What type of pasta works best for this dish?

Tubular pasta like bucatini or penne is ideal as it holds layers well and absorbs flavors without becoming mushy.

Can I substitute ground lamb for the beef?

Yes, ground lamb can be used for a richer, more traditional flavor, adding depth to the meat sauce.

Whisk flour into melted butter, then gradually add warm milk while stirring constantly. Simmer until thickened.

Nutmeg adds a warm, subtle spice that enhances the creamy béchamel’s flavor without overpowering the dish.

Allow it to cool for 15 minutes before slicing to help the layers set, then serve warm or at room temperature.

A medium-bodied red wine, like a Greek Agiorgitiko, complements the savory beef and creamy sauce nicely.

A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.

I first served this to my family on a chilly evening and it quickly became a favorite comfort food we love sharing.

Pasta: 400 g (14 oz) bucatini or penne pasta, 2 tbsp unsalted butter, 2 large eggs beaten, 50 g (1/2 cup) grated kefalotyri or Parmesan cheese
Beef Sauce: 2 tbsp olive oil, 1 medium onion finely chopped, 2 garlic cloves minced, 500 g (1.1 lb) ground beef, 2 tbsp tomato paste, 400 g (14 oz) canned crushed tomatoes, 80 ml (1/3 cup) red wine, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 bay leaf, salt and pepper to taste
Béchamel Sauce: 60 g (4 tbsp) unsalted butter, 60 g (1/2 cup) all-purpose flour, 800 ml (3 1/3 cups) whole milk warmed, 2 large eggs, 1/4 tsp ground nutmeg, 50 g (1/2 cup) grated kefalotyri or Parmesan cheese, salt and white pepper to taste

Step 1:: Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
Step 2:: Cook the pasta in salted boiling water until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and 50 g grated cheese. Set aside.
Step 3:: For the beef sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook until soft about 5 minutes. Add garlic and cook 1 minute more. Add ground beef breaking it up and cook until browned.
Step 4:: Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes stirring occasionally until thickened. Remove bay leaf.
Step 5:: For the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk whisking constantly until smooth. Simmer for 5–6 minutes until thickened.
Step 6:: Remove from heat. In a bowl, whisk eggs. Slowly add a ladle of hot béchamel to the eggs whisking to temper then return egg mixture to the saucepan. Stir in nutmeg, cheese, salt, and white pepper.
Step 7:: To assemble: Spread half the pasta in the baking dish. Top with all the meat sauce. Add remaining pasta. Pour béchamel over the top smoothing evenly.
Step 8:: Bake for 40–45 minutes until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.

Sharing this dish with my family always brings back memories of festive dinners full of laughter and joy.

Make sure to temper the eggs properly into the béchamel to avoid curdling. Use fresh ingredients for the best flavor.

Serve warm with a side of Greek salad and a glass of red wine to complement the rich flavors.

Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently in the oven to retain the texture.

This traditional pastitsio recipe promises a delightful meal perfect for family gatherings or special occasions.

→ What type of pasta works best for this dish?: Tubular pasta like bucatini or penne is ideal as it holds layers well and absorbs flavors without becoming mushy.
→ Can I substitute ground lamb for the beef?: Yes, ground lamb can be used for a richer, more traditional flavor, adding depth to the meat sauce.
→ How do I make a smooth béchamel sauce?: Whisk flour into melted butter, then gradually add warm milk while stirring constantly. Simmer until thickened.
→ Why is nutmeg added to the béchamel?: Nutmeg adds a warm, subtle spice that enhances the creamy béchamel’s flavor without overpowering the dish.
→ How should the dish be served after baking?: Allow it to cool for 15 minutes before slicing to help the layers set, then serve warm or at room temperature.
→ What wine pairs well with this casserole?: A medium-bodied red wine, like a Greek Agiorgitiko, complements the savory beef and creamy sauce nicely.