I’m sharing my authentic Greek pastitsio recipe, a layered spiced beef and silky béchamel pasta bake that’s ideal for Sunday dinner and freezes beautifully.

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I grew up eating Pastitsio, that hefty Greek Lasagna people swoon over, and I’m still chasing my grandmother’s take. In my kitchen I usually reach for bucatini and ground beef because they give the bake real body and texture, but the recipe never behaves the same way twice.

This Authentic Greek Pastitsio Recipe is part ritual part experiment, fragrant with warm spices and built for a crowd. It freezes well so I always make too much, I know its greedy.

I burn the top now and then, laugh it off, serve it anyway and somehow everyone asks for the recipe.

Ingredients

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Starchy pasta gives carbs and structure, holds sauce well and feels like comfort food.
Ground beef is rich in protein and iron, adds savory depth but also saturated fat.
Onion turns sweet when cooked, adds moisture and a mellow background flavor.
Garlic gives a pungent punch, boosts aroma and savory notes, don’t overdo it.
Tomatoes bring acidity to cut the richness, adding tang and gentle natural sweetness.
Warm spices like cinnamon and nutmeg add unexpected sweet warmth, very Greek tasting.
Béchamel made from butter, flour and milk adds creaminess and calcium, can be heavy.
Aged cheeses brown and crisp on top, give salty umami and a nutty finish.

Ingredient Quantities

1 lb (450 g) bucatini, ziti or penne pasta

Salt and freshly ground black pepper

3 tbsp olive oil, divided

1 large yellow onion, finely chopped

2 garlic cloves, minced

1 lb (450 g) ground beef or a mix of beef and pork (about 450 g total)

2 tbsp tomato paste

1 cup (240 ml) crushed tomatoes or passata

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

1 cup (240 ml) beef stock or water

1 bay leaf

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice or a pinch of cloves, optional

1 tsp granulated sugar

2 tbsp chopped fresh parsley

6 tbsp (85 g) unsalted butter

6 tbsp (50 g) all purpose flour

4 cups (950 ml) whole milk, warmed

2 large eggs, lightly beaten (for the béchamel)

2 more large eggs (to toss with the cooked pasta)

1/2 tsp grated nutmeg, extra for the sauce and béchamel

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

Extra butter or oil for greasing the baking dish

2 tbsp fine breadcrumbs, optional (for topping)

How to Make this

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1. Preheat oven to 350F (180C). Butter or oil a 9×13 inch baking dish and, if using, sprinkle the 2 tbsp breadcrumbs on the bottom so the bake won’t stick.

2. Boil the pasta in very salty water until just al dente, drain well and return to the pot. Off the heat toss the hot pasta with the 2 eggs meant for the pasta, about 1/2 cup of the grated cheese, a pinch of grated nutmeg, salt and pepper and 1 tbsp olive oil so it holds together. Set aside.

3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt and cook until soft, then add the garlic and cook 30 seconds until fragrant.

4. Increase heat a bit, add the ground beef (or beef/pork mix) and brown, breaking it up. Stir in the tomato paste and cook a minute, then pour in the crushed tomatoes, the optional red wine if using, beef stock or water, bay leaf, 1 tsp cinnamon, 1/4 tsp nutmeg, the optional allspice/cloves, 1 tsp sugar, salt and pepper.

5. Reduce heat and simmer uncovered 20 to 30 minutes until the sauce is thick and concentrated; stir occasionally and adjust salt. Remove the bay leaf, stir in 2 tbsp chopped parsley and turn off heat. Taste and add more nutmeg or cinnamon if it needs warmth.

6. Make the béchamel: melt 6 tbsp butter in a saucepan over medium heat, whisk in the 6 tbsp flour and cook a minute without browning, then slowly whisk in the warmed 4 cups milk a little at a time to avoid lumps. Simmer until thick and creamy, whisk constantly so it does not stick.

7. Remove béchamel from heat, season with salt, pepper and about 1/2 tsp grated nutmeg, then temper in the 2 lightly beaten eggs by whisking a few spoonfuls of hot sauce into the eggs first, then whisking the eggs into the pot. Stir in about 1 cup of the grated cheese so the sauce is velvety.

8. Assemble: spread half the pasta in the prepared dish, press down lightly, spoon the meat sauce in an even layer, then cover with the remaining pasta. Pour the béchamel evenly over the top, smoothing with a spatula, and sprinkle the remaining cheese and a little extra nutmeg and the optional breadcrumbs on top.

9. Bake 40 to 50 minutes until the top is deeply golden and bubbling. If the top browns too fast tent with foil. Let the pastitsio rest at least 20 to 30 minutes before slicing so it sets up cleanly.

