Greek Pastitsio Beef Béchamel (Printable version)

Tubular pasta with beef and creamy béchamel, baked for a golden, comforting main inspired by Greek cuisine.

# What You'll Need:

→ Pasta

01 - 14 oz bucatini or penne pasta
02 - 2 tablespoons unsalted butter
03 - 2 large eggs, beaten
04 - 1/2 cup grated kefalotyri or Parmesan cheese

→ Beef Sauce

05 - 2 tablespoons olive oil
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1.1 lb ground beef
09 - 2 tablespoons tomato paste
10 - 14 oz canned crushed tomatoes
11 - 1/3 cup red wine
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg
14 - 1 bay leaf
15 - Salt and black pepper, to taste

→ Béchamel Sauce

16 - 4 tablespoons unsalted butter
17 - 1/2 cup all-purpose flour
18 - 3 1/3 cups whole milk, warmed
19 - 2 large eggs
20 - 1/4 teaspoon ground nutmeg
21 - 1/2 cup grated kefalotyri or Parmesan cheese
22 - Salt and white pepper, to taste

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and return to the pot. Incorporate butter, beaten eggs, and grated cheese, then set aside.
03 - Warm olive oil in a large skillet over medium heat. Sauté onion until softened, approximately 5 minutes, then add garlic and cook for 1 minute. Add ground beef, breaking up meat, and cook until browned.
04 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes, stirring occasionally, until sauce thickens. Remove bay leaf before using.
05 - In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually pour in warmed milk, whisking constantly, until mixture is smooth. Simmer for 5–6 minutes until thickened.
06 - Remove béchamel from heat. Whisk eggs in a bowl, then slowly stream in a ladle of hot béchamel, whisking to temper. Return egg mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper to taste.
07 - Layer half the pasta mixture in the prepared baking dish. Spread all the beef sauce over pasta. Add remaining pasta. Top with béchamel sauce, smoothing evenly.
08 - Bake at 350°F for 40–45 minutes until the surface is golden brown and set. Allow to cool a minimum of 15 minutes before slicing and serving.

# Expert advice:

01 -
  • Uses pantry staples and familiar pasta shapes that are easy to find
  • The spiced beef is deeply flavorful thanks to warming cinnamon and nutmeg
  • Rich creamy béchamel creates a glorious golden crust
  • Feeds a crowd and reheats beautifully for leftovers
  • Layering creates a wow factor for entertaining yet the steps are totally manageable
02 -
  • High in protein and fiber thanks to beef and eggs
  • Freezes beautifully so you can save leftovers for future meals
  • Versatile cheese options making it accessible for different pantries
03 -
  • Always sauté onions slowly for ultimate sweetness and depth in meat sauce the patience pays off
  • Warm milk fully before making béchamel to avoid lumps and keep sauce velvety

Go back