Description
Pastitsio is a classic Greek pasta bake featuring layers of bucatini pasta combined with a rich, spiced beef meat sauce and topped with a creamy, cheesy béchamel sauce. This comforting casserole is baked until golden and bubbling, perfect for family dinners or special occasions, offering a hearty and flavorful taste of Greece.
Ingredients
Scale
Meat Sauce
- 2 tbsp olive oil
- 3 garlic cloves, finely minced
- 2 red onions, finely chopped (sub 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
- 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 best but low fat ok)
- 1/8 tsp nutmeg, preferably freshly grated
- 1/2 tsp salt
- 100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano), finely shredded
- 2 egg yolks (egg whites used in the pasta)
Pasta Layer
- 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne or normal bucatini)
- 120g / 4 oz feta cheese, crumbled
- 2 egg whites (yolks used in béchamel)
- 75g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano), finely grated
Instructions
- Prepare Meat Sauce: Heat olive oil in a large pot over high heat. Add the finely minced garlic and chopped onions, cooking for 2-3 minutes until the onions soften. Add the ground beef and cook, breaking it up as it browns and changes color from red to brown.
- Add Wine: Pour in the dry red wine and cook until mostly evaporated, about 3 minutes, which adds depth to the sauce.
- Simmer Meat Sauce: Stir in crushed tomatoes, crumbled beef bouillon cubes, tomato paste, white sugar, bay leaf, cinnamon powder, cinnamon stick, ground cloves, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low. Let it cook gently, uncovered, stirring occasionally for 45 minutes to 1 hour until the sauce thickens and most liquid evaporates. The final texture should be thick, not runny.
- Cool Meat Sauce: Remove the pot from heat and allow the meat sauce to cool down to room temperature or at least 30 minutes uncovered to avoid a watery bake.
- Make Béchamel Sauce: In a large saucepan over medium heat, melt the unsalted butter. Add the flour and stir continuously for 1 minute to cook out the raw flavor.
- Add Milk: Gradually pour half the milk into the butter-flour mixture while stirring to form a wet paste, then add the remaining milk slowly while stirring to prevent lumps. Whisk vigorously if needed.
- Thicken Béchamel: Cook the sauce, stirring constantly, for about 5 minutes or until thick enough to coat the back of a wooden spoon. You should be able to draw a line across with your finger without the sauce running back together.
- Finish Béchamel: Remove from heat and stir in freshly grated nutmeg, finely shredded Kefalotyri cheese, and salt. Allow it to cool for 5 minutes, then whisk in the egg yolks quickly to add richness. Cover with a lid and set aside. Reheat gently if the sauce cools too much and thickens.
- Cook Pasta: Boil the pasta according to package instructions minus 1 minute to keep it slightly firm. Drain and return to the pot.
- Mix Pasta with Eggs and Feta: Let the pasta cool for 3 minutes, then gently stir in the egg whites and crumbled feta cheese. This combination helps bind the pasta and adds tanginess.
- Preheat Oven: Set your oven to 180°C (350°F) for all oven types to prepare for baking.
- Assemble Layers: Place the pasta evenly in a 33 x 22 x 7 cm (9 x 13 x 2.75 inch) baking dish, arranging strands in the same direction for an attractive presentation when sliced. Smooth the surface.
- Add Meat Sauce: Spread the cooled thick meat sauce over the pasta layer evenly, smoothing the top.
- Pour Béchamel: Pour the béchamel sauce over the meat sauce, spreading to cover the entire surface smoothly.
- Top with Cheese: Sprinkle the grated Kefalotyri cheese evenly over the béchamel layer to create a golden crust.
- Bake: Bake in the preheated oven for 30 minutes or until the top turns delightfully golden and crusty.
- Rest and Serve: Remove from oven and let the pastitsio cool for at least 10 minutes. This resting time allows the layers to set, making it easier to cut neat slices with distinct layers visible. Serve warm and enjoy!
Notes
- Note 1: Use a dry red wine for best flavor in the meat sauce.
- Note 2: Kefalotyri is a traditional Greek cheese ideal for this dish but Parmesan or Romano can be subbed if unavailable.
- Note 3: Pastitsio No. 2 bucatini pasta is traditional, but small ziti, penne, or standard bucatini also work well.
- Note 4: The meat sauce should be thick and almost dry, unlike a saucy spaghetti Bolognese.
- Note 5: The béchamel sauce here is enriched with egg yolks and cheese to create a creamy yet firm topping characteristic of pastitsio.
- Note 6: Cooking pasta slightly under done helps it hold texture after baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Keywords: Pastitsio, Greek pasta bake, bucatini, meat sauce, béchamel, Greek casserole
