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 at a family gathering where everyone crowded around the table as the casserole emerged from the oven, its golden top piping hot. Making it at home brings back those festive, communal Greek memories with every slice.
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 Oven and 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.
- Finish Beef Sauce:
- 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.
- Make 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.
- Add Eggs to Béchamel:
- 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, smoothing evenly.
- Bake:
- Bake for 40–45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save I fondly remember serving pastitsio to my family on a chilly Sunday, everyone eager for generous squares and the comforting aroma that filled the house—there were no leftovers that night.
Serving Suggestions
Serve pastitsio slightly warm or at room temperature, alongside a fresh Greek salad and some crusty bread. A glass of red wine pairs beautifully.
Make Ahead & Storage
Pastitsio can be made a day in advance and reheated gently in the oven. Leftovers keep well in the refrigerator for up to 3 days.
Nutritional Information
Each serving provides approximately 630 calories, 29 g total fat, 56 g carbohydrates, and 33 g protein.
Save Pastitsio is a true comfort food and perfect for a special family meal or festive gathering. Enjoy every hearty, flavorful bite!
Recipe FAQs
- → What pasta works best for Greek Pastitsio?
Bucatini or penne are ideal as their hollow shapes hold layers well, offering a good texture contrast with the sauces.
- → How is the béchamel sauce prepared here?
Butter and flour are cooked into a roux, then warm milk is whisked in to create a smooth sauce thickened over gentle heat. Eggs and cheese are added off the heat and tempered for richness.
- → What spices are used in the meat sauce?
Ground cinnamon and nutmeg add warm, subtle spice notes that complement the tomato base and ground beef flavors.
- → Can the meat component be substituted?
Yes, ground lamb can be used instead of beef for a richer, traditional variation of the dish.
- → How should this casserole be served?
It is best served slightly warm or at room temperature, often accompanied by a fresh Greek salad and a glass of red wine.