Description
This traditional Greek Pastitsio recipe features layers of tender bucatini pasta, rich spiced meat sauce, and creamy béchamel topped with golden cheese. Perfect for a hearty family meal, it combines aromatic spices like cinnamon and cloves with a comforting, cheesy finish baked to perfection.
Ingredients
Scale
Meat Sauce
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 1 large red onion, chopped
- 3 cloves garlic, minced
- ½ cup dry red wine
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
- ¼ teaspoon ground allspice
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 cup water
- 1 tablespoon sugar
Béchamel Sauce
- ½ cup (8 tablespoons) unsalted butter
- ½ cup all-purpose flour
- 4 ½ cups 2% milk
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- ¾ cup grated Kefalotyri cheese (or Parmesan cheese)
- 2 large eggs
- 2 egg yolks
Pasta Layer
- 1 pound bucatini pasta (or other long tubular pasta)
- ½ cup grated Kefalotyri cheese (or Parmesan cheese)
- 2 egg whites
Topping
- 1 cup grated Kefalotyri cheese (or Parmesan cheese)
Instructions
- Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Cook Onion and Garlic: Add chopped red onion and minced garlic to the skillet. Sauté until softened and fragrant.
- Deglaze with Wine: Pour in dry red wine to deglaze the pan, scraping any browned bits from the bottom.
- Add Spices and Tomatoes: Stir in bay leaves, dried oregano, ground cloves, ground cinnamon, cinnamon stick, ground allspice, salt, and pepper. Add tomato paste, crushed tomatoes, water, and sugar.
- Simmer Meat Sauce: Cover and simmer the meat sauce for 45 minutes, stirring occasionally, until thickened and flavorful.
- Remove Whole Spices: Take out the bay leaves and the cinnamon stick. Discard them from the sauce.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook bucatini pasta until al dente according to package instructions. Drain and allow to cool.
- Prepare Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2-3 minutes to form a roux without browning.
- Add Milk and Seasonings: Gradually whisk in the milk, ensuring no lumps form. Add ground nutmeg, salt, and pepper. Cook the béchamel, stirring constantly, until it thickens, about 5 minutes.
- Add Cheese to Béchamel: Remove from heat and stir in ¾ cup grated Kefalotyri or Parmesan cheese until melted and smooth.
- Temper Eggs: In a small bowl, whisk the eggs and egg yolks. Slowly add a few spoonfuls of béchamel sauce to temper the eggs, then whisk the egg mixture back into the béchamel sauce.
- Preheat Oven and Prepare Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch, 3-inch deep baking dish to prevent sticking.
- Mix Pasta Layer: In a large bowl, toss the cooked and cooled pasta with ½ cup of the meat sauce, egg whites, and ½ cup grated cheese. This creates the bottom layer.
- Layer the Dish: Spread the pasta mixture evenly on the bottom of the prepared baking dish. Next, spoon the remaining meat sauce over the pasta layer. Finish by pouring the béchamel sauce evenly on top.
- Add Cheese Topping: Sprinkle the remaining 1 cup grated cheese over the béchamel layer for a golden crust.
- Bake: Place in the oven and bake for 45-50 minutes until the top is golden brown and the dish is set.
- Rest Before Serving: Remove from the oven and let the Pastitsio rest for at least 30 minutes before slicing. This helps the layers set and makes serving easier.
Notes
- Use Kefalotyri cheese for authentic Greek flavor; Parmesan cheese is a good substitute.
- Tempering the eggs prevents them from scrambling when added to the béchamel sauce.
- Allowing the Pastitsio to rest after baking ensures clean slices and better texture.
- You can prepare meat sauce and béchamel ahead, then assemble and bake when ready.
- For a vegetarian version, substitute the meat sauce with a hearty lentil or vegetable ragout.
