Best Traditional Greek Pastitsio Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish.
- Cook Pasta: Boil salted water and cook the pasta until al dente. Drain well and set aside to cool slightly.
- 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.
- 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.
- 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.
- Bake: Place the assembled dish in the preheated oven and bake for 35–40 minutes until the béchamel turns golden brown and bubbly.
- 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
