Prep time: 30 mins | Cook time: 45–50 mins | Servings: 8
Ingredients
- The Pasta Base:
- 1 lb bucatini or large tubular pasta.
- 2 egg whites (beaten) and 1 cup crumbled feta cheese to bind the pasta.
- The Cinnamon Beef Sauce:
- 1.5 lbs lean ground beef.
- 1 large onion, finely chopped.
- 2 cloves garlic, minced.
- 1 can (15 oz) tomato sauce or crushed tomatoes.
- The Spices: 1 tsp ground cinnamon, 1/2 tsp ground allspice, salt, and black pepper.
- The Béchamel Topping:
- 1/2 cup unsalted butter.
- 1/2 cup all-purpose flour.
- 4 cups whole milk, warmed.
- 1/2 tsp ground nutmeg.
- 2 egg yolks.
- 1 cup grated Parmesan or Kefalotyri cheese.
Instructions
- Prepare Pasta: Boil the pasta until al dente. Drain and toss with egg whites and feta cheese to help the layers hold their shape when sliced.
- Make the Meat Sauce: Brown the beef and onions in a large skillet. Stir in the garlic, tomatoes, and spices. Simmer for 20 minutes until the sauce is thick and fragrant with cinnamon.
- Craft the Béchamel: Melt butter in a saucepan, whisk in flour, and gradually add warm milk. Whisk constantly until thick and smooth. Remove from heat and stir in nutmeg, cheese, and egg yolks.
- Layer: In a deep baking dish, spread all of the pasta in an even layer. Top with the meat sauce, spreading it to the edges. Finally, pour the thick béchamel over the top, smoothing it into a flat layer.
- Bake: Bake at 350°F for 45–50 minutes. The top should be a deep, mottled golden brown.
- The Secret: Let the Pastitsio rest for at least 20–30 minutes before slicing. This allows the layers to set into those iconic, clean squares.