Ingredients
- For the base:
- 450g (15oz) bucatini pasta, penne, or ziti
- 110g (4oz) feta cheese, crumbled
- 2 egg whites
- For the meat sauce:
- 900g (30oz) lean ground beef
- 2 medium red onions, finely chopped
- 2 garlic cloves, chopped
- 400g (14oz) canned chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- 1 bay leaf
- 1 cinnamon stick
- 1 whole clove
- 1/4 cup olive oil
- 2 tsp sea salt
- Freshly ground black pepper, to taste
- For the béchamel sauce:
- 120g (4.3oz) plain flour
- 120g (4.3oz) butter
- 1000ml (34oz) milk, warmed
- 2 egg yolks
- 50g (1.7oz) Kefalotyri or Parmigiano-Reggiano, grated
- Pinch of nutmeg
- Salt to taste
- To finish:
- 50g (1.7oz) Kefalotyri or Parmigiano-Reggiano, grated (for topping)
Instructions
- Heat olive oil in a large pan over medium-high heat. Add chopped onions and sauté for 2–3 minutes until softened. Add garlic and tomato paste, then ground beef. Break up beef and cook for 4–5 minutes until browned.
- Add chopped tomatoes, sugar, cinnamon stick, whole clove, bay leaf, salt, and pepper. Stir and bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until thick and fragrant. Discard bay leaf, cinnamon, and clove.
- In a separate saucepan, melt butter over low-medium heat. Add flour and whisk to form a paste. Gradually add warmed milk while whisking constantly to avoid lumps. Simmer and whisk until thickened.
- Remove from heat. Whisk in egg yolks, grated cheese, nutmeg, and salt. Set aside.
- Cook pasta 2–3 minutes less than package instructions. Drain and mix with egg whites and crumbled feta.
- Preheat oven to 180°C (350°F) Fan. Butter a 25x35cm (10×14 inch) baking dish. Layer pasta evenly in dish.
- Spread the meat sauce evenly over the pasta.
- Pour the béchamel sauce on top and smooth with a spatula. Sprinkle with additional grated cheese.
- Bake for 40 minutes, until golden and bubbling.
- Allow to cool for at least 15 minutes before slicing and serving.
Notes
- For best results, let the pastitsio rest before cutting to help it hold its shape.
- You can make the meat sauce a day ahead to save time on busy days.
- Substitute Kefalotyri with Parmigiano-Reggiano if unavailable.
- Freeze leftovers in portions for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 724
- Sugar: 6g
- Sodium: 680mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 165mg
