Name: Greek Pastitsio
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 lb (450 g) penne or tubular pasta; 2 large eggs, lightly beaten; 1/2 cup grated Parmesan cheese; 2 tablespoons butter, melted; 2 tablespoons olive oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 lb (450 g) ground beef (or half beef, half lamb); 1 can (15 oz) crushed tomatoes; 2 tablespoons tomato paste; 1/2 cup red wine (optional); 1 teaspoon ground cinnamon; 1 teaspoon dried oregano; 1/2 teaspoon nutmeg; Salt and pepper, to taste; 4 tablespoons butter; 1/2 cup all-purpose flour; 4 cups whole milk, warmed; 2 large eggs, beaten; 1/2 cup grated Parmesan cheese; Pinch of nutmeg; Salt and pepper, to taste

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A comforting and satisfying Greek classic, Greek Pastitsio is a layered baked casserole that combines tender pasta, a robust spiced meat sauce, and a creamy, velvety béchamel topping. Often referred to as “Greek lasagna,” this dish is rich, filling, and packed with flavors that bring a warm, Mediterranean touch to any table. Whether I'm preparing it for a weeknight dinner or a festive gathering, this dish always impresses.

Greek Pastitsio

Ingredients

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

For the Pasta Layer:

1 lb (450 g) penne or tubular pasta

2 large eggs, lightly beaten

½ cup grated Parmesan cheese

2 tablespoons butter, melted

For the Meat Sauce:

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 lb (450 g) ground beef (or half beef, half lamb)

1 can (15 oz) crushed tomatoes

2 tablespoons tomato paste

½ cup red wine (optional)

1 teaspoon ground cinnamon

1 teaspoon dried oregano

½ teaspoon nutmeg

Salt and pepper, to taste

For the Béchamel Sauce:

4 tablespoons butter

½ cup all-purpose flour

4 cups whole milk, warmed

2 large eggs, beaten

½ cup grated Parmesan cheese

Pinch of nutmeg

Salt and pepper, to taste

Directions

I cook the pasta until al dente, drain it, and toss it with the melted butter, Parmesan, and beaten eggs. I set this mixture aside while I prepare the other components.

For the meat sauce, I heat olive oil in a skillet over medium heat, then sauté the onion and garlic until softened. I add the ground meat and cook it until browned. After that, I stir in the crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, nutmeg, salt, and pepper. I let this sauce simmer for about 20 minutes, allowing the flavors to deepen.

To make the béchamel, I melt the butter in a saucepan, whisk in the flour, and cook for a minute or two until it smells slightly nutty. Then, I gradually whisk in the warm milk and continue stirring until the sauce thickens. I remove it from heat, season it with salt, pepper, and nutmeg, then stir in the Parmesan. Lastly, I quickly whisk in the beaten eggs to create a smooth, creamy topping.

I assemble the dish in a greased 9x13-inch baking dish: first the pasta layer, then all the meat sauce, and finally the béchamel, spread evenly across the top.

I bake it at 350°F (175°C) for 45–50 minutes, until the top is golden and bubbling. I let it rest for at least 15 minutes before serving, so the layers can set properly.

Servings and timing

Servings: 8

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Calories: Approximately 480 kcal per serving

Variations

I sometimes use a mix of beef and lamb for a richer, more traditional Greek flavor.

For a vegetarian version, I replace the meat sauce with sautéed mushrooms, lentils, or even a chunky vegetable ragu.

I can substitute the pasta with gluten-free penne if I'm serving someone with dietary restrictions.

I occasionally add a sprinkle of kefalotyri cheese for a sharper, more authentic Greek taste in the béchamel.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well—either whole or in portions. When reheating, I use the oven at 350°F (175°C) until warmed through. Microwaving is also an option, but the béchamel may soften a bit. For frozen portions, I thaw overnight in the fridge before reheating.

FAQs

What pasta is best for Greek Pastitsio?

I usually use penne or another tubular pasta that holds the sauce well. In Greece, a specific long tubular pasta called "pastitsio macaroni" is traditional, but penne is a great substitute.

Can I make Pastitsio ahead of time?

Yes, I often prepare it the day before, cover it tightly, and store it in the fridge. When ready to bake, I just pop it into the oven and add about 10 minutes to the bake time if it's cold.

How do I prevent the béchamel from curdling when adding eggs?

I let the béchamel cool slightly and then whisk in the beaten eggs quickly. This way, the eggs incorporate smoothly without scrambling.

Can I freeze Pastitsio?

Definitely. I freeze either the whole baked dish or individual portions. I wrap them tightly in foil and store them for up to 2 months. I thaw in the fridge before reheating.

What can I serve with Pastitsio?

I like to serve it with a simple Greek salad, roasted vegetables, or some crusty bread to balance the richness of the dish.

Conclusion

Greek Pastitsio is more than just a casserole—it's a celebration of Mediterranean flavors layered in the most comforting way. From the spiced meat sauce to the silky béchamel, every bite feels like a warm hug. Whether I'm feeding a crowd or treating myself to something special, this dish always hits the spot.

Recipe:

Greek Pastitsio

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Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 8 servings
Diet: Halal

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Description

Greek Pastitsio is a comforting layered casserole featuring tender pasta, a warmly spiced meat sauce, and a creamy béchamel topping. Often referred to as 'Greek lasagna,' it's perfect for both weeknight dinners and festive gatherings.

Instructions

Cook pasta until al dente, then drain and toss with melted butter, Parmesan, and beaten eggs. Set aside.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
Add ground meat and cook until browned.
Stir in crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, nutmeg, salt, and pepper. Simmer for 20 minutes.
In a saucepan, melt butter. Whisk in flour and cook for 1–2 minutes.
Gradually whisk in warm milk, stirring until the sauce thickens.
Remove from heat. Season with salt, pepper, nutmeg, and stir in Parmesan.
Whisk in beaten eggs quickly to form a smooth béchamel.
Grease a 9x13-inch baking dish. Layer the pasta on the bottom.
Spread all the meat sauce over the pasta evenly.
Pour the béchamel over the top and spread evenly.
Bake at 350°F (175°C) for 45–50 minutes, until golden and bubbling.
Let rest for at least 15 minutes before serving to allow layers to set.