Pastitsio Roll-Ups

A fun, modern twist on a Greek Classic!

All the irresistible flavors of traditional Greek pastitsio rolled up into tender lasagna noodles for a modern, easy-to-serve dish! These roll-ups are filled with savory ground beef sauce and cheese and topped with rich, velvety béchamel. Perfect for weeknight dinners, family gatherings, or meal prep, this dish brings a comforting taste of Greece to your table in every bite.

These take a bit more effort than traditional pastitsio. However, I love to make these because they’re fun, look so pretty, and are super easy to meal prep. You can assemble the whole thing and freeze it or divide the rolls into several smaller pans for multiple dinners. It’s great to have on hand for busy weeknights, and you can even send one away with your kids to college. They’ll love you extra for that!

Why will I make the extra time for these?

Hearty, beefy, herby,

Warm spiced meat sauce

Lucious, rich, creamy cheese sauce

Tender lasagna noodles

Gooey bubbly cheese

And makes several meal-prep meals!

What noodle and cheese do I need?

Lasagna noodles -follow your package instructions to cook them perfectly, but I usually cook them for about 10-11 minutes with a generous amount of salt in the water.

Grated kefalograviera -or Parmesan cheese. I like to sprinkle a layer between the lasagna noodle and the meat sauce. Plus, a little more on top of the bechamel at the end.

Fresh Parsley -I love how beautiful a little garnish of parsley looks, and it adds just a touch of freshness at the end.

What do I need for the meat sauce?

Ground beef -adds delicious deep beefy flavor. If you try this with another ground meat, let me know how it turns out!

Onion -finely chopped so it’s not chunky in the sauce.

Olive oil -a good quality sauteing oil. I use my extra virgin olive oil to add rich flavor to the sauce.

Garlic cloves -grated or minced to melt into and season the sauce.

Crushed tomatoes -just a small can is all it takes. You could use chunky crushed or tomato sauce if that’s what you have.

Bay leaf -adds that earthy, herby freshness to brighten the sauce.

Salt & freshly cracked black pepper -season the sauce to your liking.

Crushed red pepper flakes -I like to add just a pinch of heat, but it’s optional. Leave it out if you don’t care for it.

Ground cinnamon -my kids don’t usually care for cinnamon in savory dishes, but it’s not overpowering and blends in seamlessly.

Crushed oregano -earthy, savory herb flavor to pair with the cinnamon and bay leaf.

Fresh parsley -finely chopped to add that fresh herb and texture.

What do I need for the bechamel sauce?

Butter -I use unsalted because the cheese is salty, and I like to control how salty the sauce is.

All-purpose flour -blended with the butter and cooked until nutty to create the base for a thick and creamy cheese sauce.

Salt & freshly cracked black pepper -you can add as much as your family likes.

Whole milk -this helps create the creamiest sauce. I don’t recommend skim milk, but 2% would be okay to use as well.

Ground nutmeg -adds just a touch of warm, sweetness to round out the saltiness.

Eggs –the eggs help thicken the sauce and create an almost thin custard for a luscious sauce.

Yolk -just like the whole egg, the yolk aids in thickening the sauce, but it also adds additional richness.

Grated parmesan cheese – or kefalograviera if you have it. It’s the traditional Greek cheese used in bechamel sauce.

Do I need to cook the lasagna noodles?

Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain and then fill the pot with cold water to keep the noodles from sticking to each other.

How do I prepare the meat sauce?

Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent. Then, add the garlic and cook for 30 seconds until fragrant. Stir in the ground beef, breaking it up with a spoon, and cook until browned.

When do I add the tomatoes and spices?

Add the crushed tomatoes, bay leaf, salt, black pepper, crushed red pepper flakes (if using), cinnamon, oregano, and parsley. Simmer the sauce for 15-20 minutes until thickened. Remove the bay leaf and set the sauce aside to cool slightly.

How do I make the Béchamel Sauce?

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens and bubbles. Then, remove from heat and season with salt, pepper, and nutmeg.

How do I add the eggs to the sauce?

In a small bowl, whisk the eggs and yolk together. Temper the eggs by adding a ladle of the warm béchamel sauce to the eggs while whisking constantly. Slowly add the tempered eggs back into the saucepan, whisking until smooth. Stir in the grated parmesan cheese and set aside.

How do I assemble the roll-ups?

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish, and spread a thin layer of Bechamel sauce into the bottom of the pan. Sprinkle each lasagna noodle with parmesan cheese. Spread a thin layer of the meat sauce over each lasagna noodle, sprinkle with grated cheese, and roll each noodle tightly. Place the roll-ups seam-side down in the prepared baking dish.

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When do I add the bechamel?

Pour the béchamel sauce evenly over the roll-ups, ensuring they are fully covered. Sprinkle additional grated cheese on top if desired.

How long do I bake the pastitsio roll-ups?

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.

How do I serve it?

Let the roll-ups cool for 5-10 minutes before serving to let everything settle and set. Garnish with finely chopped parsley, and enjoy as is with a loaf of crusty bread, or serve a salad alongside!

Make-Ahead and Freezer Instructions:

• Assemble the roll-ups and place them in a freezer-safe baking dish. Cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
• When ready to bake, thaw in the refrigerator overnight. Remove the plastic wrap, cover with foil, and bake as directed. You may need to add an extra 10-15 minutes of baking time if the dish is still chilled.

How do I store leftovers?

Store leftover roll-ups in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions as needed.

Do you have more pastitsio recipes?

Spinach & Feta Pastitsio (vegetarian)

Greek Pastitsio Baked Ziti

Pastitsio: Greek Lasagna Tray Bake

STUFFED SHELLS PASTITSIO

Roasted Peppers & Zucchini Stuffed with Pastitsio

Vegetarian Pastitsio with Leeks

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