I love making Greek Pastitsio when I want a comforting, layered pasta dish that feels both hearty and elegant. This classic Greek casserole combines tender pasta, cinnamon-spiced beef sauce, and a rich, creamy béchamel topping baked to golden perfection. Every slice reveals beautiful layers and bold Mediterranean flavors.
Why You’ll Love This Recipe
I enjoy how this recipe brings together warm spices like cinnamon and nutmeg with savory beef and creamy sauce. The layers make it look impressive, yet I find it simple to prepare step by step.
I appreciate that it feeds a whole family generously, making it perfect for gatherings or meal prep. The béchamel topping turns beautifully golden in the oven, giving the dish a rich and comforting finish. I also like that the flavors deepen even more the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz ziti or penne pasta
1 tablespoon olive oil
1 pound ground beef
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups milk, warmed
1/4 teaspoon ground nutmeg (for béchamel)
1 large egg, lightly beaten
1/2 cup shredded mozzarella cheese
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
I bring a large pot of salted water to a boil and cook the pasta until just al dente. After draining it, I toss it with olive oil to prevent sticking and set it aside.
In a large skillet over medium heat, I cook the ground beef until browned, draining excess fat if needed. I add the chopped onion and garlic and sauté for about 3–4 minutes until soft and fragrant.
Then I stir in the crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper. I let the sauce simmer for 10–15 minutes until it thickens slightly, then remove it from the heat.
To make the béchamel sauce, I melt butter in a saucepan over medium heat. I whisk in the flour and cook it for 1–2 minutes until lightly golden. Gradually, I whisk in the warm milk, stirring constantly to keep it smooth. I cook it for 5–7 minutes until thickened, season with nutmeg and a pinch of salt, then remove it from the heat and quickly whisk in the beaten egg.
To assemble, I layer half of the pasta in the baking dish and sprinkle half of the Parmesan over it. I spread the meat sauce evenly on top, then add the remaining pasta and Parmesan.
Then I pour the béchamel over the top, spreading it evenly, and finish with a sprinkle of mozzarella cheese.
I bake for 40–45 minutes until the top is golden brown and set. I let it rest for 10–15 minutes before slicing and serving.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Kcal: 520 kcal per serving
Servings: 6 servings
Variations
I sometimes swap ground beef for ground lamb when I want a more traditional Greek flavor. For a lighter version, I use ground turkey.
When I want extra richness, I add a pinch of allspice to the meat sauce. I also like using kefalotyri cheese instead of Parmesan for a more authentic taste. If I prefer a thicker pasta layer, I slightly increase the pasta amount and add an extra sprinkle of cheese between layers.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions tightly wrapped for up to 2 months.
To reheat, I warm slices in the oven at 325°F until heated through. If I am in a hurry, I use the microwave, though I prefer the oven because it keeps the texture of the béchamel nice and creamy.
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FAQs
Can I make Greek Pastitsio ahead of time?
I often assemble it a day in advance, cover it tightly, and refrigerate it. I bake it just before serving, adding a few extra minutes if it goes into the oven cold.
Why is my béchamel lumpy?
I make sure to whisk constantly while adding warm milk gradually. Keeping the heat moderate helps me maintain a smooth, creamy texture.
Can I freeze Pastitsio before baking?
I assemble the dish, wrap it tightly, and freeze it unbaked. When ready to cook, I thaw it overnight in the refrigerator before baking.
What pasta works best for Pastitsio?
I usually use ziti or penne, but I also like using traditional Greek pastitsio pasta when I can find it because it creates neat, structured layers.
How do I get clean slices?
I always let the baked Pastitsio rest for at least 10–15 minutes. This helps the layers set properly and makes slicing much easier.
Conclusion
I find Greek Pastitsio to be the ultimate comfort casserole, combining tender pasta, warmly spiced meat sauce, and silky béchamel into one satisfying dish. Whether I make it for a family dinner or a special gathering, it always brings rich flavor and beautiful presentation to the table.
📖 Recipe:
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Greek Pastitsio
- Total Time: 65 minutes
- Yield: 6 servings
- Diet: Halal
Description
Greek Pastitsio is a comforting layered pasta casserole featuring tender pasta, cinnamon-spiced beef sauce, and a rich, creamy béchamel topping baked until golden. Each slice reveals beautiful layers and bold Mediterranean flavors.
Ingredients
12 oz ziti or penne pasta
1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups milk, warmed
1/4 teaspoon ground nutmeg (for béchamel)
1 large egg, lightly beaten
1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain, toss with olive oil, and set aside.
- In a large skillet over medium heat, cook the ground beef until browned, draining excess fat if needed. Add the chopped onion and garlic and sauté for 3 to 4 minutes until softened.
- Stir in the crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and black pepper. Simmer for 10 to 15 minutes until slightly thickened, then remove from heat.
- To prepare the béchamel, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly golden.
- Gradually whisk in the warm milk, stirring constantly until smooth. Cook for 5 to 7 minutes until thickened. Season with nutmeg and a pinch of salt, remove from heat, and quickly whisk in the beaten egg.
- Layer half of the pasta in the baking dish and sprinkle with half of the Parmesan cheese. Spread the meat sauce evenly over the pasta. Add the remaining pasta and Parmesan.
- Pour the béchamel sauce evenly over the top and sprinkle with mozzarella cheese.
- Bake for 40 to 45 minutes until golden brown and set. Let rest for 10 to 15 minutes before slicing and serving.
Notes
Ground lamb can be substituted for a more traditional flavor, or ground turkey for a lighter option.
Add a pinch of allspice to the meat sauce for extra warmth.
Kefalotyri cheese can replace Parmesan for a more authentic taste.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
For clean slices, allow the casserole to rest at least 10 to 15 minutes before cutting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 125 mg
