When I think about a dinner-party, this Greek comfort pasta bake is always part of the menu. In Greek households, pastitsio is a must-have when having guests over. The layers of pasta, meat sauce, cheese, and creamy bechamel sauce go together so well. The kids usually flock to the side of the table that this tray is sitting on and in the blink of an eye, it’s all gone.
In Greece, the pasta that is used to make this dish is known as Pastitsio Macaronia. It looks like long tubes of spaghetti that is hollow in the center. In America, this pasta is sold at Mediterranean/Middle Eastern markets. If you can find it, use it and you will be pleasantly surprised at how delicious and delicate this pasta bakes up in this dish. If you cannot find it, don’t worry, just use penne pasta. That is what we used at the cafe for 10 years because it was so readily available. We baked tons every week.
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Layers of noodles, a hearty meat sauce, cheese, and a creamy bechamel topping come together to create this hearty Pastitsio that everyone loves, especially the kids. They usually flock to the side of the table that the Pastitsio is on.
The meat sauce varies. Many people like to add warm spices like cinnamon, and nutmeg. I don’t add the spices, instead, I add extra tomatoes for a thicker, richer sauce. I like nutmeg in the Bechamel, so, I never add it to the meat sauce. Cinnamon is nice is the meat sauce, but the kids always prefer it without the spices so, I leave them out.
Pastitsio: Greek Lasagna Pasta Bake
When I think about a dinner-party, this Greek comfort pasta bake is always part of the menu. In Greek households, pastitsio is a must-have when having guests over. The layers of pasta, meat sauce, cheese, and creamy bechamel sauce go together so well. The kids usually flock to the side of the table that this tray is sitting on and in the blink of an eye, it’s all gone.
Ingredients
- 1-pound (500 grams) pastitsio noodles or penne pasta
- 8 ounces shredded Parmesan or Gruyere cheese
- 2 ounces unsalted butter, diced
For the meat sauce:
- 2 pounds lean ground beef
- 1 large onion, finely chopped
- 1/3 cup olive oil
- 6 garlic cloves, grated
- 32 ounces canned tomatoes, pureed
- ½-1 cup water
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- ¼ teaspoon crushed red pepper flakes, optional
- 3-4 tablespoons chopped fresh parsley
For the Bechamel sauce:
- 5 cups whole milk
- 3/4 cup olive oil
- 3/4 cup all-purpose flour
- salt and freshly ground pepper to taste
- 1/4 teaspoon nutmeg
- 1 cup parmesan cheese
- 2 whole eggs
- 2 egg yolks
Instructions
Preheat the oven to 375 °F, 190 °C.
Make the Meat Sauce:
Combine the chopped onion and olive oil in a medium saucepan. Cook over medium heat for about 8 minutes or until soft and golden. Add the garlic and warm through 30 seconds.
Add the ground beef and cook it over medium-high heat for 7-8 minutes.
Add the crushed tomatoes, salt, pepper, Bay leaves, red pepper flakes, and oregano. Mix to combine.
Add the water, bring to a boil then reduce the heat to medium-high. Cook for 15 minutes or until the sauce thickens. Taste and adjust the seasoning if needed. Add the parsley and mix together.
Prepare the pasta & Assemble the Pastitsio:
Boil the pasta until al dente, drain, and place in a 9 by 13 by 3-inch baking tray. You may also make this in a larger tray (14 by 12-inch) for a thinner pasta bake.
Add the butter to the pasta, season lightly with salt and add 1/3 of the Parmesan cheese and mix well. Add 1 cup of the meat sauce and mix it with the pasta.
Pour the remaining meat sauce over the pasta and spread it on top to create an even layer.
Sprinkle half of the remaining Parmesan cheese on top of the meat sauce.
Make the Bechamel Sauce:
Heat the oil in a saucepan over medium heat. Add the flour. Whisk well while cooking for few minutes until toasted.
Add the milk in 2 batches and whisk together to keep it creamy. Season with salt, pepper, and nutmeg.
Cook until it comes to a boil. Keep the sauce on the thinner side as it will thicken more as it bakes in the oven. Remove from heat.
Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
Add the eggs to the sauce and whisk well. Add the parmesan cheese and mix to combine.
Pour the bechamel sauce over the meat sauce layer and sprinkle with the remaining Parmesan cheese.
Bake on the center rack of the oven for 45 minutes or until the sauce is golden brown.
Remove from the oven and set aside at room temperature for at least 45 minutes so that it can cool a bit and set. Cutting it before it sets will make the pieces fall apart.
Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven, covered with foil until warmed through.
Freezer Instructions: Assemble the pastitsio and allow it to cool to room temperature. Wrap with plastic and store in the freezer for up to 2 months. When ready to bake, thaw it overnight in the refrigerator then, bake as per the recipe card instructions. It will take an additional 15 minutes to be ready.
Greek Pastitsio is not Greek without the spices. Spices define the dish. MUST use spices. Bechamel must have nutmeg. …Added tomatoes makes the dish more Italian!…
I always add nutmeg to my Bechamel sauce. About the tomatoes, my mom and aunt add tomatoes and they’re both born and raised in Greece. The best thing about cooking is that you get to make dishes to suit your taste. Leave out the tomatoes if you’re not a fan 😉
Your bechamel ratio is very wrong.
