Pastitsio: Greek Baked Pasta with Ground Beef and Creamy Béchamel Recipe

Introduction

Pastitsio is a classic Greek baked pasta dish, combining layers of rich meat sauce, creamy béchamel, and tender pasta. It’s a comforting meal perfect for family dinners or special occasions.

Ingredients

• 150 g butter (5.3 oz)
• 150 g all-purpose flour (5.3 oz)
• 1.5 liters whole milk (6 1/3 cups)
• Salt & pepper, to taste
• 1 teaspoon ground nutmeg
• 150 g Gouda cheese, grated (5.3 oz)
• 3 egg yolks (medium eggs)
• 500 g ground beef (1.1 lb)
• 1 onion, chopped
• 1 medium carrot, grated
• 2 tbsp olive oil
• 350 ml white wine (1½ cups)
• 100 ml grated or crushed tomatoes (1/3 cup)
• 2 beef stock cubes
• 2 bay leaves
• 1 tsp Worcestershire sauce (optional)
• 1 cinnamon stick
• 1 tsp cinnamon powder
• 6 allspice berries
• 6 cloves
• 1 tbsp sugar
• ½ tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp cold water
• Handful grated cheese for topping
• 3 tbsp breadcrumbs (for sprinkling on top)

Instructions

1. Step 1: Heat a medium pot over medium heat and add olive oil. Sauté the chopped onion until soft, then add the grated carrot and cook for a few minutes.
2. Step 2: Add the ground beef to the pot and cook until browned all over.
3. Step 3: Pour in the white wine, then add crushed tomatoes, beef stock cubes, bay leaves, Worcestershire sauce (if using), cinnamon stick, cinnamon powder, allspice berries, cloves, sugar, and black pepper.
4. Step 4: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 45 minutes to 1 hour.
5. Step 5: Taste and adjust seasoning as needed. Mix cornstarch with cold water and stir into the sauce to thicken. Remove from heat once thickened.
6. Step 6: Cook your pasta (bucatini recommended) according to package instructions. Drain well and set aside.
7. Step 7: To make the béchamel sauce, melt butter in a pot over medium heat. Add flour and whisk continuously for a couple of minutes to form a roux.
8. Step 8: Gradually add the milk in small amounts, whisking constantly to avoid lumps. Continue stirring until the sauce thickens.
9. Step 9: Remove the béchamel from heat and stir in salt, pepper, nutmeg, and grated Gouda cheese. Whisk in the egg yolks until smooth. Set aside.
10. Step 10: Preheat the oven to 180°C (350°F). In a large pot, combine the drained pasta, meat sauce, one-third of the béchamel sauce, and some grated cheese. Mix well.
11. Step 11: In a baking dish, spread a thin layer of béchamel sauce on the bottom. Add the pasta mixture evenly on top.
12. Step 12: Pour the remaining béchamel sauce over the pasta layer, then sprinkle with additional grated cheese and breadcrumbs for a crispy top.
13. Step 13: Bake in the preheated oven for 40–45 minutes, until golden brown on top. Let the pastitsio rest for a few minutes before slicing and serving.

Tips & Variations

• Use bucatini or another tubular pasta for the best texture, but penne or ziti work well too.
• Add a pinch of ground cloves or nutmeg to the meat sauce for extra warmth.
• For a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
• If you prefer a richer béchamel, use a mix of milk and cream.
• Sprinkle extra cheese on top halfway through baking for an extra cheesy crust.

Storage

Store leftover pastitsio covered in the refrigerator for up to 3 days. Reheat slices in the oven at 160°C (320°F) until warmed through, about 15-20 minutes. You can also freeze pastitsio for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pastitsio ahead of time?

Yes, pastitsio can be assembled a day ahead and refrigerated before baking. Just bring it to room temperature before placing it in the oven for even cooking.

What type of cheese works best in pastitsio?

Traditionally, hard cheeses like Kefalotyri or Gruyère are used, but Gouda or Parmesan are excellent substitutes and melt beautifully in the béchamel.