Pastitsio is Greece’s beloved baked pasta casserole, layering tubular pasta with a rich, spiced meat sauce and a creamy béchamel topping that bakes to a golden crust. It’s the ultimate comfort food—hearty, satisfying, and perfect for feeding a crowd. This version stays true to the classic: cinnamon and nutmeg warm the meat, while the custardy béchamel adds a luxurious finish. It’s a dish that tastes even better the next day, making it ideal for make-ahead meals.
Ingredients
- 1 lb (450 g) pastitsio pasta (or bucatini, perciatelli, or ziti)
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 lb (680 g) ground beef (or a mix of beef and lamb)
- 1/2 cup (120 ml) dry red wine
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (plus extra for béchamel)
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 2 bay leaves
- 1/2 cup (50 g) grated Kefalotyri or Parmesan cheese (for meat sauce)
- 1 lb (450 g) pastitsio pasta (or bucatini, perciatelli, or ziti)
- 2 large eggs, beaten (for pasta)
- 1/2 cup (50 g) grated Kefalotyri or Parmesan cheese (for pasta)
- For the Béchamel:
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (65 g) all-purpose flour
- 4 cups (950 ml) whole milk, warm
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 large egg yolks
- 1/2 cup (50 g) grated Kefalotyri or Parmesan cheese (for béchamel)
Instructions
- Make the meat sauce: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground beef and cook, breaking it up with a spoon, until browned, about 8 minutes. Drain off excess fat if needed.
- Pour in the wine and let it reduce by half, about 2 minutes. Stir in the crushed tomatoes, tomato paste, cinnamon, 1/2 tsp nutmeg, oregano, bay leaves, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Remove the bay leaves. Stir in 1/2 cup (50 g) cheese. Set aside.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente (about 1 minute less than package directions). Drain well and return to the pot. While still warm, stir in the beaten eggs and 1/2 cup (50 g) cheese. The eggs will cook slightly from the heat, helping bind the pasta. Set aside.
- Make the béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the warm milk, a little at a time, until smooth. Continue cooking, whisking, until the sauce thickens and comes to a gentle boil, about 5-7 minutes. It should coat the back of a spoon.
- Remove from heat. Whisk in 1/2 tsp nutmeg, salt, and 1/2 cup (50 g) cheese. Let cool slightly for 5 minutes. In a small bowl, beat the egg yolks. Slowly whisk a ladleful of the warm béchamel into the yolks to temper them, then whisk the yolk mixture back into the saucepan. Set aside.
- Assemble: Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish. Spread half of the pasta mixture evenly over the bottom. Top with all of the meat sauce, spreading it into an even layer. Cover with the remaining pasta. Pour the béchamel over the top, spreading it to cover completely.
- Bake: Bake for 45-50 minutes, until the top is golden brown and the filling is bubbling. Let rest for at least 15 minutes before slicing—this allows the layers to set and makes serving easier.
Tips
- Use the right pasta: Pastitsio pasta (a hollow, slightly curved tube) is ideal, but bucatini or ziti work well. Avoid small shapes like penne, which don’t hold up as well. If you can’t find pastitsio pasta, break long spaghetti into 2-inch pieces.
- Don’t skip the resting time: Letting the pastitsio rest after baking is crucial. It allows the béchamel to set, so your slices hold their shape. If you cut it too soon, it will turn into a mess.
- Make it ahead: You can assemble the pastitsio up to a day in advance. Cover and refrigerate, then bake directly from the fridge, adding 10-15 minutes to the baking time. Let it rest as directed.
- Substitutions: If you can’t find Kefalotyri, use Pecorino Romano or Parmesan. For a lighter béchamel, use 2% milk, but the sauce will be slightly less rich. You can also substitute ground lamb for half the beef for a more traditional flavor.
Serving Suggestions
Serve pastitsio as a main course with a simple Greek salad (tomatoes, cucumber, olives, feta, and oregano with olive oil and lemon) and crusty bread to soak up any extra sauce. It also pairs well with roasted vegetables or a side of tzatziki for a cool contrast. A glass of Greek red wine, like Xinomavro, complements the spices beautifully.
Variations
- Vegetarian: Replace the meat with lentils or a mix of mushrooms and zucchini. Sauté the vegetables with the onion and garlic, then proceed with the same sauce ingredients. The cooking time stays the same.
- Spicy: Add 1/2 tsp of crushed red pepper flakes or a pinch of cayenne to the meat sauce for a kick.
- Cheese swap: For a milder flavor, use a mix of mozzarella and Parmesan in place of the Kefalotyri. For a sharper bite, try aged Manchego.
- Gluten-free: Use gluten-free pasta and a gluten-free flour blend for the béchamel. Ensure the blend is suitable for white sauces (one with xanthan gum works best).
Storage and Reheating
Store leftover pastitsio in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until hot, or better, reheat in a 350°F (175°C) oven for 10-15 minutes, covered with foil to prevent drying. Pastitsio also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat until an internal temperature of 165°F (74°C) is reached for leftovers.
Frequently Asked Questions
Can I make pastitsio without eggs in the pasta? The eggs help bind the pasta layer so it doesn’t fall apart when slicing. If you skip them, the pasta may be more loose, but the dish will still taste good. You can also use a little olive oil and cheese instead, but the structure will be softer.
Why is my béchamel lumpy? Lumps usually form if the milk is added too quickly or the flour isn’t cooked enough. Whisk constantly and add the milk in a slow, steady stream. If lumps do form, you can strain the sauce through a fine-mesh sieve before adding the yolks.
Can I use no-boil lasagna noodles instead of pasta? No, pastitsio traditionally uses tubular pasta. No-boil lasagna noodles would create a different texture and layering system. Stick with pasta or use broken spaghetti for a closer approximation.
How do I know when the pastitsio is done? The top should be deeply golden brown and the edges bubbling. You can also insert a knife into the center—it should come out hot and clean. The internal temperature should be at least 165°F (74°C) for the meat sauce.
Can I prepare the components ahead separately? Yes, you can make the meat sauce and béchamel up to 2 days ahead. Store them separately in the refrigerator. When ready to assemble, bring the béchamel to a gentle simmer to loosen it, and reheat the meat sauce slightly. Then assemble and bake as directed.
What is the best way to cut pastitsio? Use a sharp knife and wipe it clean between cuts. Let it rest the full 15 minutes, and cut with a gentle sawing motion. For cleaner slices, you can even chill the pastitsio completely and then reheat individual portions.
Related
- Artichoke Tapenade Recipe (Easy, 10 Minutes)
- Atole vs Arroz con Leche: Two Comforting Drinks
- Baguette and Jam: A Simple French Classic
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
Spotted an error? Tell us and we will correct it (corrections policy).