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Dinner Meals Cooking Time : 1 hour 45 minutes Recipe Servings : 8–10 Recipe Dificult : easy 0.00

Greek Pastitsio Recipe | Authentic Greek Baked Pasta with Beef & Béchamel

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Greek Pastitsio is a classic baked pasta dish made with tubular pasta, richly seasoned ground beef, tomato sauce, and a creamy béchamel topping. Often called Greek baked pasta or "Greek lasagna," Pastitsio is a beloved comfort food traditionally served at family gatherings, celebrations, and Sunday dinners. Layers of pasta and aromatic meat sauce are finished with a thick, golden béchamel that becomes beautifully browned in the oven. Warm spices such as cinnamon, nutmeg, and oregano give the dish its distinctive Mediterranean character, while grated cheese adds a savory finish.

Cooking Method

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to the package directions. Drain well and toss with butter, then allow it to cool slightly.
3. Stir one beaten egg and ½ cup grated cheese into the warm pasta, mixing gently so the pasta is evenly coated.
4. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes until softened.
5. Add the garlic and ground beef. Cook until the beef is browned, breaking it apart as it cooks.
6. Stir in the crushed tomatoes, tomato paste, optional red wine, cinnamon, oregano, allspice, salt, and black pepper. Simmer for 15–20 minutes, until the sauce thickens.
7. To make the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
8. Gradually whisk in the warm milk. Continue cooking and whisking until the sauce thickens, about 5–7 minutes.
9. Remove the béchamel from the heat. Whisk in the egg yolks, cheese, nutmeg, salt, and black pepper until smooth.
10. Arrange the pasta evenly in the bottom of the prepared baking dish. Spread the meat sauce over the pasta.
11. Pour the béchamel evenly over the meat layer and sprinkle with a little additional grated cheese if desired.
12. Bake for 40–45 minutes, until the top is puffed and deeply golden.
13. Allow the Pastitsio to rest for 15–20 minutes before slicing so the layers can set.
14. Cut into squares and serve warm with a Greek salad or roasted vegetables.

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Pasta Layer : Penne or bucatini pasta – 1 lb (450 g) ,, Large egg – 1 ,, Grated Parmesan or Kefalotyri cheese – ½ cup (50 g) ,, Unsalted butter – 2 tbsp ,, Salt – for pasta water

Meat Sauce : Ground beef – 1½ lb (680 g) ,, Olive oil – 2 tbsp ,, Yellow onion – 1 large, finely chopped

Meat Sauce : Garlic – 3 cloves, minced ,, Crushed tomatoes – 2 cups (480 g) ,, Tomato paste – 2 tbsp

Meat Sauce : Red wine – ½ cup (120 ml) (optional) ,, Ground cinnamon – ½ tsp

Meat Sauce : Dried oregano – 1 tsp ,, Ground allspice – ¼ tsp ,, Salt – 1 tsp ,, Black pepper – ½ tsp

Béchamel Sauce : Unsalted butter – 5 tbsp (70 g) ,, All-purpose flour – 5 tbsp (40 g) ,, Whole milk – 4 cups (960 ml), warm

Béchamel Sauce : Large egg yolks – 2 ,, Grated Parmesan or Kefalotyri cheese – ½ cup (50 g) ,, Ground nutmeg – ¼ tsp ,, Salt – ½ tsp ,, Black pepper – ¼ tsp

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