Pastitsio
Ingredients
- 2 sauce
- 2 Tbsp. extra-virgin olive oil
- 4 large red onions
finely chopped
- 2 garlic cloves
thinly sliced
- 2 lb. ground beef
- 3 bay leaves
- 2 Tbsp. double-concentrated tomato paste
- ¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
plus more
- ¾ tsp. ground cumin
- ¼ tsp. ground cinnamon
- tsp. ground cloves
- ¾ Freshly ground black pepper
- 1 cup red wine
- 2 28-oz. can crushed tomatoes
- 1 cups low-sodium beef broth
- BÉchamel and assembly
- 2 lb. pastitsio noodles or 12 oz. bucatini
such as Loi macaroni
- 5 Kosher salt
- 5 large eggs
room temperature
- 3 Tbsp. unsalted butter
- 7 Tbsp. all-purpose flour
- cups milk
room temperature
Directions
- 1
Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 finely chopped large red onions, 4 thinly sliced garlic cloves, and 2 lb. ground beef, breaking up meat with a wooden spoon and stirring occasionally, until onions are softened and beef is browned, 10–15 minutes.
- 2
Add 2 bay leaves, 3 Tbsp. double-concentrated tomato paste, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ¾ tsp. ground cumin, ¾ tsp. ground cinnamon, and ¼ tsp. ground cloves to pot; season with freshly ground black pepper. Cook, stirring often, until tomato paste and spices are evenly distributed, about 4 minutes. Add ¾ cup red wine, scraping up any browned bits, and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add one 28-oz. can crushed tomatoes and 2 cups low-sodium beef broth and stir to combine. Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is thick and meaty (most of the liquid should have cooked off), 45–60 minutes. Taste and season with salt. Let cool until almost room temperature, about 30 minutes.
- 3
Do ahead: Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill. Reheat slightly (it will heat through when baked), adding a little broth or water to loosen just enough to make it spreadable.
- 4
Preheat oven to 350°. Cook 1 lb. pastitsio noodles or 12 oz. bucatini in a large pot of boiling salted water until very al dente, about 2 minutes less than package directions. Drain and rinse under cold running water to cool. Transfer to a 13x9" baking dish.
- 5
Working one at a time, separate yolks from 2 room-temperature large eggs over a small bowl to catch egg whites. Place yolks in another small bowl; set aside. Beat egg whites to blend well. Add egg whites to noodles and toss to coat (this will help the noodles form a sliceable layer in the final dish). Arrange noodles in straight lines, all facing the same direction, as best you can.
- 6
Melt 5 Tbsp. unsalted butter in a medium saucepan over medium heat. Add 5 Tbsp. all-purpose flour and whisk until flour is combined and mixture is light and frothy, about 3 minutes. Add 3 cups room-temperature milk in a slow, steady stream, whisking constantly to combine. Cook, whisking constantly, until thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in 5 oz. finely grated kasseri or Romano cheese. Taste and season with salt and freshly ground black pepper (be sure to taste after whisking in the cheese; depending on the kind of cheese you use, you may not need to add any salt). Beat reserved egg yolks to blend, then whisk into béchamel.
- 7
Spoon meat sauce over noodles in baking dish, then top with béchamel, smoothing into an even layer. Sprinkle remaining 2 oz. finely grated kasseri or Romano cheese on top. Bake pastitsio until starting to brown around the edges and top is set (it will still be a little jiggly, but will continue to firm up as it cools), 35–40 minutes.
- 8
Heat broiler. Broil until top of pastitsio is browned in spots, about 4 minutes. Let sit at least 30 minutes before slicing.
- 9
Do ahead: Pastitsio can be assembled 1 day ahead. Cover and chill.
Pastitsio
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About this Recipe
Yearning for a truly satisfying and impressive baked pasta dish? This Pastitsio recipe is your answer, offering a deeply flavorful Greek classic layered with tender noodles, spiced meat, and a rich, creamy béchamel.
This recipe excels by perfectly balancing its components: the savory depth of spiced ground beef, the hearty chew of giant pasta noodles, and the luscious, cheesy béchamel that brings it all together. The result is a substantial, comforting bake with beautifully defined, impressive-looking layers.
Prepare for a symphony of textures and flavors. You'll experience the rich, savory meat sauce, deeply flavored with red wine, crushed tomatoes, bay leaves, and a warming blend of cumin, cinnamon, and cloves, which lends a subtle exotic note. This robust sauce is nestled between generous layers of chewy pastitsio noodles, providing a satisfying foundation. The crowning glory is a homemade béchamel sauce—velvety smooth and enriched with eggs—that bakes into a golden, creamy topping. Each forkful is a perfect blend of rich, savory, and utterly comforting tastes, making it a substantial and fulfilling meal.
Feel free to adapt this Pastitsio to your preferences. For a different flavor profile, you can swap the ground beef for ground lamb or a combination of ground meats. If traditional pastitsio noodles are hard to find, bucatini is a fantastic substitute that maintains a similar satisfying chew. You can also adjust the intensity of the spices—cumin, cinnamon, and cloves—to suit your taste, making the meat sauce as mild or as aromatic as you like.
This hearty Pastitsio is perfect for family dinners, potlucks, or any occasion where you want to serve a comforting and impressive meal. A simple side salad or crusty bread would complement its richness beautifully.