Pastitsio
I’ve made pastitsio on quiet weeknights and for noisy family dinners — it’s the kind of dish that feeds a crowd, delivers comfort, and shows up looking impressive without a lot of fuss. This Greek-style baked pasta layers savory, cinnamon-scented meat with tender pasta and a silky béchamel, and it keeps beautifully for leftovers — which is why this recipe is worth adding to your rotation.
Why you’ll love this dish
Pastitsio hits the sweet spot between simple and special. It’s budget-friendly (one pound of pasta and a pound of ground beef stretch a long way), kid-approved, and flexible enough for weeknight dinners or a holiday spread. The cinnamon in the meat sauce gives it an unmistakable Mediterranean warmth that separates it from a straight-up lasagna. The creamy béchamel on top adds richness and a golden crust that’s deeply satisfying.
“Hearty, comforting, and better the next day — this pastitsio became the family favorite in one go.”
Why make it now: make it for easy entertaining, packable leftovers, or when you want a noodle-bake that feels more elevated than everyday pasta.
The cooking process explained
Before you dive in, here’s the quick rundown so you know what to expect:
- Boil pasta until just al dente and drain.
- Brown onions and garlic, then the ground beef; add tomatoes and seasonings and simmer.
- Make a béchamel (butter + flour roux, whisk in milk), then enrich it with cheese, nutmeg, and tempered eggs.
- Layer half the pasta, the meat sauce, the rest of the pasta in a baking dish, pour over the béchamel, and bake until golden.
This order keeps the béchamel silky and prevents a soggy bottom while you get a nicely baked top.
What you’ll need
- 1 lb pasta (penne or ziti are ideal; rigatoni also works)
- 1 lb ground beef (or ground lamb for a more authentic Greek flavor)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon cinnamon
- Salt and pepper, to taste
- 3 cups milk (whole milk gives the creamiest béchamel; use 2% if preferred)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup grated Parmesan cheese (or Kefalotyri/pecorino for a sharper flavor)
- 2 eggs, beaten (temper into warm béchamel to avoid scrambling)
- 1/4 teaspoon nutmeg
Notes and substitutions:
- Meat: swap half the beef for pork or lamb for deeper flavor. For a vegetarian version, use a lentil-tomato ragù or a medley of mushrooms.
- Dairy-free: use a plant milk and dairy-free butter, and skip the cheese or use a vegan alternative. Use cornstarch thinned in water instead of flour for a gluten-free roux.
- Gluten-free: use gluten-free pasta and replace the flour with a gluten-free 1:1 baking blend or cornstarch (use less cornstarch).
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta in salted boiling water according to package instructions until just al dente. Drain and set aside.
- In a large skillet over medium heat, sauté the chopped onion until translucent, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
- Add the ground beef. Break it up with a spoon and cook until browned and no pink remains. Drain excess fat if needed.
- Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Bring to a simmer and let cook 12–15 minutes so flavors concentrate. Taste and adjust seasoning.
- Make the béchamel: in a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to remove the raw taste. Slowly add the milk in a thin stream, whisking constantly until the sauce thickens and coats the back of a spoon.
- Remove the béchamel from the heat. Stir in the nutmeg and most of the Parmesan (reserve some for the top). To avoid scrambled eggs, temper the beaten eggs by whisking a few spoonfuls of hot béchamel into the eggs, then slowly whisk the warmed eggs back into the saucepan.
- In a greased baking dish, spread half the pasta in an even layer. Spoon the meat sauce over the pasta, spreading it out. Top with the remaining pasta, then pour the béchamel evenly over everything. Sprinkle the remaining Parmesan on top.
- Bake for 30–40 minutes until the béchamel is set and the top is golden brown. Let rest 10–15 minutes before slicing — this helps the layers hold together.
Best ways to enjoy it
Serve warm, cut into squares for clean servings. Pair with:
- A bright Greek salad (cucumber, tomato, red onion, Kalamata olives, feta) to cut the richness.
- Roasted vegetables or steamed green beans for color and texture contrast.
- A simple squeeze of lemon on the side for those who like a little acid to balance the béchamel.
For wine: medium-bodied reds like a Grenache or a Merlot match nicely; for whites, a crisp Assyrtiko or Sauvignon Blanc cuts through the creaminess.
How to store & freeze
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days. For best texture, keep in the original baking dish covered tightly with foil or plastic.
- Reheat: Warm individual portions in the oven at 350°F (175°C) covered with foil for 15–20 minutes, or microwave on medium power until heated through. If reheating from fridge, allow an extra 5–10 minutes.
