Greek Pastitsio

Greek Pastitsio is a comforting dish that brings the essence of Mediterranean cooking right to your table. It’s a layered pasta dish that combines tender macaroni, rich meat sauce, and creamy béchamel, creating a delicious meal that both family and guests will love. Perfect for gatherings or cozy dinners, this recipe is sure to become a favorite.

How to Make Greek Pastitsio

Ingredients

• 1 lb elbow macaroni
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb ground beef or lamb
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 2 cups béchamel sauce (prepared beforehand)
• 1 cup grated Parmesan cheese

Directions

1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni according to package instructions, drain, and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
4. Stir in ground meat, cooking until browned. Add crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 10-15 minutes.
5. In a baking dish, layer half of the macaroni, spread the meat sauce over it, then add the remaining macaroni. Pour béchamel sauce on top and sprinkle with Parmesan.
6. Bake for 30-40 minutes until golden and bubbly.
7. Let it rest for a few minutes before serving.

How to Serve Greek Pastitsio

Serve Greek Pastitsio hot from the oven. You can add a simple salad or some garlic bread on the side to complete the meal. It’s a hearty dish, so a small portion goes a long way!

How to Store Greek Pastitsio

If you have leftovers, let them cool completely before storing. Keep the Greek Pastitsio in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to reheat it well before serving again!

Tips to Make Greek Pastitsio

• Make sure to fully cook the meat for the best flavor.
• Allow the béchamel sauce to thicken before pouring it over the pasta for a creamier layer.
• You can add some chopped vegetables like bell peppers or zucchini to the meat sauce for extra nutrition.

Variation

You can swap out the ground beef or lamb with ground turkey or chicken for a lighter option. Additionally, some people like to add spices like nutmeg or allspice for a unique flavor twist.

FAQs

1. Can I make Greek Pastitsio ahead of time?
Yes! You can prepare it a day in advance, cover it well, and store it in the refrigerator. Bake it the next day when ready to serve.

2. Can I use other types of pasta instead of elbow macaroni?
Absolutely! You can use penne, rigatoni, or any pasta shape you prefer.

3. What can I serve with Greek Pastitsio?
Greek Pastitsio pairs well with a fresh salad, roasted vegetables, or a side of tzatziki sauce.

Greek Pastitsio

A classic Greek baked pasta dish featuring a rich, spiced meat sauce, tube-shaped pasta, and a creamy, cheesy béchamel topping.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

Meat Sauce

• 1.5 lbs Ground beef
• 1 medium Onion chopped
• 3 cloves Garlic minced
• 28 oz Crushed tomatoes 1 can
• 2 tbsp Tomato paste
• 0.5 cup Red wine optional
• 1 Cinnamon stick
• 1 Bay leaf
• Salt and pepper to taste
• Nutmeg a pinch

Pasta Layer

• 1 lb Bucatini or Ziti
• 2 large Eggs
• 0.5 cup Parmesan cheese grated
• 2 tbsp Butter

Béchamel Sauce

• 0.5 cup Butter
• 0.5 cup All-purpose flour
• 4 cups Milk warm
• 0.25 tsp Nutmeg
• Salt and white pepper to taste
• 2 Egg yolks
• 0.5 cup Parmesan cheese grated

Equipment

• Large pot
• 9x13 inch baking dish
• Large skillet
• Whisk

Method

 

Meat Sauce

1. Brown the ground beef in a large skillet, drain excess fat, then add chopped onion and minced garlic, cooking until softened.
2. Stir in crushed tomatoes, tomato paste, red wine (if using), cinnamon stick, bay leaf, salt, pepper, and a pinch of nutmeg; simmer for 20-30 minutes, allowing flavors to meld.

Pasta Layer

1. Cook bucatini or ziti according to package directions until al dente, then drain well.
2. In a large bowl, toss the cooked pasta with melted butter, beaten eggs, and grated Parmesan cheese, ensuring all strands are coated.

Béchamel Sauce

1. Melt butter in a saucepan over medium heat, whisk in flour to form a roux, and cook for 1-2 minutes until lightly golden.
2. Gradually whisk in warm milk, continually stirring to prevent lumps, until the sauce thickens; season with nutmeg, salt, and white pepper.
3. Remove from heat, let cool slightly, then whisk in egg yolks and grated Parmesan cheese until smooth and creamy.

Assembly and Baking

1. Preheat oven to 350°F (175°C). Spread half of the prepared pasta evenly in a greased 9x13 inch baking dish.
2. Spoon the meat sauce over the pasta layer, then top with the remaining pasta; pour the béchamel sauce evenly over the entire dish.
3. Bake for 45-60 minutes, or until the top is golden brown and bubbly.

Serving

1. Remove from oven and let the pastitsio rest for 15-20 minutes before slicing and serving to allow it to set properly.

Notes

For best results, let the pastitsio rest for 15-20 minutes after baking before slicing and serving. This helps it set and makes for cleaner slices.