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Pastitsio

A classic Greek baked pasta casserole filled with seasoned meat, creamy béchamel sauce, and pasta, perfect for family gatherings and casual meals with friends.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meat Sauce
  • 1 lb ground beef or lamb Beef works well if you prefer it over lamb.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cinnamon Provides a unique flavor.
  • 1 teaspoon oregano
  • to taste Salt and pepper
For the Pasta and Béchamel Sauce
  • 1 lb pasta (like penne or macaroni) Cook until al dente.
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1 cup grated cheese (like Parmesan or Kefalotyri) Substitute if needed.
  • 3 eggs, beaten

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, cook the ground meat with the onion and garlic until browned.
  3. Add crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Stir and let simmer for 20 minutes.
  4. Cook the pasta according to package instructions until al dente; drain and set aside.
  5. In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
  6. Gradually add milk while stirring continuously until thick and creamy, about 5-7 minutes.
  7. Stir in the cheese and beaten eggs until fully incorporated.
Assembly and Baking
  1. In a baking dish, layer half of the pasta, then the meat sauce, and top with remaining pasta.
  2. Pour the béchamel sauce over everything.
  3. Bake for about 45 minutes until golden and bubbly.
  4. Let cool slightly before serving.

Notes

For best results, keep pasta al dente to avoid mushiness after baking. This dish can be prepared a day in advance. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.