Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted pastitsio during a family holiday in Athens. Its hearty layers and silky béchamel instantly became a favorite at our table, reminding me of warm conversations over shared meals.
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.
- Prepare 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 to 25 minutes, stirring occasionally, until thickened. Remove bay leaf.
- Prepare 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. 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 & Bake:
- 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 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 comforting dish always brings my family together. Sharing squares of pastitsio with a fresh Greek salad is our go-to Sunday dinner tradition.
Required Tools
Large pot, large skillet, saucepan, whisk, and a 23x33 cm (9x13 inch) baking dish are the essentials for preparing classic Greek pastitsio at home.
Nutritional Information
Each serving provides about 630 calories with 29 g fat, 56 g carbohydrates, and 33 g protein, making it a hearty main dish.
Allergen Information
Contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet. Always check ingredient labels for allergens.
Save Enjoy your homemade pastitsio warm or at room temperature for best flavor. Leftovers reheat beautifully for lunch the next day.
Common Questions
- → What type of pasta works best for this dish?
Bucatini or penne pasta are ideal as their tubular shapes hold the layers together and absorb flavors well.
- → Can ground lamb be used instead of beef?
Yes, substituting ground lamb enhances the richness and depth of flavor in the meat sauce.
- → How is the béchamel sauce made creamy but firm?
The béchamel is cooked gradually with butter, flour, warmed milk, and cheese, then tempered with eggs to create a smooth, creamy topping that sets when baked.
- → What spices add authentic flavor to the meat sauce?
Cinnamon, nutmeg, and bay leaf provide warm, aromatic notes essential to the distinctive profile of the sauce.
- → How long should the dish rest before serving?
Allowing it to cool for at least 15 minutes helps the layers set and makes slicing easier.
- → Are there any suitable cheese alternatives?
Kefalotyri can be replaced with Parmesan cheese if unavailable, maintaining a similar savory character.