Classic Pastitsio (Greek Baked Pasta with Meat Sauce)
A classic Greek baked pasta dish made with layered noodles, a warmly spiced meat sauce, and a rich, creamy béchamel topping. Baked until lightly golden, it’s hearty, comforting, and perfect for serving family-style.
Ingredients
For the Meat Sauce
- 3 lbs ground beef
- 6 tbsp salted butter
- 4 cups diced onion
- 3 tbsp minced garlic
- 3 tbsp dried oregano
- 1 tbsp sea salt
- 1½ tsp black pepper
- ½ tsp ground nutmeg
- ½ tsp white sugar
- ¼ tsp ground cinnamon
- 2 cups red wine
- 2 6-ounce cans tomato paste
- 1 14.5-ounce can diced tomatoes
- 3 bay leaves
For the Bechamel Sauce
- 10 tbsp salted butter
- 10 tbsp flour
- 5 cups whole milk
- 1½ cup shredded parmesan cheese
- 2 tsp sea salt
- ½ tsp ground nutmeg
- ¼ tsp black pepper
- ¼ tsp white pepper
- 4 egg yolks (use whites for the pasta)
For the Pasta Layer
- 1 package (500g) pastitsio pasta See Notes
- 1 tsp sea salt
- 4 egg whites (use yolks for the bechamel)
- 4 oz feta crumbled
Instructions
Making the Meat Sauce
- In a large pan, cook the ground meat until browned. Drain the excess fat and set the meat aside.3 lbs ground beef
- In the same pan, melt the butter over medium heat. Saute the onion until translucent. Add the garlic and cook for an addtional minute.6 tbsp salted butter, 4 cups diced onion, 3 tbsp minced garlic
- Return the cooked meat to the pan and add the spices. Stir to fully combine.3 tbsp dried oregano, 1 tbsp sea salt, 1½ tsp black pepper, ½ tsp ground nutmeg, ½ tsp white sugar, ¼ tsp ground cinnamon
- Add the wine to the meat mixture and cook until it reduces by half.2 cups red wine
- Add the tomato paste, diced tomatoes, and bay leaves to the pan with the meat. Reduce heat to low and simmer the sauce for 20-30 minutes until the sauce thickens. (Note: It's important to let the sauce thicken or your pastitsio will end up watery or with mushy pasta.)2 6-ounce cans tomato paste, 1 14.5-ounce can diced tomatoes, 3 bay leaves
Making the Bechamel Sauce
- In a large sauce pan, melt the butter over medium heat. Be careful not to brown the butter.10 tbsp salted butter
- Add the flour to the melted butter and whisk continuously until the flour smell is cooked out. It should have a slightly nutty aroma.10 tbsp flour
- While whisking continuously, add the milk. Once the milk is fully incorporated, stir the sauce occasionally until it turns into a thickened cream sauce.5 cups whole milk
- Remove from the heat and whisk in the parmesan cheese and spices.1½ cup shredded parmesan cheese, 2 tsp sea salt, ½ tsp ground nutmeg, ¼ tsp black pepper, ¼ tsp white pepper
- Allow the sauce to cool for 5-10 mintues while stirring occasionally.
- While whisking continuously, add the egg yolks until fully combined.4 egg yolks (use whites for the pasta)
- Mix ½ cup of bechamel sauce into the meat sauce. Set the remaining bechamel sauce aside while you make the pasta and assemble the layers.
Making the Pasta
- In a large pot, add enough water to fully cover the pasta and bring to a boil.1 package (500g) pastitsio pasta
- Add 1 tsp of salt and the pasta. Boil for ~7 minutes or until al dente.1 tsp sea salt
- Drain pasta in a colander and allow to cool for 1-2 minutes.
- In a large mixing bowl, add the cooked pasta and egg whites and toss until combined. Add the feta and mix until evenly distributed.4 egg whites (use yolks for the bechamel), 4 oz feta
Putting it All Together
- Preheat oven to 350℉.
- Liberally grease the bottom and sides of an 11x17 baking pan with butter.
- Add the pasta mixture to the pan. Arrange the pasta as evenly as possible.
- Next, remove the bay leaves from the meat sauce and add the meat sauce to the pan and spread evenly to the edges.
- Use a ladle to add the bechamel sauce as the final layer. (Using a ladle instead of pouring it on top stops the bechamel from mixing with the meat sauce.)
- Bake the pastitsio at 350℉ for 40 minutes or until the top is starting to brown.
- Allow to rest for 30-40 minutes before serving. This step will help the pieces stay together.
Notes
Note 1 - Pastitsio Pasta: To get the traditional look (and texture) of pastitsio, use Greek bucatini pasta (often called Pastitsio No. 2). Check you local international market or Amazon. I use the Misko brand.
Nutrition
Serving: 1serving | Calories: 642kcal | Carbohydrates: 43g | Protein: 29g | Fat: 37g
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