Greek Pastitsio (Baked Pasta with Ground Beef & Béchamel) Recipe

Introduction

Greek Pastitsio is a comforting baked pasta dish layered with a rich ground beef sauce and creamy béchamel. This hearty casserole combines aromatic spices with tender pasta and a golden cheesy topping, perfect for family dinners or special occasions.

Ingredients

• 2.4 pounds (1100 g) ground beef (or a mix of beef and lamb or pork)
• 3 tablespoons (36 g) olive oil (or vegetable oil)
• 1 large onion (180 g), grated or finely chopped
• 1 carrot (120 g), grated
• 2 bay leaves
• 1 cinnamon stick
• ¼ teaspoon ground cloves
• 1 cup (240 g) dry wine (white, rosé, or red)
• ¼ cup (70 g) tomato paste
• 2 cups (500 g) pureed tomatoes (canned or fresh)
• Salt and black pepper to taste
• 1 pound (450 g) pastitsio pasta No2
• 1 ½ cups (120 g) grated cheese (mix of Greek Kefalotiri and Parmigiano Reggiano recommended)
• 1.2 cups (150 g) all-purpose flour
• ½ cup (108 g) olive oil (or butter)
• Freshly ground nutmeg (about ⅓ of a nutmeg seed)
• 1 ½ teaspoons fine salt
• 6 cups (1460 g) whole milk
• 2 large eggs

Instructions

1. Step 1: Heat olive oil in a deep pot over high heat and add the ground beef. Let it brown without stirring, then break up the meat with a wooden spoon and cook until all juices evaporate.
2. Step 2: Reduce heat to medium, add grated onion and carrot, and cook for 5 minutes until soft and glossy. Stir in bay leaves, cinnamon stick, ground cloves, salt, and pepper.
3. Step 3: Add the wine and let it simmer for 1 minute to evaporate the alcohol. Then add pureed tomatoes and tomato paste, bring to a boil, reduce heat, and simmer until almost all liquid evaporates. Remove bay leaves and cinnamon stick.
4. Step 4: Bring a large pot of salted water to a boil. Cook the pasta until just under al dente (about 3 minutes less than package instructions). Rinse briefly with cold water and drain.
5. Step 5: Grease a casserole dish and place about two-thirds of the pasta inside. Sprinkle grated cheese over it and gently mix to distribute evenly.
6. Step 6: Spread the meat sauce evenly over the pasta layer. Cover the meat sauce with the remaining pasta and level the surface.
7. Step 7: Preheat oven to 355°F (180°C).
8. Step 8: For the béchamel sauce, heat olive oil and flour in a large pot over medium-high heat, stirring constantly until the flour smells nutty. Remove from heat and gradually whisk in milk to avoid lumps.
9. Step 9: Return to medium heat and cook, whisking constantly, until sauce thickens and bubbles. Remove from heat and let cool for 5 minutes.
10. Step 10: Stir in nutmeg, salt, and grated cheese. Beat in eggs one at a time, mixing well after each addition.
11. Step 11: Pour the béchamel sauce over the pasta, smooth the surface, and sprinkle remaining grated cheese on top.
12. Step 12: Bake for 50–60 minutes until the top is golden brown with dark spots. Let the dish rest for 30 minutes before slicing to serve.

Tips & Variations

• Add a beef or chicken bouillon cube to the meat sauce for deeper flavor, reducing added salt accordingly.
• If the meat sauce is too wet, cook it longer to evaporate liquids or stir in 1–2 tablespoons ground rusks to absorb excess moisture.
• If pastitsio pasta is unavailable, bucatini or penne pasta with a hollow center can be used.
• Using a standard 13×9 inch deep casserole dish may leave some béchamel sauce leftover; reduce béchamel quantities if needed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 325°F (160°C) until warmed through, to maintain the creamy texture and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare pastitsio in advance?

Yes, pastitsio can be assembled a day ahead and refrigerated. Bake it just before serving for best results.

Can I use ground turkey instead of beef?

Ground turkey can be used, but the flavor will be milder. Consider adding extra spices or herbs to compensate.

