Save to Pinterest A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
This dish has been a family favorite for years, bringing everyone together for a hearty meal.
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
- Preheat Oven:
- 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 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.
- Add Sauce Ingredients:
- 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 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 for 5 6 minutes until thickened.
- Temper Eggs:
- 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 to Pinterest Sharing Pastitsio at family dinners has created unforgettable moments and traditions.
Required Tools
Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)
Allergen Information
Contains wheat (gluten), milk (dairy), and eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.
Nutritional Information
Per serving: Calories 630, Total Fat 29 g, Carbohydrates 56 g, Protein 33 g
Save to Pinterest Pastitsio is a delightful dish that combines hearty flavors with a creamy finish perfect for any occasion.
Recipe FAQs
- → What pasta types work best for this dish?
Bucatini or penne are ideal as they hold layers well and absorb flavors without becoming mushy.
- → How is the béchamel sauce thickened properly?
Butter and flour are cooked briefly before adding warm milk gradually while whisking to ensure a smooth, thickened sauce.
- → Can ground lamb be used instead of beef?
Yes, substituting ground lamb adds a richer depth of flavor to the meat layer.
- → How do spices like cinnamon and nutmeg affect the dish?
They add subtle warmth and complexity that balance the tomato and beef, creating a unique savory profile.
- → What is the best way to serve this layered casserole?
Allow it to cool slightly before slicing, then serve warm or at room temperature with a fresh salad or red wine.
- → Can Parmesan cheese replace kefalotyri?
Yes, Parmesan is a suitable substitute if kefalotyri is unavailable, providing similar savory notes.