Pastitsio (Greek Baked Pasta with Meat and Bechamel Sauce) Recipe

Introduction

Pastitsio is a classic Greek baked pasta dish featuring layers of rich meat sauce, creamy béchamel, and tender pasta. This comforting casserole is perfect for family dinners or special occasions. Its warm spices and cheesy crust make it irresistible.

Ingredients

• 150 g Butter (5.3 oz)
• 150 g All-purpose flour (5.3 oz)
• 1.5 liters Whole milk (6 1/3 cups)
• Salt & pepper (to taste)
• 1 teaspoon Ground nutmeg
• 150 g Gouda cheese, grated (5.3 oz)
• 3 Egg yolks (medium eggs)
• 500 g Ground beef (1.1 lb)
• 1 Onion, chopped
• 1 Medium carrot, grated
• 2 tbsp Olive oil
• 350 ml White wine (1½ cups)
• 100 ml Grated or crushed tomatoes (1/3 cup)
• 2 Beef stock cubes
• 2 Bay leaves
• 1 tsp Worcestershire sauce (optional)
• 1 Cinnamon stick
• 1 tsp Cinnamon powder
• 6 Allspice berries
• 6 Cloves
• 1 tbsp Sugar
• ½ tsp Black pepper
• 1 tbsp Cornstarch
• 2 tbsp Cold water
• 1 hand-full Grated cheese for topping
• 3 tbsp Breadcrumbs (for sprinkling on top)
• Pasta such as bucatini (quantity per package instructions)

Instructions

1. Step 1: Heat a medium pot over medium heat. Add olive oil and chopped onion, sautéing until soft. Then add the grated carrot and cook briefly.
2. Step 2: Add the ground beef and cook until browned, breaking it up as it cooks.
3. Step 3: Pour in the white wine. Add grated/crushed tomatoes, beef stock cubes, bay leaves, Worcestershire sauce (if using), cinnamon stick, cinnamon powder, allspice berries, cloves, sugar, and black pepper.
4. Step 4: Bring the mixture to a boil, then lower the heat and simmer uncovered for 45 minutes to 1 hour until thickened and flavorful.
5. Step 5: Taste and adjust seasoning. Mix the cornstarch with cold water and stir into the sauce to thicken further. Remove from heat and discard bay leaves, cinnamon stick, allspice berries, and cloves.
6. Step 6: Cook the pasta according to the package instructions until al dente. Drain well.
7. Step 7: Make the béchamel sauce: melt butter in a pot over medium heat. Add flour and whisk continuously for a couple of minutes to form a roux.
8. Step 8: Slowly add the milk in small amounts, whisking constantly to avoid lumps. Continue stirring until the sauce thickens.
9. Step 9: Remove béchamel from heat. Season with salt, pepper, and ground nutmeg. Stir in grated Gouda cheese, then whisk in the egg yolks. Set aside.
10. Step 10: Preheat oven to 180°C (350°F).
11. Step 11: Return the drained pasta to the pot. Add the meat sauce, one-third of the béchamel sauce, and a handful of grated cheese. Stir until well combined.
12. Step 12: In a baking dish, spread a thin layer of béchamel sauce on the bottom to prevent sticking.
13. Step 13: Add the pasta-meat mixture evenly over the béchamel layer.
14. Step 14: Pour the remaining béchamel sauce over the top.
15. Step 15: Sprinkle additional grated cheese and breadcrumbs on top to create a crispy golden crust.
16. Step 16: Bake for 40–45 minutes until the top is golden brown and bubbling.
17. Step 17: Let the pastitsio rest for 10-15 minutes before slicing to help it set and hold together. Serve warm and enjoy!

Tips & Variations

• For a richer sauce, substitute half the milk in the béchamel with cream.
• Add a pinch of cloves and allspice to the béchamel for deeper flavor.
• Use bucatini or thick spaghetti for an authentic texture.
• Vegetarians can swap ground beef for sautéed mushrooms and lentils.
• Make ahead and refrigerate; baking time may increase slightly from chilled.

Storage

Store leftover pastitsio covered in the refrigerator for up to 3 days. Reheat slices in the oven at 160°C (320°F) until warmed through to keep the crust crispy. You can also freeze the baked dish for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of meat in pastitsio?

Yes, ground lamb or a mix of beef and pork can be used to enhance flavor and authenticity.

What pasta works best for pastitsio?

Bucatini is traditional due to its hollow center, but rigatoni or thick spaghetti can be good substitutes if you don’t have bucatini.

