A traditional Greek baked pasta dish made with layers of tubular pasta, a spiced meat sauce (with hints of cinnamon and nutmeg), and a thick, creamy béchamel topping baked until golden. It’s hearty, aromatic, and perfect for gatherings.
🛒 Ingredients (Serves 8)
🔹 Pasta Layer
- 500g tubular pasta (penne or ziti)
- 2 egg whites (save yolks for béchamel)
- ½ cup grated parmesan or kefalotyri cheese
- 2 tablespoons butter
🔹 Meat Sauce
- 500g ground beef (or beef/lamb mix)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup water or beef broth
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon dried oregano
- Salt & black pepper to taste
- 2 tablespoons olive oil
🔹 Béchamel Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups milk (warm)
- 2 egg yolks
- ½ cup grated cheese
- ¼ teaspoon nutmeg
- Salt & white pepper to taste
🍳 Equipment
- Large pot
- Saucepan
- 9×13 inch baking dish
- Whisk
👩🍳 Step-by-Step Instructions
🔸 Step 1: Cook Pasta
- Boil pasta until just al dente
- Drain and mix with butter, egg whites, and cheese
👉 This helps bind the base layer
🔸 Step 2: Make Meat Sauce
- Heat olive oil in a pan
- Sauté onion until soft, then add garlic
- Add ground beef and cook until browned
- Stir in tomato paste, then crushed tomatoes and broth
- Add cinnamon, nutmeg, oregano, salt, pepper
- Simmer 20–25 minutes until thick
🔸 Step 3: Prepare Béchamel
- Melt butter in saucepan
- Whisk in flour (cook 1–2 minutes)
- Slowly add warm milk, whisking constantly
- Cook until thick and smooth
- Remove from heat, stir in egg yolks, cheese, nutmeg, salt, pepper
👉 Should be thick but pourable
🔸 Step 4: Assemble Layers
- Spread pasta evenly in baking dish
- Add meat sauce layer
- Pour béchamel evenly on top
🔸 Step 5: Bake
- Bake at 180°C (350°F) for 40–45 minutes
- Top should be golden and set
🔸 Step 6: Rest (Very Important!)
- Let rest 20–30 minutes before slicing
👉 Helps layers hold together
🍽️ Serving Suggestions
- Serve with Greek salad
- Pair with crusty bread
- Add a squeeze of lemon for brightness
💡 Authentic Tips
✔ Cinnamon is key—don’t skip it
✔ Use thick béchamel for signature top layer
✔ Let it rest before cutting
✔ Kefalotyri cheese gives authentic flavor (parmesan works too)
🔄 Variations
🐑 Traditional Mix
Use beef + lamb for richer flavor
🧀 Extra Creamy
Add more cheese to béchamel
🌱 Vegetarian
Swap meat with lentils or mushrooms
❓ FAQs
Why is my béchamel runny?
Needs more cooking—should be thick before layering.
Can I make it ahead?
Yes! Assemble and refrigerate, then bake when ready.
Can I freeze it?
Yes—freeze baked or unbaked up to 2 months.
⚖️ Approx. Nutrition (Per Serving)
- Calories: ~450–550
- Protein: ~25g
- Carbs: ~40g
- Fat: ~22g