Description
Pastitsio is a classic Greek pasta bake similar to Italian lasagna, featuring layers of bucatini pasta, a rich and aromatic beef meat sauce infused with cinnamon and cloves, and a thick, creamy béchamel cheese topping. This hearty and comforting dish is perfect for family meals or special occasions and can be made ahead and frozen for convenience.
Ingredients
Scale
Meat Sauce
- 2 tbsp olive oil
- 3 garlic cloves, finely minced
- 2 red onions, finely chopped (substitute yellow or brown onions if desired)
- 1 kg (2 lb) beef mince (ground beef)
- 3/4 cup dry red wine
- 800g (28 oz) canned crushed tomato
- 2 beef bouillon cubes, crumbled
- 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 ground cloves
- 3/4 tsp salt
- 1 tsp black pepper
Béchamel Sauce
- 100g (7 tbsp) unsalted butter
- 3/4 cup plain/all-purpose flour
- 1 litre (4 cups) whole milk (full fat preferred but low fat is acceptable)
- 1/8 tsp nutmeg, preferably freshly grated
- 1/2 tsp salt
- 100g (3 oz) Kefalotyri Greek cheese, finely shredded (sub Parmesan or Romano)
- 2 egg yolks (egg whites used in the pasta)
Pasta and Assembly
- 400g (14 oz) Pastitsio No. 2 pasta / Greek bucatini (substitute small ziti, penne or normal bucatini)
- 120g (4 oz) feta cheese, crumbled
- 2 egg whites (to be mixed with pasta)
- 75g (3 oz) Kefalotyri Greek cheese, finely grated (sub Parmesan or Romano)
Instructions
- Prepare the Meat Sauce: Heat the olive oil in a large pan over medium heat. Add the minced garlic and chopped red onions, sautéing until softened and translucent. Add the ground beef and cook until browned, breaking it apart as it cooks. Pour in the red wine and let it reduce slightly. Stir in the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, sugar, bay leaf, cinnamon powder, cinnamon stick, ground cloves, salt, and black pepper. Simmer gently on low heat for about 60 minutes, stirring occasionally, until the sauce thickens and flavors meld together. Remove the bay leaf and cinnamon stick before assembling.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the Pastitsio pasta and cook until al dente. Drain the pasta thoroughly, then mix in the crumbled feta cheese and the two egg whites to bind it together. Set aside.
- Make the Béchamel Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the plain flour and cook for 2–3 minutes to form a roux, ensuring it doesn’t brown. Gradually add the milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens into a smooth béchamel. Remove from heat and stir in the nutmeg, salt, shredded Kefalotyri cheese, and egg yolks. Mix well until the cheese melts and the sauce is creamy.
- Assemble the Pastitsio: Preheat your oven to 180°C (350°F). In a large greased baking dish, spread half of the cooked pasta evenly on the bottom. Layer the meat sauce over the pasta, then top with the remaining pasta layer. Pour the béchamel sauce evenly over the top and sprinkle the finely grated Kefalotyri cheese on it.
- Bake: Bake the Pastitsio in the preheated oven for approximately 45 minutes to 1 hour, or until the top is golden brown and bubbling. Remove from the oven and allow it to rest for at least 15 minutes before serving to allow the layers to set and the flavors to meld.
Notes
- This recipe is a Greek take on Italian lasagna with a distinctive spice profile including cinnamon and clove.
- For neat layers, arrange the pasta so all pieces go in the same direction.
- Allow the baked Pastitsio to rest for 15 minutes before slicing for cleaner servings.
- Excellent for making ahead; keeps well for 4 to 5 days refrigerated and freezes very well.
- Substitutes: Kefalotyri cheese can be replaced with Parmesan or Romano cheese; Pastitsio No. 2 pasta can be substituted with small ziti, penne, or regular bucatini.
Nutrition
- Serving Size: 1 serving
- Calories: 597 kcal
- Sugar: 7 g
- Sodium: 1062 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 137 mg
