If you’ve ever wanted to dive into the heart of Greek comfort food, this Pastitsio Recipe is your golden ticket. A luscious harmony of tender bucatini pasta, richly spiced ground beef simmered in tomato sauce, and a velvety béchamel topping baked to perfection, this dish is truly the ultimate crowd-pleaser. With every bite, you’ll savor layers of flavor and texture that feel like a special hug from the Mediterranean kitchen. Trust me, once you master this Pastitsio Recipe, it will become a staple in your home, perfect for family dinners or impressing guests.
Ingredients You’ll Need
Gathering simple yet carefully selected ingredients is the secret to this dish’s magic. Each element plays a role, from the hearty ground beef and fragrant spices to the silky béchamel and creamy cheeses, creating a balance of taste, color, and texture you’ll adore.
- Olive oil: Essential for browning your meat and adding rich flavor.
- Lean ground beef: The meaty base that brings savory depth to the sauce.
- Red onion: Adds sweetness and softness when sautéed.
- Garlic cloves: Provides aromatic warmth to the sauce.
- Dry red wine: Adds complexity and helps deglaze the pan for flavor.
- Bay leaves: Infuse subtle herbal notes.
- Dried oregano: A classic herb that ties Mediterranean flavors together.
- Ground cloves, cinnamon, allspice: Warm spices that give Pastitsio its signature aromatic twist.
- Salt and pepper: The simple duo that enhances every other ingredient.
- Tomato paste and crushed tomatoes: Create a rich, tangy tomato base.
- Water and sugar: Balance acidity and control sauce consistency.
- Unsalted butter: The foundation for a creamy béchamel sauce.
- All-purpose flour: Thickens the béchamel to a perfect texture.
- 2% milk: Creates a smooth and luscious sauce.
- Nutmeg: Adds a subtle warmth to the béchamel.
- Kefalotyri cheese (or Parmesan): Provides salty, nutty notes throughout the layers.
- Eggs and egg yolks: Enrich the béchamel for a silky finish.
- Bucatini pasta: The traditional long tubular pasta that holds flavors beautifully.
- Egg whites: Help bind the pasta layer together.
How to Make Pastitsio Recipe
Step 1: Prepare the Meat Sauce
Start by heating olive oil in a large skillet and browning the ground beef until it gains a rich golden color. Then stir in chopped red onion and minced garlic and cook them until they soften and release their sweet aroma. Pour in dry red wine to deglaze the pan, scraping up all the browned bits for an intense flavor boost. Next, add bay leaves, oregano, cinnamon (both ground and stick), cloves, and allspice, seasoning everything with salt and pepper. Mix in tomato paste, crushed tomatoes, water, and a touch of sugar to balance the acidity. Let this simmer covered for 45 minutes until thickened into a hearty sauce. Finally, remove the bay leaves and cinnamon stick to keep the flavors refined.
Step 2: Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil and cook the bucatini until just al dente — tender but still firm in the center. Drain and set it aside to cool while you prepare the luscious béchamel sauce, which will tie everything together.
Step 3: Make the Béchamel Sauce
Melt unsalted butter in a saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes to form a roux that cooks out the raw flour taste. Slowly whisk in the milk, adding nutmeg, salt, and pepper to season as you go. Continue stirring for about 5 minutes until the sauce thickens into a creamy, smooth consistency. Remove it from heat and stir in ¾ cup of grated Kefalotyri (or Parmesan) cheese. Then, temper the eggs by slowly whisking a few spoonfuls of béchamel into the beaten eggs, before combining the egg mixture back into the sauce. This ensures a silky texture without scrambling the eggs.
Step 4: Assemble and Bake
Preheat your oven to 350°F (175°C) and grease a deep 9 by 13-inch baking dish. Toss the cooked pasta with half a cup of the meat sauce, egg whites, and half a cup of cheese. Layer this pasta mixture evenly in the dish, followed by the remaining meat sauce. Pour the creamy béchamel on top, then finish by sprinkling the last cup of cheese over everything. Bake uncovered for 45 to 50 minutes, until the top is beautifully golden and the layers are perfectly set. Remember to let the dish rest at least 30 minutes before slicing — patience pays off here, making each slice hold together beautifully.
How to Serve Pastitsio Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few basil leaves adds a burst of color and freshness that awakens the richness of the dish. A light dusting of extra grated cheese on top just before serving can also make it even more irresistible.
Side Dishes
Pastitsio shines best when paired with simple, bright sides. A crisp Greek salad with tomatoes, cucumbers, red onions, Kalamata olives, and feta balances the richness of the main dish beautifully. Crusty bread or garlic pita rounds out your meal with the perfect vehicle for lingering sauces.
Creative Ways to Present
For a special occasion, cut your Pastitsio into individual serving squares and plate them with a drizzle of herb-infused olive oil or a tangy yogurt sauce on the side. You can also serve it family-style, letting everyone dig into the golden layers straight from the baking dish, creating a warm, convivial atmosphere.
Make Ahead and Storage
Storing Leftovers
Pastitsio keeps wonderfully in the refrigerator for up to 4 days. Store leftovers in an airtight container to preserve moisture and prevent the béchamel from drying out. Each reheated portion tastes just as comforting as the first, making it a great option for busy weeknights.
