Greek Pastitsio (Classic Baked Greek Pasta)
Prep time: 30 minutes
Cook time: 60 minutes
Serves: 6–8
Ingredients
For the pasta layer:
500 g (1 lb) pastitsio pasta or thick bucatini/ziti
2 tbsp olive oil
2 eggs
½ cup of grated kefalotyri or parmesan cheese
Salt (to taste)
For the meat sauce:
2 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
500 g (1 lb) minced beef (or beef and lamb mince)
½ cup of crushed tomatoes
2 tbsp tomato purée
½ cup red wine
1 cinnamon stick (or ½ teaspoon ground cinnamon).
¼ teaspoon ground cloves (optional, but traditional)
1 tsp dried oregano
Salt and black pepper to taste.
For the béchamel sauce:
4 tbsp butter
4 tbsp all-purpose flour
4 cups of warm whole milk
2 eggs
1 cup of grated Kefalotyri or Parmesan cheese.
Salt and white pepper
A pinch of nutmeg
Instructions:
1. Cook the pasta.
Boil the pasta in well-salted water until al dente.
Drain and toss with olive oil.
Leave to cool slightly, then stir in the eggs and cheese.
Set aside.
2. Prepare the meat sauce.
Heat the olive oil in a pan over a medium heat.
Sauté the onion until soft, then add the garlic.
Add the minced meat and brown well.
Deglaze with red wine and let it evaporate.
Stir in the crushed tomatoes, tomato purée, cinnamon, cloves, oregano, salt and pepper.
Simmer uncovered for 20–25 minutes until thickened.
Remove the cinnamon stick and leave to cool slightly.
3. Make the béchamel.
Melt the butter in a saucepan.
Whisk in the flour and cook for 1–2 minutes.
Gradually add the warm milk, whisking constantly.
Cook until the sauce is thick and smooth.
Remove from the heat and stir in the nutmeg, salt and pepper.
Quickly whisk in the eggs, followed by the cheese.
4. Assemble
Preheat the oven to 180°C/350°F.
Grease a baking dish.
Layer half the pasta on the bottom.
Spread all the meat sauce evenly over the pasta.
Add the remaining pasta.
Pour the béchamel sauce over the top and smooth it out evenly.
Sprinkle with extra cheese, if desired.
5. Bake.
Bake for 45–50 minutes until golden brown.
Leave to rest for 20 minutes before slicing (this is very important!).
Tips for perfect pastitsio
Allowing it to rest helps the layers to hold together perfectly.
Cinnamon is essential for an authentic Greek flavour.
For the most traditional taste, use kefalotyri.
