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Greek Pastitsio

Greek Pastitsio: Comforting Layers of Flavorful Goodness

Greek Pastitsio is a delicious, comforting dish featuring layers of pasta, spiced beef sauce, and creamy béchamel, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound bucatini or penne pasta substitute with gluten-free pasta for a gluten-free version
  • 2 tablespoons olive oil or any neutral oil
For the Meat Sauce
  • 1 pound ground beef or ground lamb or mushrooms for vegetarian option
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon essential for flavor
  • 1/4 teaspoon ground cloves or allspice as alternative
  • 2 teaspoons dried oregano or triple amount of fresh oregano
  • 28 ounces crushed tomatoes the base of the sauce
  • 2 tablespoons tomato paste can be omitted if not available
  • to taste salt
  • to taste black pepper
For the Béchamel Sauce
  • 4 tablespoons unsalted butter or margarine for dairy-free
  • 1/4 cup all-purpose flour or gluten-free flour
  • 2 cups whole milk or almond or oat milk for dairy-free
  • 1/4 teaspoon nutmeg can be omitted
  • 2 large eggs beaten
  • 1 cup grated Parmesan or Kefalotyri cheese or Pecorino Romano as a substitute
For the Garnish
  • 1/4 cup fresh parsley optional

Equipment

  • 9x13-inch baking dish
  • Large Pot
  • Large Skillet
  • Medium Saucepan

Method
 

Step-by-Step Instructions for Greek Pastitsio
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil or butter.
  2. Cook the pasta in salted boiling water until just below al dente, about 1-2 minutes less than package instructions, then drain and toss with olive oil.
  3. Sauté finely chopped onion in olive oil until translucent, then add minced garlic and cook until fragrant.
  4. Brown the ground beef in the skillet, then stir in spices and crushed tomatoes; let simmer for 15-20 minutes.
  5. Melt butter in a saucepan, whisk in flour to form a paste, then gradually add milk while whisking until thickened. Stir in nutmeg, eggs, and half the cheese.
  6. Layer half of the pasta in the greased dish, add half the meat sauce, then repeat layers and top with béchamel.
  7. Bake uncovered for 30-35 minutes until golden brown and bubbly.
  8. Let rest for 10 minutes before serving. Garnish with parsley if desired and serve with tzatziki or salad.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 40gProtein: 27gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 8IUVitamin C: 10mgCalcium: 15mgIron: 20mg

Notes

For storage, allow cooked Pastitsio to cool before storing. It can be refrigerated for up to 4 days or frozen for 2 months.

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