Layered Greek pasta bake with spiced meat and bechamel
Greek Pastitsio
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Servings
10
1 large baking dish
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
The Greek answer to lasagna—layers of tubular pasta, cinnamon-spiced meat sauce, and a thick, golden bechamel custard top. Rich, aromatic, and utterly satisfying.
Cuisine: Mediterranean
Category: Main Course, Pasta
Difficulty: Medium
Cost: $$
Quick Summary
80 min total time|10 servings|Medium difficulty
The Greek answer to lasagna—layers of tubular pasta, cinnamon-spiced meat sauce, and a thick, golden bechamel custard top. Rich, aromatic, and utterly satisfying.
Mediterranean
Sarah Chen
(Updated )
Pastitsio is Greece's beloved baked pasta with warm spices like cinnamon and allspice that distinguish it from Italian baked pastas. The thick bechamel custard on top is the crowning glory.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Ingredients
Instructions
- 1
Cook pasta, drain. Brown meat with diced onion, then add tomatoes, cinnamon, allspice, salt, and pepper. Simmer 15 minutes.
- 2
Make bechamel: melt butter, whisk in flour, gradually add milk. Cook until thick. Off heat, whisk in 2 beaten eggs and 1/2 cup Parmesan.
- 3
Toss pasta with a little bechamel and 1 beaten egg. Spread half in a greased 9x13 dish.
- 4
Add the meat sauce layer, then remaining pasta. Pour bechamel over the top and sprinkle with Parmesan.
- 5
Bake at 350°F for 45-50 minutes until golden brown and set. Rest 20 minutes before cutting into squares.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
Ground beefGround lamb or a mix
Lamb is more traditional and adds richness
CinnamonNutmeg
Nutmeg gives a similar warm spice flavor
Tips & Storage
Pro Tips
Let the pastitsio rest at least 20 minutes after baking so it sets and slices cleanly.
The bechamel should be thick enough to coat the back of a spoon before adding the eggs.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 4 days. Freezes well for up to 3 months.
Reheating
Reheat covered at 350°F for 25 minutes until heated through.
Nutrition Facts
Per serving (75mg) · 10 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates18g
Fat42g
Fiber580mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What pasta shape is traditional?
- Bucatini or thick tubular pasta is traditional, but penne works perfectly.
- Can I make it ahead?
- Assemble the night before, refrigerate, and add 10 minutes to bake time.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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