Irresistibly Creamy Pastitsio: A Greek Comfort Classic
This traditional Greek baked pasta dish features layers of tender noodles, rich meat sauce, and a velvety béchamel topping—pure comfort food at its finest.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 slices
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Ingredients
For the Pasta Layer:
1 package tubular pasta (such as Misko or bucatini)
For the Meat Sauce:
1 lb ground beef (or lamb)
1 medium onion, minced
1 can tomato sauce (or tomato paste)
1 tsp ground cinnamon
Salt and pepper, to taste
For the Béchamel Sauce:
4 tbsp butter, melted
4 tbsp flour
4 cups milk
4 large eggs, beaten
1 cup grated Greek cheese (kasseri, kefalotyri, or mizithra)
Salt and pepper, to taste
Instructions
Cook Pasta
Boil the pasta in salted water for 6–7 minutes until just under al dente. Drain and set aside.
Make the Meat Sauce
In a large skillet, sauté the minced onion in a bit of oil until translucent. Add the ground beef and cook until browned. Stir in tomato sauce, cinnamon, salt, and pepper. Simmer for 15–20 minutes until thickened.
Prepare the Béchamel Sauce
In a medium saucepan, melt the butter. Whisk in flour to make a roux. Slowly add milk while whisking constantly. Simmer until thickened. Remove from heat, then quickly whisk in the beaten eggs and grated cheese. Season with salt and pepper.
Assemble the Pastitsio
Preheat oven to 350°F (175°C). Grease a large baking dish. Layer half of the pasta on the bottom, then spread the meat sauce evenly over it. Add the remaining pasta, then pour the béchamel sauce over the top and smooth it out.
Bake
Bake uncovered for about 1 hour 45 minutes, or until the top is golden brown and bubbling.
Cool and Serve
Let cool for at least 15–20 minutes to allow the layers to set before slicing. Garnish with parsley if desired.
Notes
Traditional Greek cheeses give authentic flavor, but Parmesan can be substituted if needed.
Make ahead: Assemble up to 1 day in advance and refrigerate.
Leftovers freeze well and can be reheated in the oven.
For a vegetarian version, substitute mushrooms or lentils for the meat.
