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Pasticcio -- Baked Pasta (Greece)

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“This recipe comes from the 2002 cookbook, Mediterranean Street Food.”

Ingredients Nutrition

  • 6 tablespoons unsalted butter, divided
  • 14 cup all-purpose flour
  • 3 cups whole milk
  • 18 teaspoon nutmeg, grated
  • 18 teaspoon salt, to taste
  • 18 teaspoon white pepper, to taste
  • 1 cup kefalotiri, grated, divided (or Parmesan cheese)
  • 2 egg yolks, beaten
  • 1 lb penne (or Greek macaroni no.2)


  1. In a saucepan melt 4 tablespoons butter & whisk in the flour.
  2. When flour is completely incorporated, gradually pour in the milk, whisking constantly. Keep whisking until milk comes to a boil, then simmer for 2-3 minutes & remove it from the heat.
  3. Stir in nutmeg, salt & pepper to taste, & add 1/3 of the cheese.
  4. Let this sauce cool until just warm, then stir in the beaten egg yolks & set aside.
  5. Bring a large pot of water to a boil, then add salt & pasta & cook for 2 MINUTES LESS than the package instructions indicate, so that the pasta is very al dente, as it will continue cooking in the oven.
  6. Preheat oven to 375 degrees F & butter the inside of a 13"x9" baking dish.
  7. When pasta is done, drain it & toss with the remaining 2 tablespoons of butter, then spread half of the pasta in the bottom of the baking dish. Pour half of the sauce over it & sprinkle half of the remaining cheese over that. Repeat layering with the remaining pasta, then the rest of the sauce & finally the cheese.
  8. Place the baking dish on the oven's middle rack & bake 20-30 minutes or until golden.
  9. Great when served warm or at room temperature with a fresh green salad.

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