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
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 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.
- Prep Time: 45 minutes
- Cook Time: 1 hour 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: Greek
