Irresistibly Creamy Pastitsio: A Greek Comfort Classic

Why You’ll Love This Recipe

I love this recipe because it captures all the flavors of Greek tradition in one dish. The cinnamon-kissed meat sauce brings a subtle warmth, while the thick béchamel sauce adds a rich and velvety texture that pairs beautifully with the pasta. It’s perfect for family dinners, meal prepping, or entertaining guests. And even better—it’s a complete meal all in one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta

• 1 package pasta tubes (long, tubular pasta like Misko)

For the Meat Sauce

• 1 pound ground meat (traditionally beef)

• 1 medium onion, minced

• 1 can tomato sauce or tomato paste

• 1 teaspoon cinnamon

• Salt, to taste

• Pepper, to taste

For the Béchamel Sauce

• 4 large eggs, beaten

• 4 cups milk

• 4 tablespoons butter, melted

• 4 tablespoons flour

• 1 cup cheese (kasseri, kefalotýri, or mizithra)

For Seasoning

• Salt, to taste

• Pepper, to taste

Directions

1. Cook the Pasta:
I start by boiling the pasta until it’s just slightly undercooked—about 6 to 7 minutes. Then I drain it and set it aside.

2. Prepare the Meat Sauce:
In a large skillet, I sauté the minced onions until they turn translucent. Then I add the ground meat, season with salt, pepper, and cinnamon, and stir in the tomato sauce. I let it simmer for 15 to 20 minutes so all the flavors can meld.

3. Make the Béchamel Sauce:
In a medium saucepan, I melt the butter and stir in the flour to make a roux. Then I gradually whisk in the milk and cook it until it thickens. Off the heat, I stir in the beaten eggs and grated cheese until everything is smooth and creamy.

4. Assemble the Pastitsio:
In a greased baking dish, I layer half the pasta on the bottom, spread the meat sauce over it, add the remaining pasta, and finally pour the béchamel sauce on top.

5. Bake:
I bake it in a preheated oven at 350°F (175°C) for about 1 hour and 45 minutes, until the top is beautifully golden.

6. Cool and Serve:
Once it’s out of the oven, I let it cool for at least 15 to 20 minutes. This helps the layers set and makes slicing easier.

Servings and Timing

This recipe serves 8 hearty slices.
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Cooling Time: 20 minutes
Total Time: Approximately 2 hours 35 minutes

Variations

• I sometimes use a combination of beef and lamb for a more traditional flavor.

• For a lighter version, I swap whole milk with 2% milk and reduce the cheese a bit.

• I love adding a pinch of nutmeg to the béchamel for an extra layer of warmth.

• A vegetarian version is easy—just skip the meat and bulk up the sauce with mushrooms and lentils.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I use the oven at 350°F for about 15–20 minutes or microwave individual slices for 2–3 minutes until heated through. It also freezes well—just make sure to wrap it tightly and thaw before reheating.

FAQs

How do I prevent the béchamel from curdling?

I make sure to whisk constantly while adding the milk to the roux and to temper the eggs by adding a bit of the hot milk mixture before stirring them in.

Can I make Pastitsio ahead of time?

Yes, I often prepare it the day before and refrigerate it unbaked. When I’m ready to serve, I just bake it as directed.

What type of cheese is best?

I like using traditional Greek cheeses like kasseri or kefalotýri, but Parmesan is a good substitute if those aren’t available.

Can I freeze Pastitsio?

Absolutely. I freeze the fully baked dish in portions. When I’m ready to enjoy it again, I thaw it overnight and reheat in the oven.

Why is cinnamon used in Greek meat sauces?

Cinnamon adds a signature warmth and depth that makes Greek meat sauces unique. I love how it balances the richness of the meat.

Conclusion

Pastitsio is one of those classic dishes I keep coming back to for its comfort, heartiness, and deep flavors. Whether I’m serving it at a family gathering or prepping meals for the week, it never disappoints. The creamy, cheesy top, the savory meat, and the perfectly cooked pasta all work together in harmony—this is Greek comfort food at its finest.

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