Pastitsio (Greek Style) / Macarona Bechamel (Egyptian Style) 🇬🇷🇪🇬
A rich, comforting baked pasta casserole with layers of seasoned meat sauce, pasta, and a silky creamy béchamel topping. Greek Pastitsio traditionally uses cinnamon-spiced meat sauce and tubular pasta, while Egyptian Macarona Bechamel features a similar creamy baked pasta style with a more straightforward spiced beef filling.
Prep Time: 45 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 40 minutes
Servings: 8–10
Ingredients
Pasta Layer
- 1 pound (450 g) bucatini, penne, or ziti pasta
- 2 tablespoons butter
- 2 eggs, lightly beaten
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Meat Sauce Layer
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1½ pounds ground beef (or beef/lamb mixture)
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- ½ cup red wine or beef broth
- 1 teaspoon cinnamon (classic Greek touch)
- 1 teaspoon dried oregano
- ½ teaspoon allspice (optional)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Creamy Béchamel Sauce
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 4 cups warm milk
- 2 egg yolks
- 1 cup grated Parmesan cheese
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until slightly under al dente.
- Drain and toss with butter.
- Mix in eggs, Parmesan, salt, and pepper.
- Set aside.
2. Prepare the Meat Sauce
- Heat olive oil in a large skillet.
- Sauté onion for 4–5 minutes until soft.
- Add garlic and cook for 30 seconds.
- Add ground beef and cook until browned.
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, wine/broth, and spices.
- Simmer for 25–30 minutes until thick and flavorful.
- Stir in parsley.
3. Make the Béchamel
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1–2 minutes.
- Gradually add warm milk, whisking constantly.
- Cook until thick and creamy.
- Remove from heat.
- Stir in Parmesan, nutmeg, salt, and pepper.
- Slowly whisk in egg yolks.
4. Assemble the Casserole
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Add the pasta layer and spread evenly.
- Add the meat sauce layer.
- Pour béchamel over the top.
- Sprinkle with extra Parmesan.
5. Bake
- Bake uncovered for 45–55 minutes until golden and bubbling.
- Rest for 20 minutes before slicing for cleaner layers.
Serving Suggestions
Serve with:
- Greek salad
- Tzatziki
- Roasted vegetables
- Warm pita bread
- Pickled vegetables
Style Differences
🇬🇷 Greek Pastitsio
- Uses cinnamon, cloves, or allspice in the meat sauce
- Often uses long tubular pasta like bucatini
- May include a cheese-bound pasta layer
- Richer, more layered presentation
🇪🇬 Egyptian Macarona Bechamel
- Usually uses penne or macaroni
- Meat filling is often simpler with onion, tomato, and warm spices
- Béchamel layer is typically very generous and creamy
- A popular family gathering dish
Storage
- Refrigerator: Keeps for up to 4 days.
- Freezer: Freeze baked portions for up to 3 months.
- Reheat: Cover and warm at 350°F (175°C) until heated through.
Approximate Nutrition (Per Serving)
- Calories: 560
- Protein: 30 g
- Carbohydrates: 48 g
- Fat: 28 g
- Fiber: 3 g
- Sodium: 720 mg
Tips for the Best Pastitsio/Macarona Bechamel
- Let the meat sauce become thick before layering so the casserole doesn’t become watery.
- Slightly undercook the pasta because it continues cooking in the oven.
- Add a pinch of cinnamon to the beef sauce—it gives the signature Greek flavor.
- Resting after baking is essential for neat, beautiful slices.