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Pastitsio served
Layers of tubular pasta and meat sauce topped with a thick, golden-browned béchamel crust

Pastitsio (Greek baked pasta)

Author: Flavelo
Recipes Main Courses
This is the Greek answer to lasagne, but the layers here line up in stricter order. The secret is in the pasta: the long tubular pasta (ziti or thick penne) lies beautifully side by side, and the thick, cinnamon meat sauce doesn't run away. The crown is put on top by the egg-enriched, wobbly béchamel sauce, which gets a golden brown 'cap' during baking.
🕒 Prep Time 40 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 6 servings
🔥 Calories 720 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large pot for pasta
  • Deep frying pan or pot for ragu
  • Smaller pot for béchamel
  • Whisk
  • Rectangular baking dish (approx 25x35 cm)
  • Colander

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Cooking the pasta: Boil water with plenty of salt. Cook the pasta until the centre is just hard (al dente minus 2 minutes). Drain but do not rinse.

Tip: The pasta will fully soften in the oven from the juices. If you overcook it now, it will be mushy later. (Starch gelatinisation).
2 ✓

Ragu base: Finely chop the onion. Heat the oil over medium heat, and sweat the onion until translucent, then add the crushed garlic for a minute.

Tip: The onion is good when translucent and smelling sweet, not burnt.
3 ✓

Browning meat: Throw the minced meat into the pan. Fry over high heat, stirring constantly, until all pink disappears and the meat crumbles.

Tip: It is important that the meat fries, not steams, for deeper flavour (Maillard reaction).
4 ✓

Seasoning and cooking: Pour in the tomato sauce, sprinkle in cinnamon, oregano, salt and pepper. Reduce heat and cook until thick, approx. 20 minutes.

Tip: The ragu must be thick, with almost no liquid, otherwise it will soak the pasta.
5 ✓

Making béchamel: Melt the butter in a pan. Sprinkle in the flour and fry until foaming (approx. 1-2 mins) but do not brown. Stirring constantly, pour in the milk in a thin stream.

Tip: Adding cold milk to hot roux avoids lumps.
6 ✓

Flavouring: Cook the sauce until it coats the back of a spoon (thick cream soup consistency). Remove from heat, stir in salt, nutmeg and half the cheese.

Tip: Nutmeg highlights the milky, buttery character of the béchamel.
7 ✓

Layering: Toss the pasta with 2 tablespoons of béchamel (to stick). Spread pasta in the baking dish. Smooth the meat ragu over it. Pour the remaining béchamel on top.

Tip: If you 'bind' the pasta with a little sauce, it will slice more beautifully.
8 ✓

Baking: Sprinkle the top with the remaining cheese. Bake in oven preheated to 180°C for approx. 35-40 minutes until the top is spotty golden brown.

Tip: The cheese on top protects the sauce from drying out and gives a delicious crust.
9 ✓

Resting: Remove from oven and let stand for at least 15-20 minutes before serving.

Tip: This is the hardest step but mandatory: the hot layers must 'settle' so you can cut a nice square.

Recipe FAQ

Why does it fall apart when slicing?
You probably cut it when too hot. The béchamel and pasta need time to 'set' at cooling temperature.
Can I make it in advance?
Yes, assembled, before baking it can rest in the fridge for a day, so the flavours mature even better.

Ingredients

  • 500 g Minced beef
  • 300 g Thick tubular pasta (e.g. Ziti or Penne)
  • 1 unit Onion
  • 3 cloves Garlic
  • 400 ml Tomato sauce (passata)
  • 1 tsp Ground cinnamon
  • 1 tsp Dried oregano
  • 50 g Butter (for béchamel)
  • 50 g Flour (for béchamel)
  • 500 ml Milk (for béchamel)
  • 100 g Grated Parmesan cheese
  • 3 tbsp Olive oil
  • 2 tsp Salt
  • 1 tsp Freshly ground pepper
  • 0.5 tsp Ground nutmeg