Name: Greek Pastitsio (Traditional Greek Baked Pasta Casserole)
Prep time: 40 min
Cook time: 50 min
Total time: 2 h
Cuisine: Greek
Ingredients: 500 g (1 lb) bucatini, ziti, or penne pasta; 2 egg whites; 1/2 cup grated kefalotyri or Parmesan cheese; Salt, for boiling water; 2 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 500 g (1 lb) ground beef or lamb; 1/4 cup red wine (optional); 2 tbsp tomato paste; 1 cup crushed tomatoes; 1/2 tsp ground cinnamon; 1/8 tsp ground cloves; Salt and pepper, to taste; 1/4 cup chopped parsley (optional); 1/4 cup (60 g) butter; 1/4 cup (30 g) all-purpose flour; 3 cups (720 ml) whole milk, warm; 2 egg yolks; 1/4 tsp nutmeg (optional); 1/2 cup grated kefalotyri or Parmesan cheese; Salt and freshly ground pepper, to taste

Description

Greek Pastitsio is a traditional baked pasta casserole featuring layers of tender pasta, a warmly spiced meat sauce, and a rich béchamel topping. Often referred to as 'Greek lasagna,' it’s a comforting and flavorful dish perfect for gatherings or special meals.

Ingredients

500 g (1 lb) bucatini, ziti, or penne pasta

2 egg whites

1/2 cup grated kefalotyri or Parmesan cheese

Salt, for boiling water

2 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

500 g (1 lb) ground beef or lamb

1/4 cup red wine (optional)

2 tbsp tomato paste

1 cup crushed tomatoes

1/2 tsp ground cinnamon

1/8 tsp ground cloves

Salt and pepper, to taste

1/4 cup chopped parsley (optional)

1/4 cup (60 g) butter

1/4 cup (30 g) all-purpose flour

3 cups (720 ml) whole milk, warm

2 egg yolks

1/4 tsp nutmeg (optional)

1/2 cup grated kefalotyri or Parmesan cheese

Salt and freshly ground pepper, to taste

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Instructions

Heat olive oil in a saucepan over medium heat. Sauté the chopped onion until soft, then add garlic and cook for another minute.
Add the ground beef (or lamb) and cook until browned.
Stir in the tomato paste, crushed tomatoes, red wine (if using), cinnamon, and cloves. Season with salt and pepper. Simmer uncovered for 30–40 minutes until the sauce thickens. Stir in parsley if using. Set aside.
Boil the pasta in salted water until just al dente. Drain, then toss with egg whites and half of the grated cheese.
To make the béchamel sauce, melt butter in a saucepan. Stir in flour and cook for 1–2 minutes. Gradually whisk in warm milk until thickened.
Remove from heat and stir in nutmeg (if using), grated cheese, salt, and pepper. Let cool slightly, then whisk in the egg yolks.
Preheat the oven to 180 °C (350 °F). Grease a 9×13-inch baking dish.
Spread the pasta evenly at the bottom of the dish. Add the meat sauce over the pasta, then pour the béchamel sauce on top. Sprinkle with extra cheese.
Bake uncovered for 45–50 minutes, or until the top is golden brown.
Let the pastitsio rest for at least 30 minutes before slicing and serving.

Notes

Let the dish rest before slicing to help the layers set properly.

You can assemble the dish a day in advance and refrigerate before baking.

Substitute Parmesan or Pecorino Romano if kefalotyri isn’t available.

Use gluten-free pasta and flour for a gluten-free version.

Leftovers freeze well and can be reheated straight from the freezer.

Prep Time: 40 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 slice (approx. 1/10 of dish)
Calories: 480
Sugar: 5g
Sodium: 430mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg