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Pastitsio (Greek Pasta Bake) Recipe

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4.3 from 57 reviews

Pastitsio is a traditional Greek pasta bake featuring layers of tender pasta, slow-simmered spiced beef sauce, and creamy béchamel topped with Kefalotyri and feta cheeses. This comforting casserole is baked to golden perfection and makes an excellent hearty meal for family and friends.

  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings

Ingredients

Meat Sauce

  • 2 tbsp olive oil
  • 3 garlic cloves, finely minced
  • 2 red onions, finely chopped (substitute yellow or brown onions)
  • 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
  • 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 (low fat acceptable)
  • 1/8 tsp freshly grated nutmeg
  • 1/2 tsp salt
  • 100g / 3 oz Kefalotyri Greek cheese, finely shredded (sub Parmesan or Romano)
  • 2 egg yolks

Pasta Layer

  • 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne, or regular bucatini)
  • 120g / 4 oz feta cheese, crumbled
  • 2 egg whites
  • 75g / 3 oz Kefalotyri Greek cheese, finely grated (sub Parmesan or Romano)

Instructions

  1. Prepare Meat Sauce: Heat olive oil in a large pot over high heat. Add minced garlic and chopped onions and cook for 2-3 minutes until softened. Add beef mince, breaking it up as it cooks until no longer red and browned evenly.
  2. Add Wine: Pour in the dry red wine and cook for about 3 minutes until most of the wine has evaporated, intensifying the flavor of the meat.
  3. Add Remaining Meat Sauce Ingredients: Stir in crushed tomatoes, crumbled beef bouillon cubes, tomato paste, sugar, bay leaf, cinnamon powder, cinnamon stick, ground cloves, salt, and pepper. Bring to a simmer, then reduce the heat to medium or medium-low to maintain a gentle simmer.
  4. Simmer Sauce: Cook the meat sauce uncovered for 45 minutes to 1 hour, stirring occasionally until the sauce thickens significantly and the liquid is mostly gone, resembling a dense mixture rather than a saucy spaghetti bolognese.
  5. Cool Meat Sauce: Remove from heat and let the sauce cool, preferably to room temperature or at least for 30 minutes uncovered to prepare for layering.
  6. Make Béchamel Sauce: In a large saucepan over medium heat, melt butter. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in half the milk until a smooth paste forms, then add the remaining milk while stirring to prevent lumps. Cook for about 5 minutes until thick enough to coat the back of a wooden spoon.
  7. Season Béchamel: Remove from heat and stir in freshly grated nutmeg, finely shredded Kefalotyri cheese, and salt. Let cool for 5 minutes before whisking in the egg yolks quickly. Cover and set aside. Reheat gently if sauce becomes too thick.
  8. Cook Pasta: Boil the pastitsio pasta according to package instructions, reducing the time by one minute for al dente texture. Drain and return to the pot to cool for 3 minutes.
  9. Mix Pasta with Eggs and Feta: Gently stir the egg whites into the pasta, followed by the crumbled feta cheese evenly distributed throughout.
  10. Preheat Oven: Set the oven to 180°C (350°F), suitable for all oven types.
  11. Assemble Casserole: Arrange the cooked pasta evenly in a 33 x 22 x 7 cm (9 x 13 x 2.75 inch) baking dish, aligning pasta strands in the same direction for a neat visual effect. Spread the cooled meat sauce layer on top and smooth the surface.
  12. Add Béchamel and Cheese: Pour the béchamel sauce over the meat sauce ensuring even coverage. Sprinkle the finely grated Kefalotyri cheese on top for a golden crust.
  13. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the top crust turns golden brown.
  14. Cool and Serve: Allow the pastitsio to cool for at least 10 minutes before slicing. This helps the layers to set and makes neat slices easier to cut. Serve warm and enjoy!

Notes

  • Note 1: Use dry red wine to enhance depth of flavor in the meat sauce; omit or replace with additional broth if preferred.
  • Note 2: Kefalotyri cheese is traditional but Parmesan or Romano cheese can be substituted with good results.
  • Note 3: Pastitsio No. 2 or Greek bucatini is ideal, but small ziti, penne, or thicker bucatini can be used when unavailable.
  • Note 4: Meat sauce should be thick with little liquid – closer to a ragù consistency, not a soup-like sauce.
  • Note 5: Béchamel sauce should be thick but pourable; reheat gently if it cools down and thickens too much before assembling.
  • Note 6: Removing pasta one minute early prevents overcooking during the bake and keeps layers intact.
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://omgmakethis.com/pastitsio-greek-pasta-bake-recipe/