- Freeze: Wrap tightly or use a freezer-safe container. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating. You can also assemble unbaked and freeze; thaw before baking, or add a few extra minutes to baking time if baking from frozen.
Food safety tip: don’t leave cooked pastitsio out at room temperature for more than two hours.
Pro chef tips
- Don’t overcook the pasta: aim for just al dente because it will continue to soften in the oven.
- Temper the eggs: always add a little hot béchamel to the beaten eggs before mixing them back into the pot to prevent curdling.
- Flavor depth: brown the meat well to develop Maillard flavors; a splash of red wine or a teaspoon of tomato paste added while browning deepens the sauce.
- Texture control: if your béchamel becomes too thick, whisk in a little warm milk, a tablespoon at a time. If it’s too thin, simmer gently until it coats a spoon.
- Rest before cutting: letting the dish sit after baking yields cleaner slices and a prettier presentation.
Creative twists
- Meat swaps: use ground lamb, a beef-pork mix, or sausage for varied flavor.
- Cheese changes: fold ricotta into the béchamel for a creamier texture, or use Kefalotyri for authenticity.
- Spicy pastitsio: add red pepper flakes to the meat sauce or mix in a spoonful of harissa.
- Lightened-up: use lean ground turkey, skim milk, and reduce butter by half for a lighter version.
- Individual portions: bake in ramekins for single servings and impressive plating.
Your questions answered
Q: How long does this take to make from start to finish?
A: About 1 hour total — 15–20 minutes active prep, 30–40 minutes baking, plus a short rest.
Q: Can I make pastitsio ahead of time?
A: Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking. You can also fully bake it, cool, and reheat later.
Q: Can I freeze pastitsio?
A: Absolutely. Freeze baked or unbaked (well-wrapped) for up to 2–3 months. Thaw overnight in the fridge before reheating or baking.
Q: What pasta should I use if I don’t have penne or ziti?
A: Any short tubular pasta (rigatoni, large macaroni) works. The tubes help hold the sauce and layers.
Q: My béchamel split — how can I fix it?
A: If it curdled from adding eggs too quickly or overheating, whisk vigorously off the heat and slowly add a splash of warm milk. If it’s irreparably split, start a fresh roux and whisk the broken sauce into it slowly.
Conclusion
If you want a deeper look at traditional technique and ingredient notes, this Greek Pastitsio recipe (Greek Lasagna with Béchamel) is a great reference. For another well-explained version with different serving suggestions, see Pastitsio (Greek Lasagna) – Olive & Mango.
Pastitsio
Ingredients
For the Pasta
- 1 lb pasta (penne or ziti are ideal; rigatoni also works)
For the Meat Sauce
- 1 lb ground beef (or ground lamb for a more authentic Greek flavor)
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon cinnamon
- to taste Salt and pepper
For the Béchamel Sauce
- 3 cups milk (whole milk gives the creamiest béchamel; use 2% if preferred)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup grated Parmesan cheese (or Kefalotyri/pecorino for a sharper flavor)
- 2 large eggs, beaten (temper into warm béchamel to avoid scrambling)
- 1/4 teaspoon nutmeg
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the pasta in salted boiling water according to package instructions until just al dente. Drain and set aside.
- In a large skillet over medium heat, sauté the chopped onion until translucent, about 4–5 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the ground beef, breaking it up with a spoon, and cook until browned and no pink remains. Drain excess fat if needed.
- Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Bring to a simmer and let cook for 12–15 minutes to concentrate the flavors. Taste and adjust seasoning.
- In a saucepan over medium heat, melt the butter for the béchamel. Whisk in the flour and cook for 1–2 minutes to remove the raw taste.
- Slowly add the milk in a thin stream, whisking constantly until the sauce thickens and coats the back of a spoon.
- Remove the béchamel from the heat, stir in the nutmeg and most of the Parmesan (reserve some for the top). Temper the beaten eggs by whisking a few spoonfuls of hot béchamel into the eggs, then gradually whisk the warmed eggs back into the saucepan.
Assembly and Baking
- In a greased baking dish, spread half the pasta in an even layer. Spoon the meat sauce over the pasta, spreading it out.
- Top with the remaining pasta, then pour the béchamel evenly over everything. Sprinkle the reserved Parmesan on top.
- Bake for 30–40 minutes until the béchamel is set and the top is golden brown. Let rest for 10–15 minutes before slicing.
