Save A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
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
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- Step 1:
- Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Step 2:
- 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.
- Step 3:
- For 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.
- Step 4:
- 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.
- Step 5:
- For the 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.
- Step 6:
- 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.
- Step 7:
- To 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.
- Step 8:
- Bake for 40–45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.
Save 
Save Required Tools
Large pot, Large skillet, Saucepan, Whisk, Baking dish (23x33 cm / 9x13 inch)
Allergen Information
Contains: Wheat (gluten), Milk (dairy), 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
Recipe Questions
- → What pasta works best for Pastitsio?
Bucatini or penne are ideal, as they hold their shape well and align perfectly for distinct layers in the dish.
- → Which cheese can I use if kefalotyri is unavailable?
Parmesan cheese is an excellent substitute, offering a similarly sharp and savory flavor profile.
- → Can I use lamb instead of beef?
Yes, ground lamb adds richer, more traditional flavor to the meat layer, making for a heartier result.
- → How do I get a creamy béchamel perfectly?
Gradually whisk warm milk into the butter-flour roux, then temper eggs before adding back. Constant whisking prevents lumps.
- → Is Pastitsio best served hot or at room temperature?
It is delicious slightly warm or at room temperature, which allows layers to set for neat slices and better texture.
- → What can I serve alongside Pastitsio?
A crisp Greek salad and a glass of robust red wine pair perfectly, balancing the dish's richness with freshness.
