If you’ve ever dreamed of a dish that’s the ultimate comfort food, rich in flavor and layered with creamy textures, then you absolutely must try this Pastitsio (Greek Baked Pasta with Meat and Bechamel Sauce) Recipe. This Greek classic combines tender pasta, a robust spiced meat sauce, and a luscious béchamel topping that bakes into a beautifully golden crust. It’s like a warm hug on a plate, perfect for gatherings or a special family meal. Trust me, once you make this recipe, it will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this Pastitsio (Greek Baked Pasta with Meat and Bechamel Sauce) Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, from the fragrant spices that build the meat sauce’s depth, to the creamy béchamel that crowns the dish with luscious indulgence.
- Olive oil: The base for sautéing ingredients, adding a smooth, fruity richness.
- Lean ground beef: Provides the hearty, savory foundation for the meat sauce.
- Red onion: Adds sweetness and depth when softened.
- Garlic: Infuses the sauce with its unmistakable aromatic power.
- Dry red wine: Adds complexity and helps deglaze the pan for maximum flavor.
- Bay leaves, oregano, cloves, cinnamon stick, and allspice: These spices create the distinct, warm profile of the Greek meat sauce.
- Tomato paste and crushed tomatoes: Bring vibrant acidity and body to the sauce.
- Water and sugar: Balance the tomato’s acidity and create just the right texture.
- Unsalted butter and all-purpose flour: The base ingredients for the classic béchamel sauce.
- 2% milk: Enriches the béchamel to a creamy, velvety consistency.
- Nutmeg: Adds a subtle warmth to the béchamel, enhancing its flavor.
- Kefalotyri (or Parmesan) cheese: Sharp and salty, it’s used both in the béchamel and as a topping.
- Eggs and egg yolks: Give the béchamel richness and help it set beautifully when baked.
- Bucatini pasta: Long tubular pasta perfect for layering and soaking up sauces.
- Egg whites: Whisked with pasta for texture and binding.
How to Make Pastitsio (Greek Baked Pasta with Meat and Bechamel Sauce) Recipe
Step 1: Prepare the Meat Sauce
Start by heating olive oil in a large skillet, then brown the ground beef until it’s beautifully caramelized and full of flavor. Add the chopped red onion and minced garlic, cooking until softened and fragrant. Deglaze the pan with dry red wine, which lifts all those rich browned bits off the bottom and deepens the sauce’s complexity. Next, stir in the bay leaves, oregano, cloves, cinnamon stick, allspice, tomato paste, crushed tomatoes, water, and sugar. Let this mixture simmer covered for about 45 minutes until it thickens into a luscious, aromatic meat sauce—rich with those signature Greek spices. Remember to remove the bay leaves and cinnamon stick before moving on to the next step.
Step 2: Cook the Pasta
While your meat sauce simmers gently, cook the bucatini pasta until just al dente—a perfect tender bite that still holds its shape. Drain the pasta and set it aside to cool slightly, which will make it easier to toss with the next components.
Step 3: Make the Béchamel Sauce
In a saucepan, melt your unsalted butter, then whisk in the flour to form a smooth roux. Cook this mixture for a couple of minutes, allowing the raw flour taste to evaporate. Gradually add the milk while whisking constantly to prevent lumps, then add nutmeg, salt, and pepper. Continue cooking and stirring until the sauce thickens to a creamy, velvety consistency. Finish the béchamel by stirring in ¾ cup of grated Kefalotyri or Parmesan cheese for saltiness and depth. Once slightly cooled, temper in the eggs and egg yolks carefully so they blend smoothly without scrambling.
Step 4: Assemble the Layers
Preheat your oven to 350°F (175°C) and grease a deep 9×13 inch baking dish. Toss the cooked pasta with half of the meat sauce, the egg whites, and half a cup of cheese. Layer this pasta mixture evenly in the dish, spreading the remaining meat sauce on top. Pour the luscious béchamel sauce over the meat layer in an even, smooth blanket. Lastly, sprinkle the top with the remaining cheese, which will bake into a golden, flavorful crust.
Step 5: Bake and Rest
Bake the assembled pastitsio in the preheated oven for 45 to 50 minutes, until the top is beautifully golden brown and the dish is set. Once out of the oven, give it time to rest for at least 30 minutes—this step is crucial for clean, neat slices and richer flavor harmony.
How to Serve Pastitsio (Greek Baked Pasta with Meat and Bechamel Sauce) Recipe
Garnishes
A sprinkle of fresh chopped parsley or oregano adds a vibrant green touch and fresh aroma that contrasts delightfully with the creamy richness of the dish. A light dusting of additional grated cheese or freshly ground black pepper on each slice is a simple but lovely finishing touch.
Side Dishes
Serve your Pastitsio alongside a crisp Greek salad bursting with tomatoes, cucumbers, olives, and a bright lemon-olive oil dressing. For extra balance, some roasted vegetables or steamed greens, such as broccoli or green beans, make for refreshing companions to this hearty casserole.
Creative Ways to Present
For dinner parties, consider serving individual portions in small ramekins to impress guests with perfect layers in every serving. You might also accompany slices with a drizzle of tzatziki or a side of tangy feta cheese, introducing delightful contrasts to the sweet and savory flavors inside.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making next-day pastitsio just as delicious, if not better.
Freezing
This dish freezes wonderfully. Portion the pastitsio into airtight containers or tightly wrapped foil pans to preserve freshness. Freeze for up to 3 months, so you can enjoy a taste of Greece anytime without the full cooking process.
