![slice of Pastitsio on a plate, glass of rose wine and baking dish in background](https://www.thespruceeats.com/thmb/mVLV6dR3rl7BoHLHs8gICfjyEUE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pastisio-hero-01-00309-39308c6d45314611a8fa1806bf9de18b.jpg)
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
When teaching others to make this dish, some cooks tease that the word pastitsio (pa-STEE-tsee-oh) translates to "messy kitchen" in Greek. Although just a joke, there is a hint of truth to that statement. The Greek word pastitsio is derived from the Italian pasticcio, which loosely translates to a mess or a hodgepodge. You can think of it as the Greek version of lasagna.
Three essential components make up this dish—pasta, meat filling, and a creamy béchamel sauce—which are layered in a pan and baked to a golden brown. You use some egg whites for the pasta stage and reserve the yolks for the béchamel. Each prep step will require dirtying some pots and pans, but the end result is well worth the cleanup.
You'll likely need to find some of the ingredients at a specialty retailer or online, as this recipe calls for a specific type of Greek pasta shape used for this dish. If you happen to live near a great cheesemonger or a supermarket with an excellent cheese selection, you may be able to find the sharp, salty Kefalotri cheese; otherwise, the closest and most widely available substitute would be Parmesan.
"This takes some effort to prepare, but it's a showstopper if you're feeding a crowd. The meat mixture is absolutely delicious. I used a 15 x 10 x 2-inch baking dish, about 5 quarts. The béchamel custard was nothing less than glorious, and the egg white mixture helped the noodle layer stay together when removing it from the pan” —Diana Andrews
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Ingredients
For the Meat Filling:
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2 tablespoons olive oil, more for the baking dish
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2 pounds ground beef, or ground lamb, or a mixture of both
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1 large yellow onion, coarsely chopped
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1 cup dry white wine
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1 (14-ounce) can tomato puree, or tomato sauce
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3 tablespoons finely chopped fresh parsley
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1/2 teaspoon ground allspice
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1 teaspoon ground cinnamon
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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3 tablespoons breadcrumbs
For the Pasta:
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Kosher salt, as needed
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1 (16-ounce) box #2 Macaroni for pastitsio, or bucatini
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2 tablespoons unsalted butter
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4 large egg whites, beaten
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1 1/2 cups grated Parmesan cheese, or Kefalotyri, divided
For the Béchamel Sauce:
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8 ounces (1 cup) unsalted butter
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1 cup all-purpose flour
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1 quart milk, warmed
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8 large egg yolks, beaten
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1 pinch ground nutmeg
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1 pinch kosher salt
Steps to Make It
Make the Meat Filling
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Gather the ingredients.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Heat the olive oil in a large Dutch oven or other heavy-duty pot.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Add ground beef and cook over medium-high heat, breaking up the meat with a wooden spoon until no longer pink, about 10 minutes. Drain excess fat from the pot.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Add onions and cook until they are translucent, about 5 minutes more.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until the sauce begins to thicken, about 10 minutes. Stir breadcrumbs into meat sauce to absorb excess liquid. Remove from heat and set aside.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
Make the Noodles
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Gather the ingredients.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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In a large pot of well-salted water, cook pasta according to package directions until al-dente. Drain well. Set the pot aside, you'll use it again.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Rinse noodles in a colander under cold water to cool completely.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Melt butter in pasta pot. Return the cooked noodles to the pot.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Fold in the egg whites and 1 cup of grated cheese and toss gently, being careful not to break the noodles.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
Assemble the Pastitsio
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Gather the ingredients.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Brush the bottom and sides of a 5-quart (about 15 x 10 x 2-inch) baking dish with olive oil. Layer the bottom with the pasta noodles and press down so that they are somewhat flat.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Add the meat filling in an even layer, flattening the layer as best you can with your hands. Set aside. Position a rack in the center of the oven and heat to 350 F. Meanwhile, prepare the béchamel sauce.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
Prepare the Béchamel Sauce
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Gather the ingredients.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Melt butter in a medium saucepan over low heat.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Add the flour to melted butter. Whisk continuously to make a smooth paste (called a roux). Cook the flour-butter mixture while whisking constantly, 1 minute more. Do not let it brown.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Add warmed milk to mixture in a slow steady stream, whisking continuously. Simmer over low heat until it thickens (do not boil). This could take up to 20 minutes.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Remove from heat. Put the egg yolks in a medium bowl. Temper some of the hot milk mixture into the egg yolks while whisking continuously. Whisk the mixture back into the saucepan. Whisk in the nutmeg and salt.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Return to stove and cook over very low heat while continuing to stir, if necessary. Béchamel should be thicker than gravy, but not quite as thick as pudding. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon; if the sauce holds a visible line then it is ready.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
Bake the Pastitsio
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Pour the béchamel over the pasta noodles making sure the sauce covers the corners as well.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Sprinkle with remaining 1/2 cup of grated Parmesan cheese. Transfer the dish to a rimmed baking sheet.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
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Bake until the top is a golden color, 45 to 50 minutes. Let cool about 20 minutes. Serve and enjoy.
The Spruce Eats / Photographer Victor Protasio, Food Stylist Ana Kelly, Prop Stylist Christine Keely
Recipe Variation
- If you cannot find the No. 2 macaroni made for pastitsio, you can substitute bucatini or penne. If you are using penne, cut it to look like ziti since penne can flatten more than the long pastitsio noodles which tend to get twisted when layered.
Nutrition Facts (per serving) | |
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668 | Calories |
42g | Fat |
32g | Carbs |
37g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 668 |
% Daily Value* | |
Total Fat 42g | 54% |
Saturated Fat 20g | 101% |
Cholesterol 270mg | 90% |
Sodium 1109mg | 48% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 2g | 7% |
Total Sugars 7g | |
Protein 37g | |
Vitamin C 6mg | 28% |
Calcium 274mg | 21% |
Iron 5mg | 26% |
Potassium 710mg | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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