Name: Pastitsio (Greek Pasta Bake) Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 3 garlic cloves, finely minced; 2 red onions, finely chopped (substitute yellow or brown onions); 1 kg / 2 lb beef mince (ground beef); 3/4 cup dry red wine; 800g / 28 oz canned crushed tomato; 2 beef bouillon cubes, crumbled (stock cubes); 2 tbsp tomato paste; 1 tsp white sugar; 1 bay leaf; 1/2 tsp cinnamon powder; 1 cinnamon stick (or extra 1/2 tsp cinnamon powder); 1/4 tsp ground cloves; 3/4 tsp salt; 1 tsp black pepper; 100g / 7 tbsp unsalted butter; 3/4 cup plain/all purpose flour; 1 litre / 4 cups whole milk (full fat preferred, low fat ok); 1/8 tsp freshly grated nutmeg; 1/2 tsp salt; 100g / 3 oz Kefalotyri Greek cheese, finely shredded (sub Parmesan or Romano); 2 egg yolks; 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne, or normal bucatini); 2 egg whites (yolks used in béchamel); 120g / 4 oz feta cheese, crumbled; 75g / 3 oz Kefalotyri Greek cheese, finely grated (sub Parmesan or Romano)

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Introduction

Pastitsio is a classic Greek pasta bake that combines hearty meat sauce, creamy béchamel, and tender pasta layers. This comforting dish is perfect for family dinners and special occasions alike. Dive into this rich, flavorful casserole that’s sure to impress.

A slice of baked pasta casserole is lifted by a spatula, showing three clear layers: the bottom layer has small tube-shaped pasta with a light golden color, the middle layer is rich, dark brown ground meat sauce, and the top layer is melted, bubbly cheese with a golden-brown crust and a few green herb leaves on top. The main dish is served in a white dish set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
3 garlic cloves, finely minced
2 red onions, finely chopped (substitute yellow or brown onions)
1 kg / 2 lb beef mince (ground beef)
3/4 cup dry red wine
800g / 28 oz canned crushed tomato
2 beef bouillon cubes, crumbled (stock cubes)
2 tbsp tomato paste
1 tsp white sugar
1 bay leaf
1/2 tsp cinnamon powder
1 cinnamon stick (or extra 1/2 tsp cinnamon powder)
1/4 tsp ground cloves
3/4 tsp salt
1 tsp black pepper
100g / 7 tbsp unsalted butter
3/4 cup plain/all purpose flour
1 litre / 4 cups whole milk (full fat best, but low fat ok)
1/8 tsp freshly grated nutmeg
1/2 tsp salt
100g / 3 oz Kefalotyri Greek cheese (substitute Parmesan or Romano), finely shredded
2 egg yolks (egg whites used in the pasta)
400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (substitute small ziti, penne, or normal bucatini)
120g / 4 oz feta, crumbled
2 egg whites (yolks used in béchamel)
75g / 3 oz Kefalotyri Greek cheese (substitute Parmesan or Romano), finely grated

Instructions

Step 1: Heat olive oil in a large pot over high heat. Add garlic and onions and cook for 2–3 minutes until onions soften.
Step 2: Add the beef mince to the pot. Cook, breaking up the meat, until it changes color from red to brown.
Step 3: Pour in the red wine and cook until mostly evaporated, about 3 minutes.
Step 4: Stir in crushed tomatoes, crumbled beef bouillon cubes, tomato paste, sugar, bay leaf, cinnamon powder, cinnamon stick, cloves, salt, and pepper. Bring to a simmer, then reduce heat to medium or medium-low.
Step 5: Simmer gently for 45 minutes to 1 hour until thick with little liquid, stirring occasionally. Remove from heat and cool to room temperature or at least 30 minutes with lid off.
Step 6: For the béchamel, melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute to create a roux.
Step 7: Gradually pour in half the milk while stirring constantly until it forms a wet paste. Then add the remaining milk slowly, whisking to keep the sauce lump-free.
Step 8: Cook the sauce for 5 minutes, stirring frequently, until it thickly coats the back of a wooden spoon.
Step 9: Remove from heat. Stir in nutmeg, shredded cheese, and salt, then let cool for 5 minutes.
Step 10: Quickly whisk in the egg yolks. Cover and set aside. If the sauce thickens too much, gently reheat until pourable.
Step 11: Cook the pasta according to packet instructions, reducing cooking time by 1 minute to keep it firm. Drain and return to pot.
Step 12: Let pasta cool for 3 minutes, then stir in egg whites and crumbled feta gently.
Step 13: Preheat oven to 180°C / 350°F.
Step 14: Place pasta in a baking dish, arranging pieces to lie in the same direction for a neat look. Level the surface as much as possible.
Step 15: Spread the meat sauce evenly over the pasta and smooth the surface.
Step 16: Pour the béchamel sauce on top, then sprinkle with the finely grated cheese.
Step 17: Bake for 30 minutes or until the top crust turns golden brown.
Step 18: Allow to cool for at least 10 minutes to set layers. Cut into slices and serve.

Tips & Variations

Use full-fat milk for a richer béchamel sauce, but low-fat milk works if preferred.
If you can’t find Kefalotyri cheese, sharp Parmesan or Romano are good substitutes.
For a vegetarian version, replace beef with finely chopped mushrooms or lentils and vegetable stock cubes instead of beef.
letting the meat sauce simmer long helps develop deep, concentrated flavors and a thick texture perfect for layering.

Storage

Store leftover pastitsio covered in the refrigerator for up to 3 days. Reheat slices gently in the oven at 160°C / 320°F until warmed through to maintain texture. Alternatively, microwave portions on medium power to avoid drying out. This dish also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A rectangular white baking dish filled with a golden-brown baked layer of melted cheese with bubbly texture on top, sprinkled with scattered small fresh green herb leaves. The dish is being held carefully by a woman's hand on the upper side and another woman's hand on the lower side, both covered partially by a grey cloth. The background shows a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for pastitsio?

Yes, while traditional pastitsio uses bucatini or No. 2 pasta, you can substitute with small ziti, penne, or other tubular pasta that holds sauce well.

What makes pastitsio different from lasagna?

Pastitsio is a Greek dish featuring layers of pasta, a spiced meat sauce with cinnamon and cloves, and a thick béchamel topping, while lasagna typically uses wide, flat pasta sheets and a tomato-based meat sauce without warm spices or béchamel.