Perfect Pastitisio With A Bold Bechamel

Perfect Pastitisio With A Bold Bechamel


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This classic, family Greek recipe is unique and worth a try! With tasty Greek flavors, topped with a creamy bechamel sauce, this is perfect for tonight's dinner!

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Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • Meat:
  • 1 Jar tomato sauce
  • 1 chopped onion
  • 2 lb. ground beef
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • ½ tsp. sugar
  • ¼ C. Parmesan cheese
  • ¼ C. feta cheese
  • 1 beaten egg
  • Pasta:
  • 1 lb. Bucatini pasta
  • 1 tsp. olive oil
  • 1 C. Parmesan
  • 1 C. feta
  • 2 egg whites
  • Bechamel:
  • 6 T. butter
  • 6 T. flour
  • 2 C. milk
  • ¼ C. Parmesan
  • ½ tsp. nutmeg
  • 4 beaten eggs

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For the meat, begin by sautéing the onion in some olive oil until softened, then add in the garlic and ground beef. Cook until the beef is browned. Remove the fat from the pan, then add the spices for the sauce, and the tomato sauce. Bring the sauce to a boil and then simmer for 30 minutes. Allow the sauce to cool, then mix in the beaten egg and cheese. Cook the pasta in a large pot according to package directions, then drain and drizzle with 1 teaspoon of olive oil. Once the pasta is cool, mix in the cheese and egg whites. To make the béchamel, heat the milk in the microwave for 2 minutes. Meanwhile, melt the butter in a large saucepan. Once the butter is melted, add in the flour and whisk until there are no lumps. Whisk in the warm milk, then cook for 5 minutes, stirring frequently. Add the cheese, nutmeg, salt, and pepper. Remove from the heat, and once the mixture has cooled, whisk in the eggs. In a large dish, begin by layering some of the pasta, pressing down. Next, add the meat sauce, then top with the rest of the pasta. Pour the béchamel over the top, then bake for 45 minutes at 375 degrees until the top is puffy and browned.

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