Lisa you should give a reason why and not make such a general statement..
Great ,thanks. Do you have a recipe for Cypriot village bread?
I will share one very soon 🙂
Hi Demetra,
I love making all your recipes and wanted to try your pastitsio.
I noticed in the ingredients you wrote 3/4 olive oil for the béchamel but in the instructions you write to melt butter, which one should I use for your recipe? Thanks!
Hi Helen,
I’m so sorry about the confusion. I’ll fix it right away. You can use either one (the butter or the oil). I usually use olive oil but butter definitely adds more flavor. I’d love to know which one you went with.
I love all your recipes!! I wanted to know if I should use olive oil or butter for the béchamel?
You may use either one. I usually make it with olive oil.
Do you use extra virgin olive oil or the regular one? I’m going to make it this weekend! 😊 Thank you!
For cooking, I use the more inexpensive olive oil.
Hi! I made your delicious pastitso.
It’s cooked, and I have some extra pieces. Can I freeze them?
Thank you for your time and recipes.
Stephanie Black
Yes, these can be frozen. Just make sure to wrap them well 🙂 Enjoy!
Thanks for sharing this. My husband and I made this today and it is in the oven as I type this. I am a little concerned about my sauce as it was a tiny bit thick, but as I said. My husband was helping me…….that’s a whole other story! I hope it turns out ok though. Also, because the entire package was in Greek, it made a LOT more than what I was expecting! I ended up having to switch from a 9×12 pan to a roasting pan! So, I’m glad that you left the instruction on how to store it in the fridge and freezer and how to reheat it. Thanks again!
Hello, Love your stuff! Do you have this recipe for half the servings? I.e. just for a family diiner (there’s only 4 of us). Thank you, Christina (p.s. born and raised Queens gal)
Your recipe is very similar to mine, except I use a cup of flour, a stick of butter and 6 cups of milk because we like a bigger head of Bechamel. I do use the cinnamon, tomato sauce and a little paste. It’s always a hit. Both of my parents are full Greek.
Recipe is great in concept but very confusing.
Parmesan cheese. Add 1/3 then 1/2 of the remaining? What about the rest?
Eggs? Just how many eggs are added to the bechamel? 2 whole eggs plus the 2 egg whites?
Please clarify and edit.
Thanks Dimitra, I really love your recipe.
My Thea Maria made her own pastitsio that is pretty similar to yours but her signature was a ridiculous amount of cheese, like 8oz each of parmesan, mozzarella and tasty cheese in her bechamel. You should try it one day, I promise you won’t be disappointed. Unfortunately she has passed, so I am the only one left to make it for the family 🙂
Like yours, she didn’t use nutmeg which many do. Her meat sauce also used 1sp of oregano, basil, all spice and cinnamon.
Thank you so much for sharing your Thea Maria’s special touches to pastitsio—she must have been an incredible cook! The extra cheese in the béchamel sounds absolutely heavenly, and I’ll definitely have to give it a try one day in her honor. The combination of oregano, basil, allspice, and cinnamon in the meat sauce is such a beautiful, aromatic blend—how lucky your family is to have you keeping her delicious tradition alive. Thank you again for sharing this lovely memory! May her legacy live on through your cooking. ❤️
In order to freeze, I can prepare up to the baking step then freeze uncooked and remove thaw to bake? Does it create water in the pan? Thank you Dimitra.
Yes, you can absolutely prepare the pastitsio up to the baking step and freeze it uncooked. When you’re ready to bake, thaw it in the refrigerator overnight. There may be a little liquid released as it thaws, but that’s completely normal. Just give it a quick stir or blot any excess moisture with a paper towel before baking, and it will turn out beautifully.
Thank you for your question, and I hope you enjoy the pastitsio! 😊
Dimitra – what’s the difference between #3 and #2 noodles? I used #2 and they seemed to be too large. Are #3 smaller diameter? BTW – my family loves your recipes!!!!
Some of the comments are so rude!!! I’m sorry Dimitra, as you are trying to offer a great service to people! As you travel around Greece (as I have for many years), pastitsio is made many different ways. It’s as individual as the chef!!! I make it the same way that you do, but I found a little secret for really creamy bechamel sauce – add a little ricotta to the finished sauce before you bake it (adjust you salt, etc… if needed). The ricotta adds a richness to the sauce and it is so creamy! Efharisto Dimitra!!!
Thank you so much for your kind words and support! I appreciate your understanding and the wonderful tip about adding ricotta to the bechamel sauce—I can’t wait to try it. It’s true, pastitsio can be as unique as the chef preparing it. Efharisto for sharing your secret and happy cooking!
Warm regards
Greek raised in a very Greek household. My mother never writes her recipes down, and I’m so grateful to have this recipe! I’ve been told it’s better than hers! xx
Thank you so much for sharing this! It’s wonderful to hear that the recipe brought back those cherished flavors from your childhood. I’m sure your mom’s cooking is amazing, so that’s a huge compliment. I’m honored to be a part of your kitchen. Enjoy, and keep those Greek traditions alive! xxDimitra
This is a complex dish. We enjoy it as I’ve made your recipe often. But can you include a video here? Its hard to flip between YouTube and here. Thanks