Pastitsio: A Greek Comfort Food Favorite
When you think of comfort food, it’s often the rich, hearty dishes that come to mind—the ones that remind you of home, family gatherings, and celebrations. And if you haven't tried Pastitsio, prepare to enjoy your new favourite comfort dish. This classic Greek comfort food has three heavenly layers. First, there’s a pasta layer, then flavourful aromatic beef mince cooked in a rich tomato sauce, and finally, a creamy and cheesy béchamel sauce. It’s like a warm hug from Yiayia!

Now, I know we're all about quick and easy recipes these days, but sometimes, it’s worth the effort to make something truly special. And that’s what Pastitsio is all about. It’s a labour of love, but the result is worth it.

Pasta Tubular pasta is best for Pastitsio but Penne also works great, and that’s actually how I grew up eating it. My mother always makes Pastitsio with Penne.

Beef I like to use 10% fat beef, but you can also use a mix of 50% beef, 50% lamb, or pork.

Spices Cinnamon and allspice are my go-to spices when cooking beef. If you’re not a fan of these spices, you can skip them.

Wine When cooking with red wines in tomato sauce, I like to use Cabernet Sauvignon, Merlot, or Shiraz.

Kefalograviera This is my favorite Greek cheese. It’s a hard cheese made from sheep and goat’s milk, and it gives the béchamel sauce a delicious flavor. If you can’t find Kefalograviera, you can use Kefalotyri or Graviera.

PASTITSIO | Greek Pasta Bake

Mary Politis

5 from 2 votes

Print Recipe

It is a classic Greek comfort dish with three heavenly layers. First, there’s tubular pasta, then flavorful and aromatic beef mince cooked in a tomato sauce and a creamy and cheesy béchamel sauce.

Prep Time 1

Cook Time 2 30

Servings 8 people

Ingredients

500 g tubular pasta
100 g Kefalograviera grated

Mince

60 ml Extra virgin olive oil
1 kg beef mince
1 onion chopped
3 garlic chopped
120 ml red wine
2 cinnamon sticks
1 tsp allspice
3 bay leaves
700 g crushed tomato or passata
1/2 tsp dried oregano
2 cups water
Salt and pepper to taste

Bechamel

120 g unsalted butter
60 g plain flour
30 g corn flour
1.25 L full cream milk
1 egg
150 g Kefalograviera or to your liking
1/2 tsp Nutmeg grated and optional
Salt and pepper to taste
50 g Kefalograviera grated for finishing

Instructions

Pasta Layer

Boil pasta in salted water, drain, and add to a large 35x25 cm tray or similar size. Sprinkle pasta with 100g of Kefalograviera. Set aside and begin the meat sauce.

Meat layer

Place a large pot over medium heat, and combine the oil, onion, garlic, and sauté for approximately 2 minutes. Add the beef mince and break it apart, stirring continuously until it’s browned (approximately 10 minutes).
Pour the red wine and cook off the alcohol for 2-3 minutes. Add the crushed tomatoes or passata, dried herbs, and spices, followed by water. Mix well. Add seasoning and allow the sauce to simmer over medium heat for approximately 40 minutes to 1 hour with the lid on, stirring occasionally to ensure it does not stick to the bottom of the pot. Turn the heat down if needed. When ready, spoon evenly over the pasta and set aside.

Bechamel Layer

Preheat your oven to 180c.
Add the butter to the pot over medium-high heat and allow it to melt. Add flour and corn flour to the pot and cook the flour for approximately 2 minutes. Follow by adding a cup of milk at a time, adding each cup once the previous has thickened. Whisk continuously until all the milk has been added and the bechamel is smooth and thick yet still liquid. Grate in kefalograviera (you can add extra as you go), season to taste, and then quickly whisk the egg through the bechamel.

Baking the Pastitsio

Pour the bechamel over the meat and finish with another generous sprinkle of Kefalograviera. Bake for approximately 30 -40 minutes until golden on top. Allow the Pastitsio to sit for 30-40 minutes before cutting.

Notes