What type of pasta works best for this dish?

Short tubular pasta like bucatini or penne holds the layers well and absorbs the sauces perfectly.

Can I substitute ground lamb for beef?

Yes, using ground lamb will provide a richer, more traditional flavor often preferred in Greek variations.

Gradually whisk warm milk into the butter and flour roux, cooking gently until thickened, then temper the eggs slowly before combining.

Cinnamon and nutmeg are key to creating the warm, aromatic flavor that characterizes this dish’s sauce.

Allow it to rest for at least 15 minutes to let the layers set, making slicing easier and preserving textures.

Absolutely, Parmesan is a suitable alternative that provides a similar salty, nutty flavor.

A classic Greek casserole featuring layers of tubular pasta, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.

I have fond memories of preparing pastitsio with my grandmother, savoring the aroma as the casserole baked to golden perfection in her cozy kitchen.

Pasta: 400 g (14 oz) bucatini or penne pasta, 2 tbsp unsalted butter, 2 large eggs (beaten), 50 g (1/2 cup) grated kefalotyri or Parmesan cheese
Beef Sauce: 2 tbsp olive oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 500 g (1.1 lb) ground beef, 2 tbsp tomato paste, 400 g (14 oz) canned crushed tomatoes, 80 ml (1/3 cup) red wine, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 bay leaf, salt and pepper (to taste)
Béchamel Sauce: 60 g (4 tbsp) unsalted butter, 60 g (1/2 cup) all-purpose flour, 800 ml (3 1/3 cups) whole milk (warmed), 2 large eggs, 1/4 tsp ground nutmeg, 50 g (1/2 cup) grated kefalotyri or Parmesan cheese, salt and white pepper (to taste)

Prep Oven & Dish:: Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.
Cook Pasta:: Cook the pasta in salted boiling water until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and 50 g grated cheese. Set aside.
Make Beef Sauce:: Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef, breaking it up, and cook until browned. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened. Remove bay leaf.
Make Béchamel:: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk, whisking constantly, until smooth. Simmer for 5–6 minutes until thickened. Remove from heat. In a bowl, whisk eggs. Slowly add a ladle of hot béchamel to the eggs, whisking to temper, then return egg mixture to the saucepan. Stir in nutmeg, cheese, salt, and white pepper.
Assemble:: Spread half the pasta in the baking dish. Top with all the meat sauce. Add remaining pasta. Pour béchamel over the top, smoothing evenly.
Bake & Serve:: Bake for 40–45 minutes, until the top is golden brown and set. Cool for at least 15 minutes before slicing and serving.

Every holiday, my family gathers around the table to share slices of this savory pastitsio and celebrate our Greek heritage together.

Large pot, large skillet, saucepan, whisk, baking dish (23x33 cm / 9x13 inch)

Contains: Wheat (gluten), Milk (dairy), Eggs. Cheese may contain animal rennet. Always verify ingredient labels for allergens.

Calories: 630, Total Fat: 29 g, Carbohydrates: 56 g, Protein: 33 g (per serving)

Enjoy this classic, satisfying dish for gatherings or weeknight comfort. Leftovers taste even better the next day.

→ What type of pasta works best for this dish?: Short tubular pasta like bucatini or penne holds the layers well and absorbs the sauces perfectly.
→ Can I substitute ground lamb for beef?: Yes, using ground lamb will provide a richer, more traditional flavor often preferred in Greek variations.
→ How do I make the béchamel smooth and creamy?: Gradually whisk warm milk into the butter and flour roux, cooking gently until thickened, then temper the eggs slowly before combining.
→ What spices are essential in the meat sauce?: Cinnamon and nutmeg are key to creating the warm, aromatic flavor that characterizes this dish’s sauce.
→ How long should the casserole cool before serving?: Allow it to rest for at least 15 minutes to let the layers set, making slicing easier and preserving textures.
→ Can Parmesan cheese replace kefalotyri?: Absolutely, Parmesan is a suitable alternative that provides a similar salty, nutty flavor.