Description
Classic Greek Pastitsio is a comforting casserole with layers of tender pasta, savory spiced meat sauce, and creamy béchamel, baked to golden perfection. Rich in flavors and textures, this Mediterranean dish is sure to impress at any gathering.
Ingredients
Units
Scale
For the Meat Sauce:
- 1 lb (450 g) ground beef or lamb
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup crushed tomatoes
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Pasta Layer:
- 1 lb (450 g) bucatini or penne
- 1/2 cup grated Parmesan
- Salt for pasta water
For the Béchamel Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 1/2 cups milk, warmed
- 1/4 tsp nutmeg
- Salt and pepper, to taste
- 2 egg yolks
- 1/2 cup grated Kefalotyri or Parmesan
Instructions
- Preheat oven to 350 °F (175 °C). Heat olive oil in a skillet. Sauté onion and garlic until translucent. Add meat, cook until browned. Stir in tomato paste, crushed tomatoes, cinnamon, allspice, oregano, salt, and pepper. Simmer 10 minutes.
- Meanwhile, cook pasta in salted water until al dente. Drain and toss with Parmesan.
- For béchamel: Melt butter, whisk in flour, and cook 1 minute. Gradually whisk in warm milk until thick. Stir in nutmeg, salt, and pepper. Remove from heat, whisk in egg yolks and grated cheese.
- In a greased 9×13‑inch baking dish, layer half the pasta, then all the meat sauce, then remaining pasta. Pour béchamel over top, smoothing evenly.
- Bake 35–40 minutes until top is golden. Let stand 10 minutes before slicing.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal