If you ask a Greek about pastitsio, chances are you’ll hear, ‘My mom makes the best!’ It’s more than just a meal—it’s nostalgia on a plate. Creamy, cheesy, and packed with flavor, this Greek classic is the ultimate comfort food. Mac & cheese, meet your Greek cousin!
Think of it like Greek lasagna, but with its own personality. Traditional pastitsio has layers—pasta, meat sauce, and a velvety béchamel topping. But personally, I like to mix it all together for a perfect balance of flavors in every bite. Let me show you how I do it!
What’s the Deal with Bucatini Pasta?
Before we start, let’s talk pasta. Pastitsio is made with bucatini, a thick spaghetti-like pasta with a hole in the middle. It soaks up all the sauce and adds great texture. Can’t find bucatini? No worries—penne or ziti work just fine.
How to Make Pastitsio (My Way!)
Step 1: Make the Meat Sauce
Start with the meat sauce. I like to cook it first so the flavors have time to develop. It’s a rich, hearty mix of ground beef, white wine, onions, carrots, tomato sauce, and warm spices like cinnamon, all-spice and clove. You can even make this a day ahead!
Step 2: Cook the Pasta
While the sauce simmers, cook the pasta. Once it’s done, drain it well.
Step 3: Whip Up the Béchamel Sauce
Béchamel is what makes pastitsio special. It’s a creamy, buttery sauce made with flour, milk, and egg yolks for extra richness. If making béchamel from scratch feels like too much work, a powder mix béchamel works just fine. Just remember the most important ingredient—freshly grated nutmeg for that authentic flavor!
Step 4: Mix and Assemble
Once the pasta is drained, return it to the pot. Add the prepared meat sauce, one-third of the béchamel sauce, and grated Kefalograviera cheese (or Parmesan if that’s what you have). For extra creaminess, you can also add some shredded Gouda cheese. Stir everything together until well combined.
Now, assemble in a baking dish:
- Spread a thin layer of béchamel sauce at the bottom.
- Add the pasta mixture.
- Pour the rest of the béchamel on top.
- Sprinkle more grated cheese and some breadcrumbs for that golden, crispy crust.
Step 5: Bake and Enjoy!
Bake at 180°C (350°F) until golden brown on top. Let it rest for a while before slicing—it holds together better that way. Then dig in and enjoy a warm, cheesy bite of Greece!
Why You’ll Love This Recipe
Pastitsio is one of those dishes that just makes you feel at home. Whether you layer it the traditional way or mix it up like I do, it’s always a crowd-pleaser. Try it and let me know what you think!
If you like Pastitsio, you may also like:
Pastitsio
Equipment
- 2 Pot medium for sauce & large for pasta
- 1 Oven dish
Ingredients
Béchamel Sauce (makes about 1.5 liters – 6 1/3 cups)
- 150 g Butter (5.3 oz)
- 150 g All-purpose flour (5.3 oz)
- 1.5 liters Whole milk (6 1/3 cups)
- Salt & pepper to taste
- 1 teaspoon Ground nutmeg
- 150 g Gouda cheese, grated (5.3 oz)
- 3 Egg yolks medium eggs
Ground beef sauce
- 500 g Ground beef (1.1 lb)
- 1 Onion chopped
- 1 Medium carrot grated
- 2 tbsp Olive oil
- 350 ml White wine (1½ cups)
- 100 ml Grated or crushed tomatoes (1/3 cup)
- 2 Beef stock cubes
- 2 Bay leaves
- 1 tsp Worcestershire sauce optional
- 1 Cinnamon stick
- 1 tsp Cinnamon powder
- 6 Allspice berries
- 6 Cloves
- 1 tbsp Sugar
- ½ tsp Black pepper
- 1 tbsp Cornstarch
- 2 tbsp Cold water
Assemble toppings
- 1 hand-full Grated cheese for topping
- 3 tbsp Breadcrumbs , sprinkle on top
Instructions
Ground beef sauce
- Heat a medium pot over medium heat. Add olive oil and onion. Sauté until soft, then add the grated carrot.
- Add the ground beef and cook until browned.
- Pour in the wine, then add all remaining ingredients except the cornstarch.
- Bring to a boil, then lower the heat and simmer for 45 minutes to 1 hour.
- Taste and adjust seasoning if needed.
- Mix the cornstarch with cold water and stir it into the sauce until thickened. Remove from heat.
Pasta
- Cook the bucatini according to the package instructions. Drain well.
Make the Béchamel Sauce
- Melt butter in a pot over medium heat. Add flour and whisk continuously for a couple of minutes.
- Slowly add milk in small amounts, whisking constantly to avoid lumps.
- Keep stirring until the sauce thickens.
- Remove from heat and mix in salt, pepper, nutmeg, and grated cheese.
- Finally, whisk in the egg yolks. Set aside.
Mix and Assemble
- Preheat the oven to 180°C (350°F).
- Return the drained pasta to the pot. Add the meat sauce, one-third of the béchamel sauce, and grated cheese. Stir well.
- In a baking dish: Spread a thin layer of béchamel sauce on the bottom.
- Add the pasta mixture.
- Pour the remaining béchamel on top.
- Sprinkle more grated cheese and breadcrumbs for a crispy golden crust.
- Bake for 40–45 minutes, or until golden brown. Let it rest before slicing—it holds together better that way. Enjoy!
Notes
Καλή όρεξη!
