Pastitsio (Greek pasta bake)

    1 hour

    A hearty pasta bake made with mince and tomatoes, macaroni pasta and a rich white sauce.

    44 people made this

    Serves: 5 

    • 450g macaroni pasta
    • 1 tablespoon extra virgin olive oil
    • 1 clove garlic, minced
    • 1/2 large onion, diced
    • 450g beef mince (10% fat)
    • 1 (400g) tin chopped tomatoes
    • freshly ground black pepper to taste
    • 1 teaspoon dried oregano
    • 175g grated Parmesan cheese, divided
    • 1 tablespoon butter
    • 1 tablespoon plain flour
    • 140ml milk
    • 1 egg yolk

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5.
    2. Bring a large pot of lightly salted water to the boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Heat olive oil in a pan and cook garlic, onions and beef mince until meat is browned. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
    4. Lightly coat a baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
    5. Melt butter in a saucepan and blend in flour. Slowly add milk, stirring until it almost begins to boil. In a bowl, blend remaining Parmesan cheese and egg yolk; slowly add the egg-cheese mixture to the milk sauce, stirring constantly.
    6. Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

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    Reviews in English (20)


    My Greek boyfriend raved about this to his mother. Except he said I used the wrong noodles - his mother uses penne pasta instead.  -  20 Oct 2006  (Review from Allrecipes US | Canada)


    I found this recipe to be a bit bland. I will add some nutmeg next time. I will also increase the amount of bechamel as I like my pastitsio very creamy.  -  25 Dec 2006  (Review from Allrecipes US | Canada)


    We made this for the neighbors and served with a salad. Thought it was going to end up dry but really was not as you would think. Maybe could up the bechamel a little if you wanted an obvious sauce but proabably would not be as authentic. Good to esemble ahead of time and bake later  -  22 Apr 2007  (Review from Allrecipes US | Canada)