Name: Pastitsio Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 pound ground beef (or lamb); 1/2 cup red wine; 1 can (14 oz) crushed tomatoes; 2 tablespoons tomato paste; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 teaspoon dried oregano; Salt and pepper, to taste; 12 ounces tubular pasta (like penne or bucatini); 2 eggs, lightly beaten; 1/2 cup grated Parmesan or Kefalotyri cheese; 4 tablespoons butter; 1/4 cup all-purpose flour; 3 cups whole milk, warmed; 1/4 teaspoon nutmeg; Salt and pepper, to taste; 1/2 cup grated cheese; 1 egg, lightly beaten (tempered)

This Pastitsio Recipe is my go-to comfort food when I crave something truly special and deeply satisfying. Imagine digging your fork into layers of perfectly al dente pasta, rich meaty tomato sauce richly spiced with warming cinnamon and cloves, and the dreamiest cloud of béchamel sauce baked to golden perfection. It’s like lasagna’s Greek cousin, and it brings everyone to the table with big smiles and hungry bellies. Whether for a Sunday feast or to impress at a dinner party, the Pastitsio Recipe never fails to deliver hearty, Mediterranean joy in every bite.

Ingredients You’ll Need

Gathering the right ingredients is half the magic of a beautiful Pastitsio Recipe. Each one plays a unique role, from creating velvety textures to building those unforgettable layers of flavor and aroma. Here’s what you’ll need, along with a few notes to help you make the most of every component.

Olive oil: Adds rich, peppery flavor and helps everything caramelize perfectly in your pan.
Onion (1 large, finely chopped): This is the savory backbone of your meat sauce; the finer the chop, the smoother the texture.
Garlic (2 cloves, minced): Essential for depth and complexity—don’t skimp!
Ground beef or lamb (1 pound): Lamb gives authentic Greek flair, but beef works wonderfully and is a bit milder.
Red wine (1/2 cup): Adds acidity and rounds out the flavors of the meat sauce beautifully.
Crushed tomatoes (14 oz can): Provides the deep tomato base you want for any iconic Pastitsio Recipe.
Tomato paste (2 tablespoons): Intensifies the tomato richness and helps the sauce cling to the pasta layers.
Cinnamon (1/2 teaspoon) & ground cloves (1/4 teaspoon): These unexpected spices deliver unfussy warmth and make this dish unforgettable.
Dried oregano (1 teaspoon): Classic Mediterranean earthiness; a little goes a long way.
Salt and pepper, to taste: Always taste and adjust at the end for perfectly seasoned layers.
Tubular pasta (12 ounces, like penne or bucatini): The tubes catch all the saucy goodness; don’t use short shapes here.
Eggs (2, for pasta + 1 for béchamel): Help bind layers together and give structure to both pasta and sauce.
Grated Parmesan or Kefalotyri cheese (1/2 cup for pasta + 1/2 cup for béchamel): Kefalotyri is traditional, but Parmesan adds a nutty, salty tang. Use what you love!
Butter (4 tablespoons): The start to a lush, creamy béchamel.
All-purpose flour (1/4 cup): Thickens your béchamel so it sits tall and proud when baked.
Whole milk (3 cups, warmed): For the smoothest béchamel, always use room temp or warmed milk.
Nutmeg (1/4 teaspoon): A pinch in béchamel brightens the creamy sauce with gentle spice.

How to Make Pastitsio Recipe

Step 1: Prepare the Meat Sauce

Begin with a heavy skillet or large saucepan over medium heat. Add olive oil, then sauté the chopped onion until it turns beautifully golden and translucent—patience here means depth of flavor. Stir in your minced garlic and cook just until aromatic, then add the ground beef or lamb, breaking it up with your spoon. Once the meat is browned, pour in the red wine and let it simmer, scraping up any bits from the bottom of the pan. Add the crushed tomatoes, tomato paste, cinnamon, cloves, oregano, salt, and pepper. Let it bubble on low heat until thickened, stirring occasionally. Set aside so the flavors meld while you prep the next layers.

Step 2: Cook and Season the Pasta

Bring a large pot of salted water to a boil and cook your tubular pasta until just al dente—remember, it will continue cooking in the oven. Drain and transfer the pasta to a big bowl. While still warm, toss the pasta with the lightly beaten eggs and grated cheese. This step binds everything together and gives you the satisfying, sliceable structure that a real Pastitsio Recipe is all about.

