A beloved Greek comfort food, Pastitsio features layers of tender pasta, warmly spiced meat sauce, and a velvety béchamel topping. This baked casserole is perfect for family dinners, special occasions, or when you’re craving a hearty Mediterranean dish.
Why You’ll Love This Recipe
Best Traditional Greek Pastitsio brings together bold flavors and comforting textures in a satisfying, oven-baked dish. The cinnamon- and nutmeg-spiced meat sauce delivers depth, while the creamy béchamel topping adds luxurious richness. It’s a structured, flavorful meal that’s ideal for gatherings, holidays, or simply indulging in a traditional Greek classic at home. Easy to prepare in layers and perfect for reheating, it’s both timeless and practical.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pasta:
- 1 lb (450g) pasta (preferably tubular, such as ziti or penne)
- Salt for water
For the Meat Sauce:
- 1 lb (450g) ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/4 cup red wine (optional)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
For the Béchamel Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- 1 egg, beaten
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
- Make the Meat Sauce:
- Heat olive oil in a pan over medium heat. Add the chopped onion and garlic; sauté until soft.
- Add the ground beef or lamb and cook until browned.
- Stir in the tomato paste, crushed tomatoes, and red wine (if using).
- Add cinnamon, nutmeg, oregano, salt, and pepper.
- Simmer for 15–20 minutes until the sauce is thick and fragrant. Set aside.
- Prepare the Béchamel Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Gradually add milk, whisking continuously until smooth and thickened.
- Season with salt, pepper, and nutmeg.
- Remove from heat, stir in Parmesan, and allow to cool slightly before whisking in the beaten egg.
- Assemble the Pastitsio:
- Preheat oven to 350°F (175°C).
- In a greased 9×13-inch baking dish, layer half of the pasta on the bottom.
- Spread the meat sauce evenly over the pasta.
- Top with the remaining pasta.
- Pour the béchamel sauce over the top layer of pasta, spreading it evenly.
- Bake:
- Bake uncovered for 40–45 minutes, or until the top is golden and bubbling.
- Allow to rest for 15–20 minutes before slicing and serving.
Servings and timing
Servings: 8 servings
Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Calories per serving: Approximately 450 kcal
Variations
- Cheese Blend: Use a mix of Parmesan and Kefalotyri for authentic flavor.
- Vegetarian Version: Replace meat with lentils or sautéed mushrooms.
- Spicy Kick: Add crushed red pepper to the meat sauce for heat.
- Pasta Swap: Try bucatini or macaroni for different textures.
- Creamier Top: Use an extra egg yolk in the béchamel for added richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions.
Pastitsio also freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make Pastitsio ahead of time?
Yes, you can fully assemble the dish a day in advance and refrigerate until ready to bake.
What’s the best pasta to use for Pastitsio?
Tubular pasta like ziti, penne, or Greek makarounia works best to hold the layers together.
Can I freeze cooked Pastitsio?
Absolutely. Let it cool completely, then wrap tightly before freezing.
What type of meat is traditionally used?
Ground beef is common, though lamb adds a more traditional flavor.
Is there a substitute for red wine in the meat sauce?
You can omit it or use beef broth for a milder flavor.
Can I make the béchamel sauce in advance?
Yes, but reheat gently and whisk well before using to avoid lumps.
What cheese can I use instead of Parmesan?
Kefalotyri or Romano are excellent alternatives with similar flavor profiles.
How do I prevent the béchamel from curdling?
Allow the sauce to cool slightly before adding the egg, and whisk continuously while adding it.
Why does Pastitsio need to rest before serving?
Resting allows the layers to set, making it easier to slice and serve clean portions.
What side dishes pair well with Pastitsio?
Serve with a Greek salad, roasted vegetables, or crusty bread for a complete meal.
Conclusion
Best Traditional Greek Pastitsio is a cherished dish that brings warmth and tradition to the table. With its distinct layers of savory pasta, spiced meat, and velvety béchamel, it’s both impressive and comforting. Ideal for gatherings or cozy family dinners, this timeless Greek casserole is sure to become a favorite in your home.
Best Traditional Greek Pastitsio
A traditional Greek baked dish featuring layers of tender pasta, flavorful meat sauce with aromatic spices, and a creamy, cheesy bechamel topping. A beloved comfort food and a staple in Greek cuisine.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Ingredients
- 1 lb (450g) pasta (ziti or penne)
- Salt for water
- 2 tbsp olive oil
- 1 lb (450g) ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/4 cup red wine (optional)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- For the meat sauce: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft. Add ground meat and cook until browned.
- Stir in crushed tomatoes, tomato paste, red wine (if using), cinnamon, nutmeg, oregano, salt, and pepper. Simmer for 15–20 minutes until thickened. Set aside.
- For the bechamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add milk while whisking to avoid lumps. Cook until thickened. Stir in nutmeg, salt, pepper, and Parmesan. Remove from heat and whisk in the beaten egg quickly.
- To assemble: Spread half of the pasta in a greased 9×13-inch baking dish. Top with all the meat sauce, then layer the remaining pasta. Pour the bechamel sauce evenly over the top.
- Bake for 35–40 minutes until the top is golden and bubbly. Let rest for 10–15 minutes before serving.
Notes
- Pasta can be lightly tossed with a bit of olive oil to prevent sticking before layering.
- Letting the pastitsio rest after baking makes it easier to slice and serve.
- Substitute beef with lamb for a more traditional flavor.
- Great for meal prep—flavors improve after a day in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg