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–+ servings

Pastitsio

A comforting layered Greek baked pasta dish featuring cinnamon-scented meat and a creamy béchamel sauce, ideal for family dinners or make-ahead meals.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serving Size 6 servings

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.

Notes

For variations, consider using half the beef for pork or lamb for deeper flavor, or for a vegetarian version, swap in a lentil-tomato ragù or mushrooms. Best served with a Greek salad and wine pairing.