Pastitsio (Baked Greek Pasta)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
10
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Calories
730 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Pastitsio (Baked Greek Pasta)
Description
This Pastitsio recipe starts with a meat sauce made from ground beef, onions, garlic, tomato paste, chopped tomatoes, red wine, and warming spices like cinnamon, clove, and bay leaf. The sauce is simmered until thick and rich with deep, aromatic notes from the spice blend.
Greek béchamel sauce is prepared separately by cooking butter and flour into a roux, then whisking in warm milk until thickened. It is flavored with freshly grated nutmeg, salt, and Kefalotyri or Parmesan cheese, finishing with egg yolks for richness and texture. The pasta, typically Greek bucatini, is cooked and combined with crumbled feta and egg whites before layering.
The assembly layers pasta, meat sauce, and béchamel in a baking dish and bakes until the top is set and golden. The result is a custardy top with a tender pasta base and flavorful meat beneath, making it suitable for a substantial main course.
Substitutions include using Italian bucatini or penne in place of Greek pasta, and cheeses like Mizithra or Parmesan can replace Kefalotyri. The guidance for sauce thickness and pasta selection ensures proper texture and balance.
Ingredients
- 15 oz pasta See Note 1, Pastitsio No. 2 Greek bucatini
- 4 oz feta cheese crumbled
- 2 egg white
Meat Sauce
- 2 lbs ground beef
- 1 red onion finely chopped (2 cups, large
- 2 garlic minced, cloves
- 14 oz tomato chopped
- 1 tbsp tomato paste
- 1 tsp sugar
- 3/4 cup red wine dry
- 1 bay leaf
- 1 cinnamon stick
- 1 clove whole
- 1/4 cup olive oil
- 1 1/2 tsp kosher salt
- 1 tsp black pepper ground
Greek Bechamel Sauce
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 4 cups milk whole
- 1/8 tsp nutmeg freshly grated (preferably)
- 1/2 tsp kosher salt
- 4 oz kefalotyri cheese finely shredded - divided (Note 2, or Parmesan
- 2 egg yolk
Instructions
Meat Sauce
- Place a large skillet or Dutch oven over medium-high heat and add the olive oil, onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the ground beef. Break up the meat with a spoon and brown for 5 minutes.
- Pour in the red wine, cook until evaporated. Add the tomatoes, sugar, cinnamon stick, clove, bay leaf and season. Bring to the boil, then simmer covered for about 30 minutes until liquid is mostly gone. Sauce should be thick. Discard the bay leaf, clove and cinnamon stick. Set aside to cool while making the bechamel.
Greek Bechamel Sauce
- In a large saucepan over medium heat melt the butter. Add the flour, whisking continuously to form a paste. Slowly add the warm milk, whisking to prevent lumps. Whisk until the sauce is smooth and thick, cooking for 5 minutes. The bechamel should be thick enough to coat the back of a wooden spoon. You'll know it's ready when you can run your finger through it to create a solid strip.
- Remove from heat and add a pinch salt, black pepper, nutmeg and 2 ounces of the Kefalotyri cheese. Whisk until smooth. Let cool 5 minutes and whisk in egg yolks. Cover and set aside.
Pasta
- Cook the pasta 2-3 minutes less than the package instructions, so it doesn't get mushy after baking. Drain, then return to the pot. Allow to cool for 3 minutes and stir in the egg whites and feta cheese and mix gently with a spatula.
- Preheat oven to 350°F.
Assembly
- Use olive oil or butter to coat the bottom and sides of a deep pan. Use either a 2.75" deep 9x13" baking dish or a larger 10x15" baking pan. Layer the pasta on bottom (spreading to even layer with spatula), top with the meat sauce (again spreading to even layer with spatula) then top with the bechamel sauce (again spreading to even layer with spatula). Sprinkle remaining 2 ounces of shredded Kefalotyri cheese over the top.
- Bake for 40 minutes, until crust turns a light golden brown. Allow pastitsio to cool down before slicing and serving.
Notes
- Kefalotyri cheese can be substituted with Mizithra or Parmesan if needed.
- Italian bucatini, penne, or ziti can replace Greek Pastitsio pasta, but choose smooth pasta without ridges for best layering.
- A properly cooked béchamel will coat the back of a spoon, thick enough to leave a clear line when wiped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 49g | 16% |
| Protein | 33g | 66% |
| Fat | 43g | 66% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 1040mg | 43% |
| Potassium | 623mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 699IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 353mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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