Description
Pastitsio is a classic Greek pasta bake featuring layers of tender pasta, a fragrant meat sauce infused with cinnamon and cloves, and a creamy béchamel topping, all baked to golden perfection. It’s Greece’s answer to Italian lasagna and is perfect for family meals or special occasions.
Ingredients
Scale
Meat Sauce
- 2 tbsp olive oil
- 3 garlic cloves, finely minced
- 2 red onions, finely chopped (yellow or brown onions can be substituted)
- 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 (stock cubes)
- 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 okay)
- 1/8 tsp nutmeg, preferably freshly grated
- 1/2 tsp salt
- 100g / 3 oz Kefalotyri Greek cheese, finely shredded (substitute Parmesan or Romano)
- 2 egg yolks (egg whites are used in the pasta)
Other
- 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (substitute small ziti, penne or normal bucatini)
- 120g / 4 oz feta cheese, crumbled
- 2 egg whites (yolks used in béchamel)
- 75g / 3 oz Kefalotyri Greek cheese, finely grated (substitute Parmesan or Romano)
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large pan over medium heat. Add the minced garlic and chopped red onions, sautéing until they soften and become translucent. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Pour in the red wine and let it 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. Reduce the heat to low and simmer the sauce gently for about 1 hour, stirring occasionally, until thickened and flavorful.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the Pastitsio pasta (or your chosen substitute) according to package instructions until just al dente. Drain the pasta and toss it immediately with the crumbled feta and the two beaten egg whites to prevent sticking and add richness.
- Make the Béchamel Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook for about 2-3 minutes, stirring continuously to form a smooth roux without browning. Gradually add the milk, whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens to a creamy consistency. Season with salt and freshly grated nutmeg. Remove from heat and stir in the shredded Kefalotyri cheese. Let the sauce cool slightly before whisking in the two egg yolks for richness and smooth texture.
- Assemble the Pastitsio: Preheat your oven to 180°C (350°F). In a large baking dish, spread half of the cooked pasta evenly on the bottom. Layer the entire meat sauce over the pasta, then top with the remaining pasta. Pour the béchamel sauce evenly over the top layer of pasta, smoothing it out. Finally, sprinkle the grated Kefalotyri cheese over the béchamel.
- Bake: Place the assembled pastel dish in the preheated oven and bake for about 45 minutes to 1 hour, or until the top is golden brown and bubbly. Remove from the oven and allow it to rest for at least 15 minutes before slicing to set the layers for neat servings.
Notes
- This recipe video above showcases the preparation and layering technique for Pastitsio.
- Pastitsio is Greece’s answer to Italian lasagna with its unique blend of warm spices like cinnamon and cloves.
- Arrange the pasta so all pieces go in one direction for neat layers.
- Let the baked Pastitsio rest for 15 minutes before slicing to help it set properly.
- This dish makes excellent leftovers and keeps for 4 to 5 days refrigerated; it also freezes very well.
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
