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Pastitsio: Greek Baked Pasta with Meat Sauce and Béchamel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Sauté Aromatics: Add the chopped red onion and minced garlic to the browned beef. Cook until the onion is softened and translucent.
  3. Deglaze Pan: Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom to enhance flavor.
  4. 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.
  5. Simmer Sauce: Cover and let the sauce simmer on low heat for 45 minutes or until it thickens, stirring occasionally.
  6. Remove Whole Spices: Take out and discard the bay leaves and cinnamon stick from the thickened sauce.
  7. 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.
  8. 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.
  9. 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.
  10. Incorporate Cheese: Remove béchamel from heat and stir in ¾ cup grated Kefalotyri or Parmesan cheese until melted and smooth.
  11. 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.
  12. Combine Eggs and Béchamel: Stir the tempered egg mixture back into the béchamel sauce thoroughly.
  13. 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.
  14. 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.
  15. 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.
  16. Add Cheese Topping: Sprinkle the remaining 1 cup grated Kefalotyri or Parmesan cheese evenly over the béchamel layer.
  17. 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.
  18. 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.

Find it online: https://slsrecipes.com/pastitsio-greek-baked-pasta-with-meat-sauce-and-bechamel-recipe/