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Pastitsio (Greek Beef Pasta Bake)

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A comforting Greek casserole layering pasta and savory spiced beef, all topped with creamy béchamel sauce and baked to golden perfection.

Ingredients

Scale
  • 12 oz (350 g) bucatini or penne pasta
  • 2 tablespoons olive oil
  • 1 lb (450 g) ground beef or lamb
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon dried oregano
  • 1/2 cup red wine (optional)
  • 1 can (14 oz/400 g) crushed tomatoes
  • 2 tablespoons tomato paste
  • Salt and black pepper, to taste
  • For the béchamel:
    • 4 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups whole milk, warmed
    • Pinch of nutmeg
    • 2 large eggs, beaten
    • 1/2 cup grated Parmesan or Kefalotyri cheese
  • Optional garnish: extra Parmesan and fresh parsley

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13″ (23×33 cm) baking dish.
  2. Cook pasta in salted boiling water until just under al dente; drain and set aside.
  3. Heat oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and cook 1 minute.
  4. Add ground meat; cook until no longer pink. Stir in cinnamon, cloves, oregano, salt, and pepper.
  5. Pour in wine (if using) and simmer until reduced slightly, then stir in crushed tomatoes and tomato paste. Simmer about 10 minutes until thickened; adjust seasoning.
  6. For béchamel: melt butter in saucepan, whisk in flour to form roux, cook 1–2 minutes. Gradually whisk in warm milk until smooth. Add nutmeg and simmer until thickened.
  7. Remove from heat. Let cool slightly then whisk in beaten eggs and half the Parmesan cheese.
  8. Layer half the pasta in prepared dish, top with meat sauce, then remaining pasta. Pour béchamel evenly over top, smoothing surface. Sprinkle with remaining Parmesan.
  9. Bake 30–35 minutes until top is golden and bubbly. Let rest 10 minutes before serving. Garnish with parsley if desired.

Notes

  • Letting it rest before slicing helps layers set and makes serving cleaner.
  • Substitute ground lamb for a more traditional flavor.
  • Make ahead: assemble and refrigerate up to a day before baking.
  • Leftovers reheat well and flavors deepen overnight.
  • For a lighter twist, use half-and-half instead of whole milk in béchamel.

Nutrition

Find it online: https://ukfinda.com/pastitsio-greek-beef-pasta-bake/