Pastitsio Recipe (Greek Beef Pasta Bake) Done Right

What if the ultimate comfort food had crisp golden edges, a creamy cloud of Greek béchamel, and a warmly spiced beef sauce layered over tubes of pasta? That’s pastitsio, the beloved Greek beef pasta bake that eats like a cousin of moussaka and lasagna—only silkier and more aromatic. In this pastitsio recipe, cinnamon, cloves, and red wine infuse the meat sauce, while a Parmesan-like Kefalotyri lifts the béchamel into pure velvet. We’ll walk through every layer so your slices stand tall, cut cleanly, and taste authentically Greek.

Ingredients

Component	Ingredient	Amount / Notes
Meat Sauce	Olive oil	2 Tbsp
	Garlic, finely minced	3 cloves
	Red onions, finely chopped (or yellow/brown)	2
	Beef mince (ground beef)	1 kg / 2 lb
	Dry red wine	¾ cup
	Canned crushed tomato	800 g / 28 oz
	Beef bouillon (stock) cubes, crumbled	2
	Tomato paste	2 Tbsp
	White sugar	1 tsp
	Bay leaf	1
	Cinnamon powder	½ tsp
	Cinnamon stick (or +½ tsp powder)	1
	Ground cloves	¼ tsp
	Kosher salt	¾ tsp
	Black pepper	1 tsp
Greek Béchamel	Unsalted butter	100 g / 7 Tbsp
	Plain/all-purpose flour	¾ cup
	Milk (whole best; low-fat ok)	1 L / 4 cups
	Nutmeg, preferably freshly grated	⅛ tsp
	Kosher salt	½ tsp
	Kefalotyri (or Parmesan/Romano), finely shredded	100 g / 3 oz
	Egg yolks (whites go in pasta)	2
Pasta	Pastitsio No.2 / Greek bucatini (or small ziti/penne/bucatini)	400 g / 14 oz
	Feta, crumbled	120 g / 4 oz
	Egg whites (from above)	2
Topping	Kefalotyri (or Parmesan/Romano), finely grated	75 g / 3 oz

Timing

• Prep: ~25 minutes (chopping, grating, preheat)
• Cook: ~1 hour 40 minutes (includes 45–60 min meat-sauce simmer & béchamel)
• Bake: 30 minutes at 180°C/350°F
• Rest: 10 minutes before slicing
• Total: ~2 hours 25 minutes (much of it hands-off simmering)

Context: Pastitsio’s long, gentle simmer builds depth—expect a timeline similar to lasagna but with a quicker, pourable béchamel.

Why You’ll Love This Pastitsio Recipe

• Aromatic cinnamon & clove beef ragu (not a sweet sauce—just warmly spiced).
• Rich, cheesy béchamel that slices cleanly without breaking.
• Show-stopping layers that hold their shape for dinner parties and meal prep.

Step-by-Step Instructions

Step 1: Start the meat sauce base

Heat 2 Tbsp olive oil in a large pot over high heat. Add garlic and onions; sauté 2–3 minutes until softened and fragrant.
Tip: A wide pot speeds up moisture evaporation later for a thicker, sliceable sauce.

Step 2: Brown the beef

Add 2 lb ground beef. Cook, breaking up clumps with a spatula, until no longer red and starting to brown. Season with ¾ tsp salt and 1 tsp black pepper as it cooks.

Step 3: Deglaze with red wine

Pour in ¾ cup red wine and simmer ~3 minutes, scraping up browned bits. Reduce until the wine is mostly evaporated—this concentrates flavor without leaving raw alcohol notes.

Step 4: Build and simmer the ragu

Stir in crushed tomatoes, bouillon cubes, tomato paste, sugar, bay leaf, cinnamon powder + stick, and cloves. Bring to a simmer, then reduce heat to medium/medium-low.
Simmer 45–60 minutes, stirring occasionally, until thick and almost dry (not saucy like Bolognese). Remove from heat.
Cool uncovered ~30 minutes (or to room temp) before assembling.
Tip: Proper reduction is the #1 key to neat, clean layers that don’t slump.

Step 5: Make the Greek béchamel

In a large saucepan, melt 100 g butter over medium. Sprinkle in ¾ cup flour and stir 1 minute to cook off raw flour taste.
While stirring, stream in 2 cups milk to form a smooth paste. Add the remaining 2 cups milk, whisking until lump-free.
Cook, stirring, ~5 minutes until it thickly coats the back of a spoon. Remove from heat. Stir in nutmeg, ½ tsp salt, and 100 g Kefalotyri.
Let cool 5 minutes, then whisk in 2 egg yolks briskly. Cover and keep warm.
Tip: If it thickens too much to pour later, gently rewarm over low heat to loosen.

Step 6: Cook and enrich the pasta

Bring a large pot of salted water to a boil. Cook 400 g pastitsio pasta per package minus 1 minute (so it finishes in the oven). Drain, return to the pot, and cool 3 minutes.
Stir in 2 egg whites until glossy, then fold in 120 g crumbled feta.
Why egg whites? They help the pasta set into a cohesive base layer.

