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.
The Key Move
Slowly simmer the meat sauce to allow the cinnamon and other spices to fully infuse, creating a deeply flavorful base.
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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.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
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 should be cooked al dente, not mushy.
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.
BROWN
Add the ground beef (900 g) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Beef should be evenly browned. • Savory aroma of browning beef.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
ADD
Add the chopped onion (1 medium) and minced garlic (4 cloves) to the skillet and cook until softened, about 5 minutes.
Aromas of onion and garlic softening.
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.
Rich, spiced aroma filling the kitchen.
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
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.
WHISK
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Roux should be 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.
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 should be smooth and creamy.
ASSEMBLE
Assemble the pastitsio. Spread half of the cooked pasta in a greased 9x13 inch baking dish.
TOP
Top with the meat sauce, then spread the remaining pasta over the meat sauce.
POUR
Pour the béchamel sauce evenly over the pasta. Sprinkle with the remaining 1/4 cup grated Parmesan cheese (½ cups).
BAKE
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly.
Top should be golden brown and bubbly. • Enticing aroma of baked pasta and cheese.
LET
Let stand for 10-15 minutes before serving.
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