Pastitsio
This best Greek pastitsio recipe is a comforting, authentic family-style pasta bake made with seasoned beef mince, penne pasta and a rich béchamel topping. A simpler take on traditional pastitsio, this version mixes the pasta and meat for an evenly balanced, easy-to-serve dish perfect for family dinners or entertaining.
Ingredients
- 800 g beef mince
- 1 can crushed tomatoes with herbs
- 1 tsp minced garlic
- 1 tsp tomato paste
- ½ onion (diced)
- Oregano
- Salt and pepper
- 500 g penne pasta (cooked 3 minutes less than packet instructions)
- 360 ml water
- 700 ml milk
- 200 g butter
- 6 heaped tablespoons plain flour
- Nutmeg (small pinch)
- Salt & pepper
- 50 g butter, cubed
Instructions
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil. Cook the penne pasta 3 minutes less than the packet instructions (it will finish cooking in the oven). Drain and set aside.
Step 2: Prepare the Meat Sauce
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Heat a drizzle of olive oil in a large pan over medium heat.
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Add the diced onion and cook until softened. Add the garlic and cook for another minute.
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Add the beef mince and cook until browned, breaking it up as it cooks.
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Stir through the tomato paste, then add the crushed tomatoes, water, oregano and salt. Simmer for 10–15 minutes until slightly thickened. Remove from heat.
Step 3: Combine Pasta and Meat
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Add the cooked pasta to the meat mixture and mix until well combined.
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Transfer the mixture into a greased baking dish and spread evenly.
Step 4: Make the Béchamel
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In a saucepan, melt the butter over medium heat.
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Add the flour and stir continuously to form a roux. Cook for 1–2 minutes.
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Gradually add the milk, a little at a time, whisking constantly to avoid lumps.
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Continue stirring until the sauce thickens to a thick, spreadable consistency.
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Add a pinch of nutmeg, then season with salt and pepper to taste.
Step 5: Assemble
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Pour the béchamel over the pasta and meat layer, spreading it evenly across the top.
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Add small cubes of butter over the surface - around 6-8 small cubes.
Step 6: Bake
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Bake in a preheated oven at 180 °C (fan-forced 160 °C) for approximately 40 minutes, or until the top is golden brown.
Step 7: Rest and Serve
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Remove from the oven and allow to rest for 15–20 minutes before slicing. This helps the pastitsio set and makes it easier to serve.
Notes
Committed to this collection by the hand of Hunter.
