Entrees

Kampos Pastitsio

Light, layered, elegant island-style pastitsio.

~2 hrs + 45 min rest 8–10 People

Light, structured layers. Creamy, not heavy. That Kampos feel.

Cooking Mode

Step-by-step cooking

Opens a fullscreen cooking view and keeps your screen awake while you cook.

ingredients

🥩 MEAT & DAIRY

•

2 lbs ground beef (or beef + lamb mix)

•

1 stick unsalted butter (8 tbsp)

•

6 cups whole milk (buy ½ gallon to be safe)

•

1 dozen eggs

•

~2 cups total Kefalotyri cheese, freshly grated (Sub: Parmesan or Pecorino Romano)

🍝 PASTA

•

1.5 lbs bucatini or pastitsio noodles (Sub: ziti)

🍅 PANTRY

•

Crushed tomatoes — 14 oz can, but only use ~1 cup

•

Tomato paste — 3 tbsp

•

Dry red wine — 1 cup

•

All-purpose flour — 6 tbsp

•

Olive oil

🧅 PRODUCE

•

2 small yellow onions

•

4 garlic cloves (or 4 tsp jarred minced garlic)

🌿 SPICES & SEASONING

•

Cinnamon — 1 tsp

•

Ground cloves — tiny pinch

•

Dried oregano — 1–2 tsp

•

Nutmeg — ¼ tsp

•

Salt

•

Black pepper

•

White pepper (optional)

•

Tiny pinch sugar

Chios

Kampos Pastitsio

Light, layered, elegant island-style pastitsio.

⏱ ~2 hrs + 45 min rest·👥 8–10 People

Light, structured layers. Creamy, not heavy. That Kampos feel.

Ingredients

🥩 MEAT & DAIRY

— 2 lbs ground beef (or beef + lamb mix)

— 1 stick unsalted butter (8 tbsp)

— 6 cups whole milk (buy ½ gallon to be safe)

— 1 dozen eggs

— ~2 cups total Kefalotyri cheese, freshly grated (Sub: Parmesan or Pecorino Romano)

🍝 PASTA

— 1.5 lbs bucatini or pastitsio noodles (Sub: ziti)

🍅 PANTRY

— Crushed tomatoes — 14 oz can, but only use ~1 cup

— Tomato paste — 3 tbsp

— Dry red wine — 1 cup

— All-purpose flour — 6 tbsp

— Olive oil

🧅 PRODUCE

— 2 small yellow onions

— 4 garlic cloves (or 4 tsp jarred minced garlic)

🌿 SPICES & SEASONING

— Cinnamon — 1 tsp

— Ground cloves — tiny pinch

— Dried oregano — 1–2 tsp

— Nutmeg — ¼ tsp

— Salt

— Black pepper

— White pepper (optional)

— Tiny pinch sugar

Prep

🍳 EQUIPMENT / PANS NEEDED

— Large deep pan or Dutch oven — for meat sauce. Needs enough room for 2 lbs meat and simmering sauce.

— Medium heavy-bottom pot — for béchamel sauce.

— Large pasta pot — for boiling pasta.

— 9×13 baking dish — for final assembly. Glass or ceramic works best.

🔪 PREP FIRST — VERY IMPORTANT

🧀 CHEESE PREP

— Grate all cheese and separate into three portions.

— 1–1¼ cups → béchamel.

— ¾ cup → pasta layer.

— Small handful → topping.

🧅 PRODUCE PREP

— Finely grate or mince onions until almost paste-like.

— Mince garlic.

🥛 DAIRY & EGGS PREP

— Bowl 1 — Béchamel: 4 egg yolks + 2 whole eggs.

— Bowl 2 — Pasta: 2 whole eggs.

🍅 SAUCE INGREDIENTS READY

— Measure 3 tbsp tomato paste.

— Measure ~1 cup crushed tomatoes.

— Pour 1 cup red wine.

🌿 SPICE SETUP

— Keep nearby: 1 tsp cinnamon, tiny pinch cloves, 1–2 tsp oregano, ¼ tsp nutmeg, salt, pepper, and tiny pinch sugar.

🔥 OVEN

— Preheat oven to 350°F.

Method

STEP 1 — MEAT SAUCE

— Put large deep pan or Dutch oven on medium heat.

— Add:

— Olive oil

— Finely grated onions

— Cook 5–7 minutes until soft, not browned.

— Then:

— Add garlic

— Cook 30–60 seconds.

— Add:

— Ground beef

— Cook until no pink remains.

— Break meat VERY fine. That refined texture is important.

— Then:

— Add 3 tbsp tomato paste

— Cook 2–3 minutes until darker red and richer smelling.

— Add:

— 1 cup red wine

— Simmer 2–3 minutes.

— Add:

— ~1 cup crushed tomatoes

— 1 tsp cinnamon

— Tiny pinch cloves

— 1–2 tsp oregano

— 1–1½ tsp salt

— ½ tsp black pepper

— Tiny pinch sugar

— Simmer uncovered over medium-low heat for 30–40 minutes.

