Name: Greek Pastitsio (Traditional Greek Baked Pasta Casserole)
Prep time: 40 min
Cook time: 50 min
Total time: 2 h
Cuisine: Greek
Ingredients: 500 g (1 lb) bucatini, ziti, or penne pasta; 2 egg whites; 1/2 cup grated kefalotyri or Parmesan cheese; Salt, for boiling water; 2 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 500 g (1 lb) ground beef or lamb; 1/4 cup red wine (optional); 2 tbsp tomato paste; 1 cup crushed tomatoes; 1/2 tsp ground cinnamon; 1/8 tsp ground cloves; Salt and pepper, to taste; 1/4 cup chopped parsley (optional); 1/4 cup (60 g) butter; 1/4 cup (30 g) all-purpose flour; 3 cups (720 ml) whole milk, warm; 2 egg yolks; 1/4 tsp nutmeg (optional); 1/2 cup grated kefalotyri or Parmesan cheese; Salt and freshly ground pepper, to taste

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Greek Pastitsio (Traditional Greek Baked Pasta Casserole) is a classic baked pasta casserole layered with tender bucatini or penne, a warmly spiced meat sauce, and a rich, creamy béchamel topping. Often referred to as "Greek lasagna," this hearty dish is a staple in traditional Greek homes and a centerpiece at family gatherings and holidays. It’s comforting, flavorful, and deeply satisfying — a dish that brings everyone to the table.

Greek Pastitsio (Traditional Greek Baked Pasta Casserole)

Ingredients

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

For the Pasta Layer:

500 g (1 lb) bucatini, ziti, or penne pasta

2 egg whites

½ cup grated kefalotyri or Parmesan cheese

Salt, for boiling water

For the Meat Sauce:

2 tablespoon olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

500 g (1 lb) ground beef (or lamb)

¼ cup red wine (optional)

2 tablespoon tomato paste

1 cup crushed tomatoes

½ teaspoon ground cinnamon

⅛ teaspoon ground cloves

Salt and pepper, to taste

¼ cup chopped parsley (optional)

For the Béchamel Sauce:

¼ cup (60 g) butter

¼ cup (30 g) all-purpose flour

3 cups (720 ml) whole milk, warm

2 egg yolks

¼ teaspoon nutmeg (optional)

½ cup grated kefalotyri or Parmesan cheese

Salt and freshly ground pepper, to taste

Directions

Prepare the Meat Sauce: I start by heating olive oil in a saucepan over medium heat. I sauté the onion until soft, add garlic, and cook briefly. Then I brown the meat, stirring in tomato paste, crushed tomatoes, wine, cinnamon, and cloves. I let it simmer uncovered for 30–40 minutes until it thickens, then stir in parsley.

Cook the Pasta: I boil the pasta until just al dente, then drain and toss it with egg whites and half the cheese. This helps the pasta hold together during baking.

Make the Béchamel Sauce: I melt butter, stir in flour, and cook it for a minute or two. Gradually, I whisk in warm milk until the sauce thickens. After removing it from the heat, I stir in nutmeg, cheese, salt, and pepper. I let it cool slightly before whisking in the egg yolks.

Assemble: I preheat the oven to 180 °C (350 °F) and grease a 9×13-inch baking dish. I spread the pasta evenly at the bottom, layer the meat sauce on top, and pour the béchamel over it. A sprinkle of extra cheese finishes it off.

Bake: I bake it uncovered for 45–50 minutes until the top is golden. After baking, I always let it rest for at least 30 minutes before slicing — this helps the layers hold together beautifully.

Servings and timing

Servings: 8–10 servings

Prep Time: 40 minutes

Cook Time: 50 minutes

Total Time: 2 hours

Calories: Approximately 480 kcal per serving

Variations

I sometimes swap ground beef for lamb for a more traditional Greek flavor.

For a vegetarian version, I leave out the meat and add mushrooms and lentils.

I occasionally use gluten-free pasta and flour to make it suitable for dietary restrictions.

When I want a richer flavor, I stir a bit of grated nutmeg into the béchamel and add a touch more cheese.

Storage/Reheating

I let any leftovers cool completely before covering and refrigerating. It keeps well in the fridge for up to 4 days. To reheat, I either microwave individual portions or warm the whole dish in the oven at 160 °C (325 °F) until heated through. I also freeze portions for up to 3 months — just make sure to wrap them tightly. I reheat frozen pastitsio in the oven without thawing, covered with foil.

FAQs

How do I keep the layers from falling apart?

I always let the pastitsio rest for at least 30 minutes after baking. This allows the layers to set and hold together when sliced.

Can I make this ahead of time?

Yes, I often assemble the dish a day in advance and refrigerate it before baking. When ready to cook, I bring it to room temperature first, then bake as usual.

What can I substitute for kefalotyri cheese?

If I can’t find kefalotyri, I use Parmesan, Pecorino Romano, or even a mix of hard cheeses for a similar salty, nutty flavor.

Is it necessary to use red wine in the meat sauce?

Not at all. I like the depth of flavor wine adds, but I’ve made it many times without it, and the sauce is still delicious.

Can I use store-bought béchamel?

I prefer homemade béchamel for its creamy texture and rich taste, but in a pinch, I’ve used store-bought with decent results. I still recommend seasoning it well and adding cheese to enhance the flavor.

Conclusion

Greek Pastitsio (Traditional Greek Baked Pasta Casserole) is one of those dishes that always feels like a celebration. With its layers of tender pasta, spiced meat, and luscious béchamel, it delivers comfort and bold Mediterranean flavors in every bite. Whether I serve it for a holiday meal or a cozy Sunday dinner, it always brings smiles — and second helpings.

📖 Recipe:

Greek Pastitsio (Traditional Greek Baked Pasta Casserole)

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Author: Cheryl
Total Time: 2 hours
Yield: 8–10 servings
Diet: Halal

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Description

Greek Pastitsio is a traditional baked pasta casserole featuring layers of tender pasta, a warmly spiced meat sauce, and a rich béchamel topping. Often referred to as 'Greek lasagna,' it’s a comforting and flavorful dish perfect for gatherings or special meals.

Instructions

Heat olive oil in a saucepan over medium heat. Sauté the chopped onion until soft, then add garlic and cook for another minute.
Add the ground beef (or lamb) and cook until browned.
Stir in the tomato paste, crushed tomatoes, red wine (if using), cinnamon, and cloves. Season with salt and pepper. Simmer uncovered for 30–40 minutes until the sauce thickens. Stir in parsley if using. Set aside.
Boil the pasta in salted water until just al dente. Drain, then toss with egg whites and half of the grated cheese.
To make the béchamel sauce, melt butter in a saucepan. Stir in flour and cook for 1–2 minutes. Gradually whisk in warm milk until thickened.
Remove from heat and stir in nutmeg (if using), grated cheese, salt, and pepper. Let cool slightly, then whisk in the egg yolks.
Preheat the oven to 180 °C (350 °F). Grease a 9×13-inch baking dish.
Spread the pasta evenly at the bottom of the dish. Add the meat sauce over the pasta, then pour the béchamel sauce on top. Sprinkle with extra cheese.
Bake uncovered for 45–50 minutes, or until the top is golden brown.
Let the pastitsio rest for at least 30 minutes before slicing and serving.