Best Traditional Greek Pastitsio Recipe

Introduction

Pastitsio is a classic Greek baked pasta dish featuring layers of tender pasta, rich meat sauce, and creamy béchamel. This comforting recipe brings traditional flavors like cinnamon and nutmeg into a satisfying, hearty meal perfect for family dinners.

Ingredients

• 1 lb (450g) pasta (ziti or penne)
• Salt for water
• 2 tbsp olive oil
• 1 lb (450g) ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup red wine (optional)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1 egg, beaten

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Cook the pasta in salted boiling water until al dente. Drain and set aside.
3. Step 3: For the meat sauce: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft. Add ground meat and cook until browned.
4. Step 4: Stir in crushed tomatoes, tomato paste, red wine (if using), cinnamon, nutmeg, oregano, salt, and pepper. Simmer for 15–20 minutes until thickened. Set aside.
5. Step 5: For the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add milk while whisking to avoid lumps. Cook until thickened. Stir in nutmeg, salt, pepper, and Parmesan. Remove from heat and whisk in the beaten egg quickly.
6. Step 6: To assemble: Spread half of the pasta in a greased 9×13-inch baking dish. Top with all the meat sauce, then layer the remaining pasta. Pour the béchamel sauce evenly over the top.
7. Step 7: Bake for 35–40 minutes until the top is golden and bubbly. Let rest for 10–15 minutes before serving.

Tips & Variations

• Use lamb instead of beef for a more authentic flavor.
• Red wine adds depth but can be omitted if preferred.
• For a richer béchamel, substitute half the milk with cream.
• Add a pinch of ground cloves to the meat sauce for a unique twist.
• Letting the pastitsio rest after baking helps it set for cleaner slices.

Storage

Store leftover pastitsio covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. It also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta for pastitsio?

Yes, while ziti or penne are traditional, other tubular pastas like rigatoni or macaroni can also work well for this dish.

Is the egg necessary in the béchamel sauce?

The egg helps thicken the béchamel and creates a smooth, custard-like topping. Without it, the sauce may be thinner and less set after baking.

Best Traditional Greek Pastitsio Recipe

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★★★★★

4.7 from 54 reviews

This Best Traditional Greek Pastitsio recipe offers a rich and comforting baked pasta dish layered with a savory meat sauce and creamy béchamel topping, perfectly seasoned with warm spices like cinnamon and nutmeg. A classic Greek comfort food ideal for family dinners and special occasions.

• Author: Toney
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Pasta

• 1 lb (450g) pasta (ziti or penne)
• Salt for water
• 2 tbsp olive oil

Meat Sauce

• 1 lb (450g) ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup red wine (optional)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp dried oregano
• Salt and pepper to taste

Béchamel Sauce

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1 egg, beaten

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the assembled pastitsio.
2. Cook Pasta: Boil salted water and cook the pasta until al dente. Drain well and set aside to cool slightly.
3. Make Meat Sauce: Heat olive oil in a large skillet over medium heat. Sauté finely chopped onion and minced garlic until softened. Add ground beef or lamb and cook until browned. Stir in crushed tomatoes, tomato paste, red wine if using, cinnamon, nutmeg, oregano, salt, and pepper. Let it simmer gently for 15–20 minutes until thickened. Remove from heat.
4. Prepare Béchamel Sauce: In a saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1–2 minutes to form a roux. Gradually add whole milk while whisking continuously to avoid lumps. Cook the mixture until thickened. Stir in ground nutmeg, salt, pepper, and Parmesan cheese. Remove from heat and quickly whisk in the beaten egg to enrich the sauce.
5. Assemble the Pastitsio: Grease a 9×13-inch baking dish. Spread half of the cooked pasta evenly on the bottom. Layer all of the meat sauce over the pasta. Top with the remaining pasta. Pour the béchamel sauce evenly over the entire dish to cover the top.
6. Bake: Place the assembled pastitsio in the preheated oven and bake for 35–40 minutes until the top is golden brown and bubbly.
7. Rest and Serve: Remove from oven and let the pastitsio rest for 10–15 minutes before serving to allow it to set and enhance the flavors.

Notes

• Using lamb instead of beef provides a more authentic Greek flavor.
• If you prefer a thicker meat sauce, simmer longer to reduce liquid.
• The addition of red wine is optional but adds depth to the sauce.
• Allow the pastitsio to rest after baking to ensure clean slices when serving.
• You can substitute Parmesan with Kefalotyri or Pecorino Romano cheese for different flavor profiles.

Keywords: Pastitsio, Greek baked pasta, traditional Greek recipe, meat sauce, béchamel, comfort food, pasta casserole