Pastitsio

About This Recipe

Pastitsio is a beloved Greek comfort food casserole that layers tubular pasta with a cinnamon-spiced meat sauce and a thick, silky bechamel. Baked until golden on top, it is sliced into squares and served as a hearty main course. Found on every taverna menu and at every family gathering, pastitsio is pure Greek home cooking at its best.

Ingredients

Serves 8

• 500 gtubular pasta(bucatini or penne)
• 500 gground beef
• 1 largeonion(diced)
• 400 gcrushed tomatoes
• 1 tspground cinnamon
• 80 gbutter
• 80 gflour
• 800 mlwhole milk
• 2 largeeggs
• 100 gkefalotyri cheese(grated, or Parmesan)
• 1 pinchnutmeg

Instructions

1. 1

   Make the meat sauce

   Brown the beef with onion. Add tomatoes, cinnamon, salt, and pepper. Simmer 20 minutes.

2. 2

   Cook the pasta

   Boil pasta until al dente. Drain and toss with a little butter.

3. 3

   Make the bechamel

   Melt butter, stir in flour, then gradually whisk in milk. Cook until thick. Off heat, whisk in eggs and nutmeg.

4. 4

   Assemble

   Layer half the pasta in a greased baking dish. Add all the meat sauce. Top with remaining pasta. Pour bechamel over everything. Sprinkle with cheese.

5. 5

   Bake

   Bake at 180C for 40-50 minutes until golden brown on top. Let rest 15 minutes before cutting.

Variations

• •

  Use lamb mince instead of beef for a richer flavor.

Storage

Refrigerate for up to 3 days. Reheat covered at 170C.