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Bring a taste of Greece to your kitchen with this comforting baked pasta dish layered with spiced meat sauce and creamy béchamel. Perfect for family dinners, special occasions, or meal prep — this Greek Pastitsio is a true crowd-pleaser!
Type of Cuisine:
Mediterranean
Prep Time: 30 minutes.
Cook Time: 1 hour 45 minutes
How Many Servings?
8-10 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 16 oz Pastitsio No. 2 pasta (or bucatini/ziti/penne) | |
| 4 oz feta cheese, crumbled | |
| 2 egg whites, lightly beaten | |
| Pinch of nutmeg + black pepper (to season pasta lightly) |
Meat sauce
| 2 tablespoons olive oil | |
| 2 yellow sweet onions chopped | |
| 3 garlic cloves, minced | |
| 2 lbs ground beef (or half beef/half lamb for more richness) | |
| 1/2 cup dry red wine | |
| 28 oz crushed tomatoes | |
| 2 tablespoons tomato paste | |
| 1/2 cup beef stock | |
| 1 bay leaf | |
| 1 cinnamon stick + ½ tsp ground cinnamon | |
| 1/4 teaspoon round cloves (or a pinch of allspice instead) | |
| 3/4 teaspoon salt | |
| 1 teaspoon black pepper |
Béchamel sauce
| 7 tablespoons unsalted butter | |
| 3/4 cup cup all-purpose flour | |
| 4 cups whole milk, gently warmed | |
| 3 oz kefalotyri (or Parmesan/Romano), finely grated | |
| 1/8 teaspoon nutmeg (fresh if possible) | |
| salt to taste | |
| 2 egg yolks |
Topping
| 3 oz kefalotyri (or Parmesan/Romano), grated | |
| 2 tablespoons fresh chopped parsley |
Preparation
1
Sauté the Aromatics
Heat olive oil in a wide pot over medium heat. Add the onion and cook for 3–4 minutes until it softens and turns translucent. Stir in the garlic and cook for another 30 seconds until fragrant — your kitchen should already smell amazing!
Heat olive oil in a wide pot over medium heat. Add the onion and cook for 3–4 minutes until it softens and turns translucent. Stir in the garlic and cook for another 30 seconds until fragrant — your kitchen should already smell amazing!
2
Brown the Meat
Add the ground beef and lamb, breaking it up with a wooden spoon as it cooks. Sauté until the meat is browned and no longer pink, about 6–8 minutes. Pour in the red wine and let it simmer until almost completely evaporated, about 2–3 minutes. The wine adds depth and richness to the sauce.
Add the ground beef and lamb, breaking it up with a wooden spoon as it cooks. Sauté until the meat is browned and no longer pink, about 6–8 minutes. Pour in the red wine and let it simmer until almost completely evaporated, about 2–3 minutes. The wine adds depth and richness to the sauce.
3
Build the Flavor
Stir in the crushed tomatoes, tomato paste, beef stock, bay leaf, cinnamon stick, a little ground cinnamon, ground cloves, salt, and black pepper. Reduce the heat to low and let it simmer gently for 45–60 minutes, stirring occasionally, until the sauce is thick, rich, and no longer watery. Before assembling your pastitsio, let the sauce cool for at least 30 minutes — this helps it set nicely and prevents the layers from blending.
Stir in the crushed tomatoes, tomato paste, beef stock, bay leaf, cinnamon stick, a little ground cinnamon, ground cloves, salt, and black pepper. Reduce the heat to low and let it simmer gently for 45–60 minutes, stirring occasionally, until the sauce is thick, rich, and no longer watery. Before assembling your pastitsio, let the sauce cool for at least 30 minutes — this helps it set nicely and prevents the layers from blending.
4
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta (Pastitsio No. 2, bucatini, ziti, or penne) and cook until just under al dente — about 1 minute less than the package suggests. You want it firm enough to hold its shape once baked. Drain the pasta well and return it to the warm pot.
