Pastitsio is a classic Greek baked pasta casserole with tubular macaroni, warmly spiced meat sauce, and a thick golden béchamel layer.
The components can be prepared separately, then layered and chilled briefly before baking so the finished slices hold their shape.
Let the casserole rest for at least 20 minutes after baking. The béchamel sets as it cools, making cleaner portions and a better texture.
Serving Suggestions
Serve with Greek salad, roasted vegetables, crusty bread, and a spoonful of tzatziki. A squeeze of lemon brightens the rich layers.
Recipe Notes
Assemble the casserole up to 1 day ahead and refrigerate. Add 10 to 15 minutes to the baking time if starting cold.
Greek Pastitsio
A layered Greek baked pasta casserole with spiced beef, tomato sauce, tubular macaroni, and creamy béchamel.
Ingredients
Equipment
Method
Make the meat sauce:
- Heat 1 tablespoon olive oil in a skillet. Cook the onion for 5 minutes, then add the garlic and ground meat.
- Brown the meat, then stir in the tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes until thick.
Cook the pasta and béchamel:
- Boil the pasta in salted water until just shy of al dente. Drain and toss with the remaining olive oil.
- Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the warm milk and simmer until thick.
- Remove from the heat, cool for 5 minutes, then whisk in the eggs and Parmesan.
Layer and bake:
- Heat the oven to 375 F (190 C). Spread the pasta in a greased 9×13-inch baking dish.
- Spoon the meat sauce over the pasta and spread the béchamel evenly on top. Sprinkle with extra Parmesan.
- Bake for 35 to 40 minutes until deeply golden. Rest for 20 minutes before slicing.
Nutrition
Notes
- Cook the pasta slightly underdone because it continues cooking in the oven.
- A pinch of nutmeg in the béchamel is a welcome variation.
- Resting is essential for neat slices.
