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 on a summer trip to Athens, and immediately fell in love with the fragrant spices and creamy béchamel layers. Recreating this dish at home brings back fond memories of sharing food with new friends at a bustling Greek taverna.
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 Oven and Baking Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Cook the Pasta:
- Cook 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 the 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 20–25 minutes, stirring occasionally, until thickened. Remove bay leaf.
- Prepare the Béchamel Sauce:
- 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 for 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:
- Spread half the pasta in the baking dish. Top with all the meat sauce. Add remaining pasta. Pour béchamel over the top and smooth evenly.
- Bake:
- Bake for 40–45 minutes until golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save This dish has become a cherished Sunday staple for our family, with everyone eagerly gathering around the table for generous, comforting helpings.
Required Tools
Large pot, large skillet, saucepan, whisk, and a 23x33 cm (9x13 inch) baking dish are essential for preparing pastitsio easily at home.
Allergen Information
Contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.
Nutritional Information
Each serving provides approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Save Serve pastitsio with pride — it embodies all the warmth and tradition of Greek family cooking. Enjoy every creamy, spiced bite!
Kitchen Tips & Answers
- → What type of pasta is best for this dish?
Bucatini or penne pasta work well, holding the layers together while maintaining texture.
- → Can ground lamb be used instead of beef?
Yes, ground lamb provides a richer, more traditional flavor to the meat sauce.
- → How is the béchamel sauce thickened?
Butter and flour are cooked to form a roux, then warm milk is whisked in and simmered until thick.
- → What spices enhance the meat sauce?
Cinnamon and nutmeg add warmth and depth to the tomato-based beef sauce.
- → How should the dish be served after baking?
Allow to cool for 15 minutes before slicing to help layers set for clean portions.
- → Which cheese can substitute kefalotyri?
Parmesan is a suitable alternative if kefalotyri is unavailable.