This Greek Pastitsio recipe is hearty, delicious, and sure to be a new favorite! Pastitsio can be compared to Italian Lasagna or even Greek Mousakka, but instead of eggplant, noodles are used. Just picture a layer of noodles, drenched in a hearty meat sauce, then topped with a creamy béchamel sauce.
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I'm so excited to share this delicious Greek casserole with you! Unlike other popular Greek dishes like gyros, dolmades, and spanakopita triangles, pastitsio seems to fly under the radar. I'm hoping to change that, one reader at a time! So, are you ready to learn how to make it? Let's do this!
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🍝 What Is Greek Pastitsio?
Pastitsio (pronounced päsˈtētsēō) is a classic Greek pasta dish, often referred to as Greek lasagna. Also spelled pastichio, pasticio, and pastisio, this is one delicious Greek dish everyone needs to try at least once!
Pastitsio usually has three distinct layers. The bottom layer is made with cooked pastitsio pasta. Sometimes the pastitsio noodles (thick macaroni, similar to bucatini) are plain, while other times, some meat sauce, egg whites, or cheese are mixed in, which is how I prefer it.
Next, a thick layer of meat sauce is added. The sauce is thick enough to stand on the noodles without seeping through them and also firm enough to keep the next layer separate as well.
The final layer is a thick, cheesy, béchamel sauce. Once baked, the pasta needs to rest in order to hold its shape before slicing. When you finally do slice the baked pastitsio, you should have three distinct layers: pasta, meat sauce, and béchamel sauce. And if you took the extra effort, the noodles should all be facing the same way!
😍 Why You'll Love This Recipe
- Pastitsio is the ultimate comfort food and can be prepared over a few days to make the process easier.
- This recipe makes 9 servings, enough for a large gathering.
- If you have a smaller family, you'll have leftovers to enjoy over the next few days.
- If you need to, you can freeze leftovers.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Meat: Lean ground beef, ground lamb, or a combination of the two.
- Pasta: Sometimes referred to as Greek bucatini, pastitio pasta (#2) is a thick Greek macaroni. You can find it in most Greek markets or online. If you have to, you can substitute bucatini pasta, penne pasta, or ziti.
- Wine: Your favorite dry red wine.
- Milk: Whole milk
- Crushed tomatoes: One 28-ounce can (or home-canned) crushed tomatoes.
- Eggs: 3 large eggs
- Cheese: Feta, Parmesan cheese, or Romano.
- Seasoning: Sea salt, black pepper, cinnamon powder, freshly grated whole nutmeg, dried oregano, and bay leaves.
- Optional: Fresh parsley for garnish.
*A full list of ingredients for this pastitsio recipe can be found in the recipe card.
🥫How to Make Pastitsio
Prepare Meat Sauce
Pour olive oil into a large pot, then add diced onion. Sauté for a few minutes, then add ground beef. Continue to cook over low to medium heat until meat is browned. Add garlic during the last few minutes, then season with salt, black pepper, ground cinnamon, and ground cloves.
Add tomato paste, crushed tomatoes, wine, brown sugar, oregano, and bay leaves to the seasoned meat. Simmer sauce, covered, over low heat, for 1 hour.
Pro Tip: I prefer making the meat sauce the day before so that I don't have to do everything on the same day.
Prepare Béchamel Sauce
Meanwhile, add milk and a bay leaf to a small saucepan. Heat until steaming, but not boiling. Set aside until needed.
Melt butter in a medium-sized pot, then sprinkle with flour. Whisk continuously until a smooth roux forms. Cook for a few minutes over low heat, until nutty and golden brown. Pour warm milk into the pot, whisking as you pour, until thoroughly combined.
Whisk 2 egg yolks and 1 whole egg, then add slowly to the béchamel sauce as you whisk. Season with salt, black pepper, and freshly grated nutmeg. Simmer mixture until thickened then mix in 2 ounces grated parmesan cheese. The remaining parmesan will be sprinkled on top of the béchamel sauce.
Pro Tip: If you wish, you can temper the eggs by whisking them with a small amount of hot milk before mixing them into the sauce.
Cook Pasta
Bring a large pot of water to a boil, then add salt, 1 tablespoon olive oil, and pasta. Cook pasta in salted water for 8 minutes or until al dente, then drain under cool water. Return pasta to the pot, then mix in 1 tablespoon olive oil, 2 whisked egg whites, ¾ cup pasta sauce, and ½ cup crumbled feta cheese. Gently stir to coat noodles.
Assemble & Bake (Preheat oven to 375 degrees F.)
Brush a deep 9 x 13 inch baking dish with the remaining olive oil, and arrange the noodles in one direction, lengthwise. Top with meat sauce, then use a spatula to even out the surface so that it can support the béchamel sauce. Pour béchamel over the meat sauce and smooth out the surface. Sprinkle with remaining parmesan cheese.
Pro Tip: The reason you want the macaroni strands going in the same direction is it will make for a beautiful presentation once cut. If you don't care, just toss them in there!
Bake, uncovered, in a preheated oven for 45 minutes, or until a deep golden crust forms on top. Cool for 30 minutes before slicing into nine servings. Garnish with chopped parsley for a pop of color.