10. Serve warm with extra chopped parsley. Leftovers freeze great: cut into portions, cool fully, wrap airtight and freeze up to 3 months. Reheat covered in a 350F oven until heated through.

Equipment Needed

1. 9×13 inch baking dish, greased with butter or oil (sprinkle the breadcrumbs first if you’re using them)
2. Large pot with lid for boiling the pasta
3. Colander to drain the pasta well
4. Large skillet for the meat sauce
5. Medium saucepan for the béchamel sauce
6. Whisk, for the roux and to temper the eggs (you’ll use it a lot)
7. Wooden spoon or heatproof spatula for stirring and pressing pasta down
8. Large mixing bowl or the emptied pasta pot to toss pasta with eggs and cheese
9. Box grater for the cheese (or pre-grated if you must)
10. Measuring cups and spoons plus a kitchen thermometer or oven mitts for safety

FAQ

Q: Can I make pastitsio ahead of time or freeze it?

A: Yes. You can make the meat sauce 2-3 days ahead and keep in the fridge, or assemble the whole dish and refrigerate overnight. To freeze, assemble in a freezer-safe dish, wrap well and freeze up to 2 months. Bake from frozen at 350°F (175°C) adding 20-30 minutes, until heated through and the center reaches 165°F. Let it rest 15 minutes before cutting, it holds together better.

Q: How do I stop the béchamel from curdling when I add the eggs?

A: Temper the eggs. Whisk a few tablespoons of the hot béchamel into the beaten eggs first, then slowly whisk the warmed egg mix back into the pot off the heat. That keeps eggs from scrambling. Also don’t boil after adding eggs, just warm gently until thickened.

Q: My pastitsio turned out soggy, how do I avoid that?

A: Main fixes: undercook the pasta by 1-2 minutes so it stays firm, drain well and toss hot pasta with the 2 eggs and some grated cheese so it absorbs moisture, and make sure the meat sauce is thick by simmering off excess liquid. Avoid a watery béchamel by cooking it until it coats the back of a spoon.

Q: What are good cheese or milk substitutes if I don’t have Kefalotyri or whole milk?

A: Parmesan or Pecorino work fine instead of Kefalotyri. For milk, use 2% if that’s all you have but whole milk gives a richer béchamel. If you must, use half-and-half for extra creaminess. Avoid plant milks if you want authentic texture, they can make the sauce thin or grainy.

Q: Can I make pastitsio vegetarian?

A: Yes. Swap cooked brown lentils or finely chopped mushrooms for the meat and brown them with the onion and garlic, add tomato paste and spices as usual. Lentils give a meaty texture and hold up well when layered with the pasta and béchamel.

Q: Any quick hacks to boost flavor or save time?

A: Brown the meat well for extra depth, stir in a splash of red wine and let it reduce, add the cinnamon and nutmeg they’re small but make a big Greek difference, and use warm milk for the béchamel so it mixes smoother. If short on time, make the meat sauce in advance and just assemble the day you want to bake.

Greek Pastitsio (Baked Pasta With Ground Beef & Béchamel) Recipe Substitutions and Variations

Pasta: swap bucatini/ziti with rigatoni or large elbow macaroni, or use gluten free penne (brown rice or chickpea) — cook to al dente and watch timing
Ground beef: use ground lamb for a richer Greek taste, or a beef+pork mix for fattier depth, or for a leaner/veg option use ground turkey or 1 1/2 cups cooked brown lentils seasoned with oregano and cinnamon
Cheese (Kefalotyri/Kasseri/Parmesan): substitute Pecorino Romano or aged Asiago, or mix 1 cup Parmesan with 1/2 cup cheddar for melty + salty balance, vegetarian alternative is store bought vegan hard cheese or 2–3 tbsp nutritional yeast
Milk for the béchamel: use half and half or part cream for a silkier sauce, or unsweetened soy/oat milk for dairy free — if using low fat milk add 1 tbsp butter per cup to make up fat

Pro Tips

– Undercook the pasta by about 1 to 2 minutes so it finishes cooking in the oven, and toss it with a little oil straight away so it wont clump. Also save a small cup of the pasta water; a splash will loosen a too-thick meat sauce without washing away flavor.

– When you make the béchamel, warm the milk first and whisk constantly so it stays silky. Temper the eggs slowly by whisking a few spoons of hot sauce into them before adding back, or let the sauce cool for a minute if you’re scared of scrambled eggs, and if you still get tiny lumps push the sauce through a fine sieve.

– Develop deep browned bits on the meat, dont rush this step, they add real flavor; drain excess fat if it’s greasy but leave some for richness. A quick deglaze with wine or stock and a tiny pinch of sugar will lift the sauce and balance acidity, and use freshly grated hard cheese for better melt and brighter taste.

