📝 About This Recipe
Often referred to as Greek Lasagna, Pastitsio is a magnificent architectural feat of Mediterranean comfort food, featuring layers of tubular pasta, a deeply aromatic meat sauce, and a cloud-like topping of silken Béchamel. This dish balances the warmth of cinnamon and cloves with the savory richness of beef and the salty tang of Kefalotyri cheese. It is the centerpiece of Greek family gatherings, offering a sophisticated yet soul-warming experience that defines the heart of Hellenic home cooking.
🥗 Ingredients
The Pasta Base
- 500 grams Pastitsio Pasta (No. 2) or Bucatini (long, hollow pasta tubes)
- 2 Egg Whites (lightly beaten to bind the pasta)
- 1/2 cup Feta Cheese (crumbled)
The Meat Sauce (Salsa Kima)
- 2 pounds Ground Beef (lean, preferably 85/15)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 14 ounces Crushed Tomatoes (canned)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine (such as Agiorgitiko or Cabernet)
- 1 piece Cinnamon Stick (whole)
- 1/2 teaspoon Ground Allspice
- 3 tablespoons Olive Oil (extra virgin)
The Béchamel Topping
- 4 cups Whole Milk (warmed)
- 1/2 cup Unsalted Butter
- 2/3 cup All-Purpose Flour
- 3 large Egg Yolks (tempered)
- 1 cup Kefalotyri or Parmesan Cheese (finely grated)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a large 9x13 inch deep-dish baking pan with olive oil or butter.
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2
In a large pot, sauté the diced onion in olive oil over medium-high heat until translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
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3
Add the ground beef to the pot, breaking it up with a wooden spoon. Brown the meat thoroughly until no pink remains. Drain excess fat if necessary.
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4
Stir in the tomato paste and cook for 2 minutes to caramelize. Pour in the red wine to deglaze the pan, scraping up the browned bits from the bottom.
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5
Add the crushed tomatoes, cinnamon stick, allspice, salt, and pepper. Simmer uncovered on low heat for 30-40 minutes until the sauce is thick and most liquid has evaporated. Remove the cinnamon stick.
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6
While the meat simmers, boil the pasta in salted water until 'al dente'—slightly firmer than usual, as it will cook more in the oven. Drain and let cool slightly.
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7
Toss the cooked pasta with the 2 lightly beaten egg whites and crumbled feta. This helps the pasta layer hold its shape when sliced.
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8
To make the Béchamel: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to create a roux, but do not let it brown.
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9
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon.
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10
Remove the Béchamel from heat. Whisk in the nutmeg, salt, and half of the grated cheese. Slowly whisk in the egg yolks to create a rich, golden sauce.
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11
Assembly: Spread the pasta evenly into the bottom of the prepared baking dish, aligning the tubes in the same direction for a professional look.
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12
Spread the meat sauce evenly over the pasta layer, pressing down slightly to fill the gaps.
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13
Pour the Béchamel sauce over the meat, smoothing it to the edges with a spatula. Sprinkle the remaining grated cheese over the top.
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14
Bake for 45-55 minutes, or until the top is beautifully golden brown and the Béchamel has set into a custard-like consistency.
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15
Crucial Step: Let the Pastitsio rest for at least 30-45 minutes before cutting. This allows the layers to firm up so you get those iconic, clean-cut squares.
💡 Chef's Tips
Always use warm milk for your Béchamel to prevent lumps and achieve a silky texture. If you can't find Greek No. 2 pasta, Bucatini is the best substitute; avoid using penne as it doesn't provide the same structural integrity. Don't skip the resting period! Cutting too early will cause the layers to slide and the Béchamel to run. For an even richer meat sauce, you can use a 50/50 mix of ground beef and ground lamb. Make sure the meat sauce is quite thick; if it's too watery, the pasta layer will become soggy.
🍽️ Serving Suggestions
Serve with a crisp Horiatiki (traditional Greek salad) with plenty of kalamata olives and cucumbers. A glass of medium-bodied Greek red wine, like a Xinomavro, cuts through the richness of the Béchamel perfectly. Pair with roasted lemon-oregano potatoes for a truly indulgent Sunday feast. Offer a side of crusty sourdough bread to soak up any stray bits of the aromatic meat sauce.