This Greek-Italian fusion masterpiece layers tender pasta with a rich, spiced meat sauce and creamy béchamel topping that becomes golden and bubbling in the oven. The combination of aromatic ground meat, cinnamon-infused tomato sauce, and silky custard creates an irresistibly comforting dish that's perfect for feeding a crowd. Once you taste this layered baked pasta, it will become a cherished family favorite.
⏱️80 min
📊Medium
👥8 servings
🍽️Main
meatfamilyfestive
Ingredients
500 gdried pasta tubes (penne or rigatoni)
600 gground beef
2 medium, finely dicedonions
3 pieces, mincedgarlic cloves
400 gcanned crushed tomatoes
3 tablespoonstomato paste
100 gbutter
80 gall-purpose flour
800 mlwhole milk
3 pieceseggs
1 teaspoonground cinnamon
0.5 teaspoonnutmeg
150 g, crumbledfeta cheese
4 tablespoonsolive oil
to tastesalt and pepper
100 ggrated Parmesan cheese
Instructions
1PREPARE THE MEAT SAUCE: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan over medium-high heat. Add the diced onions and cook for 3-4 minutes, stirring occasionally, until they become translucent and fragrant. Add the minced garlic and cook for another minute until aromatic. Then add the ground beef, breaking it up with a wooden spoon as it cooks for 6-8 minutes, until it's completely browned with no pink remaining and has begun to caramelize slightly at the edges.
2BUILD THE SAUCE FLAVORS: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in flavor. Add the crushed tomatoes, cinnamon, nutmeg, 1 teaspoon of salt, and freshly ground black pepper. Reduce the heat to low and simmer gently for 20 minutes, stirring occasionally. The sauce should reduce slightly and become rich and concentrated; taste and adjust seasonings as needed, as the spices are crucial to authentic pastitsio flavor.
3COOK THE PASTA: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (2 minutes less than package directions, as it will continue cooking in the oven). Drain thoroughly in a colander but do not rinse, as the starch helps bind the layers. Toss the warm pasta with 1 tablespoon of olive oil to prevent sticking and set aside.
4MAKE THE BÉCHAMEL SAUCE: Melt the butter in a medium saucepan over medium heat. Once foaming, whisk in the flour all at once, stirring constantly for 1-2 minutes to create a pale golden roux that smells nutty and cooked. Gradually add the milk in several additions while whisking continuously to prevent lumps from forming. Continue cooking for 8-10 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon and reaches approximately 65°C (150°F) internally.
5FINISH THE BÉCHAMEL: Remove the béchamel from heat and let it cool for 2 minutes. In a separate bowl, lightly beat the eggs with a pinch of salt. Slowly add the beaten eggs to the béchamel while whisking constantly to temper them and prevent scrambling. Fold in half of the crumbled feta cheese, ensuring it's evenly distributed. The sauce should be smooth, creamy, and pourable but thick enough to coat pasta.
6ASSEMBLE THE PASTITSIO: Preheat your oven to 180°C (350°F). Oil a 9x13 inch baking dish or 3-liter casserole. Spread one-third of the pasta on the bottom, followed by half of the meat sauce. Layer another third of the pasta, then the remaining meat sauce. Top with the final third of pasta, pressing down gently. Pour the béchamel sauce evenly over the entire top layer, using a spatula to spread it in an even blanket. Sprinkle the remaining feta cheese and Parmesan cheese over the top.
7BAKE TO GOLDEN PERFECTION: Place the pastitsio in the preheated oven and bake for 40-50 minutes, until the top is deep golden brown and a thin knife inserted into the center comes out piping hot. The béchamel should be set but still slightly creamy, not dry. If the top begins browning too quickly, cover with foil for the remaining cooking time. Remove from the oven and let rest for 10 minutes before serving; this allows the layers to set and makes portioning cleaner.