I made a Greek Pastitsio with penne pasta, seasoned ground beef and a rich béchamel sauce baked until crispy, and I invite you to read on.

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I love making dishes that look fancy but dont actually take forever. This Greek Pastitsio Bake starts with penne pasta and a hearty layer of seasoned ground beef, baked until the top gets satisfyingly crispy and the inside still feels indulgent.

It’s one of those recipes that makes you wonder why you never tried it before, and I mess it up sometimes, but those little mistakes usually turn into happy accidents. If you want a Pasta Bake that surprises guests without showing off, this is the one I keep coming back to.

Ingredients

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Penne pasta: High in carbs, small fiber amount, soaks up sauce, big comfort food.
Ground beef: Good protein, adds richness and fat, keeps the bake hearty and satisfying.
Olive oil: Healthy monounsaturated fats, light fruity flavor, helps brown onions, a little goes far.
Crushed tomatoes: Provides acidity and umami, low cal, balances sweetness from cinnamon, brightens sauce.
Cinnamon: Just a pinch makes meat sauce warm, slightly sweet, aromatic, very Greek.
Milk and butter (bechamel): Creates silky creamy top, adds calcium, full fat gives richness and golden crust.
Kefalotyri or Parmesan: Salty, nutty cheese, melts well, adds savory tang and easy gratin finish.
Egg yolks: Egg yolks enrich bechamel, help set top, gives custardy texture when baked.

Ingredient Quantities

1 lb (450 g) penne pasta, uncooked

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 lb (450 g) ground beef 80/20

1/2 cup (120 ml) dry red wine (optional)

2 tablespoons tomato paste

1 (14 oz / 400 g) can crushed tomatoes or passata

1/2 cup (120 ml) beef or chicken stock

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 teaspoon granulated sugar

1 bay leaf

2 tablespoons chopped fresh parsley

Kosher salt and freshly ground black pepper to taste

6 tablespoons (85 g) unsalted butter

6 tablespoons (45 g) all purpose flour

4 cups (950 ml) whole milk, warmed

2 large egg yolks, lightly beaten

1 1/2 cups (150 g) grated Kefalotyri or Parmesan cheese, divided

1/4 teaspoon freshly grated nutmeg

1 large egg

1/4 cup breadcrumbs (optional)

How to Make this

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1. Preheat oven to 375°F (190°C). Cook the penne in well salted boiling water until just al dente, about 2 minutes less than package directions. Drain and set aside — dont rinse.

2. Make the meat sauce: heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook till soft, then toss in the garlic for 30 seconds. Add the ground beef and brown well, breaking it up. If using wine, pour it in now to deglaze and let it reduce for a couple minutes.

3. Stir in the tomato paste, crushed tomatoes (or passata), beef or chicken stock, ground cinnamon, ground allspice, sugar, and the bay leaf. Season with kosher salt and black pepper. Bring to a simmer and cook gently, uncovered, about 15 to 20 minutes until thickened. Stir in 2 tablespoons chopped parsley, remove the bay leaf and taste, adjust seasoning.

4. Make the béchamel: warm the milk separately. In a saucepan melt 6 tablespoons unsalted butter over medium heat, whisk in 6 tablespoons flour and cook 1 to 2 minutes without browning to make a roux. Slowly whisk in the warmed milk, a little at a time, until smooth. Simmer gently, whisking, until the sauce thickens and coats the back of a spoon, 5 to 8 minutes.

5. Off the heat season the béchamel with 1/4 teaspoon grated nutmeg, salt and pepper. Temper the 2 lightly beaten egg yolks by whisking a few spoonfuls of hot béchamel into them, then whisk the yolks back into the main sauce. Stir in 1 cup of the grated Kefalotyri or Parmesan until melted and smooth.

6. Toss the drained penne with the large egg, the remaining 1/2 cup grated cheese and a pinch of salt and pepper so the pasta is lightly coated and will bind when baked. Add the remaining chopped parsley if you like.

7. Assemble: spread the pasta in an even layer in a 9×13 inch (or similar) baking dish. Spoon the meat sauce over the pasta and smooth it out. Pour the béchamel evenly over the top, using a spatula to get it to the edges.

8. If you want a crunchy top sprinkle the optional 1/4 cup breadcrumbs over the béchamel, pressing them lightly. You can also sprinkle a few extra shreds of cheese if desired but keep within the 1 1/2 cups total.

