Pastitsio — Greek Pasta Bake
Experience the comforting flavors of Greece with this layered pasta bake. The cinnamon-spiced meat sauce and creamy béchamel will transport you to a sun-drenched taverna.
Pastitsio — Greek Pasta Bake
Experience the comforting flavors of Greece with this layered pasta bake. The cinnamon-spiced meat sauce and creamy béchamel will transport you to a sun-drenched taverna.
Key move
The meat sauce has to reduce enough to layer, not sprawl. Simmer it gently until the wine cooks off, the tomatoes lose their raw edge, and the mixture thickens enough to mound on a spoon before it ever goes into the baking dish.
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The Setup
- Dutch Oven6-quart
- Saucepanmedium
- Baking Dish9x13 inch
The Mise en Place
5 of 17Your prep station before cooking begins
Meat Sauce (0/9)
Béchamel sauce is lumpy.
Whisk vigorously to remove lumps. If lumps persist, strain the sauce through a fine-mesh sieve.
Meat sauce is too watery.
Simmer the sauce for a longer period to allow excess liquid to evaporate.
Chef's Notes
For a creamier béchamel, temper the egg yolks by whisking a small amount of hot milk into them before adding to the pot.
Allow pastitsio to rest for at least 15-20 minutes after baking before slicing. This helps it hold its shape.
Serve with a simple Greek salad or a dollop of plain yogurt to balance the richness.
Assemble the entire dish a day ahead. Store covered in the fridge and bake when ready, adding a few extra minutes to the baking time.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
Oven is preheated to the correct temperature.
COOK
Time-sensitiveCook the bucatini pasta (1 lb) according to package directions until al dente. Drain well and toss with 2 tbsp butter (½ cups)butter (2 tbsp) and 1/4 cup grated Parmesan cheese (½ cups).
Pasta is cooked al dente and tossed with butter and Parmesan.
PREPARE
While the pasta is cooking, prepare the meat sauce. In a large skillet or Dutch oven, heat olive oil (2 tbsp) over medium heat.
Olive oil is heated in the skillet or Dutch oven.
BROWN
Add the ground beef (900 g) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Ground beef is evenly browned and excess fat is drained.
ADD
Add the chopped onion (1 medium) and minced garlic (4 cloves) to the skillet and cook until softened, about 5 minutes.
Onions and garlic are softened.
STIR
Prep aheadStir in the tomato paste (¼ cups), crushed tomatoes (28 oz), red wine, cinnamon (1 tsp), and allspice (½ tsp). Bring to a simmer and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
Meat sauce is simmering and has cooked for at least 30 minutes.
MAKE
While the meat sauce is simmering, prepare the béchamel sauce. In a medium saucepan, melt butter (½ cups)butter (2 tbsp) over medium heat.
Butter is melted in the saucepan.
WHISK
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Roux is smooth and pale golden.
GRADUALLY
Gradually whisk in the milk (4 cups), a little at a time, until the sauce is smooth and thickened. Bring to a simmer, stirring constantly.
Béchamel sauce is smooth, thickened, and simmering.
REMOVE
Remove from heat and stir in the nutmeg (¼ tsp) and lightly beaten eggs (2 large). Season with salt and pepper to taste.
Béchamel sauce is smooth, creamy, and seasoned.
ASSEMBLE
Assemble the pastitsio. Spread half of the cooked pasta in a greased 9x13 inch baking dish.
Half of the cooked pasta is spread evenly in the baking dish.
TOP
Top with the meat sauce, then spread the remaining pasta over the meat sauce.
Meat sauce is spread over the first pasta layer, and the remaining pasta is spread on top.
POUR
Pour the béchamel sauce evenly over the pasta. Sprinkle with the remaining 1/4 cup grated Parmesan cheese (½ cups).
Béchamel sauce is evenly distributed, and Parmesan cheese is sprinkled on top.
BAKE
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly.
Pastitsio is golden brown and bubbly on top.
LET
Let stand for 10-15 minutes before serving.
Pastitsio has rested for 10-15 minutes.
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