This hearty casserole features layers of pasta, seasoned ground meat, creamy béchamel sauce, and lots of melted cheese. It’s a comforting dish perfect for family dinners that’s similar to Greek pastitsio or an Italian-style pasta al forno.
There are few dishes that capture the essence of comfort food quite like a cheesy layered pasta bake. This magnificent creation transforms simple ingredients into something truly extraordinary – a marriage of textures and flavors that satisfies both body and soul. When you cut into this masterpiece, revealing distinct layers of al dente pasta, savory seasoned meat, velvety béchamel, and that irresistible golden cheese crust, you’ll understand why this dish has been cherished across cultures for generations.
What makes this recipe special is its versatility and universal appeal. The robust meat sauce, infused with aromatic herbs and a hint of warming spices, provides a rich foundation that complements the pasta perfectly. Meanwhile, the creamy béchamel sauce adds a luxurious element that binds everything together. The final blanket of cheese creates that show-stopping finish that bubbles and browns in the oven, promising a tantalizing sensory experience with each bite.
Beyond its incredible taste, this dish offers practical benefits that busy home cooks will appreciate. It can be prepared ahead of time, feeds a crowd effortlessly, and somehow manages to taste even better as leftovers. It’s the kind of recipe that becomes a cherished family tradition – the one everyone requests for special gatherings or when comfort is needed most.
Whether you call it pastitsio, pasta al forno, or simply “that amazing pasta bake,” this dish transcends ordinary casseroles. It delivers restaurant-quality results with home kitchen effort, making everyday meals feel like celebrations. The beauty of this recipe lies in its layers – not just of ingredients, but of flavors that develop and meld together during baking, creating something greater than the sum of its parts.
Ingredients
For the Meat Layer:
- 1 lb (450g) ground beef (or a beef/lamb mixture)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (14 oz/400g) tomato sauce or crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon (optional, for authentic Greek flavor)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Pasta Layer:
- 1 lb (450g) pasta (ziti, penne, or tubular pasta works best)
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk, warmed
- 2 eggs, lightly beaten
- 1/4 teaspoon ground nutmeg
- Salt and white pepper to taste
- 1 cup ricotta cheese (optional)
For Topping:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
Prepare the Pasta:
- Preheat oven to 350°F (175°C).
- Cook pasta in salted water until al dente (slightly undercooked), about 2 minutes less than package directions. Drain, toss with 1 tablespoon butter and 1/4 cup Parmesan cheese. Set aside.
Prepare the Meat Sauce:
- Heat olive oil in a large skillet over medium-high heat.
- Add onions and sauté until translucent, about 3-4 minutes.
- Add garlic and cook for another minute until fragrant.
- Add ground meat and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Drain excess fat if necessary.
- Stir in tomato sauce, tomato paste, oregano, cinnamon (if using), nutmeg, salt, and pepper.
- Simmer for 10-15 minutes until slightly thickened. Remove from heat.
Prepare the Béchamel Sauce:
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes to make a roux.
- Gradually add warm milk, whisking constantly to prevent lumps.
- Cook, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove from heat and let cool slightly.
- Whisk a small amount of the warm sauce into beaten eggs to temper them, then whisk egg mixture back into the sauce.
- Stir in nutmeg, salt, and white pepper.
- If using ricotta, fold it into the béchamel now for extra creaminess.
Assemble the Casserole:
- Grease a 9×13 inch (or similar size) glass baking dish.
- Layer half the pasta on the bottom of the dish.
- Spread all of the meat sauce over the pasta.
- Add remaining pasta as the next layer.
- Pour the béchamel sauce over the pasta, spreading to cover completely.
- Top with shredded mozzarella and Parmesan cheese.
Bake:
- Bake in the preheated oven for 40-45 minutes until bubbly and the top is golden brown.
- Let stand for 15 minutes before serving to allow the layers to set.
Serving
Serve warm, cutting into squares. This dish pairs wonderfully with a simple green salad and garlic bread.
Storage
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat covered in the oven at 350°F until heated through.
Note: This casserole takes a bit of time to prepare but can be assembled ahead and refrigerated before baking. It’s also perfect for feeding a crowd!