9. Bake in the preheated oven for 30 to 40 minutes until the top is golden, bubbly and starting to crisp at the edges. If it browns too fast, cover loosely with foil for the last 10 minutes.

10. Let the pastitsio rest 15 to 20 minutes after you take it out so it sets and slices cleanly. Cut into squares, garnish with a little parsley and serve warm. Enjoy, it gets even better the next day.

Equipment Needed

1. Large stockpot for boiling the penne, lid if you have one
2. Colander or fine strainer to drain the pasta (dont rinse)
3. Large skillet for cooking the meat sauce
4. Medium saucepan for the bechamel sauce
5. Whisk for the roux and to smooth the sauce
6. Wooden spoon or heatproof spatula for stirring and scraping
7. 9 by 13 inch baking dish to assemble and bake
8. Mixing bowl to toss pasta with egg and cheese
9. Measuring cups and spoons plus a box grater for the cheese

FAQ

Can I swap the penne for another pasta? Yes, ziti, rigatoni or large macaroni work great. Cook pasta al dente and undercook by about 1 minute since it finishes in the oven, and toss with a little olive oil or butter so it doesnt clump.

What if I want to use lamb or turkey instead of beef? No problem. Ground lamb gives a more traditional Greek flavor, turkey or chicken makes it lighter. If you use turkey, brown it well and check seasoning because lean meats need a bit more salt and fat to avoid dryness.

How do I stop the béchamel from curdling when I add the egg yolks? Temper the yolks: whisk a few spoonfuls of hot béchamel into the yolks first, then slowly whisk that back into the pot. Do not boil after adding the yolks and remove from heat once it thickens, it will continue to set as it cools.

Can I make Pastitsio ahead of time or freeze it? Yes. You can assemble and refrigerate for up to 24 hours before baking. For freezing, bake first, cool completely, wrap well and freeze up to 2 months. Reheat from frozen in a 325 F oven until hot, covered with foil to avoid overbrowning.

Why is my top cracking or getting too brown? Cracking happens when it cools too fast or you bake too long. To avoid that, bake until just set and golden, then let rest 15-20 minutes before slicing so it firms up. If it browns too quickly, tent with foil during the last 10-15 minutes.

Do I need the nutmeg, cinnamon and sugar? Yes, those small touches make it authentically Greek. Cinnamon and a pinch of allspice add warm depth to the meat sauce, a little sugar balances tomato acidity, and nutmeg lifts the béchamel. Use sparingly so flavors stay balanced.

Greek Pastitsio Bake Recipe Substitutions and Variations

Penne pasta: ziti, rigatoni, or fusilli — all similar shape and good at holding sauce (you can also use elbow macaroni if that’s what you got).
Ground beef 80/20: ground lamb for more authentic Greek flavor, ground pork for richer fat, turkey or chicken for a leaner option, or a plant based mince if you want vegetarian.
Kefalotyri or Parmesan cheese: Pecorino Romano, Grana Padano, or aged Asiago work great as grating cheeses and give that sharp, salty bite.
Whole milk (for the béchamel): half and half for extra creaminess, evaporated milk diluted with equal water for similar body, or unsweetened soy/oat milk plus 1 tbsp melted butter per cup and a little cornstarch to help thicken.

Pro Tips

1) Save a cup of the pasta water before you drain, and keep the penne slightly underdone. The starchy water helps the sauces cling and stops the bake from turning gluey, so add a splash if the dish looks dry when assembling.

2) Brown the beef really well, don’t rush it. Crispy browned bits give the sauce depth, and if you use wine scrape those bits up to get more flavor. If the pan gets greasy, pour off most fat but leave a little, it carries taste.

3) For a smooth béchamel heat the milk first and add it slowly to the roux while whisking, otherwise you get lumps. When you add the egg yolks, temper them carefully with a few spoons of hot sauce first, then mix in, or you risk scrambled bits. Also keep the sauce low and gentle, high heat will curdle it.

4) Make the crunchy topping ahead by toasting the breadcrumbs in a bit of butter with a pinch of salt and extra grated cheese, then scatter on top. That way the crumbs brown evenly and don’t go soggy in the oven. If you want extra color, blast under the broiler for 1 minute at the end but watch it the whole time.

5) Let it rest at least 15 minutes after baking, don’t cut right away. It firms up and slices cleaner, and the flavors actually come together better the next day, so if you can make it a day ahead it often tastes even better.