Pastitsio (Greek Baked Pasta with Meat and Béchamel)

Pastitsio is what happens when Greece and Italy sit down at the same table and Greece insists on adding cinnamon, and honestly, Greece is right. I owe this one to a neighbor two houses down from us who is Greek-American and who corrected my first, too-cautious attempt by telling me, quite firmly, that the meat sauce needed twice as much cinnamon as I thought, and she was correct, as neighbors who care about you tend to be.

It sits in the same family as Mousaka, already on the site, both of them baked, layered, topped with a thick béchamel that turns golden and slightly crisp in the oven, but pastitsio swaps the eggplant for long tube pasta, usually bucatini or a similar long macaroni, which gives it a completely different texture, more like a very grown-up baked ziti with better spices and a much better sauce on top.

This is a make-ahead dream and a genuine crowd-pleaser, the kind of dish that survives potlucks, freezer storage, and a full house of hungry relatives, which in our house means it survives Lucas going back for thirds before anyone else gets seconds.

Pastitsio Recipe

Prep time: 30 minutes · Cook time: 1 hour · Total: 1 hour 30 minutes · Servings: 8 · Calories: ~520 per serving

Ingredients

• For the meat sauce:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1.5 lbs ground beef (or a mix of beef and lamb)
• 1 (15 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup dry red wine (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and black pepper, to taste
• For the pasta:
• 1 lb bucatini or ziti
• 2 large eggs, beaten
• 1/2 cup grated kefalotyri or Parmesan cheese
• For the béchamel:
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 2 large eggs, beaten
• 1/2 cup grated kefalotyri or Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt, to taste

Instructions

1. Make the meat sauce: heat the olive oil in a large skillet over medium heat, add the onion and cook until soft, about 5 minutes, then add the garlic and cook 1 minute more.
2. Add the ground beef and cook, breaking it up, until browned, about 8 minutes. Stir in the crushed tomatoes, tomato paste, wine if using, cinnamon, and allspice. Season with salt and pepper.
3. Simmer the sauce uncovered for 25 to 30 minutes, until thickened and most of the liquid has cooked away. Set aside.
4. Cook the pasta in well-salted boiling water until just shy of al dente (it will finish cooking in the oven). Drain and toss immediately with the beaten eggs and cheese while still hot, this coats the pasta and helps it hold together in layers.
5. Make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour, and cook 1 to 2 minutes, stirring constantly. Gradually whisk in the warm milk and cook, whisking, until thickened, about 8 minutes. Remove from heat and let cool slightly, then whisk in the beaten eggs, cheese, and nutmeg. Season with salt.
6. Preheat the oven to 375°F. Butter a 9×13-inch baking dish. Spread half the pasta in an even layer, top with all the meat sauce, then the remaining pasta.
7. Pour the béchamel evenly over the top, smoothing it to the edges. Bake 35 to 40 minutes, until golden brown on top and set.
8. Let rest at least 15 minutes before cutting into squares, this resting time is essential for clean slices.

Recipe Notes

• Bucatini is the most traditional pasta shape, but any sturdy tube pasta like ziti or penne rigate works well if bucatini is not available at your grocery store.
• Do not skip tossing the hot pasta with egg and cheese, it forms a light seal that keeps the layers distinct instead of turning into a soggy mush.
• This dish freezes beautifully both baked and unbaked, if freezing unbaked, add about 15 extra minutes to the covered baking time.
• Kefalotyri can be found at Greek or Mediterranean grocers, Parmesan or Pecorino Romano are fine substitutes if you cannot find it.