Pastitsio (Greek Beef Pasta Bake)

Pastitsio is a beloved Greek comfort dish featuring layers of tender pasta, a cinnamon-spiced ground beef sauce, and a creamy béchamel topping. Often described as the Greek version of lasagna, it’s hearty, flavorful, and perfect for feeding a crowd.

Why You’ll Love This Recipe

• Rich, comforting layers of pasta, meat sauce, and béchamel
• Warm Mediterranean spices like cinnamon and nutmeg
• Ideal for make-ahead meals and gatherings
• Holds its shape well when sliced
• A satisfying and filling complete meal

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bucatini or penne pasta
• Ground beef (or mix with lamb)
• Onion, garlic
• Crushed tomatoes and tomato paste
• Red wine (optional)
• Olive oil
• Ground cinnamon, allspice, and bay leaf
• Butter, flour, and milk for béchamel sauce
• Egg yolks and grated cheese (Parmesan or kefalotyri)
• Salt, pepper, and nutmeg

directions

1. Cook pasta until al dente. Toss with a bit of olive oil and set aside.
2. In a large skillet, sauté onions and garlic, then add ground beef and cook until browned.
3. Stir in tomato paste, crushed tomatoes, wine, and spices. Simmer until thickened.
4. For the béchamel, melt butter in a saucepan, whisk in flour, then slowly add milk. Cook until thick, then remove from heat and whisk in egg yolks, cheese, and nutmeg.
5. In a baking dish, layer pasta, then meat sauce, then top with béchamel.
6. Bake at 350°F (175°C) for 45 minutes or until golden. Let rest before slicing.

Servings and timing

• Serves: 8–10
• Prep time: 30 minutes
• Cook time: 45 minutes
• Total time: 1 hour 15 minutes

Variations

• Use a mix of beef and lamb for a more traditional flavor
• Add a pinch of clove or extra cinnamon for deeper warmth
• Make a vegetarian version with mushrooms or lentils
• Substitute gluten-free pasta and flour for dietary needs
• Use kasseri or kefalotyri cheese for authentic Greek flavor

storage/reheating

• Refrigerate leftovers in an airtight container for up to 4 days
• Reheat individual slices in the oven or microwave until hot
• Freeze whole or in portions for up to 2 months; thaw and reheat thoroughly
• Best served warm, after resting to set the layers

FAQs

What pasta should I use for pastitsio?

Bucatini or penne is best—look for long, hollow tubes that hold the sauce well.

Why is there cinnamon in the meat sauce?

Cinnamon adds a distinctive Greek touch, giving warmth and depth to the ragu.

Can I make it without wine?

Yes, just use water or broth instead; the sauce will still be flavorful.

What cheese is best?

Traditional Greek cheeses like kefalotyri or kasseri are ideal, but Parmesan works well too.

How do I avoid a runny béchamel?

Cook the sauce until thick and be sure to let the pastitsio rest before slicing.

Can I make it ahead of time?

Yes, assemble and refrigerate up to a day ahead, then bake when ready.

Can I freeze it?

Absolutely. Wrap tightly and freeze for up to 2 months. Bake from frozen or thaw overnight first.

Is pastitsio similar to lasagna?

Yes, but it features Greek spices and a thicker, richer béchamel sauce.

What’s a good side dish?

Serve with a simple Greek salad or lemony roasted vegetables.

Do I need to use eggs in the béchamel?

Eggs help thicken and set the sauce, but you can skip them for a looser topping.

Conclusion

Pastitsio is a Greek classic that brings comforting layers of flavor and texture to the table. Whether you’re hosting a dinner party or meal prepping for the week, this dish delivers hearty satisfaction with its spiced meat sauce, tender pasta, and luscious béchamel. With its make-ahead convenience and freezer-friendly format, it’s sure to become a family favorite.

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