Pastitsio Recipe

Pastitsio is the ultimate Greek comfort food—a layered pasta bake that combines rich, spiced meat sauce, creamy béchamel, and perfectly cooked pasta into one irresistible dish. Often called the “Greek lasagna,” it’s hearty, aromatic, and deeply satisfying. Whether you’re making it for a cozy family dinner or to impress guests at a gathering, this pastitsio recipe brings authentic Mediterranean flavors right to your table.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Authentic Flavor – Infused with cinnamon, cloves, and red wine, the meat sauce delivers the classic taste of Greek home cooking.
• Crowd-Pleaser – Perfect for feeding a family or entertaining guests; everyone loves a baked pasta dish with golden, cheesy topping.
• Make-Ahead Friendly – You can prepare the layers in advance and bake just before serving.
• Balanced Texture – Tender pasta, rich savory sauce, and velvety béchamel create the perfect harmony in each bite.
• Comforting & Elegant – Ideal for Sunday dinners, holidays, or whenever you crave something soul-warming and impressive.

Ingredients Needed

For the Meat Sauce

• 2 tbsp olive oil
• 3 garlic cloves, finely minced
• 2 medium red onions, finely chopped (or substitute yellow/brown onions)
• 1 kg (2 lb) ground beef
• ¾ cup dry red wine (adds depth; optional but recommended)
• 800 g (28 oz) canned crushed tomatoes
• 2 beef bouillon cubes, crumbled
• 2 tbsp tomato paste
• 1 tsp white sugar (balances acidity)
• 1 bay leaf
• ½ tsp ground cinnamon
• 1 cinnamon stick (or replace with another ½ tsp cinnamon powder)
• ¼ tsp ground cloves
• ¾ tsp salt
• 1 tsp freshly ground black pepper

For the Greek Béchamel

• 100 g (7 tbsp) unsalted butter
• ¾ cup all-purpose flour
• 1 litre (4 cups) whole milk (or semi-skimmed if preferred)
• Pinch of freshly grated nutmeg
• ½ tsp salt
• 100 g (3 oz) Kefalotyri cheese, finely grated (substitute Parmesan or Romano)
• 2 egg yolks (whites reserved for pasta layer)

For the Pasta Layer

• 400 g (14 oz) Pastitsio No. 2 pasta (or substitute bucatini, ziti, or penne)
• 120 g (4 oz) feta cheese, crumbled
• 2 egg whites (from earlier separated eggs)

For the Topping

• 75 g (3 oz) finely grated Kefalotyri cheese (or Parmesan/Romano)

How to Make Pastitsio

Step 1 – Prepare the Meat Sauce

1. Heat olive oil in a large pot over medium-high heat. Add garlic and onions; sauté 2–3 minutes until softened and fragrant. This creates the flavor base.
2. Stir in ground beef, breaking it up with a wooden spoon. Cook until browned all over.
3. Pour in the wine, simmering until mostly evaporated—about 3 minutes.
4. Add crushed tomatoes, bouillon, tomato paste, sugar, bay leaf, spices, salt, and pepper. Mix well.
5. Reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally. The sauce should be thick and rich, not watery like spaghetti sauce.
6. Remove from heat and let cool to room temperature (or at least 30 minutes) before assembly.

Step 2 – Make the Greek Béchamel

1. In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 minute to cook off the raw taste.
2. Gradually add half the milk while whisking—this forms a smooth paste. Add remaining milk and continue whisking until lump-free.
3. Cook for 5 minutes, stirring, until thick enough to coat the back of a spoon.
4. Remove from heat. Stir in nutmeg, cheese, and salt.
5. Let cool for 5 minutes, then quickly whisk in the egg yolks. Cover with a lid and set aside. (If it thickens too much before pouring, reheat gently.)

Step 3 – Cook the Pasta

1. Boil pasta in salted water according to package directions, but reduce cooking time by 1 minute for a firmer bite.
2. Drain well, then return to the pot. Let cool slightly.
3. Stir in egg whites and crumbled feta. Mix gently so pasta is coated but not mushy.

Step 4 – Assemble and Bake

1. Preheat oven to 180°C (350°F). Grease a 9×13 inch (33×22 cm) baking dish.
2. Arrange pasta in the dish, aligning them in the same direction for a neat look when sliced. Smooth the surface.
3. Spread the cooled meat sauce evenly over the pasta.
4. Pour the béchamel on top, spreading into an even layer. Sprinkle with grated cheese.
5. Bake uncovered for 30 minutes, or until golden and bubbling. Let rest 10–15 minutes before slicing to help layers set.

Serving and Storage Tips

• Serving – Pair with a crisp green salad and crusty bread for a balanced meal. A glass of dry red wine complements the flavors beautifully.
• Storage – Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating – Warm in the oven at 160°C (320°F) until heated through, or microwave individual portions.
• Freezing – Assemble but don’t bake. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed.

Helpful Notes

• Kefalotyri cheese adds authentic sharpness, but Parmesan works perfectly if it’s all you have.
• Resting after baking is crucial—it allows clean slices with distinct layers.
• Add a pinch of allspice for an extra warm, aromatic note in the meat sauce.
• If making ahead, prepare the meat sauce and béchamel a day in advance, then assemble and bake fresh.

Conclusion

Pastitsio is more than just a pasta bake—it’s a dish that brings the warmth of Greek tradition to your table. With its spiced beef sauce, creamy béchamel, and golden top layer, it’s both comforting and elegant. Perfect for family gatherings or festive occasions, this recipe guarantees compliments and happy faces.

If you try this pastitsio, leave a comment and star rating below—I’d love to hear your thoughts! Don’t forget to share your creation on Pinterest or Facebook so others can enjoy it too.
👉 What’s your favorite twist on pastitsio—extra cheese, different pasta, or a vegetarian version? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use lamb instead of beef?

Yes! Ground lamb is a traditional alternative and gives a richer, slightly gamier flavor. You can also mix half lamb and half beef.

How do I make this gluten-free?

Simply substitute the pasta with gluten-free penne or ziti and use a gluten-free flour blend for the béchamel.

Why did my béchamel split?

This usually happens if eggs are added while the sauce is too hot. Always let it cool for 5 minutes before whisking in yolks.

Is this recipe freezer-friendly?

Absolutely. Assemble the dish but don’t bake it. Wrap tightly, freeze, and bake fresh when needed.

How thick should the béchamel be?

It should coat the back of a spoon and allow you to draw a line through it with your finger. Too thin and it won’t set properly, too thick and it’s hard to spread.