Pastitsio is a comforting Greek lasagna with layers of pasta, a tantalizing cinnamon-spiked meat sauce, and creamy bechamel. I’m sharing my mom’s recipe, and it is easier to make than you think.
What is Greek Pastitsio?
Pastitsio (pastichio/pasticcio/pastizio) is a Greek pasta bake or Greek lasagna made of layers of pasta, a delicious meat sauce, and a topping of creamy béchamel that gives it a luxurious silkiness and hearty finish. It’s one of those legendary dishes similar to moussaka, but, of course, there is no eggplant here.
Growing up in the Mediterranean, Greek pastitsio was a regular part of special dinners. My mom alwasy made it for the holidays when I was a girl, but in our Egyptian household, this baked casserole was known as macaroni béchamel. To me, this is the ultimate comfort food, and I’m thrilled to share my mom’s recipe with you.
Incidentally, the word pastitsio translates to “hodgepodge.” Aren’t the best of homemade casseroles basically a glorious hodgepodge?!
What is in Pastitsio?
Three different components or layers make up this Greek lasagna recipe:
- Pasta. Traditionally, the pasta used in this recipe is a thick bucatini-style pasta called Pastitsio pasta No.2. It’s not easy to find in the States, but there are plenty of good substitutions. Use bucatini, penne or ziti pasta instead. Just make sure it’s a tube shaped pasta so you can see the signature holes when you slice the pastitsio.
- Meat sauce. The hearty meat sauce for this pastitsio recipe is made of lean ground beef (or a mixture of beef and pork sausage) cooked in a tomato and red wine sauce with onions, garlic, bay leaves, and warm spices like cinnamon, allspice, and a dash of nutmeg (Greeks use mainly cinnamon).
- Béchamel. Basic béchamel sauce is typically made of all-purpose flour cooked in olive oil and thickened with milk to create a creamy white sauce that serves as the topping for this Greek lasagna. Greek béchamel also includes eggs, which I’ve kept pretty classic but used extra virgin olive oil instead of butter to lighten things just a touch. It’s the same beloved béchamel I use to give my Spanakopita-Style Baked Mac and Cheese its creamy top layer.
- A note about cheese. Traditional Greek cheeses like mizithra are difficult to find in the U.S., so I used Parmesean beceause its a similar salty, dry cheese. If you can find mizithra, by all means use it!
How to Make Pastitsio (Greek Lasagna)
Making this Greek pasta casserole is similar to assembling a lasagna dish. First, prepare each component of the Greek lasagna—cook the pasta, make the meat sauce, and make the bechamel.
- Preheat the oven to 350°F.
- Cook the pasta. Fill a large pot with water and set it over medium-high heat, and bring to a boil. Add the pasta, salt the water like the sea, and add a drizzle of oilve oil. Cook, according to package instructions, to al dante.
- Drain and dress. Set a colander in the sink, and drain the pasta. Once drained, add it back to the pan and while still hot, drizzle pasta with a little extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. transfer pasta to 9 x 13-inch baking dish.
- Place the pasta. Place the pasta in the 9×13 baking dish taking care to place most of the noodles facing the same direction so when you slice into it, you can see the holes in the noodles.
- Make the meat sauce. Set a large skillet over medium-high heat and add enough olive oil to coat the bottom. Once the oil begins to shimmer, add the onions. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, stirring 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 a pinch of sugar. Stir to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes. Taste and adjust salt to your liking. You should have a thick sauce.
- While the meat sauce cooks, prepare the bechamel. Set a large, high-sided skillet over medium-high heat. Add the olive oil. Once the oil begins to shimmer, stir in flour, salt, and pepper. Cook until the flour is golden and toasted. Slowly pour in the warm milk, whisking continuously. Reduce heat to medium, and continue cooking, while stirring occasionally, for 5 to 7 minutes, until the bechamel is smooth and thick. Stir in nutmeg.
- Thicken the bechamel. In a small bowl, add two eggs and whisk briefly. Slowly whisk a ladle of the milk and flour mixture into the eggs. Then whisk the egg mixture into the pan with the remaining milk and flour mixture. Continue to whisk the mixture while bringing it to a gentle boil for 2 more minutes. Remove from heat. The sauce should thicken more as it cools, you should have a creamy, thick, and smooth bechamel sauce. Taste and add more salt and pepper to your liking.
- Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth to fully cover the pasta. Now top the meat sauce with the bechamel. Smooth out the sauce to cover the meat sauce evenly and completely.
- Bake. Place the baking dish in the oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.
Important Tip: After baking, allow the Greek lasagna to sit for at least 10 minutes before cutting it into pieces; the bechamel sauce needs time to settle a bit, and letting it cool will give you cleaner slices.
To Make Pastitsio Ahead of Time
If you need to prepare Pastitsio in advance:
Option 1
- Prepare the different components—pasta, meat sauce, and bechamel—the night before.
- Store separately in the fridge and assemble before baking.
Option 2
- Assemble pastitsio in your casserole dish, but do not bake. Cover tightly and refrigerate. Bake the next day when you are ready.
How to Freeze, Store and Reheat
If you end up with leftovers, you can certainly freeze cooked pastitsio in individual servings for quick lunches or dinners later down the road.
- Slice the casserole into individual portions. Cover and freeze.
- Transfer to the refrigerator to thaw overnight.
- To reheat, place in a microwave or a medium-heated oven until warmed through.
What to Serve with Greek Pastitsio?
You might find this Greek lasagna situation served next to the Easter leg of lamb, but it can be the main dish. You can add a couple of vegetarian small dishes to serve next to it. Here are a few ideas:
- Sides: grilled vegetables; horta, which are a combination of various wild greens from Greece in the use, just use a mixture of greens to make this side dish, or fasolakia, Greek stewed green beans and potatoes.
- Traditional Greek Salads: Like Horiatiki, a vegetable and feta salad or Maroulosalata, a fresh, herbal lettuce salad.
Try These Greek Recipes Next!
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
- 15 ounces bucatini pasta, penne or ziti will also work
- kosher salt
- Private Reserve Greek extra virgin olive oil
- 3 tablespoons grated Parmesan
For Meat Sauce
- 3 tablespoons Private Reserve Greek extra virgin olive oil
- 1 large yellow onion, chopped
- 1 1/2 pound lean ground beef
- 3 garlic cloves, peeled and chopped
- kosher salt
- 1/2 cup red wine, such as merlot
- 28 ounces canned crushed tomatoes
- 2 bay leaves
- 3/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch granulated sugar
For Bechamel
- 1/3 cup + 2 tbsp Private Reserve Greek extra virgin olive oil
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt more if you like
- 1/4 teaspoon ground nutmeg
- 4 cups 2% milk, warmed
- 2 large eggs
Instructions
- Preheat the oven to 350°F.
- Cook the pasta. Fill a large pot with water and set it over medium-high heat, and bring to a boil. Add the pasta, salt the water like the sea, and add a drizzle of oilve oil. Cook, according to package instructions, to al dante.
- Drain and dress. Set a colander in the sink, and drain the pasta. Once drained, add it back to the pan and while still hot, drizzle pasta with a little extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. transfer pasta to 9 x 13-inch baking dish.
- Place the pasta. Place the pasta in the 9×13 baking dish taking care to place most of the noodles facing the same direction so when you slice into it, you can see the holes in the noodles.
- Make the meat sauce. Set a large skillet over medium-high heat and add enough olive oil to coat the bottom. Once the oil begins to shimmer, add the onions. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, stirring 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 a pinch of sugar. Stir to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes. Taste and adjust salt to your liking. You should have a thick sauce.
- While the meat sauce cooks, prepare the bechamel. Set a large, high-sided skillet over medium-high heat. Add the olive oil. Once the oil begins to shimmer, stir in flour, salt, and pepper. Cook until the flour is golden and toasted. Slowly pour in the warm milk, whisking continuously. Reduce heat to medium, and continue cooking, while stirring occasionally, for 5 to 7 minutes, until the bechamel is smooth and thick. Stir in nutmeg.
