Classic Greek Pastitsio

By Culiora

A layered Greek baked pasta dish featuring tubular pasta bound with egg and cheese, a richly spiced beef and tomato sauce scented with cinnamon and allspice, and a silky, thick béchamel topping. Baked until deeply golden, it delivers distinct, clean layers with a comforting balance of savory meat and creamy custard.

• Servings: 6
• Prep time: 40 min
• Cook time: 75 min
• Total time: 115 min

Ingredients

• 400 g bucatini or pastitsio pasta (No. 2)
• 2 pcs egg whites, lightly beaten
• 60 g kefalotyri or pecorino cheese, finely grated
• 2 tbsp olive oil
• 1/2 tsp fine sea salt
• 700 g lean minced beef (10-15% fat)
• 2 tbsp olive oil
• 1 pcs large yellow onion, finely chopped
• 3 clove garlic cloves, minced
• 2 tbsp tomato paste
• 100 ml dry red wine
• 400 g canned crushed tomatoes
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp dried oregano
• 1 pcs bay leaf
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 100 g unsalted butter
• 100 g all-purpose flour
• 900 ml whole milk, warmed
• 2 pcs egg yolks
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 1/4 tsp ground white pepper
• 70 g kefalotyri or pecorino cheese, finely grated (divided)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package instructions (around 7-8 minutes), so it remains very al dente. Drain thoroughly, return to the pot, and toss with 2 tablespoons olive oil, 60 g grated kefalotyri, and 1/2 teaspoon salt. Allow to cool for 5 minutes, then stir in the 2 lightly beaten egg whites until evenly coated. Set aside.
2. Prepare the meat sauce: Heat 2 tablespoons olive oil in a wide sauté pan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, 5-6 minutes. Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
3. Brown the meat and simmer: Increase the heat to medium-high, crumble in the minced beef, and cook until browned, breaking it up with a wooden spoon, about 6-8 minutes. Pour in the red wine to deglaze, scraping up any browned bits from the pan floor, and simmer until reduced by half, about 2 minutes.
4. Simmer the sauce: Add the crushed tomatoes, ground cinnamon, ground allspice, dried oregano, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well, reduce the heat to low, cover partially, and simmer gently for 25-30 minutes until the sauce is very thick and almost all free liquid has evaporated. Remove and discard the bay leaf. Adjust seasoning if needed.
5. Make the béchamel: In a heavy saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, bubbling gently without browning, to eliminate the raw flour taste. Gradually pour in the warm milk in a steady stream, whisking vigorously to avoid lumps. Bring to a gentle simmer while whisking continuously until the sauce becomes thick and smooth, 4-5 minutes.
6. Finish the béchamel: Remove the pan from the heat. Whisk in the nutmeg, salt, white pepper, and 40 g of the grated cheese. Let it cool for 3-4 minutes, then quickly whisk in the 2 egg yolks until completely incorporated and glossy.
7. Assemble: Preheat the oven to 180°C (160°C fan). Grease a 23x33 cm deep baking dish. Transfer the pasta mixture into the dish, pressing it down gently so the tubes lie parallel and compact. Spread the meat sauce evenly over the pasta, smoothing it flat. Pour the béchamel sauce over the meat layer, leveling the top with an offset spatula. Sprinkle the remaining 30 g grated cheese over the surface.
8. Bake and rest: Bake on the middle rack for 40-45 minutes, until the top is puffed, golden brown, and set. Remove from the oven and let rest on a wire rack at room temperature for at least 30-40 minutes before slicing into neat squares.