Save A classic Greek casserole, Pastitsio features layers of tubular pasta, a savory and aromatic spiced beef sauce, and rich creamy béchamel, all baked to golden perfection for a truly comforting main dish.
I first tasted Pastitsio at a family gathering and was instantly won over by its balance of textures and flavors, from tender baked pasta to the softly spiced beef and luscious béchamel topping.
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 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 20–25 minutes, stirring occasionally, until thickened. Remove bay leaf.
- Prepare Béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk, whisking constantly, until smooth. Simmer 5–6 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 and 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 40–45 minutes, until the top is golden brown and set. Cool at least 15 minutes before slicing and serving.
Save Making Pastitsio together has become a cherished multi-generational kitchen ritual in my family, filling the house with savory aromas and the sound of laughter.
Serving Suggestions
Pastitsio is traditionally served slightly warm or at room temperature, often with a fresh Greek salad and a glass of red wine for a complete meal.
Equipment Needed
You’ll need a large pot, large skillet, saucepan, whisk, and a baking dish (23x33 cm / 9x13 inch) for assembling and baking this casserole.
Allergen and Nutrition Information
Contains wheat (gluten), milk (dairy), and eggs. Cheese may include animal rennet. Per serving: 630 calories, 29 g fat, 56 g carbohydrates, 33 g protein.
Save This hearty Greek Pastitsio is perfect for feeding a crowd and makes delicious leftovers, delivering comfort and flavor every time you serve it.
Kitchen Q&A
- → What pasta types work best for Pastitsio?
Bucatini or penne pasta are ideal as their tubular shape holds layers well, absorbing flavors while staying firm.
- → How is the béchamel sauce prepared for this dish?
Butter and flour are cooked to form a roux, then warmed milk is whisked in until smooth and thick. Eggs and cheese are tempered into the sauce for richness.
- → Can the beef be substituted with another meat?
Yes, ground lamb provides a richer, traditional flavor variation for the sauce layer.
- → What spices enhance the meat sauce’s flavor?
Cinnamon, nutmeg, and bay leaf add warm, aromatic notes complementing the tomato and garlic base.
- → How long should the casserole cool before serving?
Allow it to cool at least 15 minutes after baking so the layers set and slicing is easier.