Freezing
This Pastitsio Recipe freezes beautifully. Once fully cooled, wrap the dish tightly with plastic wrap and then foil to protect it against freezer burn. It can be frozen for up to 3 months, allowing you to enjoy a homemade Mediterranean feast anytime without the hassle.
Reheating
For best results, thaw frozen Pastitsio overnight in the refrigerator. Reheat it covered in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. If reheating from chilled leftovers, cover the dish to maintain moisture, and add 5 to 10 minutes more if needed for thorough heating.
FAQs
Can I use a different pasta instead of bucatini?
Absolutely! While bucatini provides that classic tubular shape perfect for catching sauce, you can substitute other long tubular pastas like ziti or penne. Just make sure the pasta is al dente to hold up well during baking.
What cheese can I use if I can’t find Kefalotyri?
Parmesan cheese is a great substitute for Kefalotyri, offering a similar salty, nutty flavor. Pecorino Romano can also work if you prefer a sharper taste.
Is Pastitsio gluten-free friendly?
Traditional Pastitsio uses all-purpose flour and wheat pasta, so it’s not naturally gluten-free. To make it gluten-free, use a gluten-free flour blend in the béchamel and substitute pasta with gluten-free tubular pasta varieties.
How long does the Pastitsio need to rest before serving?
Letting Pastitsio rest for at least 30 minutes after baking is crucial. This resting time allows the layers to set, making slicing clean and neat, and making the flavors meld even better.
Can I make the meat sauce ahead of time?
Yes! The meat sauce can be prepared up to 2 days in advance and stored in the refrigerator. This can save you time on the day you assemble and bake your Pastitsio, and the flavors often deepen after sitting.
Final Thoughts
There’s something truly heartwarming about making and sharing this Pastitsio Recipe with loved ones. It’s more than just a meal; it’s a celebration of layers, spices, and traditions wrapped in every bite. I hope you find as much joy in cooking and savoring this dish as I do. Once you try it, I’m sure it will become a cherished favorite in your own kitchen too!
Print
Pastitsio Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 40 minutes
- Yield: 16 servings
- Category: Baking
- Method: Baking
- Cuisine: Greek
Description
A classic Greek baked pasta dish, Pastitsio features layers of bucatini pasta, a rich spiced ground beef tomato sauce, and a creamy béchamel sauce topped with melted cheese, baked until golden and deliciously set. Perfect for family gatherings and special occasions.
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 and Assembly
- 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 the Meat: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned and crumbly, about 6-8 minutes, stirring occasionally.
- Sauté Aromatics: Add the chopped red onion and minced garlic to the meat. Cook until softened and fragrant, about 4-5 minutes.
- Deglaze: Pour in the dry red wine to deglaze the skillet, 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, tomato paste, crushed tomatoes, water, and sugar. Season with salt and pepper to taste.
- Simmer Sauce: Cover and simmer the sauce over low heat for 45 minutes or until thickened, stirring occasionally to prevent sticking.
- Remove Whole Spices: Take out the bay leaves and cinnamon stick from the meat sauce and discard.
- Cook Pasta: Cook bucatini in boiling salted water until al dente according to package instructions. Drain and let cool slightly.
- Make Béchamel – Melt Butter: In a saucepan, melt unsalted butter over medium heat.
- Make Béchamel – Add Flour: Whisk in the all-purpose flour and cook for 2-3 minutes to form a roux, stirring constantly.
- Make Béchamel – Add Milk and Season: Gradually whisk in the 2% milk, then add ground nutmeg, salt, and pepper. Continue whisking over medium heat until the sauce thickens, about 5 minutes.
- Add Cheese to Béchamel: Remove the béchamel from heat and stir in ¾ cup of grated Kefalotyri or Parmesan cheese until melted.
- Incorporate Eggs: Temper the eggs and egg yolks by whisking a few spoonfuls of béchamel into them, then slowly mix this egg mixture back into the béchamel sauce to prevent curdling.
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a 9×13 inch, 3-inch deep baking dish.
- Combine Pasta with Meat Sauce and Eggs: In a large bowl, toss the cooked pasta with ½ cup of meat sauce, egg whites, and ½ cup of grated cheese until well combined.
- Assemble Layers: Spread the pasta mixture evenly in the prepared baking dish. Top with the remaining meat sauce, then pour the béchamel sauce over the top, spreading it evenly.
- Add Final Cheese Layer: Sprinkle the remaining 1 cup of grated Kefalotyri or Parmesan cheese evenly over the béchamel.
- Bake: Place the baking dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the dish is set.
- Rest Before Serving: Let the Pastitsio rest for at least 30 minutes to allow it to firm up, making it easier to slice and serve.
Notes
- Use Kefalotyri cheese for a traditional flavor, or Parmesan as a substitute.
- The béchamel sauce must be tempered carefully to avoid curdled eggs.
- Allowing the dish to rest after baking improves slicing and presentation.
- Use bucatini or other long tubular pasta to best capture the sauces.
- Leftovers can be refrigerated for up to 3 days and reheated.
