Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
The first time I made pastitsio, the golden crust and creamy layers drew everyone to the kitchen long before dinner was served. It has become a favorite for special occasions in our home.
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 & Dish:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- Boil pasta in salted water until just al dente. Drain. Stir in butter, beaten eggs, and cheese. Set aside.
- Prepare Beef Sauce:
- Heat olive oil over medium. Sauté onion until soft, add garlic, then beef and brown. Mix in tomato paste, tomatoes, wine, cinnamon, nutmeg, bay leaf, salt, pepper. Simmer uncovered 20–25 minutes, stirring occasionally, until thickened. Remove bay leaf.
- Make Béchamel:
- Melt butter in saucepan over medium. Whisk in flour for 1–2 minutes. Gradually add warm milk, whisking constantly, until smooth. Simmer 5–6 minutes until thick. Remove from heat. Whisk eggs, temper with hot béchamel, then pour back. Stir in nutmeg, cheese, salt, white pepper.
- Assemble & Bake:
- Spread half of the pasta in dish, add all meat sauce, top with remaining pasta. Pour béchamel evenly on top. Bake 40–45 minutes until golden brown. Let cool at least 15 minutes before serving.
Save Every time we gather for holidays, serving pastitsio quickly becomes a centerpiece—everyone takes seconds and the leftover squares are cherished for days.
Required Tools
Large pot, large skillet, saucepan, whisk, and a baking dish make the layering and saucing effortless.
Nutritional Information
Each serving offers about 630 calories, 29 g fat, 56 g carbohydrates, and 33 g protein to fuel a festive meal.
Serving Suggestions
Pastitsio pairs perfectly with Greek salad and a glass of robust red wine for a true Mediterranean feast.
Save Enjoy this comforting Greek classic for special occasions or Sunday dinners. Leftovers are even better the next day!
Recipe FAQ
- → What pasta works best for this casserole?
Tubular pastas like bucatini or penne hold layers well and absorb flavors effectively, making them ideal choices.
- → How is the béchamel sauce prepared?
Butter and flour are whisked and cooked briefly before gradually adding warm milk. Eggs and cheese are tempered into the sauce for a creamy, smooth texture with a hint of nutmeg.
- → Can I substitute the beef in the sauce?
Ground lamb is a popular alternative that adds richness, but you can choose based on your preference.
- → How long should the casserole rest after baking?
Allow it to cool for at least 15 minutes to let the layers set, making slicing easier and preserving texture.
- → What flavors enhance this dish?
Warm spices like cinnamon and nutmeg, combined with savory tomato and onion, create a balanced, aromatic profile.