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Classic Greek Pastitsio with Béchamel and Spiced Meat Sauce

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 8

Equipment

  • Large pot To boil the pasta. A stockpot works well.
  • Large Skillet or Dutch Oven For making the spiced meat sauce.
  • Medium saucepan For the béchamel.
  • 9x13-inch baking dish A deep dish is preferred to hold all the layers.
  • Whisk Essential for lump-free béchamel.
  • Spatula and wooden spoon For stirring the sauces.
  • Colander For draining the pasta.
  • Mixing bowls For combining the pasta with eggs and cheese.

Ingredients
  

For the Pasta Layer

  • 1 lb 450g pastitsio pasta (or bucatini; penne works in a pinch)
  • 2 tablespoons olive oil
  • 1 cup grated kefalotyri cheese or Parmesan as a substitute
  • 2 eggs beaten
  • Salt

For the Spiced Meat Sauce

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1.5 lb 680g ground beef (you can use lamb or a mix of lamb and beef for deeper flavor)
  • 1/2 cup dry red wine
  • 1 15 oz can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 teaspoon sugar optional, to balance acidity

For the Béchamel Sauce

  • 1/2 cup 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk warm
  • Salt and white pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated kefalotyri or Parmesan
  • 2 egg yolks

Instructions
 

Step 1: Boil the Pasta

  1. Bring a large pot of salted water to a boil. Cook the pastitsio pasta until just shy of al dente. Drain and transfer to a bowl. Toss with olive oil and allow to cool slightly. Stir in the beaten eggs and half the grated cheese. This creates a slightly firm base once baked.

Step 2: Prepare the Spiced Meat Sauce

  1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add garlic and cook another 30 seconds. Add the ground beef and cook until browned, breaking it up with a spoon.
  2. Pour in the red wine and let it reduce for 2–3 minutes. Stir in crushed tomatoes, tomato paste, cinnamon, cloves, nutmeg, bay leaf, salt, pepper, and sugar (if using). Reduce heat and simmer uncovered for about 30 minutes, or until the sauce thickens into a rich meat sauce. Remove the bay leaf before assembling.

Step 3: Make the Béchamel Sauce

  1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw taste, whisking constantly. Gradually add the warm milk while whisking to prevent lumps. Cook until the sauce thickens and coats the back of a spoon.
  2. Season with salt, white pepper, and nutmeg. Off the heat, whisk in the grated cheese, then quickly stir in the egg yolks. The sauce should be thick, smooth, and glossy.

Step 4: Assemble the Pastitsio

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking dish. Spread half of the pasta mixture on the bottom. Top with the entire meat sauce layer, spreading evenly. Add the remaining pasta on top.
  3. Pour the béchamel over the top, smoothing it out with a spatula. Sprinkle with extra kefalotyri or Parmesan.

Step 5: Bake

  1. Bake in the preheated oven for 45–50 minutes, or until the béchamel is golden and bubbling. Let the pastitsio rest for at least 20–30 minutes before slicing. This helps the layers set for clean servings.