Description
Pastitsio is a traditional Greek pasta bake featuring layers of bucatini pasta, a flavorful ground beef sauce infused with warm spices like cinnamon and cloves, and a rich creamy béchamel topping made with kefalotyri cheese and egg yolks. This comforting casserole resembles Italian lasagna but offers a unique Mediterranean twist with its signature spices and robust flavors. Perfect for gatherings, this hearty dish can be made ahead and freezes well, making it a great option for family meals or entertaining.
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
- 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 acceptable)
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp salt
- 100g / 3 oz Kefalotyri Greek cheese (substitute Parmesan or Romano), finely shredded
- 2 egg yolks (egg whites used in the pasta)
Other
- 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (substitute small ziti, penne, or regular bucatini)
- 120g / 4 oz feta, crumbled
- 2 egg whites (used in the pasta)
- 75g / 3 oz Kefalotyri Greek cheese (substitute Parmesan or Romano), finely grated
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large pan over medium heat. Add the finely minced garlic and chopped onions and sauté until soft and fragrant. Add the ground beef and cook, stirring occasionally, until browned. Pour in the red wine and allow it to reduce slightly. Stir in the crushed tomatoes, crumbled beef bouillon cubes, tomato paste, white sugar, bay leaf, cinnamon powder, cinnamon stick, ground cloves, salt, and black pepper. Lower the heat and simmer the sauce gently for about 1 hour until thick and rich in flavor. Remove the bay leaf and cinnamon stick before layering.
- Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook until just al dente, slightly undercooked as it will cook further in the oven. Drain well and set aside to cool slightly.
- Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes without browning. Gradually add the milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened and creamy. Season with salt and freshly grated nutmeg. Remove from heat and stir in the shredded kefalotyri cheese. Beat the egg yolks and temper them by gradually adding a small amount of the warm béchamel, then stir the yolk mixture back into the béchamel sauce. Mix well.
- Combine Pasta and Egg Whites: Lightly beat the two egg whites and mix them into the slightly cooled cooked pasta to help bind the pasta layers.
- Assemble the Pastitsio: Preheat the oven to 180°C (350°F). Butter a large baking dish. Spread half of the pasta evenly in the bottom. Layer with all the meat sauce, then sprinkle the crumbled feta cheese over the meat layer. Top with the remaining pasta. Pour the béchamel sauce evenly over the top. Sprinkle the grated kefalotyri cheese to finish.
- Bake: Place the baking dish in the preheated oven and bake for about 45 minutes to 1 hour, or until the béchamel topping is golden brown and bubbling.
- Rest and Serve: Remove the Pastitsio from the oven and allow it to rest for at least 15 minutes to set and develop neat slices. Serve warm and enjoy!
Notes
- Recipe video available for visual guidance.
- Pastitsio is often considered Greece’s answer to Italian lasagna, featuring unique Mediterranean spices like cinnamon and clove.
- For neat layers, arrange the pasta uniformly in one direction.
- This dish is excellent for making ahead; it keeps well for 4 to 5 days refrigerated.
- Pastitsio also freezes very well, making it perfect for batch cooking.
- Use kefalotyri cheese for authentic flavor; Parmesan or Romano are good substitutes.
- If you don’t have Pastitsio No. 2 pasta or Greek bucatini, small ziti, penne, or regular bucatini can be used instead.
Nutrition
- Serving Size: 1 serving
- Calories: 597 kcal
- Sugar: 7 g
- Sodium: 1062 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 137 mg
