Pastitsio (Greek Pasta Bake) Recipe

Introduction

Pastitsio is a classic Greek pasta bake featuring layers of tender pasta, rich meat sauce, and creamy béchamel. This comforting dish is perfect for family dinners and showcases the wonderful flavors of Mediterranean cuisine.

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves, finely minced
• 2 red onions, finely chopped (substitute yellow or brown onions)
• 1 kg / 2 lb beef mince (ground beef)
• 3/4 cup dry red wine
• 800g / 28 oz canned crushed tomato
• 2 beef bouillon cubes, crumbled
• 2 tbsp tomato paste
• 1 tsp white sugar
• 1 bay leaf
• 1/2 tsp cinnamon powder
• 1 cinnamon stick (or extra 1/2 tsp cinnamon powder)
• 1/4 tsp ground cloves
• 3/4 tsp salt
• 1 tsp black pepper
• 100g / 7 tbsp unsalted butter
• 3/4 cup plain/all purpose flour
• 1 litre / 4 cups whole milk (low fat is okay)
• 1/8 tsp freshly grated nutmeg
• 1/2 tsp salt
• 100g / 3 oz Kefalotyri Greek cheese, finely shredded (substitute Parmesan or Romano)
• 2 egg yolks (egg whites used in pasta)
• 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne, or normal bucatini)
• 120g / 4 oz feta, crumbled
• 2 egg whites (yolks used in béchamel)
• 75g / 3 oz Kefalotyri Greek cheese, finely grated (sub Parmesan or Romano)

Instructions

1. Step 1: In a large pot over high heat, heat olive oil. Add garlic and onions; cook for 2 to 3 minutes until onions soften.
2. Step 2: Add beef mince and cook, breaking up the meat, until it turns from red to brown.
3. Step 3: Pour in red wine and cook until most of it evaporates, about 3 minutes.
4. Step 4: Stir in crushed tomatoes, crumbled bouillon cubes, tomato paste, sugar, bay leaf, cinnamon powder, cinnamon stick, ground cloves, salt, and black pepper. Bring to a simmer, then reduce heat to medium low. Cook gently for 45 minutes to 1 hour, stirring occasionally, until liquid mostly evaporates and mixture thickens.
5. Step 5: Remove meat sauce from heat and let cool to room temperature or at least 30 minutes with the lid off.
6. Step 6: For the béchamel, melt butter in a large saucepan over medium heat. Stir in flour and cook for 1 minute.
7. Step 7: Slowly pour in half the milk while stirring, forming a wet paste. Add remaining milk gradually, whisking to dissolve lumps.
8. Step 8: Cook, stirring constantly, for about 5 minutes until thick enough to coat the back of a spoon and allow a finger swipe to show clearly.
9. Step 9: Remove from heat and stir in nutmeg, shredded cheese, and salt. Let cool 5 minutes, then whisk in egg yolks quickly. Cover and set aside. Reheat gently if too thick to pour when assembling.
10. Step 10: Cook pasta according to package instructions but reduce cooking time by 1 minute.
11. Step 11: Drain pasta and return to pot. Let cool 3 minutes, then stir in egg whites and crumbled feta gently.
12. Step 12: Preheat oven to 180°C / 350°F.
13. Step 13: Arrange pasta evenly in a 33 x 22 x 7 cm (9 x 13 x 2.75″) baking dish, aligning pasta to one direction for neat slices.
14. Step 14: Spread meat sauce evenly over the pasta and smooth the surface.
15. Step 15: Pour béchamel sauce over the meat layer and sprinkle with grated cheese.
16. Step 16: Bake for 30 minutes or until the crust turns golden brown.
17. Step 17: Cool for at least 10 minutes before slicing to reveal neat layers. Serve and enjoy!

Tips & Variations

• For a vegetarian version, substitute beef mince with cooked lentils or chopped mushrooms in the meat sauce.
• Use freshly grated cheese for better melting and flavor.
• Letting the béchamel cool slightly before adding egg yolks prevents curdling.
• For extra flavor, add a splash of ouzo or brandy to the meat sauce when cooking the wine off.
• Pastitsio slices reheat well in the oven or microwave; crisp the top in the oven for best texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. Pastitsio can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for pastitsio?

Yes, substitute with small ziti, penne, or bucatini pasta. The key is to use a pasta shape that holds sauce well and fits neatly in layers.

What is the best cheese to use if I can’t find Kefalotyri?

Parmesan or Romano cheese are excellent substitutes and provide a similar salty, sharp flavor needed for authentic pastitsio.