Pastitsio (Greek Baked Pasta with Meat and Bechamel Sauce) Recipe

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4.8 from 131 reviews

Pastitsio is a traditional Greek baked pasta dish featuring layers of bucatini pasta, a rich and aromatic ground beef sauce infused with warm spices, and a creamy béchamel sauce topped with cheese and breadcrumbs for a golden crust. This hearty casserole is perfect for family dinners or special occasions, combining comforting flavors and textures in every bite.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat Sauce

• 500 g Ground beef (1.1 lb)
• 1 Onion, chopped
• 1 Medium carrot, grated
• 2 tbsp Olive oil
• 350 ml White wine (1½ cups)
• 100 ml Grated or crushed tomatoes (1/3 cup)
• 2 Beef stock cubes
• 2 Bay leaves
• 1 Cinnamon stick
• 1 tsp Cinnamon powder
• 6 Allspice berries
• 6 Cloves
• 1 tbsp Sugar
• ½ tsp Black pepper
• 1 tsp Worcestershire sauce (optional)
• 1 tbsp Cornstarch
• 2 tbsp Cold water

Béchamel Sauce

• 150 g Butter (5.3 oz)
• 150 g All-purpose flour (5.3 oz)
• 1.5 liters Whole milk (6 1/3 cups)
• Salt & pepper, to taste
• 1 teaspoon Ground nutmeg
• 150 g Gouda cheese, grated (5.3 oz)
• 3 Egg yolks (medium eggs)

Pasta and Topping

• Bucatini pasta (quantity as per package to serve about 6)
• Grated cheese for topping (handful)
• 3 tbsp Breadcrumbs (to sprinkle on top)

Instructions

1. Prepare the Ground Beef Sauce: Heat a medium pot over medium heat and add olive oil and chopped onion. Sauté until the onion softens, then add the grated carrot and cook for a few more minutes.
2. Cook the Meat: Add the ground beef to the pot and cook until browned, breaking it up as it cooks for even texture.
3. Add Liquids and Spices: Pour in the white wine, then add grated or crushed tomatoes, beef stock cubes, bay leaves, cinnamon stick, cinnamon powder, allspice berries, cloves, sugar, black pepper, and Worcestershire sauce if using.
4. Simmer the Sauce: Bring the mixture to a boil, then reduce heat and simmer gently, uncovered, for 45 minutes to 1 hour allowing flavors to meld and sauce to thicken.
5. Season and Thicken: Taste and adjust seasoning as needed. Mix the cornstarch with cold water and stir into the sauce until it thickens more. Remove from heat and discard the whole spices (bay leaves, cinnamon stick, allspice berries, cloves).
6. Cook the Pasta: Prepare the bucatini pasta according to package directions until al dente. Drain well and return to the pot.
7. Make the Béchamel Sauce: In a pot, melt butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
8. Incorporate Milk: Slowly add the milk in small increments, whisking constantly to prevent lumps and to create a smooth sauce.
9. Thicken and Season: Continue stirring until béchamel thickens to a creamy consistency. Remove from heat and season with salt, pepper, and ground nutmeg. Stir in the grated Gouda cheese until melted.
10. Add Egg Yolks: Whisk the egg yolks into the béchamel sauce to enrich it, then set aside.
11. Preheat the Oven: Heat your oven to 180°C (350°F) to prepare for baking.
12. Combine Pasta and Meat Sauce: Mix the cooked pasta with the meat sauce, one-third of the béchamel sauce, and a handful of grated cheese in the pot until well combined.
13. Assemble the Layers: In a baking dish, spread a thin layer of béchamel sauce on the bottom to prevent sticking, then add the pasta and meat mixture evenly.
14. Top with Béchamel and Toppings: Pour the remaining béchamel sauce over the pasta layer, and sprinkle the top with extra grated cheese and breadcrumbs for a crisp crust.
15. Bake and Rest: Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and bubbling. Let the pastitsio rest for 10 to 15 minutes before slicing to allow it to set and hold together well.

Notes

• Whole spices like bay leaves, cinnamon stick, allspice berries, and cloves should be removed before serving.
• Use bucatini or a similar tubular pasta for an authentic texture and layering.
• Worcestershire sauce is optional but adds a nice depth of flavor to the meat sauce.
• Resting the baked pastitsio is crucial for clean slices and better presentation.
• Breadcrumbs on top provide a traditional crunchy crust and can be omitted for a softer topping.
• You can substitute Gouda with Parmesan or Kefalotyri cheese for authenticity or personal preference.

Keywords: Pastitsio, Greek casserole, baked pasta, ground beef, béchamel sauce, comfort food, traditional Greek recipe