Jump to Recipe Print RecipeAs the rich aroma of spices and baked pasta wafts through my kitchen, my heart swells with anticipation. There’s something incredibly comforting about Greek Pastitsio, a layered dish that beautifully marries pasta, savory ground beef, and a creamy béchamel sauce. This recipe not only satisfies cravings for homemade comfort food, but it’s also customizable, allowing you to play with ingredients such as varying meats or even pasta shapes. Perfect for family gatherings or a cozy dinner night, it promises to become a cherished favorite in your home. With just a bit of prep, you can serve a hearty meal that feels special without spending hours in the kitchen. Are you ready to experience the warm, inviting flavors of this beloved dish? Let’s dive in! Why is Greek Pastitsio a Must-Try? Comforting Layers: This classic Greek dish features a delightful layering of pasta, savory ground beef, and a luscious béchamel sauce that creates a warm embrace of flavors. Customizable Goodness: You can easily switch up ingredients—mix meats or try different pasta shapes to tailor it to your family’s taste! Crowd-Pleaser: Perfect for gatherings, this dish guarantees smiling faces and full bellies, making it a favorite among both kids and adults. Make Ahead Magic: Preparing Greek Pastitsio ahead of time is a breeze—it stores well in the fridge and even freezes beautifully, so you can enjoy hearty comfort food anytime. Authentic Flavor: With spices like cinnamon and nutmeg, this dish brings a unique twist to your table that will have everyone talking about your culinary skills! Greek Pastitsio Ingredients • Here’s everything you need to create an unforgettable Greek Pastitsio! For the Meat Sauce Ground Beef (2.4 pounds) – The star protein; feel free to substitute with lamb or pork for a twist. Olive Oil (3 tablespoons) – Adds richness to your sauce; vegetable oil can work as a lighter alternative. Large Onion (1) – Sweetens the sauce; chop finely for quicker cooking. Grated Carrot (1) – Adds natural sweetness; omit if you’re looking for a simpler sauce. Bay Leaves (2) – Infuses aromatic notes; remember to remove them before serving. Cinnamon Stick (1) – Essential for authenticity; this warm spice elevates the flavor profile of your meat sauce. Ground Cloves (¼ teaspoon) – Complements cinnamon beautifully; optional if you prefer a milder spice flavor. Dry Wine (1 cup) – Deglazes the pan and brightens the sauce; any white, rosé, or red works well. Tomato Paste (¼ cup) – Deepens the meat sauce flavor; use fresh tomatoes for a fresher taste if desired. Pureed Tomatoes (2 cups) – The sauce’s base; canned or freshly blended tomatoes are both great options. Salt and Black Pepper – Essential for bringing out all flavors in the dish. For the Pasta Pastitsio Pasta No.2 (1 pound) – A unique pasta shape for that authentic texture; bucatini or penne can be substituted. Grated Cheese (1.5 cups) – Adds flavor and binds the pasta together; a mix of Kefalotiri and Parmigiano Reggiano is ideal. For the Béchamel Sauce All-Purpose Flour (1.2 cups) – The base for your creamy béchamel; toasting flour adds nutty flavor. Nutmeg (Freshly grated, about ⅓ of a nutmeg seed) – A key ingredient for that aromatic flavor; don’t skip it! Fine Salt (1.5 teaspoons) – Enhances the béchamel’s overall flavor profile. Whole Milk (6 cups) – Creates a creamy base for your sauce; consider using whole for richer results. Large Eggs (2) – Help thicken and add extra richness to your béchamel. Step‑by‑Step Instructions for Greek Pastitsio Step 1: Prepare the Meat Sauce In a deep pot, heat 3 tablespoons of olive oil over medium heat. Once hot, add 2.4 pounds of ground beef and cook until browned, about 5-7 minutes. Stir in a finely chopped large onion and grated carrot, cooking until softened, around 3-4 minutes. Add 2 bay leaves, 1 cinnamon stick, ¼ teaspoon ground cloves, salt, and pepper. Pour in 1 cup of dry wine to deglaze, letting it simmer until reduced, about 2 minutes. Next, mix in 2 cups of pureed tomatoes and ¼ cup of tomato paste; simmer for about 20 minutes until the sauce is thick and fragrant. Step 2: Cook the Pasta While the meat sauce simmers, bring a large pot of salted water to a boil. Add 1 pound of Pastitsio pasta and cook until al dente, about 3 minutes shy of the package instructions. Drain the pasta and rinse under cold water to stop the cooking process. In a greased casserole dish, combine the pasta with 1.5 cups of grated cheese, mixing well to ensure the pasta is coated evenly. Step 3: Make the Béchamel Sauce In a separate saucepan, heat ½ cup of olive oil over medium heat. Once hot, whisk in 1.2 cups of all-purpose flour, stirring continuously for about 1-2 minutes until it becomes fragrant. Gradually whisk in 6 cups of whole milk, continuing to stir until the mixture thickens, around 5-7 minutes. Remove from the heat and stir in freshly grated nutmeg, 1.5 teaspoons of fine salt, 1.5 cups of grated cheese, and incorporate 2 large eggs one at a time for added richness. Step 4: Assemble the Pastitsio Preheat your oven to 375°F (190°C). In the prepared