🍽 What to Serve with Pastitsio
Although this Greek pastitsio recipe is very filling, there are a few sides I would recommend. Consider serving Lebanese hummus with Pita pockets or pita chips as appetizers. For the meal itself, I recommend this light and refreshing Greek cucumber salad. Have room for dessert? I highly recommend this Middle Eastern baklawa or this easy puff pastry baklava!
Looking for more pasta recipes? Try this chipotle creamy shrimp pasta or this cottage cheese rigatoni!
🤷🏻♀️ Recipe FAQs
Pastitsio is usually prepared with three distinct layers. The bottom layer is made of cooked pastitsio noodles, a thick meat sauce makes up the middle layer, and the final layer is a creamy béchamel sauce.
Béchamel is prepared with a roux (flour and butter) that's mixed with milk, and seasoned with salt and pepper. Sometimes egg yolks are also added for a richer sauce.
Yes, pastitsio can be frozen for up to 3 months.
👩🏼🍳 Pro Tips
- This Greek pastitsio recipe can be prepared the day before and baked just before you plan on serving it.
- Leftovers should be stored in the refrigerator in an airtight container for up to 5 days.
- To freeze leftovers, portion pieces in foil then add to a freezer ziplock bag. To reheat, thaw in the fridge then add to a small casserole dish with a little water on the bottom. Cover with foil and bake at 350℉ until heated through.
🥙 More Greek Recipes
If you enjoy this Greek pastitsio recipe, be sure to check out these other Greek dishes!
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📖 Recipe
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Ingredients
Method
- Pour olive oil into a large pot, then add diced onion. Sauté for a few minutes, then add ground beef. Continue to cook over low to medium heat until meat is browned. Add garlic during the last few minutes, then season with salt, black pepper, ground cinnamon, and ground cloves.
- Add tomato paste, crushed tomatoes, wine, brown sugar, oregano, and bay leaves to the seasoned meat. Simmer sauce, covered, over low heat, for 1 hour.
- Meanwhile, add milk and a bay leaf to a small saucepan. Heat until steaming, but not boiling. Set aside until needed.
- Melt butter in a medium-sized pot, then sprinkle with flour. Whisk continuously until a smooth roux forms. Cook for a few minutes over low heat, until nutty and golden brown. Pour warm milk into the pot, whisking as you pour, until thoroughly combined.
- Whisk 2 egg yolks and 1 whole egg, then add slowly to the béchamel sauce as you whisk. Season with salt, black pepper, and freshly grated nutmeg. Simmer until thickened then mix in 2 ounces grated parmesan cheese. The remaining parmesan will be sprinkled on top of the béchamel sauce.
- Bring a large pot of water to a boil, then add salt, 1 tablespoon olive oil, and pasta. Cook pasta for 8 minutes or al dente, then drain under cool water. Return pasta to the pot, then mix in 1 tablespoon olive oil, 2 whisked egg whites, ¾ cup pasta sauce, and ½ cup crumbled feta cheese. Gently stir to coat noodles.
- Brush a deep 9 x 13 inch baking dish with the remaining olive oil, and arrange the noodles in one direction, lengthwise. Top with meat sauce, then use a spatula to even out the surface so that it can support the béchamel sauce. Pour béchamel over the meat sauce and smooth out the surface. Sprinkle with remaining parmesan cheese.
- Bake, uncovered, in a preheated oven for 45 minutes, or until a deep golden crust forms on top. Cool for 30 minutes before slicing into nine servings. Garnish with chopped parsley for a pop of color.
Nutrition
Notes
- I prefer making the meat sauce the day before so that I don't have to do everything on the same day.
- If you wish, you can temper the eggs by whisking them with a small amount of hot milk before mixing them into the sauce.
- The reason you want the macaroni strands going in the same direction is it will make for a beautiful presentation once cut. If you don't care, just toss them in there!
- This recipe can be prepared the day before and baked just before you plan on serving it.
- Leftovers should be stored in the refrigerator in a an airtight container for up to 5 days.
- To freeze leftovers, portion pieces in foil then add to a freezer ziplock bag. To reheat, thaw in the fridge then add to a small casserole dish with a little water on the bottom. Cover with foil and bake at 350℉ until heated through
Kim says
What can I say. Another wonderful dish by Hilda. Great presentation and so good to eat. Thanks again Hilda. You rock.
Hilda Sterner says
Thank you!!!
Kim says
We loved this dish. Kind of like a Greek Lasagna. Great presentation and so good to finally eat. Thanks Hilda. Again, a true winner.
Hilda Sterner says
Thanks, Kim! Glad you guys enjoyed it!
Kathy Fisher says
Impressive and beautiful to plate. It's as delicious as it looks. Thanks for this great recipe. Perfect.
Hilda Sterner says
Thanks, Kathy! I'm glad that you enjoyed this recipe. As always, I appreciate your review!
Kelly Methey says
This recipe is absolutely fantastic! It’s so delicious and filling, it’s perfect for serving a crowd. I love that the noodles all go the same way, it looks so cool when serving it.
Thanks Hilda for another fabulous post!
Hilda Sterner says
Thanks, Kelly, you're the best!