Pastitsio: Greek Baked Pasta with Ground Beef and Creamy Béchamel Recipe

Introduction

Pastitsio is a comforting Greek baked pasta dish featuring layers of rich meat sauce, creamy béchamel, and tender pasta. Its fragrant spices and golden crust make it a family favorite perfect for any occasion.

Ingredients

• 150 g Butter (5.3 oz)
• 150 g All-purpose flour (5.3 oz)
• 1.5 liters Whole milk (6 1/3 cups)
• Salt & pepper (to taste)
• 1 teaspoon Ground nutmeg
• 150 g Gouda cheese, grated (5.3 oz)
• 3 Egg yolks (medium eggs)
• 500 g Ground beef (1.1 lb)
• 1 Onion, chopped
• 1 Medium carrot, grated
• 2 tbsp Olive oil
• 350 ml White wine (1½ cups)
• 100 ml Grated or crushed tomatoes (1/3 cup)
• 2 Beef stock cubes
• 2 Bay leaves
• 1 tsp Worcestershire sauce (optional)
• 1 Cinnamon stick
• 1 tsp Cinnamon powder
• 6 Allspice berries
• 6 Cloves
• 1 tbsp Sugar
• ½ tsp Black pepper
• 1 tbsp Cornstarch
• 2 tbsp Cold water
• 1 handful Grated cheese for topping
• 3 tbsp Breadcrumbs (to sprinkle on top)
• Pasta (e.g., bucatini), amount according to package instructions

Instructions

1. Step 1: Heat a medium pot over medium heat. Add olive oil and chopped onion, sauté until soft. Then add the grated carrot and cook for a few minutes.
2. Step 2: Add the ground beef and cook until browned evenly.
3. Step 3: Pour in the white wine, then add grated tomatoes, beef stock cubes, bay leaves, Worcestershire sauce (if using), cinnamon stick, cinnamon powder, allspice berries, cloves, sugar, and black pepper.
4. Step 4: Bring the mixture to a boil, then reduce to low heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
5. Step 5: Taste the sauce and adjust seasoning if needed. Mix the cornstarch with cold water and stir it into the sauce to thicken. Remove from heat once thickened.
6. Step 6: Cook the pasta according to the package instructions until al dente. Drain well.
7. Step 7: To make the béchamel sauce, melt butter in a pot over medium heat. Add flour and whisk continuously for 2–3 minutes to cook out the raw taste.
8. Step 8: Gradually add the milk in small amounts while whisking constantly to prevent lumps. Continue stirring until the sauce thickens.
9. Step 9: Remove from heat and season the béchamel with salt, pepper, and nutmeg. Stir in the grated Gouda cheese, then whisk in the egg yolks. Set aside.
10. Step 10: Preheat the oven to 180°C (350°F).
11. Step 11: Return the drained pasta to the pot. Add the meat sauce, one-third of the béchamel sauce, and some grated cheese. Stir well to combine.
12. Step 12: In a baking dish, spread a thin layer of béchamel sauce on the bottom.
13. Step 13: Add the pasta and meat mixture evenly over the béchamel base.
14. Step 14: Pour the remaining béchamel sauce evenly on top.
15. Step 15: Sprinkle the top with more grated cheese and breadcrumbs for a crispy golden crust.
16. Step 16: Bake in the preheated oven for 40–45 minutes or until the top is golden brown and bubbling.
17. Step 17: Allow the pastitsio to rest for about 15 minutes before slicing and serving to help it hold together better. Enjoy!

Tips & Variations

• For deeper flavor, prepare the meat sauce a day ahead to allow spices to meld.
• Substitute ground beef with a mix of beef and pork or lamb for a richer taste.
• Use pecorino or parmesan cheese instead of Gouda for a sharper béchamel.
• Try adding a pinch of cayenne or smoked paprika to the meat sauce for extra warmth.
• If preferred, use a shorter pasta like penne or ziti instead of bucatini.

Storage

Store leftover pastitsio covered in the refrigerator for up to 3 days. Reheat portions in the oven at 160°C (320°F) until warmed through to maintain the crispy topping. You can also freeze the baked dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pastitsio ahead of time?

Yes, the flavors develop beautifully when made a day in advance. Prepare, assemble, and refrigerate overnight before baking.

What pasta works best in pastitsio?

Bucatini is traditional, but other tubular pasta like penne or ziti can be used. Avoid overly thin or fragile pasta to hold the layers well.