casserole dish, pour half of the cooked pasta mixed with cheese as the base layer. Spoon the rich meat sauce evenly over the pasta, followed by the remaining pasta. Finally, pour the creamy béchamel sauce over the top, spreading it evenly to cover all pasta. Sprinkle additional grated cheese over the béchamel for an extra golden finish. Step 5: Bake Place the assembled Greek Pastitsio in the preheated oven and bake for 50-60 minutes, or until the top is bubbly and golden brown. Keep an eye on it in the last few minutes to prevent over-browning. Once baked, remove from the oven and allow the Pastitsio to rest for about 15 minutes before slicing; this helps the layers set and makes for easier serving. Expert Tips for Greek Pastitsio Dry Meat Sauce: Ensure your meat sauce is not too watery; let it simmer until thick to avoid a soggy dish. Pasta Cooking: Undercook the pasta by about three minutes. This keeps it firm, allowing it to absorb the flavors when baked in Greek Pastitsio. Nutmeg Flavor: Don’t skip the freshly grated nutmeg in your béchamel sauce; it’s essential for a balanced and authentic flavor profile. Layer Wisely: When assembling, spread the layers evenly—this ensures each bite is balanced and flavorful, bringing out the dish’s comforting qualities. Resting Time: Allow the Pastitsio to cool for about 15 minutes before slicing. This helps the layers set, making it easier to serve and enjoy! How to Store and Freeze Greek Pastitsio Fridge: Store Greek Pastitsio in an airtight container for up to 3 days; simply reheat in the oven or microwave before serving. Freezer: Greek Pastitsio freezes well! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and it can last for up to 3 months. Reheating: When ready to enjoy, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) until warmed through, about 25-30 minutes. Make-Ahead: Feel free to prepare Greek Pastitsio a day in advance and store it in the fridge before baking for a cozy dinner that’s just a step away! Greek Pastitsio Variations & Substitutions Feel free to get creative with your Greek Pastitsio—these delightful variations can add a personal touch to your dish! Meat Mix: Substitute ground beef with a blend of lamb and pork for an unforgettable flavor profile. Alternative Pasta: Use bucatini or penne instead of traditional Pastitsio pasta for a different texture experience. Lighten Up: Go for ground chicken or turkey instead of beef for a lighter, leaner version that’s still packed with flavor. Vegetarian Delight: Replace meat with sautéed mushrooms and spinach for a hearty vegetarian twist that everyone will love. Skip the Béchamel: Swap it out for a lighter cheese sauce made with just cheese and milk to maintain creaminess with fewer ingredients. Herb Infusion: Add fresh herbs like oregano or basil to the meat sauce to boost the Mediterranean flavors of your Pastitsio. Extra Veggies: Toss in grated zucchini or diced bell peppers to the meat sauce for added nutrition and a pop of color. Spice it Up: For a kick, add some crushed red pepper flakes to the meat sauce, elevating the heat levels to your liking. When creating your version, why not try adding a light side salad or garlic bread for a complete, comforting meal? Your family and friends will love the flexibility and taste! Make Ahead Options These Greek Pastitsio are perfect for meal prep, allowing you to enjoy delicious, homemade comfort food on busy weeknights! You can prepare the meat sauce and béchamel sauce up to 24 hours in advance; simply cool and refrigerate them separately in airtight containers. Additionally, you can cook the pasta ahead and mix it with cheese; it stays fresh for about 3 days when stored properly. When you’re ready to become the star chef of your kitchen, layer everything together and bake directly from the fridge, adjusting the baking time by adding an additional 10-15 minutes to ensure it’s heated through. This way, you’ll have a warm, hearty meal that is just as delicious as when freshly made! What to Serve with Authentic Greek Pastitsio? Pairing Greek Pastitsio with delightful sides transforms your meal into an unforgettable experience of flavors and textures. Crispy Greek Salad: A refreshing blend of cucumbers, tomatoes, olives, and feta adds a vibrant crunch to each bite of the savory pasta. Garlic Bread: This warm, buttery bread offers a delightful contrast to the creamy béchamel, perfect for soaking up extra sauce. Indulging in garlic bread alongside the rich pasta is a classic choice. Not only does it complement the comfort food vibe, but it also provides a satisfying crunch that your family will crave! Roasted Vegetables: Seasonal veggies drizzled with olive oil and herbs bring a pop of color and healthy freshness, balancing the richness of the Pastitsio. Tzatziki Sauce: This cool, garlicky yogurt sauce serves as a light dip, enhancing the dish with a refreshing touch that cuts through the dish’s richness. For an added twist, consider serving a dollop of tzatziki next to your Pastitsio for a creamy, refreshing contrast. It highlights the Mediterranean flavors beautifully! Red Wine: