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Cozy Greek Beef Pasta Bake

Pastitsio baked in a modern rectangular ceramic casserole dish, fully visible on a bright white marble surface, with a deeply golden béchamel topping and a served-out section revealing layers of tubular pasta, rich beef sauce, and creamy filling.
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Cozy Greek Beef Pasta Bake is a hearty Pastitsio layered with feta tossed pasta, rich cinnamon scented beef sauce, and thick, creamy béchamel. Baked under a golden Kefalotyri cheese topping, it makes a comforting family dinner with plenty for leftovers.

Ingredients

Scale

Meat Sauce

  • 2 tablespoons olive oil
  • 3 garlic cloves, finely minced
  • 2 red onions, finely chopped
  • 1 kg ground beef
  • ¾ cup dry red wine
  • 800 g canned crushed tomatoes
  • 2 beef bouillon cubes, crumbled
  • 2 tablespoons tomato paste
  • 1 teaspoon white sugar
  • 1 bay leaf
  • ½ teaspoon ground cinnamon
  • 1 cinnamon stick
  • ¼ teaspoon ground cloves
  • ¾ teaspoon salt
  • 1 teaspoon black pepper

Greek Bechamel

  • 100 g unsalted butter
  • ¾ cup all purpose flour
  • 1 litre whole milk
  • ⅛ teaspoon nutmeg
  • ½ teaspoon salt
  • 100 g Kefalotyri Greek cheese, finely shredded
  • 2 egg yolks

Pasta

  • 400 g Pastitsio No. 2 pasta
  • 120 g feta, crumbled
  • 2 egg whites

Topping

  • 75 g Kefalotyri Greek cheese, finely grated

Instructions

  1. Brown the beef: Heat the olive oil in a large pot over high heat. Cook the garlic and onion for 2 to 3 mins, then add the beef and cook until browned.
  2. Simmer the sauce: Pour in the wine and cook for about 3 mins to reduce. Stir in the tomatoes, bouillon, tomato paste, sugar, bay leaf, cinnamon, cinnamon stick, cloves, salt, and pepper. Simmer over medium to medium low heat for 45 mins to 1hr, until very thick, then cool for at least 30 mins.
  3. Make the béchamel: Melt the butter over medium heat, stir in the flour, and cook for 1 min. Gradually stir in the milk and cook for about 5 mins until thick enough to coat a wooden spoon. Remove from the heat, stir in the nutmeg, salt, and cheese, cool for 5 mins, then quickly whisk in the egg yolks.
  4. Prepare the pasta: Cook the pasta for 1 min less than the package directions. Drain, return it to the pot, cool for 3 mins, then gently mix in the egg whites followed by the feta.
  5. Layer the bake: Heat the oven to 180°C or 350°F. Arrange the pasta evenly in a deep 33 by 22 by 7 cm baking dish. Spread the cooled meat sauce over the pasta, pour over the béchamel, and sprinkle with the remaining Kefalotyri.
  6. Bake and rest: Bake for 30 mins until deeply golden on top. Rest for at least 10 mins before slicing so the layers stay together

Notes

Small ziti, penne, or regular bucatini can replace Pastitsio pasta. Parmesan or Romano can stand in for Kefalotyri, and beef or chicken stock can replace the red wine. Keep leftovers refrigerated for 4 to 5 days or freeze for up to 3 months.

Nutrition

Keywords: Greek Beef Pastitsio

Find it online: https://thesavorymama.com/cozy-greek-beef-pasta-bake/