Step 3: Make the Béchamel Sauce

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for a minute or two to form a smooth roux without letting it brown. Slowly pour in the warmed milk, whisking constantly to avoid any lumps, until the sauce thickens enough to coat the back of a spoon. Add a generous pinch of nutmeg, salt, and pepper. Off the heat, stir in the grated cheese and then the lightly beaten, tempered egg—this makes the béchamel even more luscious, helping it puff up golden and beautiful in the oven.

Step 4: Assemble the Layers

Grease a large casserole or baking dish. Layer half of your pasta evenly on the bottom. Spoon the thick, aromatic meat sauce in a generous layer over the pasta, then add the remaining pasta on top. Pour the béchamel sauce over everything, spreading it right to the edges so you get a gorgeous golden crust across the whole surface.

Step 5: Bake and Rest

Preheat your oven to 350°F (175°C) and bake the assembled dish for around 45–50 minutes, or until the top is deeply golden and bubbling at the edges. Let your Pastitsio Recipe rest for at least 15–20 minutes before slicing—this is key for those clean, bakery-style squares that reveal all those mouthwatering layers.

How to Serve Pastitsio Recipe

Garnishes

Sprinkle extra grated cheese or a little fresh parsley over the top just before serving for a burst of color and sharp flavor. A few grinds of black pepper and a light dusting of nutmeg can amplify that irresistible, creamy crust, making each piece of your Pastitsio Recipe visually irresistible.

Side Dishes

I love to pair Pastitsio with a crisp green salad dressed in lemony vinaigrette, which helps cut through the richness. Roasted vegetables or simple sliced cucumbers and tomatoes drizzled with olive oil and oregano are another Mediterranean-inspired delight alongside the main event.

Creative Ways to Present

Try baking your Pastitsio Recipe in individual ramekins for an elegant dinner party touch, or serve it in hearty squares with a dollop of Greek yogurt and a lemon wedge. For holidays, garnish the top with edible flowers or thinly sliced olives for a festive twist that will get everyone talking.

Make Ahead and Storage

Storing Leftovers

Leftover Pastitsio Recipe is never a disappointment! Cover the pan tightly or transfer slices to airtight containers and refrigerate for up to 4 days. The flavors only deepen and improve overnight—if you ask me, it’s almost better the next day.

Freezing

Pastitsio freezes beautifully for up to 3 months. Let the baked casserole cool completely, then wrap well in plastic wrap and foil or place in a freezer-safe container. To thaw, pop it in the fridge overnight before reheating.

Reheating

Reheat individual portions or the whole dish in a 350°F (175°C) oven, covered with foil to keep in moisture, until warmed through. For those crisp, golden edges, uncover for the last 10 minutes. A quick zap in the microwave works in a pinch, but oven reheating brings back the glory of the original bake.

FAQs

Can I make Pastitsio Recipe ahead of time?

Absolutely! In fact, making it a day ahead deepens the flavors. You can assemble the whole casserole, cover, and refrigerate overnight, then bake just before serving.

What’s the difference between Pastitsio and lasagna?

While both are layered baked pastas, Pastitsio Recipe uses tubular pasta (like penne) instead of sheets, is flavored with signature Greek spices like cinnamon and cloves, and features a thick, creamy béchamel topping instead of ricotta.

Can I make this recipe vegetarian?

Yes, you can swap the meat for finely diced mushrooms, lentils, or a plant-based ground. The sauce will still be rich and satisfying, just be sure to adjust seasoning and let the flavors meld in the pan.

What cheese should I use if I can’t find Kefalotyri?

Don’t worry. Parmesan or Romano cheese are both excellent substitutes for Kefalotyri, bringing that nutty, salty note you crave in a proper Pastitsio Recipe.

Why is there egg in the béchamel and pasta?

The egg helps the béchamel puff up to a gorgeous golden top and keeps the pasta layer firm and sliceable, so your Pastitsio holds together perfectly instead of falling apart on the plate.

Final Thoughts

If you’re seeking a show-stopping dish that warms hearts and satisfies every craving, don’t hesitate to try this Pastitsio Recipe. It’s a taste of Greece in your kitchen, sure to create memories and plenty of happy, full bellies. Give it a go and let your kitchen be filled with the irresistible aroma of this true comfort classic!