Pastitsio
Layers of tubular pasta, cinnamon-spiced beef ragu and a thick creamy bechamel. A proper Greek feast.
- Time1 hr 40
- LevelMedium
- Costabout £1.00 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the pasta for 2 minutes less than the packet says. Drain and toss with a drizzle of oil.
10 min - 2
Heat the oil in a large pan and brown the mince for 6 minutes. Add the onion and garlic and cook for 5 minutes.
11 min - 3
Stir in the purée, tomatoes, cinnamon stick, oregano and 100ml water. Simmer for 25 minutes until thick. Remove the cinnamon and season.
25 min - 4
For the bechamel, melt the butter, stir in the flour and cook for 1 minute. Whisk in the milk a little at a time. Simmer for 8 minutes until thick. Off the heat, add the nutmeg, egg yolks and half the cheese.
8 min - 5
Heat the oven to 180°C (160°C fan). Spread half the pasta in a deep dish, add the meat sauce, then the rest of the pasta.
- 6
Pour over the bechamel, sprinkle with the remaining cheese and bake for 40 minutes until golden. Rest for 15 minutes before cutting.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.