Greek Pastitsio Casserole

Greek Pastitsio is a timeless casserole that captures the heart of Mediterranean comfort food. This layered dish combines al dente tubular pasta with a richly seasoned ground beef sauce and a velvety béchamel topping, baked to a golden crust. The fragrant spices, melted cheese, and creamy texture make each bite a celebration of traditional Greek flavors, perfect for family dinners and special occasions alike.

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The beauty of Pastitsio lies in its layers, which when baked together create a harmony of textures and tastes. The buttery pasta studded with cheese, the tomato-rich meat sauce with its aromatic spices, and the smooth, luscious béchamel all come together to form a dish that’s as satisfying as it is elegant.

Ingredients

• Pasta
  • 400 g (14 oz) bucatini or penne pasta
  • 2 tbsp unsalted butter
  • 2 large eggs, beaten
  • 50 g (1/2 cup) grated kefalotyri or Parmesan cheese
• Beef Sauce
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 500 g (1.1 lb) ground beef
  • 2 tbsp tomato paste
  • 400 g (14 oz) canned crushed tomatoes
  • 80 ml (1/3 cup) red wine
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 bay leaf
  • Salt and pepper, to taste
• Béchamel Sauce
  • 60 g (4 tbsp) unsalted butter
  • 60 g (1/2 cup) all-purpose flour
  • 800 ml (3 1/3 cups) whole milk, warmed
  • 2 large eggs
  • 1/4 tsp ground nutmeg
  • 50 g (1/2 cup) grated kefalotyri or Parmesan cheese
  • Salt and white pepper, to taste

Instructions

1. Preheat and prepare

Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.

2. Cook the pasta

Cook the pasta in salted boiling water until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and 50 g grated cheese. Set aside.

3. Make the beef sauce

Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef, breaking it up, and cook until browned.

4. Continue the beef sauce

Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened. Remove bay leaf.

5. Prepare the béchamel

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk, whisking constantly, until smooth. Simmer for 5–6 minutes until thickened.

6. Finish the béchamel

Remove from heat. In a bowl, whisk eggs. Slowly add a ladle of hot béchamel to the eggs, whisking to temper, then return egg mixture to the saucepan. Stir in nutmeg, cheese, salt, and white pepper.

7. Assemble the casserole

Spread half the pasta in the baking dish. Top with all the meat sauce. Add remaining pasta. Pour béchamel over the top, smoothing evenly.

8. Bake and serve

Bake for 40–45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.

Zusatztipps für die Zubereitung

To achieve the perfect texture, be careful not to overcook the pasta during boiling; it should be slightly underdone as it will finish cooking in the oven. Tempering the eggs in the béchamel sauce ensures it sets perfectly without curdling. Let the Pastitsio rest after baking to allow the layers to firm up for clean slices.

Varianten und Anpassungen

For a richer taste, substitute ground lamb for beef. If kefalotyri cheese is unavailable, Parmesan is an excellent alternative. Vegetarians can replace the meat with a hearty vegetable sauce, though béchamel and pasta layers remain the same.

Serviervorschläge

Pastitsio pairs wonderfully with a fresh Greek salad, featuring cucumbers, tomatoes, olives, and feta. A glass of robust red wine complements the spices and richness of the dish beautifully. Serve slightly warm or at room temperature for the best flavor.

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Greek Pastitsio offers a rewarding experience, combining simple ingredients into a special dish that carries the warmth of Greek culinary tradition. Perfect as a centerpiece for gatherings or a comforting weeknight supper, it invites you to savor each layered bite and share stories over a delicious meal.

Recipe Q&A

→ What type of pasta works best for pastitsio?

Use tubular pasta like bucatini or penne, which hold the sauces well and create distinct layers.

→ How can I make the béchamel sauce smooth without lumps?

Gradually whisk warm milk into the butter-flour roux while stirring constantly to create a silky béchamel.

→ Can I substitute ground beef with other meats?

Yes, ground lamb is a great alternative for a richer, traditional flavor.

→ Why is nutmeg added to the béchamel sauce?

Nutmeg adds a subtle warmth that enhances the creamy sauce’s depth and complements the spiced meat.

→ How long should the dish cool before serving?

Allow it to cool at least 15 minutes after baking to help the layers set for easier slicing.