Description
Pastitsio is a classic Greek pasta bake featuring layers of tender pasta, rich and fragrant beef meat sauce seasoned with warm spices, and a creamy, cheesy béchamel topping baked to golden perfection. This hearty comfort dish showcases traditional Mediterranean flavors with cinnamon, cloves, and nutmeg, making it a delicious centerpiece for any meal.
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 (full fat preferred, low fat ok)
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp salt
- 100g / 3 oz Kefalotyri Greek cheese, finely shredded (sub Parmesan or Romano)
- 2 egg yolks
Pasta Layer
- 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne, or normal bucatini)
- 2 egg whites (yolks used in béchamel)
- 120g / 4 oz feta cheese, crumbled
- 75g / 3 oz Kefalotyri Greek cheese, finely grated (sub Parmesan or Romano)
Instructions
- Prepare Meat Sauce: Heat olive oil in a large pot over high heat. Add finely minced garlic and chopped onions, cooking for 2-3 minutes until onions are softened. Add ground beef and cook while breaking it up until the meat changes color from red to brown.
- Add Wine: Pour in the dry red wine and cook for about 3 minutes until most of the wine has evaporated.
- Add Remaining Ingredients: Stir in canned crushed tomatoes, crumbled beef 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/medium-low. Let it simmer gently for 45 minutes to 1 hour until the liquid mostly evaporates and the sauce thickens. Stir occasionally to prevent sticking.
- Cool Meat Sauce: Remove the pot from the stove and let the meat sauce cool to room temperature, or at least 30 minutes with the lid off before assembling.
- Make Greek Béchamel: In a large saucepan over medium heat, melt unsalted butter. Stir in the flour and cook for 1 minute to form a roux.
- Add Milk: Gradually pour half the milk into the roux while stirring until a wet paste forms. Then slowly add the remaining milk, stirring constantly to create a smooth, lump-free sauce. Whisk vigorously if needed.
- Thicken Béchamel: Cook the sauce for 5 minutes, stirring continuously so it doesn’t catch, until it thickly coats the back of a wooden spoon and you can draw a clear path with your finger.
- Finish Béchamel: Remove from heat, then stir in freshly grated nutmeg, shredded Kefalotyri cheese, and salt. Let it cool for 5 minutes, then whisk in the egg yolks quickly. Cover with a lid and set aside. If the sauce cools too much and thickens, reheat gently over low heat until pourable.
- Cook Pasta: Boil pasta according to package instructions but reduce cooking time by 1 minute to keep it slightly firm.
- Combine Pasta and Eggs: Drain pasta and return it to the pot. Let it cool for 3 minutes, then gently mix in the egg whites and crumbled feta cheese.
- Assemble Pastitsio: Preheat the oven to 180°C (350°F). In a baking dish (approximately 33 x 22 x 7 cm / 9 x 13 x 2.75 inches), layer the pasta first, arranging the pieces in the same direction for a neat presentation. Level the surface as much as possible.
- Add Meat Sauce Layer: Spoon the cooled meat sauce evenly over the pasta layer and smooth it out.
- Top with Béchamel: Pour the béchamel sauce over the meat sauce and spread it evenly. Sprinkle the grated Kefalotyri cheese on top for a golden crust.
- Bake: Place the dish in the oven and bake for 30 minutes or until the top is golden brown and crusty.
- Cool and Serve: Let the pastitsio rest for at least 10 minutes after baking to firm up and make slicing easier. Serve warm, enjoying the distinct layers and rich flavors.
Notes
- Note 1: Use a dry red wine like Cabernet Sauvignon or Merlot for best flavor.
- Note 2: Kefalotyri cheese is a traditional Greek cheese. You can substitute with Parmesan or Romano cheese if unavailable.
- Note 3: Pastitsio No. 2 pasta or Greek bucatini is traditional; small ziti or penne pasta can also be used.
- Note 4: The meat sauce should be thick and not runny, unlike a spaghetti bolognese sauce.
- Note 5: Greek béchamel is enriched with cheese and nutmeg and is thicker than standard béchamel.
- Note 6: Cooking pasta slightly under al dente helps maintain texture after baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Keywords: Pastitsio, Greek Pasta Bake, Beef Pasta Bake, Greek Cuisine, Béchamel Pasta, Comfort Food, Mediterranean Recipe
