📝 About This Recipe
Often referred to as Greek Lasagna, Pastitsio is a magnificent architectural feat of Mediterranean comfort food. This dish features three distinct layers: aromatic tubular pasta bound with kefalotyri cheese, a rich aromatic beef ragu infused with cinnamon and cloves, and a crowning layer of silk-smooth, nutmeg-scented Béchamel. It is the centerpiece of Greek Sunday dinners, offering a sophisticated balance of savory meat, creamy custard, and warm spices that dance on the palate.
🥗 Ingredients
The Pasta Base
- 500 grams Pastitsio No. 2 Pasta (or Bucatini) (cooked al dente)
- 2 Egg Whites (lightly beaten to bind the pasta)
- 1 cup Kefalotyri or Pecorino Romano Cheese (finely grated)
- 2 tablespoons Butter (melted)
The Meat Ragu
- 750 grams Ground Beef (80/20 lean-to-fat ratio is ideal)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (to add depth)
- 400 grams Crushed Tomatoes (canned or fresh)
- 1/2 cup Dry Red Wine (such as Agiorgitiko or Cabernet)
- 1 piece Cinnamon Stick (essential for authentic flavor)
- 1/4 teaspoon Ground Allspice
- 3 tablespoons Extra Virgin Olive Oil
The Béchamel Topping
- 1 liter Whole Milk (warmed slightly)
- 100 grams Unsalted Butter
- 100 grams All-Purpose Flour
- 3 large Egg Yolks (at room temperature)
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease a deep 9x13 inch baking dish with butter or olive oil.
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2
In a large pot of salted boiling water, cook the pasta for 2 minutes less than the package instructions. It should be very firm (al dente) as it will finish cooking in the oven.
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3
Drain the pasta and return to the pot. Stir in the melted butter, half of the grated cheese, and the lightly beaten egg whites. Toss gently to coat and set aside.
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4
To make the meat sauce, heat olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up with a wooden spoon until no pink remains.
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5
Add the diced onions and sauté for 5 minutes until translucent. Stir in the garlic and tomato paste, cooking for another 2 minutes to caramelize the paste.
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6
Pour in the red wine to deglaze the pan, scraping up any browned bits. Add the crushed tomatoes, cinnamon stick, allspice, salt, and pepper. Simmer on low for 20-30 minutes until the sauce is thick and most liquid has evaporated.
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7
Prepare the Béchamel: Melt butter in a heavy 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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8
Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon.
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9
Remove Béchamel from heat. Whisk in a pinch of salt, the nutmeg, and the remaining grated cheese. Quickly whisk in the egg yolks one by one until the sauce is glossy and yellow.
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10
Assemble the dish: Place the prepared pasta in the bottom of the baking dish, pressing down slightly to level it. Remove the cinnamon stick from the meat sauce and spread the meat evenly over the pasta.
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11
Pour the Béchamel sauce over the meat layer, smoothing it out to the edges with a spatula.
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12
Bake for 45-55 minutes until the top is a deep golden brown and the sauce has set into a custard-like consistency.
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13
CRITICAL STEP: Allow the Pastitsio to rest for at least 30-45 minutes before cutting. This ensures the layers stay distinct and beautiful when served.
💡 Chef's Tips
Use Pastitsio No. 2 pasta if you can find it; its long, hollow shape is traditional for holding the sauce. Avoid watery meat sauce; simmer it until it is thick, or the liquid will make the bottom pasta layer soggy. Warm your milk before adding it to the roux to ensure a perfectly smooth, lump-free Béchamel. If the top isn't browning enough, turn on the broiler for the last 2-3 minutes, but watch it like a hawk. For a flavor boost, add a pinch of sugar to the tomato sauce to balance the acidity.
🍽️ Serving Suggestions
Serve with a classic Horiatiki (Greek Village Salad) with plenty of feta and olives. A crisp, chilled glass of Assyrtiko white wine cuts through the richness of the Béchamel perfectly. Accompany with warm crusty bread to soak up any stray bits of meat sauce. Finish the meal with a light lemon sorbet or Greek yogurt with honey and walnuts.