Classic Greek Pastitsio with Creamy Béchamel

Prepare the meat sauce: Heat olive oil in a large pan over medium heat. Add the onions and sauté until soft and translucent. Add the minced meat and cook until fully browned.

Stir in the tomatoes, tomato juice, water, and cinnamon. Simmer uncovered until the sauce thickens and excess liquid evaporates. Remove from heat, let cool slightly, then gently stir in the beaten egg.

Make the béchamel topping: In a saucepan, melt the butter over medium heat. Add the flour and stir constantly until foamy but not colored. Remove briefly from heat and gradually whisk in the milk.

Return to heat and cook, stirring continuously, until thick and smooth. Remove from heat, stir in the Parmesan cheese and egg yolks, and mix until well combined. Let cool slightly.

Cook the pasta in well-salted boiling water until tender. Drain thoroughly and mix while hot with the two whole eggs and 3/4 cup Parmesan cheese.

Assemble the dish: Preheat the oven to 180°C (350°F). Spread the pasta mixture evenly in a lightly greased baking dish. Spoon the meat sauce evenly over the pasta, then carefully spread the béchamel on top.

Finish and bake: Sprinkle bread crumbs evenly over the surface. Bake uncovered for about 60 minutes, until the top is deeply golden and set.

Rest before serving: Let the pastitsio rest for 15–20 minutes before slicing to achieve clean, defined layers.