Pastitsio (Greek Cinnamon Beef Macaroni Bechamel Bake)
Quick answer
Pastitsio is a signature Greek oven-baked pasta composed of three distinct layers - macaroni on the bottom, spiced ground beef in the middle, and a thick bechamel on top.
What makes this special
- Cinnamon-scented beef sauce provides the aromatic profile that defines this Greek Pastitsio.
- Cinnamon in the beef sauce is the defining flavor that separates it from lasagna
- Egg in the bechamel sets like custard at 190C so layers cut cleanly
Key ingredients
Core cooking flow
- 1 Cook 250 g macaroni in boiling water until slightly firmer than al dente, be...
- 2 Warm a pan over medium heat and cook 120 g onion first until it turns translucent.
- 3 Stir in 250 ml tomato sauce and 0.5 tsp ground cinnamon, then reduce to low...
Pastitsio is a signature Greek oven-baked pasta composed of three distinct layers - macaroni on the bottom, spiced ground beef in the middle, and a thick bechamel on top. The beef is browned with onion and simmered in tomato sauce seasoned with ground cinnamon, which gives pastitsio its distinctive aroma that sets it apart from lasagna. Adding eggs to the bechamel allows it to set firmly in the oven, forming a custard-like cap that can be sliced cleanly with a knife. The macaroni should be slightly undercooked before assembly, as it continues to absorb liquid and soften during baking. Parmesan scattered between the pasta layers bridges the salty richness of the cheese with the meat sauce and creamy bechamel. After baking, a rest of at least fifteen minutes is essential for the layers to hold their structure when cut.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cook 250 g macaroni in boiling water until slightly firmer than al dente, because it will soften further in the oven.
Drain well and spread it out so the tubes do not clump while the sauce is prepared.
- 2Control
Warm a pan over medium heat and cook 120 g onion first until it turns translucent.
Add 300 g ground beef, break up the clumps with a spoon, and brown it until no raw red patches remain.
- 3Control
Stir in 250 ml tomato sauce and 0.5 tsp ground cinnamon, then reduce to low heat and simmer for 12 minutes.
Stop when the sauce thickens and no loose liquid pools on the bottom of the pan.
- 4Control
Melt 2 tbsp butter in a saucepan, add 2 tbsp flour, and cook over low heat for about 1 minute so the raw flour taste fades.
Whisk in 400 ml milk gradually until thick but still pourable.
- 5Finish
Spread the macaroni in the baking dish and scatter on part of the 40 g parmesan so it seasons the pasta layer.
Spoon the beef sauce evenly over it, pour the bechamel on top, and finish with the remaining parmesan.
- 6Heat
Bake at 190C for 30 minutes, until the top is golden and the edges bubble gently.
Let it rest for at least 15 minutes before slicing, then cut with a steady downward motion so the layers stay neat.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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