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
Scale
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.
