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 after a trip to Athens, and its combination of creamy, spiced, and hearty flavors instantly made it a favorite in my kitchen.
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 Baking Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- Boil pasta in salted water until just al dente. Drain and return to pot. Stir in butter, beaten eggs, and 50 g grated cheese. Set aside.
- Make Beef Sauce:
- Heat olive oil in large skillet over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic and cook 1 minute. Add beef, breaking up, and cook until browned.
- Simmer Sauce:
- Stir in tomato paste and cook 1 minute. Add crushed tomatoes, wine, cinnamon, nutmeg, bay leaf, salt and pepper. Simmer 20 to 25 minutes, stirring, until thickened. Remove bay leaf.
- Make Béchamel:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes. Gradually add warm milk, whisking, until smooth. Simmer 5 to 6 minutes until thickened.
- Temper Eggs:
- Remove from heat. Whisk eggs in bowl. Slowly add hot béchamel to eggs, whisking to temper, then return to pan. Stir in nutmeg, cheese, salt and white pepper.
- Assemble Casserole:
- Spread half the pasta in dish. Top with meat sauce. Add remaining pasta. Pour béchamel over top and smooth.
- Bake:
- Bake 40 to 45 minutes, until top is golden and set. Cool at least 15 minutes before slicing and serving.
Save Pastitsio holds a special place at our Sunday table when the whole family gathers, always sparking childhood memories of shared laughter.
Required Tools
Large pot, large skillet, saucepan, whisk, and a baking dish (23x33 cm or 9x13 inch) are essential for this recipe.
Nutritional Information
Each serving has approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Notes
Substitute ground lamb for beef for deeper flavor or use Parmesan if kefalotyri is hard to find. Pastitsio is delicious slightly warm or at room temperature, paired with Greek salad and red wine.
Save Serve Pastitsio slightly warm for best texture and flavor. Enjoy leftovers the next day—they taste even better!
Recipe FAQ
- → What pasta types work best for this dish?
Bucatini or penne pasta are preferred for their tube shape, which holds the sauces well during baking.
- → How is the béchamel sauce prepared?
Butter and flour are cooked together, then warm milk is slowly whisked in until thickened. Eggs and grated cheese are added for richness and smoothness.
- → Can the beef be substituted?
Yes, ground lamb is a common alternative that brings a richer flavor to the meat layer.
- → What spices enhance the meat sauce?
Cinnamon, nutmeg, and a bay leaf add warm, aromatic notes to the tomato-based beef sauce.
- → How long should the casserole cool before serving?
Allow at least 15 minutes for the dish to set and make clean slicing easier.
- → Is it safe for those with common allergens?
The dish contains gluten, dairy, and eggs; ingredient labels should be checked carefully for those with allergies.