Pastitsio (Greek Baked Pasta with Meat Sauce and Béchamel)

2025-12-01

Ingredients

For the Pasta Layer

  • 500 g (1 lb) pastitsio pasta or thick tubular pasta (bucatini or penne)

  • 2 tbsp butter

  • 2 egg whites (save the yolks for the béchamel)

  • 100 g (1 cup) grated Parmesan or Kefalotyri cheese

  • Salt

For the Meat Sauce

  • 2 tbsp olive oil

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 500 g (1 lb) ground beef (or beef & pork mix)

  • 1 can (400 g / 14 oz) crushed tomatoes

  • 2 tbsp tomato paste

  • ½ cup red wine (optional)

  • ½ tsp cinnamon

  • ½ tsp nutmeg

  • 1 bay leaf

  • Salt & pepper to taste

For the Béchamel Sauce

  • 1 liter (4 cups) milk, warm

  • 100 g (7 tbsp) butter

  • 100 g (¾ cup) flour

  • 2 egg yolks

  • ½ tsp nutmeg

  • Salt & pepper

  • 100 g (1 cup) grated Parmesan or Kefalotyri

Instructions

1. Prepare the Pasta

  1. Boil the pasta in salted water until just below al dente.

  2. Drain and mix with butter, egg whites, and grated cheese.

  3. Set aside.

2. Make the Meat Sauce

  1. Heat olive oil in a pan and sauté the onion until soft.

  2. Add garlic and sauté for another minute.

  3. Add the ground meat and cook until browned.

  4. Stir in the wine and let it evaporate (optional).

  5. Add crushed tomatoes, tomato paste, cinnamon, nutmeg, bay leaf, salt, and pepper.

  6. Simmer uncovered for 20–30 minutes until thick.

  7. Remove the bay leaf.

3. Prepare the Béchamel

  1. Melt the butter in a pot.

  2. Add the flour and whisk for 1–2 minutes (don't let it brown).

  3. Slowly pour in the warm milk, stirring constantly until smooth and thick.

  4. Remove from heat; add cheese, nutmeg, salt, pepper, and the egg yolks.

  5. Mix well.

4. Assemble the Pastitsio

  1. Preheat oven to 180°C (350°F).

  2. In a greased baking dish, spread half the pasta.

  3. Add all the meat sauce on top.

  4. Cover with the remaining pasta.

  5. Pour the béchamel evenly over the top.

  6. Sprinkle with extra grated cheese.

5. Bake

  • Bake for 45–60 minutes, until the top is golden.

  • Let it rest at least 20–30 minutes before cutting (very important for clean slices).

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