Pastitsio (Greek Baked Pasta with Spiced Beef and Béchamel)
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
A Greek baked pasta dish of cinnamon-spiced beef sauce and egg-bound pasta layered under a rich, golden béchamel.
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Method
- 1
Cook the onion and beef. Warm the olive oil in a large deep frying pan over medium heat and cook the onion for 6-8 minutes until soft, then add the garlic for 1 minute. Add the minced beef, salt and pepper, breaking it up as it cooks for 8-10 minutes, until no pink remains and all the liquid it releases has cooked away - the mince needs to reach at least 71°C right through.
- 2
Add the spices. Stir in the tomato purée, cinnamon, oregano and bay leaf and cook for 1-2 minutes. Warming the spices briefly in the fat before adding liquid helps bloom their flavour fully into the sauce rather than leaving it muted.
- 3
Simmer the meat sauce. Pour in the tinned tomatoes and water, then simmer for 25-30 minutes, until thick rather than wet. Discard the bay leaf once the sauce tastes deep and well seasoned.
- 4
Cook and bind the pasta. Bring 4 litres of water to the boil with the 32 g salt and cook the pasta for 2 minutes less than the packet time, since it will soften further in the oven. Drain and cool for 5 minutes, then toss with the beaten egg and 30 g of pecorino - the egg coats and binds the strands so the pasta layer holds together when the dish is sliced.
- 5
Make the béchamel. Melt the butter in a saucepan, whisk in the flour and cook for 1-2 minutes without letting it colour. Gradually whisk in the warm milk, then simmer, whisking constantly, for 5-6 minutes until it thickens to the consistency of custard.
- 6
Finish the béchamel. Take the pan off the heat and whisk in the nutmeg and salt, then the egg yolks and 40 g of pecorino. The yolks are what let the sauce set into a thick, golden top once baked, rather than staying runny.
- 7
Preheat and layer. Preheat the oven to 180°C (160°C fan) at least 20 minutes ahead and butter the baking dish. Spread the egg-bound pasta in the base, cover with the meat sauce, then pour over the béchamel and scatter with the remaining cheese.
- 8
Bake. Bake for 45-50 minutes, until the top is deep golden and puffed and an instant-read thermometer in the centre reads 74°C.
- 9
Rest before cutting. Leave the pastitsio to rest for 30 minutes before cutting it into squares. This is essential - without it, the layers won't have set enough to hold together and it will collapse into a heap on the plate.
Storage
Leftovers keep covered in the fridge for up to 3 days, or can be frozen in portions for up to 2 months. Reheat in a 180°C oven, covered loosely with foil, until piping hot and the centre reaches 74°C. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large deep frying pan or wide saucepan
- large pot (at least 5 litres)
- colander
- large saucepan
- whisk
- baking dish about 23 x 33 cm, at least 7 cm deep
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 707 kcal |
| Protein | 34.6 g |
| Carbohydrate | 63.2 g |
| of which sugars | 11.5 g |
| of which free sugars | 0 g |
| Fat | 34.8 g |
| of which saturates | 16 g |
| Fibre | 3.8 g |
| Salt | 2.4 g |
Protein per 100 kcal
4.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