A glass of bold red wine like a Merlot or Syrah complements the hearty flavors of the meat sauce without overpowering it. Baklava: Finish the meal with this sweet, flaky dessert, offering a delightful contrast to the savory layers of Pastitsio while maintaining that beloved Mediterranean essence. There’s nothing quite like the sweet, nutty crunch of baklava to end a satisfying family meal! Greek Pastitsio Recipe FAQs What type of meat is best for Greek Pastitsio? Absolutely! While the traditional choice is ground beef, you can also use a mix of ground beef and lamb or pork for a richer flavor. Some even opt for ground turkey or chicken for a lighter alternative. It’s a great chance to customize based on what your family enjoys. How should I store leftover Greek Pastitsio? For sure! Store Greek Pastitsio in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving for the best texture and flavor. I often cover it with foil when warming to keep that creamy béchamel nice and moist! Can I freeze Greek Pastitsio? Yes, absolutely! To freeze, wrap the cooked pasta dish tightly in plastic wrap and then in aluminum foil, preventing freezer burn. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat in a preheated oven at 350°F (175°C) for about 25-30 minutes until heated through. What if my béchamel sauce is too thick or lumpy? No worries! If your béchamel is too thick, gradually whisk in a little more milk over low heat until you reach your desired consistency. If you encounter lumps, continue to whisk vigorously and let it cook for an additional minute or two. A smooth béchamel is key to that delicious creamy topping! Can I use a different type of pasta for Greek Pastitsio? Very much so! While Pastitsio pasta No.2 is traditional, you can substitute it with bucatini or penne effortlessly. Just remember to adjust the cooking time as needed, ensuring the pasta is just a tad undercooked, allowing it to soak up the delicious meat sauce and béchamel once baked. Is Greek Pastitsio safe for allergies? Always important to check! This dish contains common allergens such as dairy and gluten from the béchamel and pasta. If you’re accommodating allergies, consider using gluten-free pasta and a dairy-free milk alternative or vegan cheese to ensure everyone can enjoy it. Irresistible Greek Pastitsio: Comfort Food Everyone Loves Experience the warm and inviting flavors of Greek Pastitsio, a comforting layered dish of pasta, ground beef, and béchamel sauce. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 10 minutes minsResting Time 15 minutes minsTotal Time 1 hour hr 55 minutes mins Servings: 8 slicesCourse: CasseroleCuisine: GreekCalories: 550 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meat Sauce2.4 pounds Ground Beef can substitute with lamb or pork3 tablespoons Olive Oil vegetable oil can be used as alternative1 large Onion chop finely1 Grated Carrot omit for simpler sauce2 Bay Leaves remove before serving1 stick Cinnamon essential for flavor0.25 teaspoon Ground Cloves optional1 cup Dry Wine any white, rosé, or red0.25 cup Tomato Paste or fresh tomatoes for a fresher taste2 cups Pureed Tomatoes canned or freshly blendedSalt to tasteBlack Pepper to tasteFor the Pasta1 pound Pastitsio Pasta No.2 can substitute with bucatini or penne1.5 cups Grated Cheese mix of Kefalotiri and Parmigiano Reggiano is idealFor the Béchamel Sauce1.2 cups All-Purpose Flour toasting adds flavor0.33 nutmeg seed Nutmeg freshly grated1.5 teaspoons Fine Salt6 cups Whole Milk for creaminess2 large Eggs for richness Equipment deep potlarge potCasserole Dishseparate saucepan Method Step-by-Step InstructionsIn a deep pot, heat olive oil over medium heat and cook ground beef until browned, about 5-7 minutes. Add chopped onion and grated carrot, cooking until softened, around 3-4 minutes. Mix in bay leaves, cinnamon stick, ground cloves, salt, and pepper. Pour in dry wine to deglaze and simmer until reduced, about 2 minutes. Mix in pureed tomatoes and tomato paste; simmer for about 20 minutes until thick. While the meat sauce simmers, bring salted water to a boil in a large pot. Cook Pastitsio pasta until al dente, about 3 minutes shy of package instructions. Drain and rinse under cold water. Mix pasta with grated cheese in a greased casserole dish. In a separate saucepan, heat olive oil and whisk in flour for about 1-2 minutes. Gradually whisk in milk, stirring until the mixture thickens, around 5-7 minutes. Stir in nutmeg, salt, grated cheese, and incorporate eggs one at a time. Preheat oven to 375°F (190°C). In the casserole dish, layer half of the pasta as the base, spoon over meat sauce, add remaining pasta, and pour béchamel sauce on top, spreading evenly. Sprinkle additional cheese. Bake for 50-60 minutes until bubbly and golden brown. Let rest for 15 minutes before slicing. Nutrition Serving: 1sliceCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 4mg NotesDry your meat sauce to avoid soggy layers. Undercook pasta slightly for optimal texture during baking. Allow Pastitsio to rest before slicing for easier serving. Tried this recipe?Let us know how it was!