Reheating
Reheat leftovers gently in a 350°F (175°C) oven until warmed through, preserving the crispy top crust and creamy interior. Microwaving works in a pinch but can make the béchamel a bit softer, so oven reheating is preferred if you want to maintain texture.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While bucatini or other long tubular pasta are traditional, you can substitute penne, ziti, or rigatoni—just make sure the pasta holds sauce well and is cooked al dente to avoid mushiness after baking.
Is there a vegetarian version of Pastitsio?
Yes! You can swap the ground beef for lentils, mushrooms, or a medley of finely chopped vegetables seasoned to mimic the spices in the meat sauce, creating a delicious vegetarian variant that keeps the same comforting character.
What cheese works best if I can’t find Kefalotyri?
Parmesan is a great substitute because it offers similar salty, nutty notes. Pecorino Romano is another good alternative, just keep in mind it’s a bit sharper and saltier.
How far ahead can I prepare Pastitsio before baking?
You can assemble pastitsio a day in advance; cover it tightly and refrigerate. When ready, simply bake it as directed. This makes it an excellent dish for entertaining or meal prep.
Why is resting the baked pastitsio important?
Allowing the dish to rest helps the béchamel set and the layers to firm up, ensuring that when you slice it, the portions hold together beautifully instead of falling apart.
Final Thoughts
There is something truly special about making and sharing this Pastitsio (Greek Baked Pasta with Meat and Bechamel Sauce) Recipe that connects you to a rich culinary tradition while delighting your taste buds. It’s both impressive and comforting in every bite. Whether you’re cooking for family, friends, or just treating yourself, this recipe will wrap you in warm, savory goodness that feels like a lovely Greek vacation on your plate. Go ahead, give it a try—you’ll fall in love with pastitsio all over again.
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Pastitsio (Greek Baked Pasta with Meat and Bechamel Sauce) Recipe
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 40 minutes
- Yield: 16 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Classic Greek Pastitsio is a comforting baked pasta casserole featuring layers of al dente bucatini, a rich and aromatic ground beef tomato sauce infused with warm spices, and a creamy béchamel sauce topped with melted cheese. This hearty dish is perfect for family gatherings and impresses with its balanced flavors and satisfying textures.
Ingredients
Meat Sauce
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 1 large red onion, chopped
- 3 cloves garlic, minced
- ½ cup dry red wine
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
- ¼ teaspoon ground allspice
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 cup water
- 1 tablespoon sugar
Béchamel Sauce
- ½ cup (8 tablespoons) unsalted butter
- ½ cup all-purpose flour
- 4 ½ cups 2% milk
- Salt and pepper, to taste
- ¼ teaspoon ground nutmeg
- ¾ cup grated Kefalotyri cheese (or Parmesan cheese)
- 2 large eggs
- 2 egg yolks
Pasta Layer
- 1 pound bucatini pasta (or other long tubular pasta)
- ½ cup grated Kefalotyri cheese (or Parmesan cheese)
- 2 egg whites
- 1 cup grated Kefalotyri cheese (or Parmesan cheese) for topping
Instructions
- Brown Meat: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned and no longer pink.
- Sauté Aromatics: Add chopped onion and minced garlic to the skillet. Cook until softened and fragrant, about 5-7 minutes.
- Deglaze: Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom.
- Add Spices and Tomatoes: Stir in bay leaves, dried oregano, ground cloves, ground cinnamon, cinnamon stick, ground allspice, salt, and pepper. Add tomato paste, crushed tomatoes, water, and sugar. Mix well.
- Simmer Sauce: Cover and simmer the meat sauce for 45 minutes, or until thickened and flavors meld.
- Remove Whole Spices: Take out bay leaves and cinnamon stick from the sauce and discard.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook bucatini until al dente, then drain and rinse under cool water. Set aside to cool.
- Make Béchamel – Melt Butter: In a saucepan, melt butter over medium heat.
- Add Flour: Whisk in the flour and cook for 2-3 minutes to form a roux, ensuring no lumps remain.
- Incorporate Milk: Gradually whisk in the milk, putting in small amounts at a time to avoid clumps.
- Season and Thicken: Add ground nutmeg, salt, and pepper. Continue cooking and whisking for about 5 minutes until sauce thickens smoothly.
- Add Cheese and Temper Eggs: Remove béchamel from heat. Stir in ¾ cup grated cheese. In a small bowl, whisk eggs and egg yolks. Gradually add a few spoonfuls of hot béchamel into the eggs to temper them, then quickly whisk the egg mixture back into the béchamel sauce.
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a 9×13 inch, 3-inch deep baking dish with butter or oil.
- Assemble Pasta Layer: In a large bowl, combine cooked pasta with ½ cup of the meat sauce, egg whites, and ½ cup grated cheese. Toss gently to blend evenly.
- Layer Ingredients: Place half the pasta mixture in the bottom of the baking dish. Spread all the remaining meat sauce evenly over it. Pour the béchamel sauce on top and spread it out smoothly.
- Top with Cheese: Sprinkle the remaining 1 cup of grated cheese evenly over the béchamel layer.
- Bake: Bake the pastitsio uncovered for 45-50 minutes, or until the top is golden brown and the casserole is set.
- Rest and Serve: Remove from oven and let rest for at least 30 minutes before slicing to allow it to firm up. Serve warm.
Notes
- Use Kefalotyri cheese for an authentic Greek flavor, or substitute with Parmesan cheese.
- Letting pastitsio rest after baking ensures cleaner slices and better texture.
- You can prepare the meat sauce a day ahead to deepen the flavors.
- Adjust the level of cinnamon and nutmeg to your taste for a more or less spiced dish.
- Make sure pasta is not overcooked to withstand baking without becoming mushy.
