Greek
Pastitsio
A small pan of Greek pastitsio with orderly tubes of pasta, cinnamon-scented beef sauce, and a thick, golden béchamel cap. Letting it rest before slicing gives the classic neat layers.
Ingredients
- Pastitsio pasta or bucatini120g
- Egg1, separated
- Kefalotyri or graviera cheese, finely grated60g
- Olive oil1 tbsp
- Yellow onion, finely chopped1/2 small
- Garlic, minced1 small clove
- Ground beef220g
- Tomato paste1 tbsp
- Dry red wine60ml
- Crushed tomatoes160g
- Cinnamon stick1 small
- Bay leaf1
- Ground allspice1 pinch
- Unsalted butter30g
- All-purpose flour30g
- Whole milk, warm320ml
- Ground nutmeg1 pinch
- Saltto taste
- Freshly ground black pepperto taste
Method
- Heat the olive oil in a small saucepan over medium heat, add the onion, and cook until soft and translucent, about 5 minutes.
- Add the garlic and ground beef, season with salt and pepper, and cook until the meat is well browned, breaking it up finely.
- Stir in the tomato paste and cook for 1 minute, then add the red wine and simmer until mostly reduced.
- Add the crushed tomatoes, cinnamon stick, bay leaf, and allspice, then simmer gently for 25 to 30 minutes until thick and almost dry; discard the cinnamon stick and bay leaf.
- Bring a pot of salted water to a boil, cook the pasta until just al dente, then drain well.
- Toss the hot pasta with 10g of the butter, the egg white, and 20g of the grated cheese, keeping the tubes as intact as possible.
- Melt the remaining 20g butter in a small saucepan, whisk in the flour, and cook for 1 to 2 minutes without browning.
- Gradually whisk in the warm milk and cook, whisking constantly, until the béchamel is thick and smooth.
- Remove the béchamel from the heat, season with salt, pepper, and nutmeg, let it cool for 2 minutes, then whisk in the egg yolk and 30g of the grated cheese.
- Heat the oven to 180°C and butter a small baking dish, about 18 x 12 cm.
- Arrange the pasta in the dish in an even layer, ideally with the tubes lined in the same direction.
- Spread the thick meat sauce evenly over the pasta and press it gently into a level layer.
- Spoon the béchamel over the meat sauce, smooth the top, and sprinkle with the remaining 10g grated cheese.
- Bake for 30 to 35 minutes until the top is set and deeply golden in spots.
- Rest the pastitsio for at least 15 minutes before cutting into two neat portions.
Common questions
Can I substitute the pastitsio pasta if I can’t find it?
Yes. Bucatini is the closest swap because it’s long, hollow, and holds the sauce well. Ziti or penne can work in a pinch, but the texture and layered look will be less traditional.
How long does Pastitsio take from start to finish?
Plan for about 1 hour 30 minutes to 2 hours. The meat sauce needs 25 to 30 minutes to reduce properly, and the pasta, béchamel, and baking time add another 45 to 60 minutes.
What are the most common mistakes when making Pastitsio?
Overcooking the pasta, leaving the meat sauce too wet, and adding the egg to hot pasta without cooling slightly are common mistakes. Also, don’t brown the béchamel roux, or the sauce can taste heavy.
How should I store and reheat leftovers?
Cool completely, cover, and refrigerate for up to 4 days. Reheat slices in the oven at 325°F until hot, covered with foil to prevent drying. It also freezes well for about 2 months.
What should I serve with Pastitsio?
Serve it with a simple Greek salad, roasted vegetables, or a crisp cucumber-tomato salad to balance the richness. Let it rest 15 to 20 minutes after baking so it slices cleanly and the layers set.