Best Traditional Greek Pastitsio Recipe

Introduction

Pastitsio is a beloved Greek comfort dish, combining layers of tender pasta, rich meat sauce, and creamy béchamel topping. This traditional recipe delivers hearty flavors with warm spices like cinnamon and nutmeg, perfect for a satisfying family meal.

Ingredients

• 1 lb (450g) pasta (ziti or penne)
• Salt for water
• 2 tbsp olive oil
• 1 lb (450g) ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup red wine (optional)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1 egg, beaten

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Cook the pasta in salted boiling water until al dente. Drain and set aside.
3. Step 3: For the meat sauce, heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until soft. Add the ground meat and cook until browned.
4. Step 4: Stir in crushed tomatoes, tomato paste, red wine if using, cinnamon, nutmeg, oregano, salt, and pepper. Simmer for 15–20 minutes until the sauce thickens. Remove from heat and set aside.
5. Step 5: To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually add milk while whisking constantly to avoid lumps. Cook until thickened.
6. Step 6: Stir in nutmeg, salt, pepper, and grated Parmesan. Remove from heat and quickly whisk in the beaten egg to combine.
7. Step 7: To assemble, spread half of the cooked pasta in a greased 9×13-inch baking dish. Layer all the meat sauce over the pasta, then add the remaining pasta on top.
8. Step 8: Pour the béchamel sauce evenly over the assembled layers. Bake for 35–40 minutes until the top is golden and bubbling.
9. Step 9: Let the pastitsio rest for 10–15 minutes before serving to set the layers and make slicing easier.

Tips & Variations

• Use ground lamb for a more authentic Greek flavor, or combine beef and lamb for a balanced taste.
• If you prefer a vegetarian version, substitute the meat with sautéed mushrooms and lentils.
• Add a pinch of cayenne pepper to the meat sauce for a subtle kick.
• For a richer béchamel, stir in a little grated nutmeg and extra Parmesan cheese before baking.
• Reserve some pasta water when draining to loosen the pasta if it feels too dry before assembling.

Storage

Store leftover pastitsio in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. You can also microwave individual portions, but oven reheating preserves the texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pastitsio ahead of time?

Yes, pastitsio can be assembled a day ahead and refrigerated. Just cover it tightly and bake fresh the next day for best results.

What type of pasta works best in pastitsio?

Ziti or penne are traditional choices because they hold their shape well and allow the sauces to cling nicely. You can also use other tubular pasta if preferred.

Best Traditional Greek Pastitsio Recipe

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★★★★★

4.8 from 137 reviews

A classic Greek baked pasta dish featuring layers of al dente pasta, richly spiced ground meat sauce, and creamy béchamel sauce, all baked to a golden bubbly perfection. This traditional Pastitsio combines warm spices like cinnamon and nutmeg, making it a comforting and savory meal perfect for family dinners.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Pasta

• 1 lb (450g) pasta (ziti or penne)
• Salt for water
• 2 tbsp olive oil

Meat Sauce

• 1 lb (450g) ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup red wine (optional)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp dried oregano
• Salt and pepper to taste

Béchamel Sauce

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1 egg, beaten

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish.
2. Cook Pasta: Boil salted water and cook the pasta until al dente. Drain well and set aside to cool slightly.
3. Prepare Meat Sauce: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant. Add the ground meat and cook until browned throughout. Stir in crushed tomatoes, tomato paste, red wine if using, cinnamon, nutmeg, oregano, and season with salt and pepper. Simmer the sauce gently for 15–20 minutes until thickened, then remove from heat.
4. Make Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk, ensuring no lumps form. Continue cooking and whisking until the sauce thickens. Remove from heat and stir in nutmeg, salt, pepper, and Parmesan cheese. Quickly whisk in the beaten egg to enrich and thicken the sauce further.
5. Assemble the Pastitsio: Grease a 9×13-inch baking dish. Layer half of the cooked pasta evenly on the base. Spread all of the meat sauce over the pasta layer. Add the remaining pasta on top to cover the meat sauce. Pour the béchamel sauce evenly over the top layer ensuring full coverage.
6. Bake: Place the assembled dish in the preheated oven and bake for 35–40 minutes until the béchamel turns golden brown and bubbly.
7. Rest and Serve: Remove the Pastitsio from the oven and let it rest for 10–15 minutes to set the layers before slicing and serving.

Notes

• Using ground lamb instead of beef will give a more traditional Greek flavor.
• Red wine is optional but adds depth to the meat sauce.
• Make sure to cook the pasta just until al dente as it will cook more in the oven.
• Whisk the egg quickly into the béchamel to prevent curdling; this enriches the sauce and helps it set.
• Letting the baked Pastitsio rest before serving helps it hold its shape when sliced.

Keywords: Greek Pastitsio, traditional Greek baked pasta, Greek casserole, baked pasta with meat sauce, béchamel pasta bake