Pastitsio is a classic Greek baked pasta dish, often called Greek lasagna, made with tubular pasta, a rich meat sauce, and a creamy béchamel topping. The cheese you choose is crucial because it provides the salty, savory backbone that balances the sweet cinnamon and nutmeg in the meat sauce and the rich custard. This recipe uses a combination of a hard, salty cheese for the filling and a meltable cheese for the topping, giving you the authentic, golden, and deeply flavorful result you expect from a great pastitsio.
Ingredients
- 1 lb (450 g) tubular pasta (bucatini, penne, or ziti)
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef (80/20)
- 1/2 cup (120 ml) dry red wine
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup (100 g) grated Kefalotyri or Pecorino Romano cheese
- 2 large eggs, lightly beaten
- For the Béchamel Topping:
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 4 cups (1 L) whole milk, warm
- 1/4 tsp ground nutmeg
- 1 cup (100 g) grated Kefalotyri or Pecorino Romano cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 large egg yolks
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions indicate (it should be very al dente). Drain, rinse briefly with cool water to stop the cooking, and set aside.
- Make the meat sauce: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 8 minutes.
- Deglaze and simmer: Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes. Stir in the crushed tomatoes, cinnamon, allspice, oregano, and bay leaf. Season with salt and pepper. Bring to a simmer, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, until thickened. Remove the bay leaf and let the sauce cool slightly.
- Combine pasta and meat: In a large bowl, combine the cooked pasta, the meat sauce, the 1 cup (100 g) of grated Kefalotyri or Pecorino Romano, and the beaten eggs. Stir well to coat every piece of pasta.
- Assemble the bottom layer: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish. Transfer the pasta mixture to the prepared dish and press it into an even layer.
- Make the béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to make a roux. Gradually whisk in the warm milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce thickens and comes to a gentle boil, about 5-7 minutes.
- Finish the béchamel: Remove the saucepan from the heat. Whisk in the nutmeg, the remaining 1 cup (100 g) of Kefalotyri or Pecorino, and the Parmesan cheese until melted and smooth. Let the sauce cool for 5 minutes, then whisk in the egg yolks until fully incorporated.
- Top and bake: Pour the béchamel over the pasta layer, spreading it evenly to the edges. Place the dish on a baking sheet to catch any drips. Bake for 45-50 minutes, until the top is golden brown and the filling is bubbling around the edges.
- Rest before serving: Remove the pastitsio from the oven and let it rest for at least 15-20 minutes before slicing. This is essential for the layers to set and for clean slices. Serve warm.
Tips
- Cheese Substitutions: Kefalotyri is the traditional Greek cheese, but it can be hard to find. Pecorino Romano is an excellent substitute with a similar salty, sharp flavor. You can also use a mix of Pecorino and Parmesan for the filling. Avoid using only mozzarella, as it lacks the salty punch needed.
- Don’t Overcook the Pasta: The pasta will continue to cook in the oven. If you cook it fully, it will become mushy. Undercook it by 2 minutes to ensure it holds its shape and texture.
- Let It Rest: This is the most common mistake. Cutting into pastitsio while it’s hot will result in a runny mess. The 15-20 minute rest allows the béchamel and pasta to set, making it much easier to slice and serve.
- Make Ahead: You can assemble the entire pastitsio (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add 10-15 minutes to the baking time, as you’ll be starting from a cold dish.
Serving Suggestions
Pastitsio is a hearty main course that pairs well with a simple Greek salad of tomatoes, cucumbers, olives, and feta with a lemon-oregano vinaigrette. It also goes well with crusty bread to soak up any extra sauce, and a glass of Greek red wine like Xinomavro or Agiorgitiko. Serve it as the centerpiece of a Sunday dinner or a special holiday meal.
Variations
- Vegetarian Pastitsio: Replace the ground beef with a mixture of finely chopped mushrooms, lentils, and walnuts. Sauté the mushrooms and walnuts, then add the lentils and the same tomato sauce ingredients. This creates a hearty, meaty texture without the meat.
- Lamb Pastitsio: For a richer, more traditional flavor, substitute the ground beef with ground lamb. The lamb’s natural fat and flavor pair beautifully with the cinnamon and allspice.
- Add More Cheese: For an extra cheesy version, add 1/2 cup (50 g) of crumbled feta cheese to the pasta and meat mixture. The feta adds a tangy, creamy element that contrasts nicely with the sharp Kefalotyri.
- Spicy Kick: Add a pinch of cayenne pepper or a finely chopped red chili to the meat sauce for a subtle heat that balances the sweetness of the spices.
Storage and Reheating
Store leftover pastitsio in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a 350°F (175°C) oven for 15-20 minutes, until heated through. You can also freeze pastitsio for up to 3 months. Thaw it overnight in the refrigerator before reheating. The texture of the béchamel may soften slightly after freezing, but the flavor will remain excellent.
Frequently Asked Questions
What is the best cheese for pastitsio?
The best cheese is a hard, salty Greek cheese like Kefalotyri or Kasseri. If you can’t find these, Pecorino Romano is the best substitute because it has a similar sharp, salty profile that stands up to the rich meat sauce and béchamel.
Can I use mozzarella in pastitsio?
While you can, it’s not recommended as the primary cheese. Mozzarella is too mild and lacks the salt needed to season the dish. If you only have mozzarella, you’ll need to add extra salt to the meat sauce and béchamel to compensate.
Why is my pastitsio watery?
This usually happens when the meat sauce is too thin or the béchamel isn’t thick enough. Make sure to simmer the meat sauce until it’s thick and not watery. Also, ensure your béchamel has reached a thick, custard-like consistency before pouring it over the pasta. Finally, letting the dish rest after baking is crucial for the layers to set.
Can I make pastitsio without eggs?
Yes, you can omit the eggs from both the pasta mixture and the béchamel. The eggs help bind the layers, but the dish will still hold together if you let it rest properly. The béchamel will be slightly less rich, but it will still work.
What pasta shape is traditional?
Traditionally, pastitsio uses a long, tubular pasta like bucatini or perciatelli. These shapes allow the meat sauce to get inside the tube. Penne or ziti are common and acceptable substitutes that are easier to find.
Is pastitsio the same as Greek lasagna?
It’s often called Greek lasagna because of the layered structure, but it’s quite different. Pastitsio uses tubular pasta instead of flat sheets, and the topping is a custard-like béchamel rather than ricotta or mozzarella. The flavors are also distinct, with cinnamon and allspice being key in pastitsio.
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