A quick and delicious twist on the classic Greek baked pasta dish!
This one-pan skillet pastitsio is a quick and easy dinner idea that’s perfect for busy weeknights. Tender pasta cooked right in a flavorful meat sauce and topped with a creamy, cheesy béchamel. You can not only make this ahead, but you can also customize it by adding extra veggies, choosing your favorite crusty bread, and if you want to serve it with a side. You’re going to love it!
You guys have been asking for more quick and easy meals, so I’ve been working hard to create new ones. I’ve had several variations of pastitsio, and I love this one the most. Cooking the pasta in the sauce allows the pasta starches to melt into the sauce, giving it a velvety consistency, and it all comes together in one pan on the stovetop in under forty minutes. You can make it even quicker with my no-cook, quick bechemel sauce trick. No matter which bechemel you choose, you’ll end up with a juicy, cheesy, creamy pastitsio that your whole family will love.
Why will everyone love this?
Tender chewy pasta
Beefy, herby, sweet,
Hearty tomato sauce
Creamy, velvety, nutty,
Cheesy béchamel sauce
What ingredients are needed to make meat sauce?
Penne pasta -small shells, rigatoni, or your favorite pasta would be good substitutes.
Ground beef -I prefer to use beef, but you could use any ground meat you like.
Onion -finely chopped to mix into the meat sauce without being chunky.
Garlic cloves -grated or minced to melt into the sauce and flavor every bite.
Canned crushed tomatoes -or tomato sauce with a pinch of sugar, or you can crush your own fresh tomatoes.
Salt & freshly cracked black pepper -season with this duo as you go to build the flavors of the sauce.
Bay leaf -to create that long-simmered, warm, herby flavor.
Ground cinnamon -adds that traditional sweet, warm spiciness of classic pastitsio.
Dried crushed oregano -adds the earthy, herby flavor I love.
Fresh parsley -finely chopped for fresh herb to brighten the meat sauce.
What do I need to make bechamel?
Butter -or olive oil will work to create your roux with the flour.
All-purpose flour -this helps make the roux as the base of the bechamel.
Milk -whole milk or 2% works best to create a luxuriously creamy sauce.
Salt & freshly cracked black pepper -season your bechamel separately from your meat sauce so everything tastes great before combining them.
Ground nutmeg -adds the warm, nutty spice to flavor the sauce.
Kefalograviera -or Parmesan cheese shredded to top the bechamel sauce and create a nice cheesy crust on top.
How do I make the meat sauce?
Heat a large, ovenproof skillet over medium-high heat. Add the chopped onion and olive oil and cook until soft, about 6-8 minutes. Stir in the grated garlic and cook for another 30 seconds. Add the ground beef and cook until no longer pink. Then, pour in the crushed tomatoes, salt, black pepper, bay leaf, cinnamon, oregano, and parsley. Stir well, bring to a simmer, and let cook for 10 minutes, allowing the flavors to develop.
What’s the best way to cook the pasta?
Add the uncooked pasta and 6 cups of water to the skillet with the meat sauce. Stir to combine. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid has been absorbed.
How do I make the bechamel?
In a separate saucepan, melt the butter (or heat the olive oil) over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Cook until the sauce thickens, about 5 minutes—season with salt, black pepper, and nutmeg. Stir in the cheese until melted and smooth.
How long do I bake pastitsio?
Pour the béchamel sauce evenly over the pasta and meat mixture in the skillet. Transfer the skillet to a preheated 500°F (260°C) oven and bake for about 10 minutes or until the top is golden brown. Remove it from the oven and let it rest for a few minutes before serving.
Can I make this ahead of time?
The meat sauce can be prepared in advance and stored in the fridge for up to 3 days. Just reheat and proceed with the recipe.
How can I customize it with extra veggies?
Add a handful of spinach or mushrooms to the meat sauce for extra flavor and nutrition.
Can I make this dairy-free?
Use plant-based milk and cheese substitutes for a dairy-free version.
What’s the best way to serve pastitsio?
Serve with a fresh Greek salad and crusty bread for a complete meal!
What’s your no-cook, quick bechamel trick?
A quick yogurt bechamel sauce! Combine 3 cups of yogurt, 1 cup heavy whipping cream, 1 cup parmesan, salt, pepper, and nutmeg in a bowl and whisk together until smooth. Use this sauce instead of the traditional bechamel for a quicker version of this recipe.
Do you have more pastitsio recipes?
