Pastitsio

by

Pastitsio (Greek Lasagna)

Pastitsio is a rich, creamy, and deeply comforting Mediterranean dish. Often called “Greek lasagna,” it features layers of spiced ground beef, tender pasta, and a velvety béchamel sauce baked together until golden and set. The flavors are warm, aromatic, and unmistakably Greek, making this dish a centerpiece for family gatherings, holidays, or any time you want a hearty, impressive meal.

Ingredients

Meat Sauce

  • 1 lb ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed or diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup beef broth or water
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Pasta Layer

  • 12 oz tubular pasta (ziti, penne, or bucatini)
  • 2 tablespoons butter
  • 1 cup grated Parmesan or Kefalotyri cheese
  • 2 eggs, lightly beaten
  • Salt for boiling

Béchamel Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk, warmed
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan
  • 2 eggs, lightly beaten

Instructions

1. Make the Meat Sauce

Heat olive oil in a skillet over medium heat.
Add onion and cook until softened. Stir in garlic and cook 1 minute more.
Add ground beef and cook until browned, breaking it apart with a spoon.
Stir in cinnamon, oregano, nutmeg, salt, and pepper.
Add tomato paste, tomatoes, and beef broth.
Simmer for 15–20 minutes until thickened and flavorful. Remove from heat.

2. Cook the Pasta

Boil pasta in salted water until slightly undercooked (it will finish cooking in the oven).
Drain and toss with butter and grated Parmesan.
When slightly cooled, mix in the beaten eggs. Set aside.

3. Make the Béchamel

Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute.
Slowly add warm milk, whisking constantly until smooth and thickened.
Season with nutmeg, salt, and pepper.
Remove from heat and stir in Parmesan.
Let cool 2 minutes, then whisk in beaten eggs.

4. Assemble

Preheat oven to 350°F (175°C).
Grease a large baking dish.
Spread half the pasta evenly over the bottom.
Top with all the meat sauce.
Add the remaining pasta.
Pour the béchamel sauce evenly over the top, smoothing with a spatula.

5. Bake

Bake for 45–55 minutes or until the top is golden, puffed, and set.
Let rest for 10–15 minutes before slicing to hold the layers together.

Tips

  • Use cinnamon and nutmeg lightly; they are the signature flavors of Greek cooking but can overpower if heavy-handed.
  • Allow the dish to rest before slicing—this helps the layers stay neat.
  • Kefalotyri cheese is traditional but Parmesan is an excellent substitute.
  • Pastitsio reheats very well and tastes even better the next day.

Serving Ideas

Serve with a Greek salad, roasted vegetables, crusty bread, or lemon potatoes. A simple cucumber yogurt dip also pairs beautifully with the rich layers.

Conclusion

Pastitsio is Greek comfort food at its finest, combining spiced meat, tender pasta, and a silky béchamel topping into a dish that feels both homey and elegant. Baked to golden perfection, it offers warmth, depth of flavor, and satisfying richness in every slice—a true Mediterranean classic that always impresses.

Leave a Comment