Pastitsio (Greek Pasta Bake)
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Servings
8 - 10 people
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Calories
597 kcal
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Course
Main Course
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Cuisine
Greek
Pastitsio (Greek Pasta Bake)
Description
Pastitsio (Greek Pasta Bake) combines a robust meat sauce, tender pasta, and a thick, cheesy béchamel for a layered casserole. The meat sauce starts with olive oil, garlic, and onions sautéed until softened before adding ground beef. Red wine is simmered off to deepen flavor, then crushed tomatoes, tomato paste, beef bouillon, and warming spices such as cinnamon, cloves, and bay leaf create a rich, concentrated sauce cooked until thickened, with most liquid evaporated to allow it to cling to the pasta.
The pasta, typically a thick tubular variety called Pastitsio pasta or Greek bucatini, is cooked and tossed with crumbled feta and egg whites, which helps the pasta set into firm slices when baked. The Greek béchamel is prepared by making a roux with butter and flour, slowly adding milk and stirring until the sauce thickens. Nutmeg and salt season the béchamel, which is finished by folding in shredded kefalotyri or a similar sharp cheese along with egg yolks, helping it set with a smooth, firm finish during baking.
The dish is assembled in layers—pasta on the bottom, topped with the meat sauce, and finished with the béchamel—then baked until golden and set. Pastitsio slices neatly due to the thick béchamel and pasta binding technique, making it suitable for family meals or entertaining.
Red wine can be substituted with stock if avoiding alcohol, and cheese substitutions like Parmesan or Romano work in place of kefalotyri. Leftovers store well refrigerated for several days or frozen for longer keeping.
Ingredients
Meat Sauce:
- 2 tbsp olive oil
- 3 garlic finely minced, cloves
- 2 red onions , finely chopped (sub yellow or brown onions)
- 1 kg / 2 lb ground beef beef mince is synonym
- 3/4 cup red wine , dry (Note 1)
- 800g / 28 oz crushed tomato canned
- 2 beef bouillon cube crumbled (stock cubes
- 2 tbsp tomato paste
- 1 tsp white sugar
- 1 bay leaf
- 1/2 tsp cinnamon powder
- 1 cinnamon stick (or extra 1/2 tsp cinnamon powder)
- 1/4 tsp cloves ground
- 3/4 tsp salt
- 1 tsp black pepper
Greek Bechamel:
- 100g / 7 tbsp butter , unsalted
- 3/4 cup flour , plain/all purpose
- 1 litre / 4 cups milk , whole/full fat best but low fat ok
- 1/8 tsp nutmeg , preferably freshly grated
- 1/2 tsp salt
- 100g / 3 oz kefalotyri cheese finely shredded (Note 2, Greek cheese, substitute Parmesan or Romano
- 2 egg egg whites are used in the pasta, yolk
Pasta:
- 400g / 14 oz Pastitsio pasta sub small ziti, penne or normal bucatini, Note 3, aka Greek bucatini
- 120g / 4 oz feta cheese crumbled
- 2 egg yolks used in Béchamel, white
Topping:
- 75g / 3 oz kefalotyri cheese finely grated (Note 2, Greek cheese, substitute Parmesan or Romano
Instructions
Meat Sauce:
- Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
- Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
- Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
- Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
Greek Béchamel (Note 5):
- Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
- While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
- Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
- Remove from stove. Stir in nutmeg, cheese and salt.
- Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
Pasta (Note 6):
- When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
- Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
Assemble and bake:
- Preheat oven to 180°C/350°F (all oven types).
- Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
- Top with Meat Sauce, then smooth the surface.
- Pour over Béchamel Sauce, then sprinkle over the cheese.
- Bake 30 min or until crust turns golden.
- Cool for at least 10 minutes so you can cut neat slices with the layers neatly visible. Serve!
Notes
- Dry red wine is ideal but can be replaced with beef or chicken stock if preferred.
- Kefalotyri cheese provides authentic flavor; Parmesan or Romano are suitable substitutes.
- Use a thick tubular pasta like Pastitsio pasta, small ziti, or Greek bucatini for proper layering.
- Cook meat sauce until very thick to prevent it from seeping into pasta layers.
- Egg whites mixed with pasta help hold the layers intact during baking for neat slices.
- Store cooked Pastitsio in the fridge for up to 5 days or freeze for up to 3 months, reheating covered in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 people
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597cal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 1062mg | 44% |
| Potassium | 786mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 250mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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