Print

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

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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