— You're looking for:

— Thick sauce

— Rich color

— No watery liquid

STEP 2 — PASTA WATER

— Bring a large pot of salted water to boil.

— Do NOT cook pasta yet if béchamel is not close.

STEP 3 — START BÉCHAMEL

— Put medium heavy-bottom pot on medium heat.

— Add:

— 6 tbsp butter

— Melt butter.

— Then:

— Add 6 tbsp flour

👉 Whisk constantly for 1–2 minutes.

— You're looking for:

— Smooth paste

— Slight nutty smell

— Not browned

STEP 4 — ADD MILK

— Slowly add:

— 6 cups whole milk

— Whisk constantly as you pour.

— Cook over medium to medium-low heat.

— Whisk frequently and scrape bottom/corners.

— You're looking for:

— Loose pudding texture

— Heavy cream sauce texture

— Silky and pourable

— Not stiff

STEP 5 — TEMPER EGGS

— Lower heat to LOW or turn it OFF temporarily.

— Slowly whisk:

— 2–3 ladles hot béchamel into egg bowl

— Then:

— Whisk egg mixture back into pot.

👉 This prevents scrambling. Do not rush.

STEP 6 — FINISH BÉCHAMEL

— Add:

— 1–1¼ cups grated cheese

— ¼ tsp nutmeg

— 1 tsp salt

— ¼–½ tsp pepper

— Whisk well.

— You're looking for:

— Smooth

— Creamy

— Pourable

— Do not over-thicken.

STEP 7 — COOK PASTA

— Cook pasta 2 minutes LESS than package directions.

— You want:

— Slightly firm

— It will finish in the oven

— Drain well.

STEP 8 — PASTA LAYER

— Mix warm pasta with:

— 2 whole eggs

— ¾ cup grated cheese

STEP 9 — ASSEMBLY

— Layer 1:

— Pasta

— Spread evenly. Do NOT compact too hard.

— Layer 2:

— Meat sauce

— Smooth edge to edge.

— Layer 3:

— Béchamel

— Pour evenly and smooth top.

— Final touch:

— Sprinkle reserved cheese.

— Optional tiny dusting of nutmeg.

STEP 10 — BAKE

— Bake at 350°F for 45–50 minutes.

— Optional:

— Broil last 2–3 minutes for a golden top.

STEP 11 — REST

— Rest minimum 45 minutes before slicing.

— This creates:

— Clean slices

— Defined layers

— Kampos texture

— Do NOT cut early.

Chef's Note: Do NOT cut early. Resting creates clean slices, defined layers and authentic Kampos texture.

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Entrees

Kampos Pastitsio

Light, layered, elegant island-style pastitsio.

~2 hrs + 45 min rest 8–10 People

Light, structured layers. Creamy, not heavy. That Kampos feel.

Cooking Mode

Step-by-step cooking

Opens a fullscreen cooking view and keeps your screen awake while you cook.

ingredients

🥩 MEAT & DAIRY

•

2 lbs ground beef (or beef + lamb mix)

•

1 stick unsalted butter (8 tbsp)

•

6 cups whole milk (buy ½ gallon to be safe)

•

1 dozen eggs

•

~2 cups total Kefalotyri cheese, freshly grated (Sub: Parmesan or Pecorino Romano)

🍝 PASTA

•

1.5 lbs bucatini or pastitsio noodles (Sub: ziti)

🍅 PANTRY

•

Crushed tomatoes — 14 oz can, but only use ~1 cup

•

Tomato paste — 3 tbsp

•

Dry red wine — 1 cup

•

All-purpose flour — 6 tbsp

•

Olive oil

🧅 PRODUCE

•

2 small yellow onions

•

4 garlic cloves (or 4 tsp jarred minced garlic)

🌿 SPICES & SEASONING

•

Cinnamon — 1 tsp

•

Ground cloves — tiny pinch

•

Dried oregano — 1–2 tsp

•

Nutmeg — ¼ tsp

•

Salt

•

Black pepper

•

White pepper (optional)

•

Tiny pinch sugar

Chios

Kampos Pastitsio

Light, layered, elegant island-style pastitsio.

⏱ ~2 hrs + 45 min rest·👥 8–10 People

Light, structured layers. Creamy, not heavy. That Kampos feel.

Ingredients

🥩 MEAT & DAIRY

— 2 lbs ground beef (or beef + lamb mix)

— 1 stick unsalted butter (8 tbsp)

— 6 cups whole milk (buy ½ gallon to be safe)

— 1 dozen eggs

— ~2 cups total Kefalotyri cheese, freshly grated (Sub: Parmesan or Pecorino Romano)

🍝 PASTA

— 1.5 lbs bucatini or pastitsio noodles (Sub: ziti)

🍅 PANTRY

— Crushed tomatoes — 14 oz can, but only use ~1 cup

— Tomato paste — 3 tbsp

— Dry red wine — 1 cup

— All-purpose flour — 6 tbsp

— Olive oil

🧅 PRODUCE

— 2 small yellow onions

— 4 garlic cloves (or 4 tsp jarred minced garlic)

🌿 SPICES & SEASONING

— Cinnamon — 1 tsp

— Ground cloves — tiny pinch

— Dried oregano — 1–2 tsp

— Nutmeg — ¼ tsp

— Salt

— Black pepper

— White pepper (optional)

— Tiny pinch sugar

Prep

🍳 EQUIPMENT / PANS NEEDED

— Large deep pan or Dutch oven — for meat sauce. Needs enough room for 2 lbs meat and simmering sauce.

