Pastitsio is a Greek baked pasta dish layered with cinnamon-scented minced beef, tubular pasta and a thick, creamy béchamel, then baked until golden. This UK-friendly version uses easy-to-find ingredients and gives the pasta time to settle, making it easier to slice neatly for dinner.

Ingredients

400 g (14 oz) bucatini, macaroni or penne
2 tbsp (30 ml) olive oil
1 medium onion, finely chopped, about 150 g (5 oz)
2 garlic cloves, finely chopped
500 g (1 lb 2 oz) beef mince, preferably 10–15% fat
2 tbsp (30 g) tomato purée
400 g (14 oz) tin chopped tomatoes
120 ml (½ cup) dry red wine or water
1 tsp ground cinnamon
½ tsp dried oregano
1 bay leaf
1 tsp fine salt, plus salt for pasta water
½ tsp black pepper
2 large eggs, beaten
75 g (¾ cup) finely grated kefalotyri or Parmesan, divided
75 g (5 tbsp) unsalted butter
75 g (½ cup plus 1 tbsp) plain flour
750 ml (3 cups plus 2 tbsp) whole milk, warmed
¼ tsp ground nutmeg

Instructions

Heat the oven to 180°C (350°F). Lightly oil a 23 x 33 cm (9 x 13 in) baking dish. Set a large pan of salted water to boil. Keep the milk warm in a small pan or microwave, without letting it boil.
Make the meat sauce while the water heats. Warm the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes, stirring, until soft. Add the garlic and cook for 30 seconds. Stir in the beef and break it up; cook for 7–9 minutes until browned throughout. Check a few thick pieces with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum for ground beef.
Stir in the tomato purée, then add the tomatoes, wine or water, cinnamon, oregano, bay leaf, salt and pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until thick rather than watery. Remove the bay leaf and take the pan off the heat.
Cook the pasta in the boiling water until just shy of al dente, following the packet timing and checking a piece a minute early. It will cook further in the oven. Drain well and return it to the pan. Stir in one beaten egg and 25 g (¼ cup) of the grated cheese. Spread the pasta evenly in the baking dish.
Make the béchamel. Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly; keep it pale. Gradually whisk in the warm milk, a little at a time, until smooth. Bring to a gentle simmer and cook for 5–7 minutes, whisking, until thick enough to coat the back of a spoon. Remove from the heat and stir in the nutmeg and 25 g (¼ cup) cheese. Leave for 3 minutes, then whisk in the remaining beaten egg. Adding it off the heat helps prevent scrambled egg.
Spoon the meat sauce over the pasta and spread it into an even layer. Pour the béchamel over the top and smooth it gently. Scatter over the remaining 25 g (¼ cup) cheese.
Bake for 35–40 minutes, until the top is golden and the centre is piping hot. If checking with a thermometer, the egg-containing béchamel should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Rest for at least 15 minutes before cutting; this helps the layers hold together.

Tips

Use a deep, sturdy dish and leave a little space at the top so the béchamel does not bubble over. Set it on a baking tray if your dish is close to full.
Do not overcook the pasta before baking. Slightly firm pasta absorbs some sauce in the oven without becoming soft or mushy.
Kefalotyri is a salty, hard Greek cheese that may be difficult to find in UK supermarkets. Parmesan is a practical substitute; it gives a similar savoury finish, though the flavour is less distinctly Greek.
For easier slicing, let the baked pastitsio rest for 15–20 minutes. Cut with a sharp knife and wipe the blade between portions.

Serving Suggestions

Serve warm squares with a crisp green salad dressed with olive oil and red-wine vinegar, or with sliced cucumber and tomatoes. A small bowl of olives or a simple lemon-dressed cabbage salad makes a refreshing contrast to the rich béchamel. Pastitsio is substantial, so modest side portions are usually enough.

Variations

For a more traditional pasta shape, use bucatini or Greek pastitsio pasta if a specialist shop stocks it; macaroni and penne are widely available alternatives. Lamb mince can replace beef, or use half beef and half lamb for a fuller flavour. For a meat-free version, replace the mince with 500 g (about 3 cups) cooked brown lentils and reduce the simmering time to around 10 minutes, just enough for the tomato sauce to thicken. The texture will be softer and less meaty. You can also add a pinch of allspice alongside the cinnamon, a common variation in Greek-style meat sauces.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours, covered, for 3–4 days. Reheat individual portions in a microwave until steaming throughout, or warm covered in an oven at 170°C (340°F) until hot. Check that leftovers reach 165°F (74°C) with a food thermometer. For freezing, wrap cooled portions airtight and freeze for up to 3 months; thaw overnight in the refrigerator and reheat to 165°F (74°C). The béchamel may be a little less smooth after freezing, but the dish remains suitable to eat if handled safely.

Frequently Asked Questions

Can I make pastitsio ahead?
Yes. Assemble it, cover and refrigerate for up to 24 hours before baking. Let the dish stand at room temperature while the oven heats, then bake until the centre is piping hot and the egg-based topping reaches 160°F (71°C). A chilled dish may need extra baking time.

What pasta works best?
Long, hollow bucatini is traditional in many versions because it creates a distinct pasta layer. Macaroni, penne or another sturdy tube-shaped pasta is easier to find in the UK and works well. Avoid very small pasta, which can make the layers harder to distinguish.

Why is my pastitsio watery?
The meat sauce may not have reduced enough, or the pasta may not have drained thoroughly. Simmer the sauce until thick before layering, and drain the pasta well. Resting the baked dish before slicing also lets the layers settle.

Can I use a different mince?
Lamb mince is a suitable substitute and pairs well with cinnamon and oregano. Turkey mince also works, but has a milder flavour; cook it thoroughly and check it reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. Adjust seasoning to taste.

How do I know when it is ready?
The top should be golden, the edges bubbling and the centre hot. Because this recipe contains egg in the béchamel, the safest check is 160°F (71°C) in the centre with a food thermometer. Let it rest before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Pastitsio Recipe UK: Greek Baked Pasta with Beef