- Thicken the bechamel. In a small bowl, add two eggs and whisk briefly. Slowly whisk a ladle of the milk and flour mixture into the eggs. Then whisk the egg mixture into the pan with the remaining milk and flour mixture. Continue to whisk the mixture while bringing it to a gentle boil for 2 more minutes. Remove from heat. The sauce should thicken more as it cools, you should have a creamy, thick, and smooth bechamel sauce. Taste and add more salt and pepper to your liking.
- Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth to fully cover the pasta. Now top the meat sauce with the bechamel. Smooth out the sauce to cover the meat sauce evenly and completely.
- Bake. Place the baking dish in the oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.
Video
Notes
- Pro Tips:
1. To prepare a day in advance, assemble the pastisio, cover and keep in the fridge for up to 24 hours. The next day, bake according to recipe instructions.
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 350°F oven until warmed through. - Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
Calories: 433.8kcalCarbohydrates: 42.5gProtein: 22gFat: 18.7gSaturated Fat: 5.2gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 10.3gTrans Fat: 0.4gCholesterol: 75.2mgSodium: 295.9mgPotassium: 622.3mgFiber: 2.9gSugar: 8.5gVitamin A: 280.8IUVitamin C: 7.5mgCalcium: 155mgIron: 3.2mg
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*This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for the readers’ benefit.
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Hi there! How much pasta would I use if I wanted to use bucatini in place of the penne?
Thank you!
Hi, Stephani. I have never used a pasta like bucatini with this recipe, so it’s hard for me to advise on an amount here.
Close to how yaya (greek grandmas) makes it! Better than other recipes online that call for weird ingredients like feta for this dish
This is a great recipe and very clearly written, easy to follow.
I love pastitsio…I think it’s my favorite Greek dish. I appreciated the updates (golden béchamel), but made the following changes and had some comments;
*I used Gluten Free penne and it was just as good…cooked til very al dente, about 9 minutes
*I used combo of beef and lamb…good note to get rid of the cooking liquid
*I would add red chili flakes to the sauce. It needs a bit of heat (didn’t do this, but felt my seasoning might have been too conservative0
*The béchamel was bland, but very good consistency and color. I wonder if next time I would add parmesan for that added flavor on the top to create the perfect bite.
*This is a big recipe for two, but the leftovers are perfect for next day lunch or dinner.
*I will keep this as my go-to recipe for Pastitsio and be sure to check back on your site for new recipes (I just discovered you…)
thank you. Keep up the great recipes.
Thank you for sharing your thoughts and insights, Patrick! So glad you enjoyed the pastitsio!
This was delicious. I accidentally doubled the amount of spice, but suited our taste luckily. Really really tasty. Recipe totally good to follow. Thank you for scrummy scrummy yum yums
My pleasure, Marion! So glad you enjoyed it!
Can I split this recipe into two pans and freeze one to bake later? Or would it be better to bake it all, then freeze half?
I would say bake it first and then freeze the rest.
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.
Merry Christmas! Even though I have not yet made this recipe…it looks GREAT and something I would like to try. I have a question about the spices. Do you find the cinnamon/allspice to be overpowering or are they a subtle addition to this recipe. I cook with those ingredients but mainly in sweets. THANKS!
Hi Janet. Thank you! I’m excited for you to give this recipe a try. In my experience, the cinnamon and allspice here are the perfect subtle compliment. But if you’re unsure, you can start with a little less than the recipe calls for.
It’s in the oven now. Looking forward to it! Please post the chick pea/olive and tomato recipe.
Wonderful, Gordon. Not sure which recipe you are referring to, but if you look under the recipes tab, you’ll be able to search there.
Gordon, it is balela salad. https://www.themediterraneandish.com/balela-salad-recipe/
I can’t wait to try this recipe! I’m wondering.. if it’ll be as delicious with homemade sweet potato Gnocchi instead of the penne, and to leave out red wine and all spice? (As I don’t have those on hand)
Hi Lula, you can adapt this recipe to what you have on hand 🙂
Hi!
I tried this recipe and even if i didn’t have the wine and the allspice and the olive oil it still came out delicious.
Next time i will make sure to get all ingredients before making it.
I will definitely try other recipes from your site!
Thank you!
Awesome, Mia! Thanks so much for sharing