Spinach & Feta Pastitsio (vegetarian)
Vegetarian Pastitsio with Leeks
Pastitsio: Greek Lasagna Tray Bake
Watch the Video:
Skillet Pastitsio: Quick & Easy Dinner Idea
A quick and delicious twist on the classic Greek baked pasta dish! This one-pan pastitsio is perfect for busy weeknights, with tender pasta cooked right in a flavorful meat sauce and topped with a creamy, cheesy béchamel.
Ingredients
- 1 pound (500g) penne pasta
For the Meat Sauce:
- 2 pounds (1kg) ground beef
- 1 onion, finely chopped
- 6 garlic cloves, grated
- 15 oz canned crushed tomatoes
- 1 teaspoon salt or to taste
- 1 teaspoon freshly cracked black pepper or to taste
- 1 Bay leaf
- 1/4 teaspoon ground cinnamon
- 1 teaspoon dried crushed oregano
- 1/4 cup finely chopped fresh parsley
For the Bechamel:
- 5 tablespoons butter or olive oil
- 1/4 cup all-purpose flour
- 4 cups milk
- salt, to taste
- freshly cracked black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Kefalograviera or Parmesan cheese
Instructions
Step 1: Make the Meat Sauce
- Heat a large, ovenproof skillet over medium-high heat. Add the chopped onion and olive oil and cook until soft, about 6-8 minutes. Stir in the grated garlic and cook for another 30 seconds.
- Add the ground beef and cook until no longer pink.
- Pour in the crushed tomatoes, then add salt, black pepper, bay leaf, cinnamon, oregano, and parsley. Stir well.
- Bring to a simmer and let cook for 10 minutes, allowing the flavors to develop.
Step 2: Cook the Pasta
- Add the uncooked pasta and 6 cups of water to the skillet with the meat sauce. Stir to combine.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid has been absorbed.
Step 3: Prepare the Béchamel
- In a separate saucepan, melt the butter (or heat the olive oil) over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Slowly pour in the milk while whisking continuously to prevent lumps.
- Cook until the sauce thickens, about 5 minutes.
- Season with salt, black pepper, and nutmeg. Stir in the cheese until melted and smooth.
Step 4: Assemble & Bake
- Pour the béchamel sauce evenly over the pasta and meat mixture in the skillet.
- Transfer the skillet to a preheated 500°F (260°C) oven and bake for about 10 minutes, or until the top is golden brown.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
- Make it ahead: The meat sauce can be prepared in advance and stored in the fridge for up to 3 days. Just reheat and proceed with the recipe.
- Customize it: Add a handful of spinach or mushrooms to the meat sauce for extra flavor and nutrition.
- Dairy-Free Option: Use plant-based milk and cheese substitutes for a dairy-free version.
- Serving Suggestion: Serve with a fresh Greek salad and crusty bread for a complete meal!
- Make a quick Yogurt Bechamel: combine 3 cups of yogurt, 1 cup heavy whipping cream, 1 cup parmesan, salt, pepper, and nutmeg in a bowl and whisk together until smooth. Use this sauce instead of the traditional bechamel for a quicker version of this recipe.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick -
Johnson Brothers Devon Cottage 10.6" Dinner Plate, Multicolor
-
Yeksum Tri-Ply Stainless Steel Saute Pan 6QT, 12 Inch Deep Frying Pan with Lids, 3-layer Saute Pan with Lid Large Skillet with Stay Cool Handle, Induction Pan, Dishwasher and Oven-Safe
-
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
-
J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
-
Krinos Kefalograviera Cheese Approx 1.05 - 1.30 Lbs
-
Le Creuset Enameled Cast Iron Signature Chef's Oven with Lid, 7.5 Quart, Shallot
Interesting idea with regards to bechamel sauce and to use yoghurt and heavy whipping cream in place of butter, milk and flour. I was going to use a keto friendly bechamel recipe which uses similar ingredients but going to try the yoghurt instead. Specifically what kind of yoghurt? I usually use Balkan style but I’m afraid that might be too runny. Greek style yoghurt? This along with my keto friendly pasta will be delicious.
I will definitely make this, but will have to modify it as I am just cooking for my self. I will use my own Italian/Greek meat sauce, that I have frozen. Which is like yours but has a lot more ingredients, and I cook it in the oven at 250F overnight. I will basically cut the bechamel in half and add the cinnamon to it. After the sauce is defrosted will add one cup of tomato sauce, one cup of dry marsella wine and a cup of water. Check the consistency adding more water as needed, and then add the pasta. I like using small shells as I believe their cup shape absorbs more of the flavor of the sauce.