Greece National Food
Greek Pastitsio – Baked Bucatini with Meat Sauce and Béchamel
Last updated: 2026-02-28 18:30:50
Recipe at a glance
Greek Pastitsio – Baked Bucatini with Meat Sauce and Béchamel
Key recipe details from the source.
- Servings
- 4
- Preparation
- 30 minutes
- Cooking
- 40 minutes
- Calories
- 300 kcal
Greek recipe
Greek Pastitsio – Baked Bucatini with Meat Sauce and Béchamel
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.
01 · Overview
Overview
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.
02 · Ingredients
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
03 · Directions
Directions
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.
04 · Nutrition
Nutrition
- Calories
- 300 kcal