Pastitsio: Greek Baked Pasta with Ground Beef and Creamy Béchamel Recipe

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★★★★★

4.4 from 129 reviews

Pastitsio is a traditional Greek baked pasta dish featuring layers of bucatini pasta, rich ground beef sauce infused with warm spices, and creamy béchamel sauce topped with a golden crust of cheese and breadcrumbs. Perfect for a hearty and comforting meal.

• Author: Zane
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Meat Sauce

• 2 tbsp Olive oil
• 1 Onion, chopped
• 1 Medium carrot, grated
• 500 g Ground beef (1.1 lb)
• 350 ml White wine (1½ cups)
• 100 ml Grated or crushed tomatoes (1/3 cup)
• 2 Beef stock cubes
• 2 Bay leaves
• 1 tsp Worcestershire sauce (optional)
• 1 Cinnamon stick
• 1 tsp Cinnamon powder
• 6 Allspice berries
• 6 Cloves
• 1 tbsp Sugar
• ½ tsp Black pepper
• Salt (to taste)
• 1 tbsp Cornstarch
• 2 tbsp Cold water

Pasta

• Bucatini (quantity as per package instructions, enough for layering)

Béchamel Sauce

• 150 g Butter (5.3 oz)
• 150 g All-purpose flour (5.3 oz)
• 1.5 liters Whole milk (6 1/3 cups)
• Salt & pepper (to taste)
• 1 teaspoon Ground nutmeg
• 150 g Gouda cheese, grated (5.3 oz)
• 3 Egg yolks (medium eggs)

Topping

• 1 handful Grated cheese for topping
• 3 tbsp Breadcrumbs

Instructions

1. Prepare the Meat Sauce: Heat a medium pot over medium heat and add olive oil. Sauté the chopped onion until soft, then add the grated carrot and cook briefly until softened.
2. Cook Ground Beef: Add the ground beef to the pot and cook until it is browned evenly, breaking up any lumps.
3. Add Liquids and Spices: Pour in the white wine and add grated or crushed tomatoes, beef stock cubes, bay leaves, Worcestershire sauce (optional), cinnamon stick, cinnamon powder, allspice berries, cloves, sugar, black pepper, and salt to taste. Stir well to combine all ingredients.
4. Simmer Sauce: Bring the mixture to a boil, then reduce heat to low. Let it simmer gently for 45 minutes to 1 hour, allowing flavors to meld and liquid to reduce.
5. Thicken Sauce: Mix cornstarch with cold water to make a slurry and stir it into the sauce. Cook until the sauce thickens. Taste and adjust seasoning as needed. Remove from heat.
6. Cook Pasta: Prepare bucatini pasta according to package instructions until al dente. Drain and set aside.
7. Make Béchamel Sauce: In a separate pot, melt butter over medium heat. Add flour and whisk continuously for 2-3 minutes to form a roux without browning.
8. Add Milk: Gradually add whole milk in small amounts while whisking constantly to prevent lumps. Continue stirring until the sauce thickens to a creamy consistency.
9. Season Béchamel: Remove from heat and stir in salt, pepper, ground nutmeg, and grated Gouda cheese until melted and smooth.
10. Incorporate Egg Yolks: Whisk in the egg yolks thoroughly, then set the béchamel sauce aside.
11. Preheat Oven: Preheat your oven to 180°C (350°F).
12. Combine Pasta and Meat Sauce: Return the drained pasta to its pot and add the meat sauce, one-third of the béchamel sauce, and some grated cheese. Stir well to combine.
13. Assemble Pastitsio: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Add the pasta and meat sauce mixture evenly on top.
14. Add Final Béchamel Layer: Pour the remaining béchamel sauce over the pasta layer, smoothing to cover completely.
15. Add Toppings: Sprinkle additional grated cheese and breadcrumbs evenly on top to create a crispy, golden crust.
16. Bake: Bake in the preheated oven for 40–45 minutes until the top is golden brown and bubbling.
17. Rest and Serve: Allow the pastitsio to rest for several minutes after baking to set and make slicing easier. Serve warm and enjoy.

Notes

• Use bucatini or similar tubular pasta for best results.
• Simmering the meat sauce slowly enhances the rich flavors and tenderizes the beef.
• The béchamel sauce should be thick enough to coat the back of a spoon.
• Letting the baked pastitsio rest before slicing helps it hold together when serving.
• Breadcrumbs on top create a delightful crispy crust but can be omitted for a softer topping.
• For a richer flavor, use full-fat cheese and whole milk.

Keywords: Pastitsio, Greek lasagna, baked pasta, ground beef, béchamel sauce, comfort food