— Medium heavy-bottom pot — for béchamel sauce.

— Large pasta pot — for boiling pasta.

— 9×13 baking dish — for final assembly. Glass or ceramic works best.

🔪 PREP FIRST — VERY IMPORTANT

🧀 CHEESE PREP

— Grate all cheese and separate into three portions.

— 1–1¼ cups → béchamel.

— ¾ cup → pasta layer.

— Small handful → topping.

🧅 PRODUCE PREP

— Finely grate or mince onions until almost paste-like.

— Mince garlic.

🥛 DAIRY & EGGS PREP

— Bowl 1 — Béchamel: 4 egg yolks + 2 whole eggs.

— Bowl 2 — Pasta: 2 whole eggs.

🍅 SAUCE INGREDIENTS READY

— Measure 3 tbsp tomato paste.

— Measure ~1 cup crushed tomatoes.

— Pour 1 cup red wine.

🌿 SPICE SETUP

— Keep nearby: 1 tsp cinnamon, tiny pinch cloves, 1–2 tsp oregano, ¼ tsp nutmeg, salt, pepper, and tiny pinch sugar.

🔥 OVEN

— Preheat oven to 350°F.

Method

STEP 1 — MEAT SAUCE

— Put large deep pan or Dutch oven on medium heat.

— Add:

— Olive oil

— Finely grated onions

— Cook 5–7 minutes until soft, not browned.

— Then:

— Add garlic

— Cook 30–60 seconds.

— Add:

— Ground beef

— Cook until no pink remains.

— Break meat VERY fine. That refined texture is important.

— Then:

— Add 3 tbsp tomato paste

— Cook 2–3 minutes until darker red and richer smelling.

— Add:

— 1 cup red wine

— Simmer 2–3 minutes.

— Add:

— ~1 cup crushed tomatoes

— 1 tsp cinnamon

— Tiny pinch cloves

— 1–2 tsp oregano

— 1–1½ tsp salt

— ½ tsp black pepper

— Tiny pinch sugar

— Simmer uncovered over medium-low heat for 30–40 minutes.

— You're looking for:

— Thick sauce

— Rich color

— No watery liquid

STEP 2 — PASTA WATER

— Bring a large pot of salted water to boil.

— Do NOT cook pasta yet if béchamel is not close.

STEP 3 — START BÉCHAMEL

— Put medium heavy-bottom pot on medium heat.

— Add:

— 6 tbsp butter

— Melt butter.

— Then:

— Add 6 tbsp flour

👉 Whisk constantly for 1–2 minutes.

— You're looking for:

— Smooth paste

— Slight nutty smell

— Not browned

STEP 4 — ADD MILK

— Slowly add:

— 6 cups whole milk

— Whisk constantly as you pour.

— Cook over medium to medium-low heat.

— Whisk frequently and scrape bottom/corners.

— You're looking for:

— Loose pudding texture

— Heavy cream sauce texture

— Silky and pourable

— Not stiff

STEP 5 — TEMPER EGGS

— Lower heat to LOW or turn it OFF temporarily.

— Slowly whisk:

— 2–3 ladles hot béchamel into egg bowl

— Then:

— Whisk egg mixture back into pot.

👉 This prevents scrambling. Do not rush.

STEP 6 — FINISH BÉCHAMEL

— Add:

— 1–1¼ cups grated cheese

— ¼ tsp nutmeg

— 1 tsp salt

— ¼–½ tsp pepper

— Whisk well.

— You're looking for:

— Smooth

— Creamy

— Pourable

— Do not over-thicken.

STEP 7 — COOK PASTA

— Cook pasta 2 minutes LESS than package directions.

— You want:

— Slightly firm

— It will finish in the oven

— Drain well.

STEP 8 — PASTA LAYER

— Mix warm pasta with:

— 2 whole eggs

— ¾ cup grated cheese

STEP 9 — ASSEMBLY

— Layer 1:

— Pasta

— Spread evenly. Do NOT compact too hard.

— Layer 2:

— Meat sauce

— Smooth edge to edge.

— Layer 3:

— Béchamel

— Pour evenly and smooth top.

— Final touch:

— Sprinkle reserved cheese.

— Optional tiny dusting of nutmeg.

STEP 10 — BAKE

— Bake at 350°F for 45–50 minutes.

— Optional:

— Broil last 2–3 minutes for a golden top.

STEP 11 — REST

— Rest minimum 45 minutes before slicing.

— This creates:

— Clean slices

— Defined layers

— Kampos texture

— Do NOT cut early.

Chef's Note: Do NOT cut early. Resting creates clean slices, defined layers and authentic Kampos texture.