This delicious Greek beef pasta bake, pastitsio, combines beef mince in a spiced tomato sauce, tender pasta, and a creamy béchamel topping which is then baked until golden and bubbling. It’s rich, comforting, and a favourite family dinner!
Like this lamb pastitsio recipe made using leftover cooked lamb, this Greek pasta bake is a minced beef pasta bake but with added extras! The minced beef sauce is spiced with cinnamon, nutmeg and allspice to create a rich and warming beef sauce; and the bechamel is spiced with nutmeg and thickened with an egg yolk to create a rich and luxurious sauce. I have kept things as simple as I could when making this recipe, to create a delicious dish that uses many ingredients that you will hopefully already have in your kitchen.
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What is pastitio?
Thought to have taken its name from the Italian, pasticcio, meaning pie, Greek pastitsio was traditionally more like a pie, but over time transformed into the baked beef pasta dish we know today. There are 3 elements: Tubular pasta, minced meat filling topped with a velvety bechamel, enriched with the yolk of an egg.
This Greek pasta bake – I’ve also seen it referred to as, Greek lasagna as it contains those classic elements: rich beef sauce, pasta, and a white sauce – is just as comforting and delicious as lasagna; but with Greek flavours.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Pasta – traditionally Greek pastitsio is often made with Greek bucatani which is hard to find here. You can substitute with Italian bucatani, or, as I often do, substitute with the more common penne or ziti pasta
- Tomatoes – tinned chopped tomatoes, or use plum tomatoes and break up with a spoon.
- Spices – ground cinnamon, nutmeg and allspice create a warming minced beef sauce, and nutmeg also flavours the bechamel.
- Bay leaf – or see these bay leaf substitutions for alternatives.
- Egg – the egg white is used to hold the pasta together, and the yolk is used to thicken and enrich the bechamel sauce.
- Cheese – in a traditional Greek Pastitsio, Kefalotyri is used. This hard, salty cheese can be difficult to find, so as a substitute I have used parmesan cheese and mixed it with cheddar cheese so that the finished dish isn’t too salty.
How to make this Greek pastitsio recipe from scratch
Please scroll down to the recipe card at the end of the post for the full recipe.
- Cook the pasta – cook the pasta in boiling salted water for a minute less than the packet states. (It will continue to cook once the dish is assembled.)
- Make the Greek meat sauce – gently simmer the sauce until thick.
- Make the Greek bechamel – whisk in the milk a little at a time to ensure a smooth sauce. Let it cool for 5 minutes before adding the egg yolk to prevent it from scrambling.
- Assemble – mix the pasta with the egg white and tip into a baking dish, top with the meat sauce and then the bechamel. Sprinkle with the cheddar and parmesan.
- Bake – bake the pastitsio until golden and bubbling. Let it stand for 10-15 minutes for neater slicing. (I didn’t let it stand before slicing in the image below as my family were eating this for supper and the pressure was on to get it photographed!)
FAQ
What’s the difference between pastitsio and moussaka?
Moussaka is made with layers of eggplant / aubergine and doesn’t contain pasta; whereas pastitsio is made with pasta and doesn’t contain eggplant / aubergine.
Can I freeze pastitsio?
Yes you can freeze pastitsio. Wrap well and freeze for up to 3 months. Defrost in the fridge overnight and reheat in the microwave or moderate oven until piping hot.
Serving Ideas
Serve this minced beef pasta bake with your favourite steamed or boiled vegetables. Or, if like me you love a salad with dishes like this, this peppery rocket salad or walnut and pear salad go well.
Why not try…
You may also like these other family friendly pasta bake recipes:
Pastitsio (Greek Pasta Bake)
Author: Robyn
With layers of tender pasta, rich minced beef sauce, and a cheesy bechamel, this Greek pasta bake is the best comfort food and loved by kids!
Equipment
- 26 x 20 cm (10 x 8 inch) deep ovenproof dish
Ingredients
- 200 g penne pasta
- 1 egg separated
- 25 g cheddar cheese grated
- 25 g parmesan grated
Minced Beef Sauce
- 1 tablespoon olive oil
- 1 onion diced
- 500 g minced beef
- 2 cloves garlic minced
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 bay leaf
- 1 tablespoon tomato puree tomato paste
- 400 g tin chopped tomatoes
- 150 ml chicken stock or beef stock
- pinch salt
- pinch black pepper
Bechamel Sauce
- 50 g butter
- 50 g plain flour
- 500 ml milk
- ⅛ teaspoon ground nutmeg
- black pepper
Instructions
- Preheat the oven 180˚C fan / 200˚C / 356˚F convection / 392˚F.
