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Who knew Greek Baked Pasta Pastitsio could hide a secret love story?
Pastitsio (Greek: παστίτσιο, pastítsio) is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries near the Mediterranean Sea.
Greek Baked Pasta Pastitsio
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 5 servings depending on size 1x
- Category: Dinner
- Method: Easy
- Cuisine: Greek
Description
Imagine a dish that carries stories from long ago, fills your heart with love, and gives you energy for a busy day. That’s pastitsio, a Greek baked pasta that’s been passed down through generations. Back in the day, families gathered around the table, sharing meals that were as full of history as they were of flavor. Every bite of pastitsio is like a little adventure, connecting you with old traditions while keeping you strong and happy today.
Ingredients
Pasta
- 500g macaroni (or similar pasta)
- 4 tbsp butter
- 3/4 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- Salt & pepper, to taste
- 3 eggs, lightly beaten
- 1 tsp fresh thyme, chopped
- 1 tsp fresh parsley, chopped
Meat Sauce
- 1 large onion, finely chopped
- 1 large garlic clove, crushed
- 1 tbsp tomato paste
- 1 tbsp fresh thyme, chopped
- 2 tbsp butter
- 750g ground beef
- 3/4 cup tomato purée
- 1/2 cup dry red wine
- 1/2 tsp cinnamon
- 1 bay leaf
- 1/2 cup beef stock
- 2 tbsp fresh parsley, chopped
- 1 tsp sugar
- 1/2 tsp oregano
- 1/4 tsp cinnamon (yes, again!)
- Salt & pepper, to taste
Cream Sauce (Béchamel)
- 1/3 cup butter
- 1/2 cup flour
- 3 cups warm milk (or half-and-half)
- 1/4 tsp nutmeg
- Salt & pepper, to taste
- 2 eggs, lightly beaten
- 1 cup Emmentaler cheese, grated
Instructions
Pasta
- Cook macaroni in salted boiling water until just tender. Drain and return to the pot.
- Melt butter until golden brown and pour over the pasta.
- Toss with 1/2 cup of Parmesan, nutmeg, thyme, parsley, salt, and pepper. Let it cool a bit.
- Once cooled, mix in the beaten eggs and set aside.
Meat Sauce
- Melt butter in a pot over medium heat.
- Add onions and cook until soft.
- Toss in garlic, thyme, and tomato paste halfway through.
- Add ground beef and cook until browned.
- Stir in tomato purée, red wine, cinnamon, bay leaf, beef stock, parsley, sugar, oregano, and a little extra cinnamon (trust me, it works).
- Season with salt & pepper.
- Reduce heat, cover, and let it simmer for about 20 minutes.
- Remove the bay leaf and set it aside.
Béchamel Sauce
- Melt butter over low heat.
- Stir in the flour and cook for 2 minutes, stirring constantly, until it turns into a smooth roux.
- Pour in the warm milk all at once, whisking constantly.
- Bring to a boil and let it gently bubble for a minute.
- Add nutmeg, salt, and pepper.
- Remove from heat. Stir in the cheese until melted.
- Let it cool slightly, then mix in the beaten eggs.
- Stir 1/2 cup of the sauce into the meat sauce and mix well.
Assembly & Baking
- Preheat oven to 180°C (350°F).
- Butter a 23×33 cm (9×13 inch) baking dish.
- Spread half the macaroni in the dish. Cover with the meat sauce.
- Top with the remaining macaroni, leveling it out.
- Pour the béchamel evenly over everything and sprinkle with the remaining Parmesan.
- Bake for about 40 minutes, until golden. Let it rest for 10 minutes before slicing.
Enjoy! It’s even better the next day (if there’s any left).
Notes
Created, prepared, tried, and tested by Melanie from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 1109
- Sugar: 15 g
- Sodium: 1215.2 mg
- Fat: 45 g
- Saturated Fat: 25.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 101.6 g
- Fiber: 5.4 g
- Protein: 70.9 g
- Cholesterol: 368.2 mg
There’s something magical about a meal that layers flavors like memories. This Greek baked pasta brings together tender macaroni, a rich meat sauce, and a silky cream finish. It’s as if every bite carries a secret tradition. What’s your take on such a comforting dish?
I am linking up with a bunch of fantastic peeps from the blogosphere who host awesome Link-ups: Homestead Blog Hop, Sew Can Do
We are featured on God’s Growing Garden. I am grateful for this honor. We appreciate the shoutout.
I am linking up with a bunch of fantastic peeps from the blogosphere who host awesome Link-up: Sew Can Do
We are featured on Love Your Creativity. I am grateful for this honor. We appreciate the shoutout.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
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Looks yummy !
Lovely layout for the recipe !
Have a nice day !
Anna
Dear Anna, Thank you so much for dropping in here and I am glad to hear that you enjoy the layout of the recipes we share. Hope you will give this Pastitsio a try as well. Thank you and hope to see you at SSPS.
Definitely a recipe to try. Thanks for sharing at Love Your Creativity. I am happy to feature your lovely recipe on Sunday.
Hello Linda. Thanks for your kindness and the feature at Love Your Creativity. I will visit your linkup in a bit. Thank you so much for the support.
This sounds very delicious. Pinned.
Thank you for sharing!
Take care and best wishes.
Thanks friend. Enjoy and thanks for pinning.
It’s cold and rainy here – that would be perfect!
Enjoy the pastitsio and the cooler weather, Lydia. We are boiling here on our end.
That sounds so delicious!
Enjoy it Joanne, should you have the time to try it out.
This looks delicious! I like Greek food.
Thank you very much, Pat. Should you make it, hope and trust that you will enjoy it.