Greek Pasta Bake Casserole
A comforting Greek pasta bake with layers of spiced meat sauce, pasta, and a luscious béchamel topping. This hearty dish is perfect for feeding a crowd and tastes even better the next day.
Equipment
- 1 large skillet or braiser (for meat sauce)
- 1 medium saucepan (for béchamel)
- 1 large pot (for pasta)
- 1 whisk (for sauce)
- 1 wooden spoon (for stirring)
- 1 large casserole dish (9x13-inch or similar, tall sides)
- 1 colander (for draining pasta)
Ingredients
For the Meat Sauce:
- 2 pounds ground lamb or ground beef
- 1 cup onion finely chopped
- 3 cloves garlic minced
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 can 28 ounces whole tomatoes, chopped with liquid
- Kosher salt to taste
- Black pepper freshly ground, to taste
For the Béchamel:
- 1/2 cup 1 stick unsalted butter
- 1 cup all-purpose flour
- 4 cups whole milk scalded
- 1 cup Parmesan cheese freshly grated (or Kefalotyri)
- 3 egg yolks
- Freshly grated nutmeg to taste
- Kosher salt to taste
- Black pepper freshly ground, to taste
For the Pasta Layer:
- 1 pound pasta ziti or penne
- 3 tablespoons olive oil extra virgin
- 3 egg whites from yolks used in béchamel
- 1/4 cup Parmesan cheese freshly grated (or Kefalotyri)
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Setting the temperature at the start ensures your oven is fully heated by the time you’re ready to bake, which is important for even cooking and that perfectly golden top layer.
- Sauté Aromatics for Meat Sauce: In a large skillet or braiser, drizzle in 2–3 tablespoons of olive oil and place over medium to medium-high heat. Add the chopped onions and cook, stirring occasionally, until they become soft, translucent, and fragrant—about 5 minutes. Stir in the minced garlic and cook for another minute, being careful not to let it burn.
- Brown the Meat Thoroughly: Add the ground lamb or beef to the skillet. Use a wooden spoon to break it apart into small crumbles. Cook until the meat is browned on all sides, with no pink remaining, about 7–10 minutes. If there is excess fat pooling in the pan, carefully drain a little to prevent the sauce from becoming greasy.
- Deglaze with Red Wine: Increase the heat to high. Pour in the dry red wine and stir, scraping up any browned bits stuck to the bottom of the pan. Let the wine simmer until it nearly evaporates, concentrating the flavor into the meat—this takes about 2–3 minutes.
- Season and Simmer the Sauce: Stir in the tomato paste, cinnamon, and allspice, mixing well to coat the meat evenly with the spices. Add the chopped tomatoes with their juices. Reduce the heat to low, season generously with salt and freshly ground black pepper, and let the sauce simmer gently for about 30 minutes, stirring occasionally. The sauce should thicken and develop a deep, rich flavor.
- Prepare the Béchamel Base: While the meat sauce simmers, start the creamy topping. In a medium saucepan, melt the butter over medium heat until foamy. Whisk in the flour to create a smooth paste, called a roux. Continue whisking for about 1 minute to cook off the raw flour taste, but do not let it brown.
- Incorporate the Warm Milk: Slowly pour the scalded milk into the roux in a thin, steady stream, whisking constantly to avoid lumps. Continue to cook and whisk over medium heat until the sauce thickens enough to coat the back of a spoon—about 5–8 minutes.
- Enrich the Béchamel Sauce: Remove the saucepan from the heat. Stir in the grated Parmesan cheese until melted and smooth. Allow the sauce to cool slightly (so it doesn’t scramble the eggs), then quickly whisk in the egg yolks. Season with salt, black pepper, and a pinch of freshly grated nutmeg. Set aside.
- Cook the Pasta Just Right: Bring a large pot of salted water to a boil. Add the pasta and cook until it is just barely al dente—slightly undercooked, since it will continue to soften during baking. Drain the pasta in a colander, then toss immediately with the olive oil to prevent sticking.
- Fortify the Pasta Layer: In a large mixing bowl, combine the warm pasta with the egg whites and grated Parmesan. Stir until every piece of pasta is lightly coated. This step ensures the noodles hold together and form a sturdy base when layered in the casserole.
- Assemble the Layers: Lightly grease a 9x13-inch casserole dish with tall sides. Spread half of the pasta mixture evenly across the bottom, pressing it down gently with the back of a spoon to form a compact layer. Pour the entire meat sauce over the pasta, spreading it evenly to cover every corner. Add the remaining pasta mixture on top of the meat layer, smoothing it out into an even surface.
- Add the Creamy Béchamel: Pour the béchamel sauce over the pasta, using a spatula to spread it evenly. The sauce should fully cover the pasta, forming a thick, creamy top layer. Fill the dish almost to the rim, leaving just a little space so it won’t bubble over while baking.
- Bake Until Golden and Puffy: Transfer the casserole dish to the preheated oven. Bake uncovered for about 45 minutes, or until the top is golden brown, puffed up, and slightly firm to the touch.
- Rest Before Serving: Remove the dish from the oven and let it rest for at least 30 minutes before slicing. This allows the layers to set and ensures clean, neat portions. For even better flavor and texture, refrigerate overnight and reheat the next day in a 325°F (165°C) oven until warmed through.
Notes
- Use ground lamb for authenticity, but ground beef is a great substitute with a milder flavor.
- Cinnamon and allspice are key flavor builders—don’t skip them, as they create the classic Greek profile.
- The pasta should be slightly undercooked, since it will finish cooking in the oven.
- Always temper egg yolks before whisking into béchamel to prevent curdling.
- Letting the dish rest before slicing makes it easier to serve neat, layered portions.
- Pastitsio tastes even better the next day, making it ideal for meal prep or gatherings.
