Originating from Greece, Pastitsio is a beloved baked pasta dish that reflects the country’s rich culinary heritage, blending influences from Mediterranean and Ottoman cuisines. Often dubbed “Greek lasagna,” this hearty meal features layers of tubular pasta, a spiced meat sauce made with ground beef or lamb, and a creamy béchamel topping, all baked to golden perfection. It’s a comfort food staple served at family gatherings and celebrations, with regional variations adding unique twists. As a passionate home cook, I’m excited to share my detailed recipe to bring this classic Greek dish to your table with authentic flavors and a touch of love.
Ingredients (Serves 6-8)
For the Meat Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1.5 lbs (700g) ground beef or lamb
- 1 cup tomato puree
- ½ cup dry red wine (optional)
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp dried oregano
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
For the Pasta:
- 1 lb (450g) tubular pasta (like ziti or bucatini)
- 2 large eggs, beaten
- ½ cup grated Parmesan cheese
- Salt to taste
For the Béchamel Sauce:
- 6 tbsp unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk, warmed
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- ¼ tsp nutmeg
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Large pot for pasta
- Medium saucepan for béchamel
- 9×13-inch baking dish
- Whisk
- Wooden spoon
- Mixing bowls
Prep Time and Cook Time
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Step-by-Step Instructions
Step 1: Prepare the Meat Sauce
Let’s start with the flavorful base! Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and golden. Stir in the minced garlic and cook for another minute. Add the ground beef or lamb, breaking it up with a wooden spoon, and cook until browned, about 8-10 minutes. Drain excess fat if needed. Pour in the tomato puree and red wine (if using), then season with cinnamon, allspice, oregano, salt, and pepper. Simmer on low heat for 20-25 minutes until thickened. Stir in ½ cup Parmesan cheese, then set aside to cool slightly. This spiced sauce is the soul of Pastitsio!
Step 2: Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Add the tubular pasta and cook until just al dente (follow package instructions, usually 8-10 minutes). Drain well and let it cool slightly. In a large bowl, mix the pasta with the beaten eggs and ½ cup Parmesan cheese. This helps the pasta hold together in layers and adds richness. Set aside—this eggy coating will bind the dish beautifully.
Step 3: Make the Béchamel Sauce
Now for the creamy topping! Melt 6 tablespoons of butter in a medium saucepan over medium heat. Whisk in ½ cup flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps. Gradually pour in the warmed milk while whisking to create a smooth sauce. Cook until it thickens, about 5-7 minutes. Remove from heat and slowly stir in the beaten eggs, 1 cup Parmesan cheese, nutmeg, salt, and pepper. The béchamel should be velvety and luscious—keep it warm to prevent separation.
Step 4: Assemble the Pastitsio
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread half of the pasta mixture evenly across the bottom. Layer all the meat sauce over the pasta, spreading it out smoothly. Top with the remaining pasta mixture. Finally, pour the béchamel sauce over everything, ensuring it covers the pasta completely. Sprinkle a little extra Parmesan on top for a golden crust. This layering is where the magic happens!
Step 5: Bake and Serve
Bake the Pastitsio in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly. Let it rest for 15-20 minutes before slicing—this helps the layers set. Serve warm, cutting into generous squares. Pair it with a fresh Greek salad or crusty bread to soak up the flavors. The aroma alone will have everyone gathering around the table!
Tips for Success
- Pasta Choice: Tubular pasta like ziti or bucatini works best to hold the sauce, but penne is a good substitute.
- Make Ahead: Assemble it a day ahead, refrigerate, and bake when ready—perfect for entertaining.
- Béchamel Trick: Warm the milk beforehand to avoid lumps, and whisk constantly for a silky texture.
- Cooling Time: Don’t skip the resting period; it makes slicing easier and keeps the layers intact.
Nutritional Information (Per Serving, Approximate)
- Calories: 600 kcal
- Protein: 35 g
- Fat: 35 g (saturated fat: 15 g)
- Carbohydrates: 40 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 850 mg
Note: Nutritional values are estimates and may vary based on portion size and specific ingredients. The dish is rich due to the béchamel and cheese, so enjoy in moderation.
Why You’ll Love Pastitsio
Pastitsio is more than just a meal—it’s a celebration of Greek tradition, blending savory meat, creamy sauce, and perfectly cooked pasta into a harmonious dish. Every bite takes you to a cozy taverna by the Aegean Sea. Whether it’s a family dinner or a special occasion, this recipe is a labor of love that’s sure to impress. Give it a try, and let the warm, spiced aromas fill your home with Mediterranean charm!
