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.
90 min total, minimal dishes
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.
90 min total, minimal dishes
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).
Cold start: Ensure the oven is fully preheated; a cold start will result in uneven cooking of the béchamel topping.
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).
Overcooking pasta: The pasta will continue to cook in the oven; stop at al dente to avoid mushy texture.
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.
Smoking oil: If the oil begins to smoke, remove from heat immediately; it has passed the ideal temperature.
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.
Greasy sauce: Failing to drain excess fat will cause the final dish to separate and feel oily.
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.
Burnt garlic: Do not let garlic brown; it will turn bitter and ruin the base of the sauce.
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.
Watery sauce: If the sauce is too thin, it will cause the pastitsio layers to collapse when sliced.
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.
Burnt butter: If the butter turns brown or smells nutty, it will discolor the white béchamel sauce.
Butter is melted in the saucepan.
WHISK
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Burnt roux: If the roux turns dark brown or smells acrid, it has burned and must be discarded.
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.
Lumpy Béchamel: If lumps appear, remove from heat and whisk vigorously until smooth before adding more milk.
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.
Scrambled eggs: Adding cold eggs to boiling sauce will cause them to curdle immediately.
Béchamel sauce is smooth, creamy, and seasoned.
ASSEMBLE
Assemble the pastitsio. Spread half of the cooked pasta in a greased 9x13 inch baking dish.
Soggy base: Water pooling at the bottom will prevent the pasta from setting properly during the bake.
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.
Sauce migration: If the sauce is too thin, it will bleed into the pasta layers instead of creating a distinct, defined boundary.
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).
Uneven browning: If the sauce is not level, the high points will burn before the low points set.
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.
Soggy layers: Cutting into the dish too early will cause the layers to collapse and run.
Pastitsio is golden brown and bubbly on top.
LET
Let stand for 10-15 minutes before serving.
Layer collapse: Cutting too early causes the bechamel and pasta to slide into a messy pile rather than holding a clean slice.
Pastitsio has rested for 10-15 minutes.
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