If you have ever dreamed of a dish that feels like a warm embrace from Greek cuisine, this Pastitsio: Greek Baked Pasta with Meat Sauce and Béchamel Recipe is your new best friend in the kitchen. It combines perfectly cooked pasta, a richly spiced meat sauce, and a silky béchamel layer that browns beautifully in the oven. Each forkful offers a delicious harmony of textures and flavors—a true comfort food classic that invites you to sit down, relax, and savor a timeless Mediterranean favorite.
Ingredients You’ll Need
The ingredients for pastitsio are surprisingly simple, yet each plays a crucial role in building those complex layers of taste and texture that make this dish irresistible. From the aromatic spices in the meat sauce to the creamy béchamel, every element adds color, warmth, and depth to your final masterpiece.
- Olive oil: The base for sautéing that adds a fruity richness.
- Lean ground beef: The hearty protein that forms the meat sauce foundation.
- Red onion and garlic: Aromatics that bring savory sweetness and depth.
- Dry red wine: A splash to deglaze the pan, infusing complexity.
- Bay leaves, oregano, cinnamon, cloves, allspice: A fragrant spice blend that transports you straight to Greece.
- Tomato paste and crushed tomatoes: Create a rich, tangy sauce that braises the meat beautifully.
- Water and sugar: Balance acidity and ensure the sauce simmers to perfection.
- Unsalted butter and all-purpose flour: Keys to a smooth, creamy béchamel sauce that crowns the dish.
- Milk: Adds luscious creaminess to the sauce.
- Nutmeg: The subtle spice that elevates the béchamel.
- Kefalotyri cheese (or Parmesan): Gives a distinctive salty tang and wonderful meltiness throughout.
- Eggs and egg yolks: For binding layers and enriching the béchamel.
- Bucatini pasta (or any long tubular pasta): Perfect for soaking up flavors and holding layers together.
- Egg whites: Added to pasta mixture to help bind everything firmly without heaviness.
How to Make Pastitsio: Greek Baked Pasta with Meat Sauce and Béchamel Recipe
Step 1: Prepare the Meat Sauce
Start by heating olive oil in a large skillet and browning the lean ground beef. This step builds a delicious caramelized flavor base. Then add finely chopped red onion and minced garlic, cooking until softened and aromatic. Deglaze the pan with dry red wine to lift all those flavorful browned bits, which adds a delightful depth. Stir in bay leaves, dried oregano, cinnamon stick, ground cloves, allspice, tomato paste, crushed tomatoes, water, and a touch of sugar. Let this simmer covered for 45 minutes until it thickens beautifully. Remember to remove the bay leaves and cinnamon stick before assembling the dish.
Step 2: Cook the Pasta
While the meat sauce simmers, boil your bucatini pasta in salted water until just al dente, perfect for baking later. Once cooked, drain thoroughly and set aside to cool slightly. This timing allows you to move smoothly into the next stages without a hitch.
Step 3: Make the Béchamel Sauce
In a saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 2 to 3 minutes to form a roux—this cooks out the raw flour taste. Gradually add milk while whisking continuously to create a silky béchamel. Season with salt, pepper, and a pinch of nutmeg for that classic subtle warmth. Let it simmer gently for about 5 minutes until it thickens perfectly. Remove from the heat and stir in ¾ cup grated Kefalotyri or Parmesan cheese. To avoid scrambling the eggs, temper the eggs and egg yolks by whisking in a few spoonfuls of béchamel before adding the egg mixture back into the sauce.
Step 4: Assemble the Layers
Preheat your oven to 350°F (175°C) and grease a deep 9×13 inch baking dish. Toss the cooked pasta with half a cup of the meat sauce, half a cup of cheese, and the egg whites to help everything bind nicely. Spread this pasta mixture on the bottom of the dish, followed by the remaining meat sauce. Finally, pour the luscious béchamel sauce across the top and finish with the remaining grated cheese evenly sprinkled. This layering creates that iconic structure with a crispy, golden crust from the béchamel.
Step 5: Bake and Rest
Bake your pastitsio for 45 to 50 minutes until the top is gloriously golden brown and the dish is set. Then comes the hardest part—letting it rest for at least 30 minutes before slicing. This resting allows the layers to firm up, making each slice clean, satisfying, and beautiful on the plate.
How to Serve Pastitsio: Greek Baked Pasta with Meat Sauce and Béchamel Recipe
Garnishes
To add a fresh, vibrant touch to your rich pastitsio, consider garnishing with chopped fresh parsley or a sprinkle of dried oregano. A light drizzle of extra virgin olive oil right before serving can also enhance the flavors beautifully. These simple touches brighten the dish and offer an authentic Greek flourish.
Side Dishes
The hearty nature of this Pastitsio: Greek Baked Pasta with Meat Sauce and Béchamel Recipe pairs wonderfully with crisp, refreshing sides. A Greek salad with cucumber, tomatoes, Kalamata olives, and feta cheese dressed in lemon and oregano provides a delightful contrast. Roasted vegetables or a lemony green bean salad also complement the creamy and meaty layers perfectly.
Creative Ways to Present
For a stunning presentation, serve pastitsio in generous square slices alongside a dollop of tzatziki or a side of roasted red pepper sauce. You can also try individual ramekins layered with the same components to make charming personal servings for dinner parties. This dish’s layers create such beautiful textures that every bite looks as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the pastitsio tightly with plastic wrap or transfer it to an airtight container, then refrigerate. It will stay flavorful and moist for up to 4 days, providing an easy, satisfying meal on busy days.
