How to Make the Perfect Greek Pastitsio Baked Pasta
Greek · Hard · 100 min · 10 servings
Pastitsio is the Greek answer to lasagna, featuring layers of tubular pasta and a rich, cinnamon-spiced ground beef sauce topped with a thick and creamy bechamel. It is a show-stopping baked dish that feeds a crowd and tastes even better the next day.
Why this recipe works
This Greek Pastitsio Baked Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 100 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 560 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 grams penne or bucatini pasta
- 600 grams ground beef
- 400 grams crushed tomatoes
- 70 grams unsalted butter
- 600 ml whole milk warmed
- 1.5 teaspoons ground cinnamon
Step by step instructions
Step 1: Cook Pasta and Meat Sauce
Cook the pasta in heavily salted boiling water until one minute shy of al dente, then drain. Meanwhile, brown the ground beef in a skillet, add crushed tomatoes and cinnamon, and simmer for 20 minutes until the sauce is thick and fragrant.
Step 2: Prepare the Bechamel Sauce
Melt butter in a saucepan over medium heat and whisk in 70 grams of flour to form a smooth roux. Gradually add warmed milk while whisking constantly, cooking until the sauce is thick enough to coat a spoon, then season with salt, pepper, and nutmeg.
Step 3: Assemble the Layers
Grease a large deep baking dish and spread half the cooked pasta evenly across the bottom. Pour all of the meat sauce over the pasta layer, then top with the remaining pasta, pressing it down gently before pouring the bechamel sauce over everything.
Step 4: Bake Until Golden
Smooth the bechamel with a spatula and sprinkle with grated kefalotyri or parmesan cheese. Bake at 180 degrees Celsius for 45 to 50 minutes until the top is deeply golden, set, and pulling slightly away from the edges of the dish.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → a mixture of ground beef and ground pork for a richer and more complex flavor
- bucatini pasta → any thick tubular pasta such as rigatoni or ziti works well as a substitute
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the pasta fully before baking, causing it to become mushy and overcooked in the oven
- Making a thin bechamel that cannot support the top layer, leading to a dish that falls apart when served
Nutrition facts
Per serving: 560 calories, 32g protein, 48g carbs, 26g fat, 4g fiber.
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