– Let the assembled bake rest at least 20 to 30 minutes before slicing so it sets cleanly, and tent with foil if the top is browning too fast while baking. For leftovers cool completely, wrap tightly and freeze flat in portions; thaw overnight and reheat covered in the oven so it stays creamy.

Greek Pastitsio (Baked Pasta With Ground Beef & Béchamel) Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my authentic Greek pastitsio recipe, a layered spiced beef and silky béchamel pasta bake that’s ideal for Sunday dinner and freezes beautifully.

Servings

servings

Calories

932

kcal

Equipment: 1. 9×13 inch baking dish, greased with butter or oil (sprinkle the breadcrumbs first if you’re using them)
2. Large pot with lid for boiling the pasta
3. Colander to drain the pasta well
4. Large skillet for the meat sauce
5. Medium saucepan for the béchamel sauce
6. Whisk, for the roux and to temper the eggs (you’ll use it a lot)
7. Wooden spoon or heatproof spatula for stirring and pressing pasta down
8. Large mixing bowl or the emptied pasta pot to toss pasta with eggs and cheese
9. Box grater for the cheese (or pre-grated if you must)
10. Measuring cups and spoons plus a kitchen thermometer or oven mitts for safety

Ingredients

1 lb (450 g) bucatini, ziti or penne pasta
Salt and freshly ground black pepper
3 tbsp olive oil, divided
1 large yellow onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground beef or a mix of beef and pork (about 450 g total)
2 tbsp tomato paste
1 cup (240 ml) crushed tomatoes or passata
1/2 cup (120 ml) dry red wine, optional
1 cup (240 ml) beef stock or water
1 bay leaf
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice or a pinch of cloves, optional
1 tsp granulated sugar
2 tbsp chopped fresh parsley
6 tbsp (85 g) unsalted butter
6 tbsp (50 g) all purpose flour
4 cups (950 ml) whole milk, warmed
2 large eggs, lightly beaten (for the béchamel)
2 more large eggs (to toss with the cooked pasta)
1/2 tsp grated nutmeg, extra for the sauce and béchamel
1 1/2 cups (about 150 g) grated Kefalotyri, Kasseri or Parmesan, divided
Extra butter or oil for greasing the baking dish
2 tbsp fine breadcrumbs, optional (for topping)

Directions

Preheat oven to 350F (180C). Butter or oil a 9×13 inch baking dish and, if using, sprinkle the 2 tbsp breadcrumbs on the bottom so the bake won’t stick.
Boil the pasta in very salty water until just al dente, drain well and return to the pot. Off the heat toss the hot pasta with the 2 eggs meant for the pasta, about 1/2 cup of the grated cheese, a pinch of grated nutmeg, salt and pepper and 1 tbsp olive oil so it holds together. Set aside.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt and cook until soft, then add the garlic and cook 30 seconds until fragrant.
Increase heat a bit, add the ground beef (or beef/pork mix) and brown, breaking it up. Stir in the tomato paste and cook a minute, then pour in the crushed tomatoes, the optional red wine if using, beef stock or water, bay leaf, 1 tsp cinnamon, 1/4 tsp nutmeg, the optional allspice/cloves, 1 tsp sugar, salt and pepper.
Reduce heat and simmer uncovered 20 to 30 minutes until the sauce is thick and concentrated; stir occasionally and adjust salt. Remove the bay leaf, stir in 2 tbsp chopped parsley and turn off heat. Taste and add more nutmeg or cinnamon if it needs warmth.
Make the béchamel: melt 6 tbsp butter in a saucepan over medium heat, whisk in the 6 tbsp flour and cook a minute without browning, then slowly whisk in the warmed 4 cups milk a little at a time to avoid lumps. Simmer until thick and creamy, whisk constantly so it does not stick.
Remove béchamel from heat, season with salt, pepper and about 1/2 tsp grated nutmeg, then temper in the 2 lightly beaten eggs by whisking a few spoonfuls of hot sauce into the eggs first, then whisking the eggs into the pot. Stir in about 1 cup of the grated cheese so the sauce is velvety.
Assemble: spread half the pasta in the prepared dish, press down lightly, spoon the meat sauce in an even layer, then cover with the remaining pasta. Pour the béchamel evenly over the top, smoothing with a spatula, and sprinkle the remaining cheese and a little extra nutmeg and the optional breadcrumbs on top.
Bake 40 to 50 minutes until the top is deeply golden and bubbling. If the top browns too fast tent with foil. Let the pastitsio rest at least 20 to 30 minutes before slicing so it sets up cleanly.
Serve warm with extra chopped parsley. Leftovers freeze great: cut into portions, cool fully, wrap airtight and freeze up to 3 months. Reheat covered in a 350F oven until heated through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.