Bring a large pot of salted water to a boil. Add the pasta (Pastitsio No. 2, bucatini, ziti, or penne) and cook until just under al dente — about 1 minute less than the package suggests. You want it firm enough to hold its shape once baked. Drain the pasta well and return it to the warm pot.
5
Mix and Season
Let the pasta cool slightly so it doesn’t cook the eggs, then stir in the egg whites and feta crumbles until evenly coated. Season with a pinch of nutmeg and black pepper — this little touch gives the pasta layer warmth and depth that carries through every bite.
Let the pasta cool slightly so it doesn’t cook the eggs, then stir in the egg whites and feta crumbles until evenly coated. Season with a pinch of nutmeg and black pepper — this little touch gives the pasta layer warmth and depth that carries through every bite.
6
Make the Roux
In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute — this cooks out the raw flour taste and forms the base for your sauce.
In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute — this cooks out the raw flour taste and forms the base for your sauce.
7
Add the Milk
Slowly whisk in the warmed milk, adding half at a time and whisking constantly to prevent lumps. Continue cooking for 5–7 minutes, whisking often, until the sauce thickens and coats the back of a spoon.
Slowly whisk in the warmed milk, adding half at a time and whisking constantly to prevent lumps. Continue cooking for 5–7 minutes, whisking often, until the sauce thickens and coats the back of a spoon.
8
Finish the Sauce
Remove from heat and stir in the nutmeg, cheese, and salt. Let it cool for about 5 minutes, then quickly whisk in the egg yolks — they’ll enrich the sauce and give it that signature golden color when baked.
Remove from heat and stir in the nutmeg, cheese, and salt. Let it cool for about 5 minutes, then quickly whisk in the egg yolks — they’ll enrich the sauce and give it that signature golden color when baked.
9
Prepare the Dish
Preheat your oven to 350°F. Butter a 9×13-inch baking dish that’s at least 3 inches deep — you’ll need the space for all those beautiful layers.
Preheat your oven to 350°F. Butter a 9×13-inch baking dish that’s at least 3 inches deep — you’ll need the space for all those beautiful layers.
10
Layer the Pasta and Sauce
Spread the pasta mixture evenly in the dish, arranging the noodles in the same direction for neat, structured layers. Spoon the meat sauce over the pasta and smooth the surface with the back of a spoon.
Spread the pasta mixture evenly in the dish, arranging the noodles in the same direction for neat, structured layers. Spoon the meat sauce over the pasta and smooth the surface with the back of a spoon.
11
Finish with Béchamel
Pour the béchamel sauce evenly over the top, spreading it all the way to the edges. Sprinkle a bit of grated kefalotyri (or Parmesan/Romano) for that perfect golden crust.
Pour the béchamel sauce evenly over the top, spreading it all the way to the edges. Sprinkle a bit of grated kefalotyri (or Parmesan/Romano) for that perfect golden crust.
12
Bake and Rest
Bake for 30–40 minutes, until the top is golden and slightly puffed. Let the pastitsio rest for at least 20 minutes before cutting — this helps the layers set beautifully so each slice holds together. Sprinkle some chopped parsley on top, slice, and enjoy!
Bake for 30–40 minutes, until the top is golden and slightly puffed. Let the pastitsio rest for at least 20 minutes before cutting — this helps the layers set beautifully so each slice holds together. Sprinkle some chopped parsley on top, slice, and enjoy!
Recipe Tips & Suggestions
To Store:
Let the pastitsio cool completely, then cover tightly with foil or transfer slices into airtight containers. It will keep well in the refrigerator for up to 5 days.
To Reheat:
For the best results, reheat in the oven at 350°F (175°C) until warmed through — about 20–25 minutes for a whole dish or 10–12 minutes for individual slices. Cover with foil to keep the top from over-browning.
You can also reheat a single serving in the microwave; just cover it lightly and warm in 45-second intervals until heated through.
To Freeze:
Pastitsio freezes beautifully! You can freeze it before or after baking.
Before baking: assemble the layers in a freezer-safe dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
After baking: cool completely, cut into portions, and freeze in airtight containers. Reheat directly from frozen in the oven at 350°F (175°C) until hot in the center.