Freezing
Pastitsio freezes exceptionally well. After baking and cooling completely, wrap it well in foil and plastic wrap or place it in a freezer-safe container. It keeps in the freezer for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers covered with foil in a preheated oven at 350°F (175°C) for 20–30 minutes until warmed through to maintain that creamy texture without drying out. You can also microwave individual portions, but the oven method preserves the dish’s layers and flavors best.
FAQs
Can I use a different type of pasta for pastitsio?
Absolutely! While bucatini or other long tubular pasta is traditional, you can use penne, ziti, or rigatoni. The tubular shape helps hold the sauce, but feel free to use what you have on hand.
Is there a vegetarian version of Pastitsio?
Yes! Swap the ground beef for lentils or a mixture of sautéed mushrooms and vegetables. The béchamel sauce remains the same, keeping the dish creamy and comforting without meat.
How long does it take to make Pastitsio?
This recipe takes about 2 hours and 40 minutes total, including simmering the sauce and baking. It’s definitely worth the time for the incredible flavors it delivers.
Can I make Pastitsio ahead of time?
Definitely! You can prepare the meat sauce and béchamel ahead, assemble everything, and refrigerate overnight before baking. This makes for a fantastic make-ahead meal that just needs a quick bake the next day.
What’s the best cheese to use if I can’t find Kefalotyri?
Parmesan cheese works beautifully as a substitute. It has a similar salty, sharp flavor and melts well in the béchamel for that authentic texture and richness.
Final Thoughts
Trust me, once you try this Pastitsio: Greek Baked Pasta with Meat Sauce and Béchamel Recipe, it will quickly become a treasured recipe in your kitchen. It’s the perfect celebration of Greek comfort food: satisfying, flavorful, and wonderfully textured. So gather your ingredients, put on your apron, and get ready to enjoy a classic dish that brings warmth and joy to any table.
Print
Pastitsio: Greek Baked Pasta with Meat Sauce and Béchamel Recipe
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 40 minutes
- Yield: 16 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Description
This traditional Greek Pastitsio recipe features layers of savory ground beef seasoned with aromatic spices, tender bucatini pasta, and a creamy béchamel sauce topped with melted Kefalotyri or Parmesan cheese. Baked to golden perfection, this hearty casserole is a comforting, crowd-pleasing dish perfect for family dinners and special occasions.
Ingredients
Meat Sauce
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 1 large red onion, chopped
- 3 cloves garlic, minced
- ½ cup dry red wine
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
- ¼ teaspoon ground allspice
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 cup water
- 1 tablespoon sugar
Béchamel Sauce
- ½ cup (8 tablespoons) unsalted butter
- ½ cup all-purpose flour
- 4 ½ cups 2% milk
- Salt and pepper, to taste
- ¼ teaspoon ground nutmeg
- ¾ cup grated Kefalotyri cheese (or Parmesan cheese)
- 2 large eggs
- 2 egg yolks
Pasta Layer
- 1 pound bucatini pasta (or other long tubular pasta)
- ½ cup grated Kefalotyri cheese (or Parmesan cheese)
- 2 egg whites
Topping
- 1 cup grated Kefalotyri cheese (or Parmesan cheese)
Instructions
- Brown the Meat: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Sauté Aromatics: Add the chopped red onion and minced garlic to the browned beef. Cook until the onion is softened and translucent.
- Deglaze Pan: Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom to enhance flavor.
- Add Spices and Tomatoes: Stir in bay leaves, dried oregano, ground cloves, ground cinnamon, cinnamon stick, ground allspice, salt, pepper, tomato paste, crushed tomatoes, water, and sugar. Mix well.
- Simmer Sauce: Cover and let the sauce simmer on low heat for 45 minutes or until it thickens, stirring occasionally.
- Remove Whole Spices: Take out and discard the bay leaves and cinnamon stick from the thickened sauce.
- Cook Pasta: Bring a large pot of salted water to a boil. Add bucatini pasta and cook until al dente according to package instructions. Drain and set aside to cool.
- Make Béchamel Sauce Base: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 2-3 minutes, stirring continuously to form a roux.
- Add Milk and Season: Gradually whisk in the 2% milk, ensuring no lumps form. Add ground nutmeg, salt, and pepper. Continue cooking and whisking for about 5 minutes until the sauce thickens.
- Incorporate Cheese: Remove béchamel from heat and stir in ¾ cup grated Kefalotyri or Parmesan cheese until melted and smooth.
- Temper Eggs: In a small bowl, beat the 2 large eggs and 2 egg yolks. Slowly add a few spoonfuls of the warm béchamel sauce to the eggs while whisking to temper them.
- Combine Eggs and Béchamel: Stir the tempered egg mixture back into the béchamel sauce thoroughly.
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch, 3-inch deep baking dish with butter or oil.
- Mix Pasta Layer: In a large bowl, toss the cooked pasta with ½ cup of the meat sauce, the 2 egg whites, and ½ cup grated cheese until combined.
- Layer Dish: Spread half of the pasta mixture evenly in the prepared baking dish. Spread all the remaining meat sauce over the pasta. Pour the béchamel sauce evenly on top.
- Add Cheese Topping: Sprinkle the remaining 1 cup grated Kefalotyri or Parmesan cheese evenly over the béchamel layer.
- Bake Pastitsio: Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the dish is set.
- Rest Before Serving: Remove from oven and allow the pastitsio to rest for at least 30 minutes to firm up, making it easier to slice and serve.
Notes
- For authentic flavor, use Kefalotyri cheese, but Parmesan works well as a substitute.
- Allowing the pastitsio to rest before slicing helps maintain clean portions.
- You can prepare the meat sauce and béchamel a day ahead to save time on the cooking day.
- If bucatini is unavailable, other tubular pasta such as ziti or penne can be used.
- Adjust the seasoning of the meat sauce and béchamel to taste, especially salt and pepper.
