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Servings: 6
Total Time: 1 hour 45 minutes
Recipe by: Frankie


Meat sauce:
1 lb ground beef
1 cup finely diced red onion
2 cloves garlic, minced
1 cinnamon stick
1 whole clove
1 TBSP tomato paste
14 oz can diced tomatoes
1/2 cup red wine
1 bay leaf
1/2 tsp salt
1/4 tsp freshly ground pepper
12 oz penne pasta
4 oz feta cheese, crumbled
2 eggs
5 oz Parmigiano-Reggiano cheese, grated
Béchamel sauce:
8 TBSP butter (1 stick)
8 TBSP all purpose flour
3 1/2 cups whole milk, room temperature
2 egg yolks
3 oz Parmigiano-Reggiano cheese, grated
pinch of nutmeg


Meat Sauce:

1. Cook the ground beef and onions in a dutch oven or large pot over medium-high heat for about 5 minutes or until beef is browned and onions are soft.

2. Stir in the garlic and tomato paste and cook while stirring about 30 seconds or until fragrant. Add the red wine and cook until wine has evaporated, 5 to 10 minutes.

3. Stir in the diced tomatoes, cinnamon, bay leaf, clove, salt and pepper. Bring to a boil, Put a lid on the pot and reduce heat to low. Simmer covered for about 30 minutes then remove the bay leaf, cinnamon stick and clove.

While the meat simmers start on the pasta.


1. Cook the pasta about 2 minutes under the cooking time on the box so the pasta doesn't become soggy in the pastitsio.

2. Drain the pasta and place in a large 9x13 baking dish. Stir the feta cheese and eggs into the pasta and set aside.

Béchamel sauce:

1. Melt the butter in a large sauce pot over medium-low heat, stir in the flour to combine until no white flour is visible.

2. Slowly whisk in the milk until thoroughly combined and there are no lumps.

3. Take the pot off of the heat and let rest 1 minute. Quickly whisk in the egg yolks, nutmeg, and the 3 oz of Parmigiano-Reggiano until well incorporated. Season with a little salt and pepper and set aside.

Put together the Patitsio:

1. Preheat the oven to 375°F.

2. Grab the baking dish with pasta and pour the meat sauce over top. Spread the sauce evenly over the pasta.

3. Pour the béchamel sauce over top of the meat sauce and spread evenly.

4. Sprinkle the remaining 5 oz of Parmigiano-Reggiano evenly over top the béchamel sauce.

5. Bake uncovered in the preheated oven for 45 minutes or until the cheese on top begins to brown.

6. Let the patitsio rest for 5 minutes before serving.

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