Pastitsio (Greek Baked Pasta)
Tubular pasta layered with cinnamon beef sauce and a creamy béchamel crust, baked golden.
11 ingredients
5 steps
Ingredients
- 1400g pastitsio pasta (or penne)
- 2600g minced beef
- 31 onion (chopped)
- 4400g tinned tomatoes
- 51 tsp cinnamon
- 650g butter
- 750g flour
- 8500ml milk
- 92 eggs
- 10100g kefalotyri or Parmesan
- 11Salt, pepper, nutmeg, olive oil
Instructions
- 1Cook pasta until al dente; drain and set aside.
- 2Fry onion in oil; add mince and brown. Stir in tomatoes, cinnamon, salt and pepper; simmer 20 minutes.
- 3Make béchamel: melt butter, whisk in flour; add milk gradually, cook until thick. Season with nutmeg; cool slightly; whisk in eggs.
- 4Layer half the pasta in a greased dish, top with all the meat sauce, then remaining pasta.
- 5Pour béchamel over the top; sprinkle with cheese. Bake at 180°C for 40–45 minutes until deep golden. Rest 15 minutes before serving.