Everyday cooking
Pastitsio pasta bake
Tubular pasta, a spiced meat sauce and béchamel bake under a golden top.
- Total time
- 95 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
Pastitsio depends on distinct layers: pasta underneath, a reduced meat sauce in the middle and pale béchamel on top. A little cinnamon seasons the filling here, adding warmth without making it sweet. Reduce the meat sauce until thick so it does not run through the layers. Resting is also part of the method: the bake cuts more neatly once it has cooled slightly. A rectangular dish makes portioning straightforward. Serve with a plain tomato or leaf salad for a fresh accompaniment, and allow the full preparation time rather than treating the resting stage as optional.
Method
Step by step
- 01
Brown the mince
Chop the onion and garlic. Heat the oil and brown the mince for 5–6 minutes, breaking it up until no raw patches remain. Cook the onion with it for 3 minutes, then briefly add the garlic.
- 02
Reduce filling
Stir in tomatoes, cinnamon, salt and pepper. Simmer uncovered for 20 minutes until thick, with little loose liquid. Meanwhile boil the macaroni for 2 minutes less than the packet timing and drain.
- 03
Make béchamel
Melt the butter for the béchamel, stir in the flour and cook for 1 minute. Gradually whisk in the milk. Bring to the boil while stirring, then simmer for 3 minutes until thickened.
- 04
Add the egg
Remove from the heat and cool for 5 minutes. Mix the egg with 2 tbsp sauce, then briskly stir this into the remaining sauce. Add half the cheese. Heat the oven to 180 °C conventional heat.
- 05
Layer and bake
Lightly grease the dish. Add pasta, spread over the meat sauce and smooth béchamel on top. Sprinkle with the remaining cheese. Bake on the middle shelf for 35–40 minutes until golden and hot throughout.
- 06
Rest the bake
Rest for 15 minutes before cutting. Mark portions with a sharp knife and lift out with a broad spatula. The first serving may be softer than the remaining pieces.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
A firm meat layer
Watery tomato sauce softens the noodles and prevents tidy slices. Draw a spoon through the meat sauce before assembly: a trail that stays open briefly shows it has reduced enough. Measure the cinnamon sparingly and taste the filling before layering.
Smooth béchamel
Add the milk in small portions initially, whisking each one smooth before adding more. Mix the egg into cooled sauce so it does not scramble immediately. A moderately thick béchamel spreads well; stir in a little milk if it becomes excessively stiff.
Kitchen questions
One more question?
Can I use short pasta?
Yes. Penne will not form continuous tubular rows but still hold the bake together. Undercook them as well because they continue cooking in the oven.
Why wait before cutting?
The sauces settle as they cool slightly. Straight from the oven the filling is very soft and more likely to run apart.
