Description
This Greek Pastitsio is a comforting layered pasta dish featuring creamy béchamel sauce, spiced meat filling, and tender pasta. Perfect for family dinners or special gatherings, it delivers bold Mediterranean flavors in every bite.
Ingredients
Scale
- 1 pound penne or bucatini pasta
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 1 tablespoon red wine vinegar
- 1/2 teaspoon cinnamon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 5 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 egg yolks
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- Cook pasta until al dente. Drain and set aside.
- In a skillet, sauté onions and garlic in olive oil. Add ground beef and cook until browned.
- Stir in tomato paste, crushed tomatoes, vinegar, cinnamon, oregano, salt, and pepper. Simmer for 15–20 minutes.
- In a saucepan, melt butter. Whisk in flour, then gradually add milk. Stir until thickened.
- Remove béchamel from heat, whisk in nutmeg and egg yolks.
- Layer cooked pasta in baking dish. Spread meat sauce evenly over pasta.
- Top with béchamel and smooth out the surface.
- Bake for 40–45 minutes until golden and bubbling.
- Cool for 20 minutes before slicing. Serve warm.
Notes
- Letting the dish rest ensures cleaner slices.
- Use bucatini or penne for best texture and structure.
- Add extra cheese on top for a golden crust.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 125mg
Keywords: Pastitsio, Greek pasta bake, béchamel pasta, Mediterranean lasagna, ground beef casserole