Greek Pastitsio

Why You’ll Love Greek Pastitsio Recipe

You’ll love this recipe because it combines the familiar comfort of pasta with deep, Mediterranean flavors. The cinnamon‑spiced meat sauce gives it a distinct warmth that sets it apart from typical pastas, and the creamy béchamel sauce on top makes it indulgent and satisfying. It’s a generous dish perfect for gatherings, it reheats well, and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pasta Base:

• 500 g bucatini or ziti (or another tubular pasta)

• 2 egg whites

• ½ cup grated kefalotyri or Parmesan cheese

• Salt (for boiling water)

For the Meat Sauce:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 500 g ground beef (or lamb, or a mix)

• ¼ cup red wine (optional)

• 2 tablespoons tomato paste

• 1 cup crushed tomatoes (or tomato sauce)

• ½ teaspoon ground cinnamon

• ⅛ teaspoon ground clove (optional)

• Salt and pepper, to taste

• ¼ cup chopped parsley (optional)

For the Béchamel Sauce:

• 60 g (¼ cup) butter

• 30 g (¼ cup) all-purpose flour

• 720 ml (about 3 cups) whole milk, warmed

• 2 egg yolks

• ½ cup grated kefalotyri or Parmesan cheese

• ¼ teaspoon nutmeg (optional)

• Salt and pepper, to taste

Directions

1. Preheat your oven to 180 °C (350 °F).

2. Make the meat sauce: In a large pan, heat olive oil over medium heat. Sauté the chopped onion until soft, then add the garlic and cook until fragrant. Add the ground meat and brown it, breaking it up. Stir in the tomato paste, crushed tomatoes (or tomato sauce), wine if using, cinnamon, clove (if using), salt, and pepper. Let the sauce simmer uncovered for 30–40 minutes until thick and rich. Stir in parsley if using, then remove from heat.

3. Cook the pasta: Boil the pasta in salted water until just al dente. Drain, then return to the pot and mix in the two egg whites and half of the grated cheese. This helps the pasta layer bind together.

4. Make the béchamel sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook 1–2 minutes (this is your roux). Slowly pour in the warm milk while whisking continuously to avoid lumps. Continue cooking until thickened into a creamy sauce. Remove from heat, stir in the cheese, salt, pepper, and nutmeg (if using). Let the sauce cool slightly before whisking in the egg yolks.

5. Assemble the Pastitsio: Grease a large baking dish (a 9×13‑inch or similar). Spread the pasta evenly at the bottom. Pour the meat sauce over the pasta and spread out evenly. Then pour the béchamel sauce over the meat layer, smoothing the top. Sprinkle extra cheese on top if desired.

6. Bake: Place in the oven and bake uncovered for 45–50 minutes, until the top is golden and set.

7. Rest before slicing: Let the dish rest for at least 30 minutes after baking — this helps the layers set so you get neat slices when serving.

Servings and timing

This recipe yields about 8–10 servings. Total time is roughly 2 hours (approx. 40 minutes prep, 50 minutes cooking + 30 minutes resting).

Variations

• You can substitute lamb for beef (or use a mix) for a richer, more traditional flavor.

• Vegetarian version: replace the meat sauce with cooked lentils or sautéed mushrooms in the same tomato‑spice base.

• Use penne or ziti if bucatini (or tubular Greek pasta) isn’t available.

• For a lighter version, use low-fat milk in the béchamel, though whole milk gives the creamiest result.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat individual portions in the oven or microwave.

• Freezing: You can freeze Pastitsio — either as a whole baked dish or in portions. Wrap tightly, thaw overnight in the fridge, and reheat in the oven until warmed through.

FAQs

What is the difference between Pastitsio and Lasagna?

Pastitsio is often called the Greek version of lasagna. Both are baked pasta dishes with layers, but Pastitsio uses tubular pasta (like bucatini or ziti), and its top layer is a creamy béchamel sauce rather than ricotta or mozzarella layers.

Can I make Pastitsio ahead of time?

Yes. You can prepare all the components (pasta, meat sauce, béchamel) and assemble the dish, then refrigerate overnight. Bake it fresh the next day.

Can I make Pastitsio vegetarian?

Yes. Instead of meat, use cooked lentils, mushrooms, or a plant‑based ground “meat” in the tomato‑sauce layer. The rest of the recipe remains the same.

What if I don’t have kefalotyri cheese?

You can substitute with Parmesan or another hard, salty cheese. The flavor will be slightly different but still delicious.

Do I have to use red wine in the meat sauce?

No — red wine adds depth and richness, but you can omit it and use broth or just skip it, especially if you prefer a non-alcohol version.

How do I ensure the layers hold together when slicing?

Make sure the meat sauce is thick (not watery), the pasta is just al dente, and — very important — let the baked Pastitsio rest and cool for at least 30 minutes before slicing. This helps the layers set.

Can I freeze Pastitsio after baking?

Yes. Once fully baked and cooled, wrap it tightly and freeze. When ready to eat, thaw overnight in the fridge and reheat in the oven.

What pasta works best if I can’t find traditional tubular Greek pasta?

Bucatini is traditional, but ziti, penne, or rigatoni are good alternatives. The goal is a sturdy tubular pasta that holds up during baking.

What are common mistakes when making Pastitsio?

• Meat sauce too watery: simmer long enough so it becomes thick.

• Pasta overcooked: it will soften more during baking — aim for just al dente.

• Cutting too soon: don’t slice until it’s cooled properly — else layers may collapse.

What should I serve with Pastitsio?

Pastitsio is rich and filling on its own. It pairs nicely with a crisp salad, roasted vegetables, or a light vegetable side. A simple green salad or a tomato‑cucumber salad is perfect.

Conclusion

Greek Pastitsio is a warm, comforting, and impressive dish that combines pasta, richly spiced meat sauce, and creamy béchamel into one satisfying baked casserole. It’s great for gatherings, makes excellent leftovers, and can easily be adapted — whether you want to make it vegetarian, use different meats, or adjust ingredients to what you have. Once you slice into the golden top and reveal those layers, you’ll see why it’s such a beloved staple of Greek home cooking.