Tubular pasta, aromatic beef and lamb sauce, kefalotyri, and a tall golden béchamel
Pastitsio is one of Greece’s defining baked comfort dishes: neat layers of tubular pasta and warmly spiced meat sauce under a substantial cap of béchamel. Cinnamon, allspice, tomato, and wine give the meat its characteristic aroma, while kefalotyri adds salty depth to both the pasta and sauce. Resting after baking is essential because it allows the layers to set into clean slices.
- Prep
- 45 mins
- Cook
- 1 hour 10 mins
- Rest
- 20 mins
- Total
- 2 hours 15 mins
- Serves
- 8
- Difficulty
- Advanced
The recipe
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Before you start
Prepare the meat sauce until it is thick and almost dry, then cool it slightly. Cook the pasta just short of al dente so it remains firm during baking. Warm the milk and have the yolks ready before starting the béchamel.
Ingredients
For the meat sauce
For the pasta layer
For the béchamel
Quantities change with servings; cooking times stay the same.
Equipment
- Deep 30 × 22 cm baking dish paid link
- Large saucepan paid link
- Wide sauté pan paid link
- Medium saucepan paid link
- Balloon whisk paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Heat the olive oil in a wide saucepan and brown the beef and lamb mince in batches over medium-high heat.
Add the onion and cook for 7 minutes. Stir in the garlic and tomato paste and cook for 2 minutes.
Add the wine and simmer until reduced by half, then add crushed tomatoes, cinnamon, allspice, bay leaves, salt, and pepper.
Simmer uncovered for 30 to 35 minutes until the sauce is thick and no loose liquid remains. Remove the cinnamon and bay leaves and stir in parsley.
Boil the pasta in salted water for 2 minutes less than the package direction. Drain, toss with butter, and cool for 5 minutes.
Mix the pasta with 120 g kefalotyri and the beaten egg whites, keeping the tubes as aligned as practical.
For the béchamel, melt the butter in a saucepan, whisk in the flour, and cook for 2 minutes without browning.
Add the warm milk gradually while whisking. Cook for 8 to 10 minutes until thick and smooth, then season with nutmeg and salt.
Remove the béchamel from the heat. Temper the egg yolks with a ladle of sauce, whisk them back into the pan, and stir in 120 g kefalotyri.
Heat the oven to 180°C. Arrange the pasta in a buttered deep 30 × 22 cm baking dish, spread over the meat sauce, and cover evenly with béchamel.
Bake for 40 to 45 minutes until the top is deep golden and the center is hot.
Rest for at least 20 minutes before cutting into squares.
Chef’s notes
Reduce the meat sauce thoroughly or its liquid will disturb the layers.
Add warm milk to the roux gradually to prevent lumps.
Temper the yolks and keep the béchamel off direct heat when adding them so they do not scramble.
Do not skip the resting time; freshly baked pastitsio is too loose for clean slices.
Tips and variations
Use only beef if lamb is unavailable, while keeping the cinnamon and allspice.
Pecorino Romano may substitute for kefalotyri when necessary, although the flavor will differ.
Assemble one day ahead, refrigerate, and add 10 to 15 minutes to the baking time.
Pastitsio pasta gives the most traditional cut surface, but bucatini is a practical substitute.
Serve with
Cut the rested pastitsio into tall squares so the pasta, meat sauce, and béchamel remain clearly layered on each plate.
Storage
Cool within 2 hours and refrigerate covered for up to 3 days. Reheat to at least 74°C. Freeze individual portions for up to 2 months and thaw overnight in the refrigerator.
Nutrition per serving (estimated)
- 920 kcal
- Calories
- 51 g
- Protein
- 64 g
- Carbohydrates
- 51 g
- Fat
- 5 g
- Fibre
- 12 g
- Sugar
- 980 mg
- Sodium
Allergens
Contains gluten, milk, and egg. Wine may contain sulfites. Check pasta, cheese, tomato products, and spices for cross-contact where allergies are severe.
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Questions
What pasta is used for pastitsio?
Greek pastitsio pasta is a long hollow tube; bucatini is the closest widely available substitute.
Why does the meat sauce contain cinnamon?
Cinnamon is a characteristic aromatic in many Greek pastitsio meat sauces and should be present without tasting sweet.
Can I assemble pastitsio ahead?
Yes. Refrigerate the assembled dish for up to 24 hours and bake until the center is fully hot.
Why must pastitsio rest after baking?
The rest allows the béchamel and meat sauce to set so the layers cut cleanly.
