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Comforting Greek Pastitsio Bake Recipe with Easy Creamy Béchamel Steps

Greek pastitsio bake - featured image
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A luscious, layered Greek pasta bake featuring tender tubular pasta, a spiced meat sauce with Mediterranean flavors, and a rich, creamy béchamel topping. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1 lb (450g) ground beef (or lamb for a richer flavor)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz/400g) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • 1/2 cup (120ml) dry red wine or beef broth
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil (extra virgin preferred)
  • 12 oz (340g) tubular pasta such as penne or ziti
  • 2 large eggs, lightly beaten
  • 1 cup (100g) grated Parmesan or Kefalotyri cheese
  • Salt, for pasta water
  • 6 tbsp (90g) unsalted butter
  • 6 tbsp (45g) all-purpose flour
  • 4 cups (960ml) whole milk, warmed (use dairy-free milk if needed)
  • 1/4 tsp ground nutmeg
  • 1 cup (100g) grated Parmesan cheese
  • Salt and white pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340g) of penne or ziti and cook until just al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking. Set aside.
  2. While pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add 1 lb (450g) ground beef to the pan, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes.
  4. Stir in 2 tbsp tomato paste, 1 can (14 oz/400g) crushed tomatoes, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and the optional 1/8 tsp cloves. Pour in 1/2 cup (120ml) red wine or beef broth to deepen the flavor.
  5. Season with salt and freshly ground black pepper. Lower heat and simmer gently for 20 minutes, stirring occasionally until sauce thickens.
  6. In a medium saucepan, melt 6 tbsp (90g) unsalted butter over medium heat. Once melted, whisk in 6 tbsp (45g) all-purpose flour to form a smooth roux. Cook for 2 minutes, whisking constantly without browning.
  7. Gradually pour in 4 cups (960ml) warmed whole milk, whisking continuously to prevent lumps. Bring to a gentle simmer and cook until thick enough to coat the back of a spoon, about 8-10 minutes.
  8. Remove from heat and stir in 1/4 tsp nutmeg, 1 cup (100g) grated Parmesan cheese, and season with salt and white pepper to taste. Set aside.
  9. In a large bowl, mix the cooked pasta with 2 beaten eggs and 1 cup (100g) grated Parmesan. This helps the pasta layer hold together during baking.
  10. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  11. Spread half the pasta mixture evenly on the bottom of the dish.
  12. Layer the meat sauce over the pasta, spreading it out evenly.
  13. Top with the remaining pasta mixture.
  14. Pour the béchamel sauce evenly over the top, smoothing it with a spatula.
  15. Place the dish in the preheated oven and bake for 45-50 minutes, until the béchamel is golden brown and bubbly.
  16. Let the pastitsio cool for at least 15 minutes before slicing to help it set.

Notes

If béchamel is too thick before baking, whisk in a splash of milk to loosen. Tent with foil if top browns too fast during baking. Use freshly grated Parmesan for best melting. For gluten-free, substitute pasta and flour in béchamel with gluten-free alternatives.

Nutrition

Keywords: Greek pastitsio, pasta bake, béchamel sauce, ground beef, Mediterranean, comfort food, creamy pasta bake

Find it online: https://evabake.com/comforting-greek-pastitsio-bake-recipe-with-easy-creamy-b-e-chamel-steps/