Pastitsio (Greek Baked Pasta with Béchamel)
Greece's answer to lasagna: tubes of pasta, a cinnamon-scented meat sauce and a thick, golden béchamel crown.
Diet swaps
- Gluten-free: Use gluten-free pasta. Use a gluten-free flour blend (or cornstarch to thicken).
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 lb Bucatini, ziti or penne
- 1 1/2 lb 90% lean ground beef (or half lamb)
- 1 Onion, diced
- 2 cloves Garlic
- 1 can (15 oz) Tomato sauce
- 1 tsp each Cinnamon and allspice
- 2 tbsp Extra-virgin olive oil
- 4 tbsp Butter
- 1/2 cup Flour
- 4 cups 2% milk
- 2 Large eggs
- 1 cup Grated kefalotyri or Parmesan
- pinch Nutmeg
Directions
- Brown beef with onion and garlic in the oil; add tomato sauce, cinnamon, allspice, salt and pepper and simmer 20 minutes.
- Cook pasta 2 minutes short of al dente; drain and toss with 1/3 of the cheese.
- Béchamel: melt butter, whisk in flour 1 minute, then slowly whisk in milk until thick. Off the heat, whisk in eggs, half the remaining cheese and nutmeg.
- In a 9x13 dish layer pasta, meat sauce, then béchamel; top with the last of the cheese. Bake at 350°F for 45 minutes and rest 20 minutes before slicing.
Calorie breakdown
Per serving: pasta 160 · beef 120 · béchamel (butter, flour, milk, eggs) 126 · cheese 43 · sauce & oil 41
💡 Lighter tip: Cut 12 squares instead of 10 (about 410 calories) and serve with a big Greek salad.
Helpful for this recipe
Deep 9x13 lasagna panShop on Amazon →Balloon whiskShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →