Pastitsio (Greek Baked Pasta)

  • Prep Time - 45 minutes
  • Baking Time - 50 minutes
  • Servings: 8
  • Country: Greece
A large slice of Pastitsio showing thick pasta tubes, a dark meat sauce, and a thick golden brown béchamel layer.

Pastitsio is one of Greece's iconic comfort foods. Compared to Italian lasagna, Pastitsio is distinguished by the use of specific spices (cinnamon, cloves), thicker pasta tubes (often hollow, like Bucatini), and a different béchamel preparation (often with added eggs and cheese for greater creaminess and stability).

The key is the sturdy béchamel layer, which sets after baking and holds the dish together.

Ingredients

I. Meat Sauce (Ragu)

  • 700 g Ground Beef (or mix with pork)
  • 1 pc Onion, finely chopped
  • 2 cloves Garlic, crushed
  • 400 g Tomato Sauce/Purée (Passata)
  • 0.5 cup Red Wine (dry)
  • 0.5 tsp Cinnamon (ground)
  • 0.25 tsp Cloves (ground, optional)
  • 1 to taste Olive oil, salt, and pepper

II. For the Pasta

  • 500 g Thick Pasta (Bucatini, Ziti, or long Macaroni)
  • 1 pc (for binding) Egg
  • 3 tbsp (for pasta) Parmesan or Grana Padano, grated

III. Béchamel Sauce

  • 100 g Butter
  • 100 g All-purpose Flour
  • 1 l Milk (warm)
  • 2 pcs Egg Yolks
  • 100 g Cheese (grated, Kefalotyri or other hard cheese)
  • 1 to taste Nutmeg, salt, pepper

Instructions

Step 1: Meat Sauce

Heat olive oil in a large pot, sauté the chopped onion and garlic.

Add the ground meat and brown it. Drain any excess fat.

Pour the red wine over the meat and let the alcohol evaporate.

Add the tomato sauce, cinnamon, cloves, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20–30 minutes until the sauce thickens.

Step 2: Pasta Preparation

Cook the pasta in salted water (al dente, about 2 minutes less than indicated on the package). Drain and return to the pot.

Stir in one beaten egg and 3 tbsp of grated cheese (Parmesan) to bind the pasta and create a firm base layer. (Optional: You can also lightly butter the pasta.)

Step 3: Béchamel Preparation

In a medium pot, melt the butter. Add the flour and whisk for 1-2 minutes (Roux).

Gradually pour in the warm milk, stirring constantly with a whisk to prevent lumps. Cook over medium heat until the sauce thickens.

Remove from heat. Whisk in the grated cheese, egg yolks, nutmeg, salt, and pepper. Stir quickly to prevent the yolks from scrambling. The béchamel should be thick and creamy.

Step 4: Baking

Preheat the oven to 185 °C (365 °F). Prepare a deep baking dish (approx. 25x35 cm).

Spread the prepared pasta evenly on the bottom of the dish.

Spread the meat sauce (Ragu) over the pasta. Ensure the meat layer is evenly distributed.

Carefully pour and spread the béchamel sauce over the top, covering the entire surface. Sprinkle with a little cheese.

Bake for 45–55 minutes at 185 °C (365 °F) until the béchamel is golden brown and bubbling.

Step 5: Serving

It is crucial to let the Pastitsio rest for 15–20 minutes after taking it out of the oven. This allows the béchamel layer to set and makes slicing into neat portions much easier.

Serve warm, traditionally with a green salad.