Greek Pastitsio – Baked Bucatini with Meat Sauce and Béchamel

Greek Pastitsio – Baked Bucatini with Meat Sauce and Béchamel

Pastítsio (παστίτσιο) is a beloved Greek pasta casserole, sometimes described as Greece’s answer to lasagna. Originating from the Ionian Islands and influenced by Italian pasticcio, it features a bold meat sauce laced with warming spices (cinnamon and cloves), layered between short tubular pasta, and topped with a thick, creamy béchamel.

The contrast of hearty spiced beef or lamb ragù with the soft pasta and nutty cheese sauce gives pastítsio a unique character – it’s homely and rich, ideal for communal meals or potlucks. Often served at family gatherings and festive occasions, it feeds a crowd with rustic abundance. Slicing into pastítsio reveals the defined layers, and each mouthful brings together familiar Mediterranean flavors: tangy tomatoes, aromatic herbs, a whisper of nutmeg, all bound by silky, golden-topped béchamel.

Greek Pastitsio – Baked Bucatini with Meat Sauce and Béchamel
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Greek Pastitsio – Baked Bucatini with Meat Sauce and Béchamel

Recipe by Travel S Helper
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

To prepare pastítsio, start by boiling bucatini or penne pasta until just al dente. Toss the drained pasta with beaten eggs and a handful of grated cheese to bind it. Meanwhile, make the meat sauce: sauté onions and garlic in olive oil, then brown ground meat. Add tomato paste, crushed tomatoes, red wine, herbs, and a generous dash of cinnamon and cook until thick. For the béchamel, whisk flour and butter, gradually add milk, and finish with grated cheese, nutmeg and finally beaten egg yolks. Layer the casserole by spreading half the pasta in a baking dish, covering with all the meat sauce, then the remaining pasta. Pour the béchamel over the top and sprinkle with extra cheese. Bake until the top is puffed and golden. Let it cool slightly before serving so it holds together.

Ingredients

  • Pasta layer: 500 g bucatini, penne rigate or macaroni (tubular pasta)

  • Binder: 2 large eggs (beaten) and 100 g grated cheese (Pecorino Romano, kefalotyri or Parmesan) to mix with pasta

  • Olive oil: 2–3 tablespoons

  • Onion & garlic: 1 large onion, finely diced; 3 cloves garlic, minced

  • Ground meat: 700–800 g ground beef (or half beef, half lamb)

  • Red wine: ½ cup (optional, for deglazing)

  • Tomatoes: 400 g canned crushed tomatoes (or tomato passata)

  • Tomato paste: 2 tablespoons

  • Spices & herbs

  • 1 bay leaf (or ½ tsp dried oregano)

  • 1 teaspoon ground cinnamon (or 1 stick cinnamon)

  • ⅛ teaspoon ground cloves (optional, a pinch)

  • 1 teaspoon sugar (cuts acidity)

  • Salt and black pepper, to taste

  • Béchamel sauce

  • 60 g (4 tbsp) butter

  • 40–50 g (4–5 tbsp) all-purpose flour

  • 500 ml (2 cups) milk (warm or at least room temperature)

  • 1/4 teaspoon ground nutmeg, freshly grated if possible

  • 100 g grated cheese (kefalotyri, Parmesan or cheddar)

  • 2 large egg yolks

  • Salt and white pepper (or regular pepper) to taste

  • Topping

  • Extra grated cheese (Parmesan or kefalotyri) for sprinkling on top

Directions

  • Cook pasta: Preheat oven to 180°C (350°F). Bring a large pot of salted water to boil. Add the pasta and cook until just al dente (it will cook more in the oven). Drain well. Immediately toss the hot pasta with beaten eggs and 100 g grated cheese so it absorbs flavor and firms up (this helps it bind in layers). Set aside.

  • Make meat sauce: In a large skillet or saucepan, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent. Add the ground meat and cook until browned. Season with salt and pepper. Stir in the red wine to deglaze the pan, then add the crushed tomatoes, tomato paste, bay leaf (or oregano), cinnamon, cloves, and sugar. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce is thick. Discard bay leaf. Adjust seasoning. (Tip: For deeper flavor, simmer longer.)

  • Prepare béchamel: In a clean saucepan over medium heat, melt butter. Whisk in flour to make a roux; cook 1 minute. Gradually whisk in warm milk, continuing to whisk, until the sauce thickens and coats the back of a spoon (5–7 minutes). Remove from heat and stir in nutmeg, the remaining cheese, and season with salt and pepper. Let the sauce cool briefly, then whisk in the egg yolks. (Cover with lid to keep warm.)

  • Assemble casserole: In a lightly greased 9×13-inch (or similar) baking dish, spread half of the pasta. Pour the entire meat sauce over it in one layer. Add the remaining pasta on top of the meat. Finally, pour the béchamel sauce over everything, spreading evenly. Sprinkle extra grated cheese on top.

  • Bake: Bake at 180°C (350°F) for 40–50 minutes, until the top is set and golden-brown. If it browns too fast, tent foil over the top.

  • Rest: Let the pastítsio rest 10–15 minutes before serving. This makes cutting neat layers easier.

Tips, Variations & Additions

  • Serving suggestions: Pastítsio is rich and filling. Serve it with a crisp Greek salad or steamed greens on the side to cut the richness. A squeeze of lemon on the side adds brightness. Pair with a robust red wine or a dry white. Leftover slices are great for lunch.
  • Storage & reheating: Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions covered at 160°C (325°F) until warmed through. It also freezes well; thaw overnight before reheating.
  • Variations & substitutions: For a vegetarian version, replace the meat sauce with sautéed mushrooms and lentils, seasoned similarly. Use gluten-free pasta and gluten-free flour to make it GF. For a spicier twist, stir in a pinch of ground allspice or a bay leaf. Adding a layer of sautéed spinach or roasted eggplant under the meat adds extra vegetables. Quick shortcut: use a high-quality store-bought marinara for the meat sauce.
  • Chef’s tips: Pasta selection: Traditional pastítsio uses bucatini (thick tubes), but penne or ziti work fine. Just avoid short-shaped pasta (like macaroni) as it doesn’t layer as well. Texture matters: Cook pasta al dente, and make sure the meat sauce is not too watery (it should coat the pasta). Smooth béchamel: Whisk constantly when adding milk to avoid lumps. Make sure eggs are not added to boiling sauce or they will scramble – let the sauce cool just enough.
  • Optional add-ons: Top each slice with a sprinkle of extra oregano or parsley before serving for a fresh note. You can assemble the dish a few hours ahead and refrigerate before baking (add an extra 5–10 minutes to bake if chilled).
  • Equipment Needed: Large pot (for boiling pasta), Large skillet or saucepan (for meat sauce), Medium saucepan (for béchamel), 9×13-inch (23×33 cm) baking dish or similar, Whisk and wooden spoon, Knife and cutting board.

Nutrition Facts (per serving – about 250 g)

Nutrient

Amount

Calories

590 kcal

Carbohydrates

48 g

Protein

28 g

Total Fat

32 g

– Saturated Fat

15 g

Cholesterol

142 mg

Sodium

380 mg

Fiber

3 g

Sugar

7 g

Allergens

Milk, egg, wheat (gluten)

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