Greek Pastitsio (Baked Pasta with Ground Beef & Béchamel) Recipe

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Greek Pastitsio is a traditional baked pasta dish featuring layers of al dente pasta, a flavorful ground beef meat sauce infused with aromatic spices and wine, and a creamy, nutmeg-scented béchamel sauce topped with grated cheese. This hearty and comforting casserole is baked to golden perfection and rests to develop rich flavors, making it a beloved classic in Greek cuisine.

• Author: Isla
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat Sauce

• 2.4 pounds (1100 g) ground beef (or a mix of beef and lamb or pork)
• 3 tablespoons (36 g) olive oil (or vegetable oil)
• 1 large onion (180 g), grated or finely chopped
• 1 carrot (120 g), grated
• 2 bay leaves
• 1 cinnamon stick
• ¼ teaspoon ground cloves
• 1 cup (240 g) dry wine (white, rose, or red)
• ¼ cup (70 g) tomato paste
• 2 cups (500 g) pureed tomatoes (canned or fresh)
• Salt and black pepper to taste

Pasta

• 1 pound (450 g) pastitsio pasta No2
• 1 ½ cups (120 g) grated cheese (mix of Greek Kefalotiri and Parmigiano Reggiano)

Béchamel Sauce

• 1.2 cups (150 g) all-purpose flour
• ½ cup (108 g) olive oil (or butter)
• Freshly ground nutmeg (approx. ⅓ of a nutmeg seed)
• 1 ½ teaspoons fine salt
• 6 cups (1460 g) whole milk
• 2 large eggs
• 1 ½ cups (120 g) grated cheese (mix of Greek Kefalotiri and Parmigiano Reggiano)

Instructions

1. Prepare Meat Sauce: Heat olive oil in a deep pot over high heat, add ground beef and let brown on one side without stirring. Stir and break up meat lumps. Cook until juices evaporate, then reduce heat to medium, add grated onion and carrot, cook 5 minutes until soft and glossy. Add bay leaves, cinnamon stick, ground cloves, salt, and pepper, stir well. Pour in wine and cook for 1 minute to evaporate alcohol. Add pureed tomatoes and tomato paste, bring to boil, then simmer gently until liquid nearly evaporates. Remove bay leaves and cinnamon stick.
2. Cook Pasta: Bring a large pot of salted water to boil. Add pasta and cook until al dente, approximately 3 minutes less than package instructions to allow for further cooking in the oven. Drain, rinse briefly with cold water, and transfer about two-thirds of the pasta into a greased casserole dish. Sprinkle grated cheese evenly over the pasta and gently toss or shake to incorporate.
3. Layer Meat Sauce: Spoon the prepared meat sauce over the pasta, spread evenly with the back of a spoon. Cover meat sauce with remaining pasta layer.
4. Preheat Oven: Set oven to 355°F (180°C) to prepare for baking.
5. Make Béchamel Sauce: In a large pot, heat olive oil and flour over medium-high heat, whisking constantly until the flour smells nutty. Remove from heat and gradually whisk in milk to prevent lumps. Return to medium heat, continue whisking until sauce thickens and bubbles. Remove from heat, let cool for 5 minutes. Stir in freshly ground nutmeg, salt, and grated cheese. Add eggs one at a time, whisking thoroughly after each addition.
6. Assemble and Bake: Pour béchamel sauce evenly over the layered pasta and meat. Smooth surface with a spatula. Sprinkle the remaining grated cheese on top. Bake for 50-60 minutes until the top is golden brown with dark spots.
7. Rest and Serve: Let the pastitsio rest for 30 minutes after baking to set properly and allow easier slicing. Serve warm.

Notes

• Adding beef or chicken bouillon to the meat sauce can enhance flavor; reduce salt accordingly if using.
• The meat sauce should be quite dry; simmer until most liquid evaporates. If in a hurry, absorb excess liquid by adding 1-2 tablespoons of ground rusks.
• If Pastitsio pasta is unavailable, use bucatini or penne pasta with a hollow center for the best result.
• Using a standard 13×9 inch deep casserole dish may leave some béchamel sauce leftover. To reduce béchamel quantity, use 57 g olive oil, 100 g flour, and 1000 g milk instead.
• An alternative pan option is a disposable aluminum pan sized approximately 13.25 x 9.63 x 3.5 inches.

Keywords: Greek Pastitsio, baked pasta, ground beef casserole, béchamel sauce, traditional Greek recipe