Today, we are talking comfort food, Greek style. I’m sharing my mom’s version of Greek pastitsio, a delectable, flavor-packed baked pasta. Serves a crowd, and they won’t even know that it’s lightened up!
If I were to ask you about a dish that might have defined the holidays for you as a child, what would it be? For me, it’s Greek pastitsio, but in our Egyptian household, this casserole was known by its literal translation: macaroni béchamel.
What is Greek Pastitsio?
Incidentally, pastitsio translates to “hodgepodge.” No problem here! Aren’t the best of homemade casseroles basically a glorious hodgepodge?!
And if you need a reference point, think of pastitsio as a baked pasta casserole or Greek lasagna.
This is a lightened up Greek pastitsio of three layers: pasta; lean meat sauce; and a topping of creamy smooth béchamel made with quality extra virgin olive oil and only 2% milk.
Each layer infused with just enough flavor.
Pasta tossed with olive oil and a little Parmesan cheese. A tomato meat sauce with red wine, aromatics, and warm spices like cinnamon, allspice and nutmeg. Finally, a lighter béchamel sauce with just a pinch of nutmeg for good measure. Some add more cheese to the béchamel, but I don’t find the need to.
What to serve along?
In my book, this Greek baked pasta is up there with Moussaka as the stuff of gods! A guilty pleasure that is worthy of the holiday table or your next special dinner. Love adding Greek salad or balela (recipe coming) next to it!
Can this Greek Pastitsio Be baked in Advance?
If you need to prepare Pastitsio in advance, you can prepare the different components–pasta, meat sauce, and bechamel–the night before. Store separately in the fridge and assemble before baking. Or, you can certainly assemble the pastitsio in your casserole dish, but do not bake. Cover tightly and refrigerate. Bake the next day when you are ready.
Can you freeze cooked Pastitsio?
This pasta casserole does feed a big crowd. If you end up with leftovers, you can certainly freeze cooked pastitsio in portions and thaw in the fridge overnight. When ready, heat in a medium-heated oven until warmed through.
Watch How I Make Greek Pastitsio
Greek Pastitsio Recipe
- Prep Time: 15 mins
- Cook Time: 1 hour and 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 pieces 1x
Description
BEST Greek pastitsio recipe. Delectable and flavor-packed baked pasta with Greek-spiced meat sauce and a “lightened up” golden bechamel topping. A must-try!
Ingredients
- 3 1/2 cups uncooked Penne pasta
- Salt
- Private Reserve Greek extra virgin olive oil
- 3 tbsp grated Parmesan
For Meat Sauce
- 3 tbsp Private Reserve Greek extra virgin olive oil
- 1 large yellow onion, chopped
- 1 1/2 lb lean ground beef
- 3 garlic cloves, peeled and chopped
- Salt
- 1/2 cup red wine such as merlot
- 28 oz canned crushed tomatoes
- 2 dried bay leaves
- 3/4 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch sugar
For Bechamel
- 1/3 cup + 2 tbsp Private Reserve Greek extra virgin olive oil
- 2/3 cup all-purpose flour
- 1/2 tsp salt, more if you like
- 1/4 tsp ground nutmeg
- 4 cups 2% milk, warmed
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F.
- Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2″ x 13″ baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
- Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.
- While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.
- In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs in a small bowl. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).
- Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth with a wooden spoon to fully cover the pasta. Now top the meat sauce with the bechamel topping. Again, smooth with your wooden spoon to cover the meat sauce evenly.
- Bake the pastitsio in 350 degrees F heated-oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.
Notes
- Pro Tips: 1. You can prepare Pastitsio the night before up to step #6. Cover tightly and refrigerate. Bake the next day when you are ready (budget 1 hour for baking per step #7.) 2.This recipe makes a large amount for big gatherings or if you like leftovers! But you can simply cut the recipe in half for a smaller crowd (you’ll need to watch baking time). 3. You can freeze leftovers in portions. Thaw in fridge overnight. When ready, heat in a medium-heated oven until warmed through.
- Featured Ingredients: Private Reserve Greek extra virgin olive oil (from organically grown and processed koroneiki olives); ground allspice; ground nutmeg.
- SAVE! Shop our Greek Olive Oil Bundle and our all-natural and organic spice collections: The Mediterranean Ultimate Spice Bundle; Mediterranean Essentials Bundle; or create your own 6-pack of spices!
- Category: Entree or Side Dish
- Method: Baked
- Cuisine: Greek
Keywords: Pastitsio, Pastitsio Recipe, Greek Baked Pasta, Pasta Casserole
Do you have to use 2 percent milk?
Hi, Mary! You could substitute the 2% for something lower in fat or non-dairy. It might result in a bechamel that’s a little more liquidy, so just be aware.
Your recipe is delicious wow!
★★★★★
Thanks, Angelos!
This was terrific. I used mini rigatoni. The spices were perfect. But never put oil in the water when cooking pasta. Chefs cringe at that.
★★★★★
Thank you, Rob! So glad you enjoyed the recipe!
I want to print out the recipe but can’t find where to print just the recipe and not 27 pages.
Gerri, the recipe box appears at the bottom of the page, it’s a neatly organized box with ingredients and instructions and no other content. There should be a “print” button that you can hit within the recipe box.
Would it be possible to make this without eggs? And use a plant milk like coconut milk instead of cows milk?
Hi Andrea, I have not honestly tried it with coconut milk. Traditionally eggs are used, so that’s what I have tried. But if you’ve typically been able to sub eggs in similar recipes, it could work.
Hi Suzy. Would you please comment on using beef or lamb or a mixture?
Thanks, J.
You can use either, really. And if you prefer a mixture, that would work as well.
Hi,
I’ve enjoyed making so many of your recipes. I’m wondering if you think a vegetarian version of Greek Pastitsio would work or not? If yes, can you suggest how to do so?
Thank you!
Thank you, Joanne! I have not tried a vegetarian version of this particular recipe, but we have a vegetarian baked ziti that is similar and may be what you’re looking for. Here it is: https://www.themediterraneandish.com/baked-ziti-vegetarian/
Joanne, I made a vegetarian version of the above yesterday and it was delicious. I used vegan sausage crumbles ( don’t know the brand but got them at Whole foods) and diced up an eggplant and added it to the tomato sauce. My “never eat a vegetable ever” son devoured it and we never told him it was vegan sausage, ha ha.
Another weird little tweak was with the béchamel sauce. After everything else was ready to go I discovered we had NO milk for the sauce. Ended up mixing the remainder of the parmesan and a 8oz tub of feta into a tub of greek yogurt. Spread the whole mix on top. believe it or not, it was pretty good and I might even prefer it to the real béchamel!!
★★★★★
Thanks so much for sharing!
Hi Suzy, how many people can this recipe serve?
You should be able to get 12 large pieces out of this. So potentially 12 people, if you’re serving 1 piece per person next to other items.