Greek baked pasta with meat sauce and béchamel
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
$$
Pastitsio
Greek baked pasta with meat sauce and béchamel
★4.6(5)
Greece's beloved baked pasta dish featuring layers of tubular pasta, spiced lamb-tomato sauce, and a thick, golden-topped béchamel. Often called Greek lasagna but with its own distinct character.
30m
Prep Time
50m
Cook Time
80m
Total Time
10
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Pastitsio is the showpiece of Greek home cooking—layers of pasta and cinnamon-spiced meat sauce blanketed under a golden béchamel crust. It feeds a crowd and tastes even better the next day.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Pastitsio worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb penne or bucatini pasta
- 1.5 lbs ground lamb or beef
- 1 can (14 oz) tomato sauce, 1 onion diced, cinnamon and allspice
- 4 tbsp butter, 1/3 cup flour, 3 cups milk for béchamel
- 3 egg yolks, 1 cup grated kefalotyri or parmesan
- Nutmeg, salt and pepper
Instructions
- 1
Brown meat with onion, then add tomato sauce, cinnamon, allspice, salt, and pepper. Simmer 15 minutes.
- 2
Cook pasta al dente. Toss half the cheese into the drained pasta.
- 3
Make béchamel: melt butter, whisk in flour, gradually add milk. Cook until thick, then whisk in egg yolks and nutmeg off heat.
- 4
Layer: half the pasta in a buttered 9x13 baking dish, all the meat sauce, remaining pasta, then pour béchamel over everything. Sprinkle remaining cheese.
- 5
Bake at 375°F for 40-45 minutes until golden and set. Rest 20 minutes before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Ground lambGround beef or a 50/50 mix
Beef is milder; the mix gives the best of both
Kefalotyri cheeseParmesan or Pecorino Romano
Any hard, salty cheese works for this dish
Tips & Storage
Pro Tips
Let pastitsio rest at least 20 minutes after baking—it needs time to firm up for clean slices.
The cinnamon in the meat sauce is what makes pastitsio distinctly Greek.
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 for up to 4 days. Freezes well for up to 2 months.
Reheating
Reheat individual portions in the microwave or in a 350°F oven for 20 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (120mg) · 10 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates20g
Fat40g
Fiber580mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What pasta shape is traditional?
- Bucatini (long hollow tubes) is most traditional, but penne is commonly used.
- Can I use beef instead of lamb?
- Yes, or use a mix of both for the best flavor.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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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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