Traditional Greek Baked Pasta with Spiced Ground Beef & Béchamel

Serves: 8–10
Prep Time: 45 minutes
Cook Time: 1 hour
Rest Time: 20 minutes before slicing

Ingredients

Pasta Layer

• 1 lb (450g) Pastitsio No. 2 pasta (long, hollow Greek pasta—see notes below)

• 2 large eggs, beaten

• 1 cup grated Kefalotyri, Mizithra, or Parmesan

• 2 tbsp unsalted butter

• Kosher salt, to taste

Meat Sauce

• 2 tbsp olive oil

• 1 large yellow onion, finely diced

• 3 cloves garlic, minced

• 2 lbs ground beef (85–90% lean)

• 2 tbsp tomato paste

• ½ cup dry red wine

• 1 (14 oz) can crushed tomatoes

• 1 tsp ground cinnamon

• ¼ tsp ground allspice

• 1 bay leaf

• Salt and black pepper, to taste

• Pinch of sugar

Béchamel Sauce

• 6 tbsp unsalted butter

• ½ cup all-purpose flour

• 4 cups whole milk, warmed

• ¼ tsp freshly grated nutmeg

• Salt and white pepper, to taste

• 2 large egg yolks

• ½ cup grated Kefalotyri or Parmesan

Instructions

1. Cook and Prepare the Pasta

1. Bring a large pot of generously salted water to a rolling boil.

2. Add Pastitsio No. 2 pasta whole (uncut) and cook until just under al dente—firm but flexible (check frequently in the last 2 minutes to avoid overcooking).

3. Carefully drain to avoid breakage and transfer to a wide mixing bowl or back into the pot.

4. While the pasta is still warm, gently toss with:

   • 2 tablespoons melted butter

   • 1 cup grated cheese

   • 2 beaten eggs

5. Mix with a large spoon or tongs, being careful not to snap or break the pasta tubes. This mixture binds and flavors the pasta while creating structure for layering.

The hollow center of Pastitsio No. 2 pasta is crucial—it captures meat sauce and helps the slice hold shape. Avoid substitutes unless necessary.

2. Make the Meat Sauce

1. In a large sauté pan, heat olive oil over medium heat.

2. Add diced onion and cook until soft and translucent, about 6–8 minutes.

3. Add minced garlic and stir for 1 minute.

4. Add ground beef and cook until browned and no longer pink, breaking up large clumps.

5. Stir in tomato paste and cook for 2 minutes.

6. Deglaze with red wine and cook until reduced by half.

7. Stir in crushed tomatoes, cinnamon, allspice, bay leaf, salt, and pepper.

8. Simmer uncovered for 25–30 minutes, stirring occasionally, until thick and rich.

9. Taste and adjust seasoning. Remove bay leaf.

3. Make the Béchamel Sauce

1. In a medium saucepan, melt butter over medium heat.

2. Whisk in flour and cook for 1–2 minutes to form a smooth roux, without browning.

3. Slowly add warmed milk while whisking constantly to prevent lumps.

4. Continue to whisk until the sauce thickens to a velvety consistency, about 6–8 minutes.

5. Stir in nutmeg, salt, and white pepper to taste.

6. Remove from heat. In a small bowl, whisk egg yolks. Slowly add a few spoonfuls of warm béchamel to temper the yolks. Then whisk yolks into the béchamel.

7. Stir in the grated cheese. Set aside.

4. Assemble the Pastitsio

1. Preheat oven to 350°F (175°C).

2. Lightly grease a 9x13-inch baking dish.

3. Layer ⅔ of the pasta neatly across the bottom, all facing the same direction. Gently press into an even layer.

4. Spread all of the meat sauce evenly over the pasta.

5. Add remaining pasta in a second layer on top of the meat, again keeping the tubes mostly aligned.

6. Pour béchamel sauce over the top and smooth evenly with a spatula. Tap the dish gently to settle.

5. Bake and Serve

1. Bake uncovered for 45–50 minutes, or until the béchamel is golden and bubbling.

2. Remove from oven and let rest for at least 20 minutes to allow clean slicing and set structure.

3. Slice into squares and serve warm.