Description
Greek Pastitsio is a rich and comforting baked pasta dish layered with spiced meat sauce, tender pasta, and creamy golden béchamel. This authentic Greek classic is perfect for family gatherings and special occasions.
Ingredients
500 g (1 lb) bucatini or ziti pasta
2 egg whites
1/2 cup grated kefalotyri or parmesan cheese
Salt, for boiling water
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
500 g (1 lb) ground beef or lamb
2 tablespoons tomato paste
1 cup crushed tomatoes
1/2 teaspoon ground cinnamon
1/8 teaspoon ground clove
Salt and pepper, to taste
1/4 cup chopped parsley (optional)
1/4 cup (60 g) butter
1/4 cup (30 g) flour
3 cups (720 ml) whole milk, warm
2 egg yolks
1/4 teaspoon nutmeg (optional)
1/2 cup grated kefalotyri or parmesan cheese
Salt and pepper, to taste
Instructions
- Heat olive oil in a large pan over medium heat. Sauté the chopped onion until soft and translucent, then add the minced garlic and cook for 1 minute.
- Add the ground beef or lamb and cook until browned, breaking it apart with a spoon.
- Stir in tomato paste, crushed tomatoes, cinnamon, clove, salt, and pepper. Simmer uncovered for 30–40 minutes until thick. Stir in chopped parsley if using, then set aside.
- Bring a large pot of salted water to a boil. Cook pasta until just al dente, drain well, and mix with egg whites and half of the grated cheese. Set aside.
- To prepare the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in the warm milk until smooth. Cook until thickened, then remove from heat and stir in nutmeg, remaining grated cheese, salt, and pepper.
- Allow the sauce to cool slightly, then whisk in the egg yolks until smooth and creamy.
- Preheat oven to 180°C (350°F) and grease a 9×13-inch baking dish. Spread pasta evenly on the bottom, layer with meat sauce, and pour béchamel over the top. Smooth the surface and sprinkle extra cheese if desired.
- Bake uncovered for 45–50 minutes until golden and bubbling. Let rest for at least 30 minutes before slicing and serving.
Notes
For richer flavor, use ground lamb or a mix of beef and lamb.
For a lighter version, substitute part of the whole milk with low-fat milk.
For a vegetarian option, replace meat with cooked lentils or finely chopped mushrooms seasoned with the same spices.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months and thaw overnight before reheating.
Let the dish rest before slicing to help the layers set properly.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 165 mg
