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Creamy Greek Pastitsio Baked Pasta Recipe with Easy Rich Béchamel Sauce

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A comforting and soulful Greek baked pasta dish featuring layers of tubular pasta, cinnamon-spiced meat sauce, and a rich, creamy béchamel sauce. Perfect for family dinners and adaptable for various dietary needs.

Ingredients

Scale
  • 1 lb (450 g) ground beef or lamb
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 cup (120 ml) dry red wine or beef broth (optional)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 12 oz (340 g) tubular pasta like penne or ziti
  • 1 large egg, beaten
  • 1/2 cup (50 g) grated Parmesan or Kefalotyri cheese
  • Salt for pasta water
  • 4 cups (1 liter) whole milk, warmed
  • 6 tbsp (90 g) unsalted butter
  • 6 tbsp (45 g) all-purpose flour
  • 1/4 tsp ground nutmeg
  • Salt and white pepper to taste
  • 2 large eggs, lightly beaten
  • Optional: 1/2 cup (120 g) cottage cheese blended smooth

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz tubular pasta and cook until just al dente, about 8-10 minutes. Drain and rinse under warm water. Toss with beaten egg and 1/2 cup grated Parmesan. Set aside.
  2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
  3. Add 1 lb ground beef or lamb to the skillet. Break up the meat and cook until browned, about 8 minutes.
  4. Stir in 1 tbsp tomato paste and cook 2 minutes. Pour in 1/2 cup red wine or beef broth if using. Simmer for 5 minutes to reduce slightly.
  5. Add crushed tomatoes, 1 tsp cinnamon, 1/4 tsp nutmeg, salt, and black pepper. Simmer on low heat for 20-25 minutes until sauce thickens, stirring occasionally.
  6. In a medium saucepan, melt 6 tbsp butter over medium heat. Whisk in 6 tbsp flour and cook for 2-3 minutes without browning.
  7. Gradually whisk in 4 cups warmed whole milk, a little at a time, whisking constantly until sauce thickens, about 8-10 minutes.
  8. Remove from heat. Stir in 1/4 tsp nutmeg, salt, and white pepper. Let cool slightly, then whisk in 2 beaten eggs and optional blended cottage cheese quickly to combine.
  9. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  10. Spread half of the cooked pasta evenly in the dish. Layer all the meat sauce on top, then cover with remaining pasta.
  11. Pour béchamel sauce over the top, spreading evenly.
  12. Bake uncovered for 45-50 minutes until top is golden and bubbling. Tent with foil if browning too quickly.
  13. Let rest for 15 minutes before serving to allow layers to set.

Notes

Whisk béchamel constantly to avoid lumps; warm milk before adding; let pastitsio rest 15 minutes before slicing; add extra Parmesan in last 10 minutes for a crispier top; can assemble a day ahead and refrigerate; freeze leftovers up to 2 months.

Nutrition

Keywords: Greek pastitsio, baked pasta, béchamel sauce, creamy pasta, comfort food, family dinner, Mediterranean recipe

Find it online: https://tomyumy.com/creamy-greek-pastitsio-baked-pasta-recipe-with-easy-rich-b-e-chamel-sauce/