Pastitsio Casserole Recipe

Prepare the Pasta Layer: Cook the pasta in generously salted water until it's al dente (about 2 minutes less than package directions suggest). This slight undercooking is crucial as the pasta will continue to cook while baking. Drain thoroughly and toss with olive oil to prevent sticking. Once cooled slightly, mix in the beaten eggs and Parmesan cheese, which will help bind the pasta layer and create that distinctive pastitsio texture that sets it apart from other pasta bakes.

Make the Meat Sauce: Heat olive oil in a large, deep skillet over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, just 30 seconds more. Add the ground meat, breaking it up with a wooden spoon as it browns. Once fully browned, drain excess fat (leaving about 1 tablespoon for flavor).

Create the Béchamel Sauce: This velvety sauce is what elevates Pastitsio Casserole recipe to legendary status! In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to make a roux, being careful not to brown it. Gradually add the warm milk, whisking constantly to prevent lumps from forming.

Assemble the Casserole: Preheat your oven to 350°F (175°C). Lightly grease a deep 9×13-inch baking dish. Spread half of the pasta mixture evenly across the bottom. Layer all of the meat sauce on top, spreading it to the edges. Add the remaining pasta as the next layer. Pour the béchamel sauce over everything, using a spatula to create a smooth, even top layer.

Bake to Golden Perfection: Bake uncovered for 45-50 minutes until the top is golden brown and the edges are bubbling. For the most Instagram-worthy presentation, let the pastitsio rest for at least 15 minutes before cutting—this resting period allows the layers to set, making for cleaner, more defined slices that showcase your culinary craftsmanship.