📝 About This Recipe
Often referred to as Greek Lasagna, Pastitsio is the ultimate Mediterranean comfort food, featuring layers of tubular pasta, a deeply aromatic cinnamon-scented meat sauce, and a cloud-like topping of golden Béchamel. This dish is a staple of Greek Sunday dinners, offering a sophisticated balance of savory warmth and creamy indulgence. Perfect for feeding a crowd, it’s a showstopper that tastes even better the next day.
🥗 Ingredients
The Meat Sauce
- 2 lbs Ground Beef (85% lean for best flavor)
- 3 tablespoons Olive Oil (Extra virgin)
- 1 Yellow Onion (large, finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 can (15 oz) Crushed Tomatoes (or tomato purée)
- 1/2 cup Dry Red Wine (like Cabernet or Agiorgitiko)
- 1 teaspoon Ground Cinnamon (the signature spice)
- 1/2 teaspoon Ground Allspice
- 1 teaspoon Dried Oregano
The Pasta Base
- 1 lb Pastitsio Pasta No. 2 (or Bucatini/Penne if unavailable)
- 2 Egg Whites (lightly beaten to bind the pasta)
- 1 cup Kefalotyri Cheese (grated; can substitute with Pecorino Romano)
The Béchamel Topping
- 3/4 cup Unsalted Butter
- 1 cup All-purpose Flour
- 4 cups Whole Milk (warmed slightly)
- 3 Egg Yolks (beaten)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- to taste Salt and Pepper
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Grease a large 9x13 inch deep baking dish with butter or olive oil.
-
2
In a large skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
-
3
Add the ground beef to the skillet, breaking it up with a wooden spoon. Brown the meat thoroughly until no pink remains, then drain any excess fat if necessary.
-
4
Stir in the tomato paste and cook for 2 minutes to caramelize. Pour in the red wine to deglaze the pan, scraping up any browned bits. Add the crushed tomatoes, cinnamon, allspice, oregano, salt, and pepper. Simmer on low for 20-30 minutes until the sauce is thick and most liquid has evaporated.
-
5
While the meat simmers, boil a large pot of salted water. Cook the pasta for 2 minutes less than the package directions (al dente). Drain and let cool slightly.
-
6
In a large bowl, toss the cooked pasta with the lightly beaten egg whites and half of the grated cheese. This creates a 'nest' that holds the layers together.
-
7
To make the Béchamel: Melt butter in a heavy saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, but do not let it brown.
-
8
Slowly 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.
-
9
Remove the Béchamel from heat. Whisk in a pinch of nutmeg, salt, pepper, and the remaining grated cheese. Temper the egg yolks by whisking in a small amount of the hot sauce, then stir the yolk mixture back into the main pot.
-
10
Assemble: Spread the pasta evenly in the bottom of the prepared baking dish, pressing down slightly to level it.
-
11
Spread the meat sauce in an even layer over the pasta, ensuring it reaches the corners.
-
12
Pour the Béchamel sauce over the meat layer, smoothing the top with a spatula. Sprinkle a little extra cheese or nutmeg on top if desired.
-
13
Bake for 45-55 minutes until the Béchamel is set and the top is a beautiful golden brown.
-
14
IMPORTANT: Let the Pastitsio rest for at least 20-30 minutes before cutting. This allows the layers to firm up so you get clean, beautiful squares.
💡 Chef's Tips
Use 'Pastitsio No. 2' pasta if you can find it; its long, thick tubular shape is traditional. Don't skip the egg whites in the pasta—they act as the glue that keeps the bottom layer from falling apart. Ensure the meat sauce is quite thick; if it's too watery, the liquid will seep into the pasta and make it soggy. For the smoothest Béchamel, use warm milk and whisk vigorously without stopping until it reaches a boil. If the top isn't browning enough, turn on the broiler for the last 2-3 minutes of cooking, but watch it closely!
🍽️ Serving Suggestions
Serve with a classic Horiatiki (Greek Village Salad) featuring tomatoes, cucumbers, and feta. A glass of medium-bodied Greek red wine like Xinomavro pairs beautifully with the cinnamon notes. Accompaniment: Warm crusty bread to soak up any stray sauce. For a lighter side, serve with roasted lemon-garlic green beans. Finish the meal with a small piece of Baklava and a strong Greek coffee.