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Classic Greek Pastitsio Recipe

Classic Greek Pastitsio Recipe

A cozy, layered Greek pasta bake with spiced meat sauce and a silky béchamel crown. Perfect for feeding a crowd.
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Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1 lb dried ziti or pastitsio pasta
  • 1 tbsp kosher salt, for pasta water
  • 2.5 tbsp olive oil
  • 1.25 cup diced yellow onion
  • 2 tsp minced garlic
  • 1.25 lb ground beef
  • 0.5 lb ground lamb
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine optional
  • 2.5 cup crushed tomatoes
  • 1 tsp ground cinnamon
  • 0.5 tsp ground allspice
  • 1 tsp dried oregano
  • 1 tsp granulated sugar
  • 1.5 tsp kosher salt for seasoning
  • 1 tsp black pepper
  • 2 tbsp unsalted butter, melted to coat pasta
  • 6 tbsp unsalted butter for béchamel
  • 6 tbsp all-purpose flour
  • 4 cup whole milk warmed
  • 0.5 tsp ground nutmeg
  • 5 fl oz beaten eggs about 3 large eggs, lightly beaten
  • 1.25 cup grated Parmesan or Kefalotyri cheese stir into béchamel
  • 0.5 cup grated Parmesan or Kefalotyri cheese for topping

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9×13-inch baking dish.
  • Warm olive oil in a large pot over medium heat. Soften onion, then stir in garlic.
  • Add ground beef and lamb. Cook, breaking up, until browned with little pink remaining.
  • Stir in tomato paste and cook one minute. Splash in wine and reduce briefly.
  • Add crushed tomatoes, cinnamon, allspice, oregano, sugar, salt, and pepper. Simmer until thick, 20–25 minutes.
  • Boil pasta in salted water until just shy of al dente. Drain and toss with melted butter.
  • Make béchamel: Melt butter in a saucepan. Whisk in flour and cook two minutes.
  • Slowly whisk in warm milk. Cook, stirring, until smooth and thick enough to coat a spoon.
  • Season with nutmeg, a pinch of salt, and pepper. Cool one minute off heat.
  • Temper eggs with a little hot sauce, then whisk into béchamel. Stir in grated cheese.
  • Assemble: Spread half the pasta in the dish. Spoon over all meat sauce. Add remaining pasta.
  • Pour béchamel evenly on top. Sprinkle with the reserved cheese.
  • Bake until bubbling and deeply golden, 45–50 minutes. Rest 20 minutes before slicing.

Notes

Variation: Swap half the beef for ground turkey and add a pinch of cloves for a lighter, aromatic twist. Use rigatoni if you can't find pastitsio noodles. For extra richness, mix 1/2 cup béchamel into the bottom pasta layer.
Storage: Cool completely, cover, and refrigerate up to 3 days. Reheat covered at 325°F. Freeze slices tightly wrapped for up to 2 months.
This recipe is an original creation inspired by classic Classic Greek Pastitsio Recipe flavors. All ingredient ratios and instructions are independently developed.