Pastitsio (Greek Pasta Bake) Recipe

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★★★★★

4.5 from 56 reviews

• Author: Isabella
• Total Time: 2 hours 5 minutes
• Yield: 8 servings 1x

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Description

Traditional Greek Pastitsio is a comforting layered pasta bake featuring tender bucatini pasta, a richly spiced beef meat sauce, and a creamy, cheesy béchamel topping. This hearty casserole is baked until golden and bubbling, delivering a delicious combination of textures and flavors perfect for family dinners or special occasions.

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Ingredients

Scale 1x2x3x

Meat Sauce

• 2 tbsp olive oil
• 3 garlic cloves, finely minced
• 2 red onions, finely chopped (substitute yellow or brown onions)
• 1 kg / 2 lb beef mince (ground beef)
• 3/4 cup dry red wine
• 800g / 28 oz canned crushed tomato
• 2 beef bouillon cubes, crumbled (stock cubes)
• 2 tbsp tomato paste
• 1 tsp white sugar
• 1 bay leaf
• 1/2 tsp cinnamon powder
• 1 cinnamon stick (or extra 1/2 tsp cinnamon powder)
• 1/4 tsp ground cloves
• 3/4 tsp salt
• 1 tsp black pepper

Béchamel Sauce

• 100g / 7 tbsp unsalted butter
• 3/4 cup plain/all-purpose flour
• 1 litre / 4 cups whole milk (low fat OK)
• 1/8 tsp nutmeg, preferably freshly grated
• 1/2 tsp salt
• 100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano), finely shredded
• 2 egg yolks

Pasta Layer

• 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne, or regular bucatini)
• 120g / 4 oz feta cheese, crumbled
• 2 egg whites
• 75g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano), finely grated

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Instructions

1. Prepare Meat Sauce: Heat olive oil in a large pot over high heat. Add garlic and onions and cook for 2-3 minutes until softened. Add beef mince and cook, breaking it up, until it changes color from red to brown.
2. Add Wine: Pour in the red wine and cook for about 3 minutes until most of the wine has evaporated.
3. Simmer Meat Sauce: Add crushed tomatoes, bouillon cubes, tomato paste, sugar, bay leaf, cinnamon powder, cinnamon stick, ground cloves, salt, and black pepper. Stir well and bring to a simmer. Reduce heat to medium/medium-low and let cook for 45 minutes to 1 hour, stirring occasionally, until most liquid has evaporated and the mixture is thick (not saucy).
4. Cool Meat Sauce: Remove pot from stove and allow the sauce to cool to room temperature or at least 30 minutes with the lid off before assembling.
5. Make Béchamel Sauce: In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually pour in half the milk while stirring constantly to form a paste, then add the remaining milk, whisking continuously to avoid lumps.
6. Cook Béchamel: Continue to cook the mixture, stirring constantly, for 5 minutes or until thick enough to coat the back of a wooden spoon. Remove from heat and stir in nutmeg, shredded Kefalotyri cheese, and salt. Let cool for 5 minutes, then quickly whisk in egg yolks. Cover and set aside.
7. Cook Pasta: Cook the pasta according to the package directions but reduce cooking time by 1 minute. Drain and return pasta to the pot. Let it cool for 3 minutes, then gently fold in egg whites and crumbled feta cheese.
8. Assemble the Pastitsio: Preheat oven to 180°C / 350°F. Place pasta in a 33 x 22 x 7 cm (9 x 13 x 2.75 inch) baking dish, arranging noodles in the same direction for presentation, making the surface level.
9. Add Layers: Spread the meat sauce evenly over the pasta, smoothing the surface. Pour the béchamel sauce on top of the meat sauce and sprinkle with grated Kefalotyri cheese.
10. Bake: Bake for 30 minutes or until the crust turns golden brown and bubbly.
11. Rest and Serve: Let the Pastitsio cool for at least 10 minutes before slicing. This allows the layers to set and helps to cut neat pieces with visible layered presentation. Serve warm.

Notes

• Use dry red wine for best flavor in the meat sauce.
• Kefalotyri cheese can be substituted with Parmesan or Romano if unavailable.
• Pastitsio No. 2 Greek pasta is traditional, but small ziti, penne, or regular bucatini can be used alternatively.
• The meat sauce consistency should be thick with very little liquid left, unlike a spaghetti bolognese sauce.
• Béchamel sauce requires whisking in egg yolks off the heat to enrich the sauce and help it set during baking.
• Use only egg whites in the pasta mixture and egg yolks in the béchamel for the traditional texture and structure.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Greek

Keywords: Pastitsio, Greek pasta bake, Greek casserole, layered pasta, Greek comfort food, meat sauce, béchamel, traditional Greek recipe