic Greek warmth to our family table.
Required Tools
Large pot, large skillet, saucepan, whisk, and a baking dish (23x33 cm / 9x13 inch) are essential to prepare layered Pastitsio with authentic texture.
Allergen Information
This recipe contains wheat (gluten), milk (dairy), and eggs. Cheese used may contain animal rennet, so check labels if serving vegetarians.
Nutritional Information
Each serving provides about 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein, making Pastitsio a satisfying main dish for family gatherings.
Save This Pastitsio is a celebration of Greek flavors and tradition. Savor every forkful and enjoy its comforting richness at your next gathering.
Recipe FAQs
- → What kind of pasta is best for this dish?
Bucatini or penne pasta works well, holding sauce nicely while providing a satisfying bite.
- → How do the spices influence the flavor?
Cinnamon and nutmeg add warmth and subtle complexity, enhancing the meat sauce's savory profile.
- → Can I substitute ground lamb for beef?
Yes, using ground lamb delivers a richer, more intense flavor in the meat layer.
- → How should the béchamel sauce be prepared for best results?
Whisk warm milk gradually into the butter and flour roux, then temper eggs before combining to ensure a silky smooth texture.
- → What is the ideal baking time and temperature?
Bake at 180°C (350°F) for 40–45 minutes until the top turns golden and the layers set properly.
- → How long should the dish rest before serving?
Let it cool for at least 15 minutes to allow layers to firm up for easier slicing and enhanced flavor.