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Best Traditional Greek Pastitsio

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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.

Ingredients

Units Scale
  • 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

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta in salted boiling water until al dente. Drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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