Name: Pastitsio
Prep time: 30 min
Cook time: 90 min
Total time: 140 min
Ingredients: 500 g bucatini or ziti; 2 tbsp olive oil; 1 onion (finely chopped); 2 cloves garlic (minced); 700 g beef mince; 100 ml red wine; 400 g canned chopped tomatoes; 1 cinnamon stick; 1/2 tsp ground allspice; 100 g butter; 100 g plain flour; 1 l whole milk; 3 egg yolks; 100 g kefalotyri or Parmesan (grated); 1 pinch nutmeg; Salt and black pepper

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Greek pastitsio: baked tubular pasta with cinnamon-spiced beef sauce and a thick, golden béchamel topping.

About this Greek recipe

Pastitsio is often called Greek lasagna. It is a celebration dish, especially popular for Sunday lunch and family gatherings.

Ingredients you will need

The main ingredients are bucatini or ziti, olive oil, onion, garlic, beef mince, red wine. Exact quantities are in the recipe card below.

How long it takes

Allow 2 hr 20 min in total: 30 min of preparation, 1 hr 30 min of cooking and 20 min of resting, chilling or soaking. The recipe serves 8.

Pastitsio

Greek pastitsio: baked tubular pasta with cinnamon-spiced beef sauce and a thick, golden béchamel topping.

Print Recipe

Prep Time 30

Cook Time 1 30

Resting 20

Total Time 2 20

Servings: 8 servings

Course: Main Course

Cuisine: Greek

Calories: 710

Ingredients Method Notes

Ingredients

500 g bucatini or ziti
2 tbsp olive oil
1 onion finely chopped
2 cloves garlic minced
700 g beef mince
100 ml red wine
400 g canned chopped tomatoes
1 cinnamon stick
1/2 tsp ground allspice
100 g butter
100 g plain flour
1 l whole milk
3 egg yolks
100 g kefalotyri or Parmesan grated
1 pinch nutmeg
Salt and black pepper

Method

Soften the onion and garlic in the oil. Brown the mince, add the wine, tomatoes, cinnamon and allspice and simmer for 30 minutes.
Boil the pasta for 2 minutes less than the packet time, drain and toss with a little of the cheese.
Make a thick béchamel with the butter, flour and milk. Off the heat, beat in the yolks, nutmeg and half the remaining cheese.
Heat the oven to 180°C. Spread the pasta in a greased 23 × 33 cm dish and top with the meat sauce.
Pour over the béchamel and sprinkle with the remaining cheese.
Bake for 45–50 minutes until golden. Rest for 20 minutes before cutting.

Notes

Make the béchamel thick. It should hold its shape when the pastitsio is cut.