Step 7: Assemble the layers

Preheat oven to 180°C/350°F. Lightly oil a 33×22×7 cm / 9×13×2.75″ baking dish.

• Bottom: Arrange pasta all in the same direction for that signature slice look; level the surface.
• Middle: Spoon the cooled meat sauce evenly over pasta; smooth.
• Top: Pour the béchamel over the meat layer to fully cover.
• Finish: Sprinkle with 75 g finely grated Kefalotyri.

Step 8: Bake to golden perfection

Bake ~30 minutes, until the top is golden and the edges are bubbling.
Tip: For extra color, broil the top 1–2 minutes—watch closely.

Step 9: Rest, slice, and serve

Let pastitsio rest 10–15 minutes so layers set. Slice with a sharp knife into squares and serve.

Nutritional Information (approx. per serving, 10 servings)

• Calories: ~590 kcal
• Protein: ~30 g
• Carbohydrates: ~45 g
• Fat: ~32 g (Saturated ~15 g)
• Sodium: Moderate–high (varies by cheese/bouillon)
  Estimates based on typical brands and yields; for precise nutrition, use a calculator with your specific ingredients.

Healthier Alternatives

• Lean it out: Use 90–95% lean beef or a beef–turkey mix; skim any rendered fat after browning.
• Light béchamel: Swap half the butter for olive oil and use 2% milk; béchamel will still be velvety with fewer saturated fats.
• Lower sodium: Choose low-sodium bouillon, go light on added salt, and sub Kefalotyri with grated Grana Padano (often milder in salt).
• More fiber: Use whole-wheat penne or chickpea pasta (hold shape well).
• Gluten-free: Use GF pasta and a gluten-free flour blend for the roux.
• Vegetarian riff: Replace beef with a mix of brown lentils + finely chopped mushrooms simmered in the same spice profile.

Serving Suggestions

• Classic sides: A crisp Greek salad (tomato, cucumber, olives, feta) and warm pita or crusty bread.
• Sauces: A spoon of tzatziki or garlicky yogurt adds cool contrast.
• Veggie add-ons: Roasted eggplant or zucchini echo Mediterranean flavors.
• Wine pairing: Medium-bodied reds (Xinomavro, Sangiovese) or a bright Assyrtiko if you prefer white.
• Make it a feast: Start with dolmades or hummus and finish with baklava.

Common Mistakes to Avoid

• Runny meat sauce: If it’s saucy like Bolognese, keep simmering; you want thick, spoonable.
• Lumpy béchamel: Stream milk gradually and whisk vigorously; reheat gently if thick.
• Overcooked pasta: Boil 1 minute less than package—al dente survives the oven.
• Skipping the rest: Cutting too soon collapses layers; rest 10–15 minutes.
• Uneven pasta layer: Align tubes in one direction for tidy, photogenic slices.
• Under-seasoning: Taste every layer (sauce and béchamel) before assembling.

Storing Tips

• Fridge: Cool completely; cover and refrigerate 3–4 days.
• Reheat: 160–175°C / 325–350°F, 15–20 minutes (cover loosely with foil). Individual slices reheat well in a skillet with a splash of water and lid.
• Freeze: Wrap slices tightly; freeze up to 2–3 months. Thaw overnight, then reheat as above.
• Make-ahead: Meat sauce keeps 3 days chilled; béchamel can be made 1 day ahead—reheat gently until pourable. Assemble, bake, and rest before serving.

Conclusion

Layer by layer, this pastitsio recipe delivers everything we crave in baked pasta: a fragrant, cinnamon-kissed Greek ragu, a pillowy béchamel, and structured slices that hold up for seconds (and lunch tomorrow). Take your time reducing the meat sauce, whisk the béchamel silky-smooth, and let it rest before serving—you’ll be rewarded with a stunning, cozy centerpiece. If you make it, rate and comment below with your tweaks. Hungry for more? Subscribe for new comfort classics every week!

FAQs

Q1. I can’t find Kefalotyri—what’s the best substitute?

Use Parmesan or Romano (or a 50/50 blend). They mimic Kefalotyri’s salty, nutty profile and melt beautifully in béchamel and on top.

Q2. Can I skip the wine?

Yes. Replace with beef stock plus 1 tsp red wine vinegar for brightness. Reduce to concentrate, just like the wine.

Q3. Which pasta shape works best if I can’t find Pastitsio No.2?

Bucatini, small ziti, or penne hold the structure well. Align them in one direction for those signature cross-section slices.

Q4. Why add egg whites to the pasta and yolks to the béchamel?

Egg whites help the pasta layer set; yolks enrich the béchamel for a silky, sliceable top.

Q5. Can I assemble it ahead and bake later?

Yes. Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to baking time and ensure the center is hot and set before serving.

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