- Bring a large pan of water to the boil. Add the pasta and cook for 1 minute less than the instructions on the packet say to cook it for.
To make the minced beef sauce
- While the pasta cooks, heat the oil in a medium sized saucepan and add the chopped onion. Cook over a medium heat for 7-10 minutes, until softened.
- Add the minced beef and cook until browned, breaking up with a spoon. This will take about 10 minutes. Drain any fat.
- Add the crushed garlic and tomato puree / paste and cook for 1 minute before adding the ground cinnamon, ground cloves, bay leaf and tomato puree.
- Cook for 1 minute then tip in the chopped tomatoes, stock and a pinch of salt and black pepper. Bring to the boil then turn the heat down and simmer gently for 15-20 minutes until the sauce has thickened slightly.
To make the bechamel
- While the meat sauce cooks, gently melt the butter in a medium saucepan over a medium heat.
- As soon as the butter has melted, sprinkle in the flour. Stir well to combine and cook for 1-2 minutes.
- Add the milk a little at a time, stirring vigorously or whisking with a ballon whisk after each time.
- When you’ve added half the milk, use a balloon whisk to stir in the rest of the milk.
- Turn the heat down, add a pinch of nutmeg, season with black pepper and cook for 5 minutes, stirring every so often.
- Once the sauce is thick and the flour has cooked, take the pan off the heat and leave to cool for 5 minutes.
To assemble the pastitsio
- When the pasta is cooked, drain and then stir in the egg white.
- Tip the pasta in to a 26 x 20 cm (10 x 8 inch) deep ovenproof dish.
- Spoon the beef sauce over the pasta and spread out in an even layer.
- Add the egg yolk to the cooled bechamel sauce and whisk in quickly to combine.
- Pour the bechamel over the beef mince and spread out with a spoon, making sure the sauce is covering all the meat sauce.
- Sprinkle over the cheeses and place in the preheated oven to bake for 30-40 minutes until bubbling and golden brown and bubbling.
- Leave to cool for 10-15 minutes before serving.
Notes
MAKE AHEAD / STORAGE
Make ahead – you can prepare the individual elements ahead of time, and then assemble just before baking, or assemble and store in the fridge covered, for up to 2 days.
Leftovers – store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave until piping hot.
Freeze – freeze leftover, thaw / defrost in the fridge before reheating until piping hot.
Nutrition
Calories: 435kcalCarbohydrates: 40gProtein: 16gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 95mgSodium: 487mgPotassium: 551mgFiber: 3gSugar: 11gVitamin A: 834IUVitamin C: 12mgCalcium: 335mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 200 g penne pasta
- 1 egg separated
- 25 g cheddar cheese grated
- 25 g parmesan grated
Minced Beef Sauce
- 1 tablespoon olive oil
- 1 onion diced
- 500 g minced beef
- 2 cloves garlic minced
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 bay leaf
- 1 tablespoon tomato puree tomato paste
- 400 g tin chopped tomatoes
- ⅔ c chicken stock or beef stock
- pinch salt
- pinch black pepper
Bechamel Sauce
- 50 g butter
- ⅓ c plain flour
- 2 c milk
- ⅛ teaspoon ground nutmeg
- black pepper
Instructions
- Preheat the oven 180˚C fan / 200˚C / 356˚F convection / 392˚F.
- Bring a large pan of water to the boil. Add the pasta and cook for 1 minute less than the instructions on the packet say to cook it for.
To make the minced beef sauce
- While the pasta cooks, heat the oil in a medium sized saucepan and add the chopped onion. Cook over a medium heat for 7-10 minutes, until softened.
- Add the minced beef and cook until browned, breaking up with a spoon. This will take about 10 minutes. Drain any fat.
- Add the crushed garlic and tomato puree / paste and cook for 1 minute before adding the ground cinnamon, ground cloves, bay leaf and tomato puree.
- Cook for 1 minute then tip in the chopped tomatoes, stock and a pinch of salt and black pepper. Bring to the boil then turn the heat down and simmer gently for 15-20 minutes until the sauce has thickened slightly.
To make the bechamel
- While the meat sauce cooks, gently melt the butter in a medium saucepan over a medium heat.
- As soon as the butter has melted, sprinkle in the flour. Stir well to combine and cook for 1-2 minutes.
- Add the milk a little at a time, stirring vigorously or whisking with a ballon whisk after each time.
- When you’ve added half the milk, use a balloon whisk to stir in the rest of the milk.
- Turn the heat down, add a pinch of nutmeg, season with black pepper and cook for 5 minutes, stirring every so often.
