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.
Ingredients
Scale
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
Instructions
- 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.
- Add Wine: Pour in the red wine and cook for about 3 minutes until most of the wine has evaporated.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake for 30 minutes or until the crust turns golden brown and bubbly.
- 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
