📝 About This Recipe
Often referred to as Greek Lasagna, Pastitsio is the ultimate comfort food that defines the warmth of Hellenic hospitality. This majestic baked pasta features layers of tubular noodles bound with kefalotyri cheese, a deeply aromatic beef sauce kissed with cinnamon and cloves, and a cloud-like topping of thick, golden béchamel. It is a labor of love that rewards the senses with its complex textures and nostalgic, savory-sweet aroma.
🥗 Ingredients
The Meat Sauce
- 2 pounds Lean ground beef (or a mix of beef and lamb)
- 3 tablespoons Extra virgin olive oil
- 2 Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 14 ounces Crushed tomatoes (canned)
- 1/2 cup Dry red wine (such as Agiorgitiko or Merlot)
- 1 piece Cinnamon stick
- 1/2 teaspoon Ground allspice
The Pasta Base
- 1 pound Pastitsio Pasta No. 2 (or Bucatini/Ziti)
- 2 Egg whites (lightly beaten)
- 1 cup Kefalotyri cheese (grated; can substitute Pecorino Romano)
The Béchamel Topping
- 4 cups Whole milk (warmed)
- 1/2 cup Unsalted butter
- 1/2 cup All-purpose flour
- 3 Egg yolks (at room temperature)
- 1/4 teaspoon Ground nutmeg (freshly grated preferred)
- to taste Salt and white pepper
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a large deep-dish baking pan (approx. 9x13 inches) with olive oil or butter.
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2
In a large skillet, heat olive oil over medium-high heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
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3
Add the ground beef to the skillet, breaking it up with a wooden spoon. Brown the meat thoroughly until no pink remains.
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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 any browned bits.
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5
Add the crushed tomatoes, cinnamon stick, allspice, salt, and pepper. Simmer uncovered on low heat for 30 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' (usually 2 minutes less than package instructions). Drain and let cool slightly.
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7
Toss the cooked pasta with the lightly beaten egg whites and half of the grated cheese. This helps the pasta layers hold their 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 whisking until the sauce thickens enough to coat the back of a spoon.
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10
Remove béchamel from heat. Temper the egg yolks by whisking a small amount of the hot sauce into them, then pour the yolk mixture back into the main pot. Stir in nutmeg, salt, and pepper.
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11
Assemble the dish: Layer the pasta in the bottom of the prepared pan, pressing down slightly. Spread the meat sauce evenly over the pasta.
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12
Pour the béchamel sauce over the meat layer, smoothing it out to the edges. Sprinkle the remaining cheese on top.
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13
Bake for 45-50 minutes until the béchamel is set and the top is a beautiful golden brown.
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14
CRITICAL 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
Use 'Pastitsio No. 2' pasta if you can find it; its long, hollow shape is traditional for holding the sauce. Ensure your meat sauce is quite dry; if it is too watery, the bottom of the dish will become soggy. When making béchamel, use warm milk to prevent clumping and achieve a silkier texture. Don't skip the resting time! Cutting it too early will cause the layers to slide apart. If you can't find Kefalotyri, a mix of Parmesan and Pecorino Romano provides a similar salty bite.
🍽️ Serving Suggestions
Serve with a crisp Horiatiki (Greek Village Salad) with plenty of feta and olives. A glass of medium-bodied Greek red wine, like Xinomavro, cuts through the richness beautifully. Accompany with warm crusty bread to soak up any stray bits of savory meat sauce. For a lighter side, try steamed wild greens (Horta) with a squeeze of lemon and olive oil.