- Once the sauce is thick and the flour has cooked, take the pan off the heat and leave to cool for 5 minutes.
To assemble the pastitsio
- When the pasta is cooked, drain and then stir in the egg white.
- Tip the pasta in to a 26 x 20 cm (10 x 8 inch) deep ovenproof dish.
- Spoon the beef sauce over the pasta and spread out in an even layer.
- Add the egg yolk to the cooled bechamel sauce and whisk in quickly to combine.
- Pour the bechamel over the beef mince and spread out with a spoon, making sure the sauce is covering all the meat sauce.
- Sprinkle over the cheeses and place in the preheated oven to bake for 30-40 minutes until bubbling and golden brown and bubbling.
- Leave to cool for 10-15 minutes before serving.
Notes
MAKE AHEAD / STORAGE
Make ahead – you can prepare the individual elements ahead of time, and then assemble just before baking, or assemble and store in the fridge covered, for up to 2 days.
Leftovers – store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave until piping hot.
Freeze – freeze leftover, thaw / defrost in the fridge before reheating until piping hot.
Nutrition
Calories: 435kcalCarbohydrates: 40gProtein: 16gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 95mgSodium: 487mgPotassium: 551mgFiber: 3gSugar: 11gVitamin A: 834IUVitamin C: 12mgCalcium: 335mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 7 oz penne pasta
- 1 egg separated
- ¼ c cheddar cheese grated
- ¼ c parmesan grated
Minced Beef Sauce
- 1 tablespoon olive oil
- 1 onion diced
- 1 lb minced beef
- 2 cloves garlic minced
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 bay leaf
- 1 tablespoon tomato puree tomato paste
- 14 oz can chopped tomatoes
- ⅔ c chicken stock or beef stock
- pinch salt
- pinch black pepper
Bechamel Sauce
- 1¾ oz butter
- ⅓ c plain flour
- 2 c milk
- ⅛ teaspoon ground nutmeg
- black pepper
Instructions
- Preheat the oven 180˚C fan / 200˚C / 356˚F convection / 392˚F.
- Bring a large pan of water to the boil. Add the pasta and cook for 1 minute less than the instructions on the packet say to cook it for.
To make the minced beef sauce
- While the pasta cooks, heat the oil in a medium sized saucepan and add the chopped onion. Cook over a medium heat for 7-10 minutes, until softened.
- Add the minced beef and cook until browned, breaking up with a spoon. This will take about 10 minutes. Drain any fat.
- Add the crushed garlic and tomato puree / paste and cook for 1 minute before adding the ground cinnamon, ground cloves, bay leaf and tomato puree.
- Cook for 1 minute then tip in the chopped tomatoes, stock and a pinch of salt and black pepper. Bring to the boil then turn the heat down and simmer gently for 15-20 minutes until the sauce has thickened slightly.
To make the bechamel
- While the meat sauce cooks, gently melt the butter in a medium saucepan over a medium heat.
- As soon as the butter has melted, sprinkle in the flour. Stir well to combine and cook for 1-2 minutes.
- Add the milk a little at a time, stirring vigorously or whisking with a ballon whisk after each time.
- When you’ve added half the milk, use a balloon whisk to stir in the rest of the milk.
- Turn the heat down, add a pinch of nutmeg, season with black pepper and cook for 5 minutes, stirring every so often.
- Once the sauce is thick and the flour has cooked, take the pan off the heat and leave to cool for 5 minutes.
To assemble the pastitsio
- When the pasta is cooked, drain and then stir in the egg white.
- Tip the pasta in to a 26 x 20 cm (10 x 8 inch) deep ovenproof dish.
- Spoon the beef sauce over the pasta and spread out in an even layer.
- Add the egg yolk to the cooled bechamel sauce and whisk in quickly to combine.
- Pour the bechamel over the beef mince and spread out with a spoon, making sure the sauce is covering all the meat sauce.
- Sprinkle over the cheeses and place in the preheated oven to bake for 30-40 minutes until bubbling and golden brown and bubbling.
- Leave to cool for 10-15 minutes before serving.
Notes
MAKE AHEAD / STORAGE
Make ahead – you can prepare the individual elements ahead of time, and then assemble just before baking, or assemble and store in the fridge covered, for up to 2 days.
Leftovers – store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave until piping hot.
Freeze – freeze leftover, thaw / defrost in the fridge before reheating until piping hot.
Nutrition
Calories: 435kcalCarbohydrates: 40gProtein: 16gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 95mgSodium: 487mgPotassium: 551mgFiber: 3gSugar: 11gVitamin A: 834IUVitamin C: 12mgCalcium: 335mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!