Three elements make Greek pastitsio unmistakable: an aromatic meat sauce flavored with red wine, cinnamon and clove; a rich, nutty béchamel; and thick tubular pasta tossed with crumbled feta. Layered together, this Greek “lasagna” becomes a tower of warm Mediterranean flavors that’s comforting and bold.
Inspired by the Italian pasticcio, pastitsio features a springy pasta base, a cinnamon-scented bolognese-style meat sauce in the middle, and a bubbling béchamel on top. Each bite balances savory meat, warm spices and creamy cheese for a satisfyingly layered dish.
I favor authentic Mediterranean ingredients but suggest practical substitutes so cooks worldwide can recreate traditional Greek flavors with readily available items.
At a glance pastitsio may resemble moussaka, but unlike moussaka it contains no vegetables in the layers—just pasta, meat and cheese, stacked and baked until golden.
Table of Contents
- It’s all in the noodle!
- Ingredient Notes and Substitutions
- How to Make Bechamel and Meat Sauce for Pasticcio
- How to Make Pastitsio
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Pastitsio (Baked Greek Pasta) Recipe
Tip From Kevin
It’s all in the noodle!
Traditional Greek pastitsio uses thick, tubular pasta similar to bucatini or large ziti. If you can’t find pastitsio noodles, substitute thick bucatini, ziti or penne—choose smooth-surfaced tubes rather than ridged pasta so the sauces coat them evenly.
Ingredient Notes and Substitutions
- Pasta – Misko #2 pastitsio noodles (a thick bucatini) work beautifully, but thick bucatini, ziti or penne are fine substitutes.
- Feta Cheese – Crumbled feta adds tang and creaminess that coats the pasta. For a stronger flavor, substitute goat cheese.
- Eggs – Use egg whites mixed into the pasta to bind the noodles lightly and reserve the yolks for enriching the béchamel.
- Meat Sauce – Ground beef simmers with tomato paste, chopped tomatoes, garlic and a touch of sugar plus warm seasonings. Key flavorings include dry red wine (or beef broth if avoiding alcohol), a bay leaf, and warm spices like cinnamon and clove. Allspice or nutmeg can be used instead if needed.
- Greek Béchamel – A rich white sauce made with butter, flour and warm milk, finished with nutmeg, salt and grated Kefalotyri (or Mizithra/Parmesan) and enriched with egg yolks for silkiness.
How to Make Bechamel and Meat Sauce for Pasticcio
- Begin the meat sauce. Sauté chopped onion in olive oil over medium-high heat for 2–3 minutes. Add minced garlic, tomato paste and ground beef; break up and brown the meat for about 5 minutes.
- Season and simmer. Pour in red wine and cook until it evaporates. Add chopped tomatoes, sugar, bay leaf, cinnamon stick and whole clove. Bring to a boil, then simmer covered for about 30 minutes until the sauce is thick. Discard bay leaf, clove and cinnamon stick, then cool while you make the béchamel.
- Begin the béchamel. In a separate saucepan, melt butter over medium heat and whisk in flour to form a roux. Gradually whisk in warm milk and cook, stirring, until the sauce thickens and becomes smooth—about 5 minutes.
- Finish the béchamel. Remove from heat and whisk in salt, black pepper, nutmeg and about half the grated cheese. Let the sauce cool slightly, then whisk in the egg yolks until smooth. Cover and set aside.
How to Make Pastitsio
- Prepare the pasta. Cook the pasta 2–3 minutes less than the package directions so it holds its shape after baking. Drain, return to the pot, let cool briefly, then fold in the egg whites and crumbled feta.
- Layer. Grease a deep 9×13″ baking dish (or larger pan for a thinner casserole). Spread the pasta evenly across the bottom, top with the meat sauce, then spread the béchamel over the meat. Finish with the remaining grated cheese.
- Bake. Bake at 350°F for about 40 minutes, until the top is set and lightly golden. Allow the pastitsio to rest briefly before slicing to produce clean servings.
Recommended Tools
- 9×13″ baking dish – For a thinner pastitsio use a 10×15″ pan.
- Dutch oven or large skillet – Useful for sautéing and simmering the meat sauce.
- Non-stick saucepan – A sturdy non-stick pan helps when making thick béchamel.
Storing and Reheating
This recipe yields multiple servings and stores well. Refrigerate leftovers for up to four days. Reheat gently in a 350°F oven or cover and warm in the microwave until heated through.
Frequently Asked Questions
Both dishes layer pasta, cheese and meat, but the ingredients and flavors differ. Italian lasagna uses flat noodles, ricotta and marinara; pastitsio uses tubular pasta, a nutty béchamel and a meat sauce spiced with cinnamon and clove, giving it a distinct Mediterranean profile.
Thick tubular pasta is best for structure—Misko #2 or thick bucatini is ideal—but ziti, penne or regular bucatini will work in a pinch. Avoid ridged varieties so the sauces cling evenly.
Yes. Assembling it and refrigerating for up to 24 hours before baking can deepen the flavors. For longer storage, make the components separately and assemble and bake within three days.
Pastitsio (Baked Greek Pasta)
Print Recipe
Ingredients
- 15 oz pastitsio No.2 pasta (Greek bucatini)
- 4 oz crumbled feta
- 2 egg whites
Meat Sauce
- 2 lbs ground beef
- 1 large red onion, finely chopped (about 2 cups)
- 2 garlic cloves, minced
- 14 oz chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- 3/4 cup dry red wine (or beef broth)
- 1 bay leaf
- 1 cinnamon stick
- 1 whole clove
- 1/4 cup olive oil
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
Greek Béchamel Sauce
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 4 cups whole milk
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp kosher salt
- 4 oz Kefalotyri or Parmesan, finely shredded, divided
- 2 egg yolks
Instructions
Meat Sauce
- Sauté onions in olive oil for 2–3 minutes. Add garlic, tomato paste and ground beef, breaking up and browning for about 5 minutes. Add red wine and cook until evaporated, then add chopped tomatoes, sugar, cinnamon stick, clove and bay leaf. Season and simmer covered for about 30 minutes until thick. Discard whole spices and set aside to cool.
Greek Béchamel Sauce
- Melt butter over medium heat and whisk in flour to form a paste. Slowly whisk in warm milk and cook until the sauce is thick and smooth, about 5 minutes—enough to coat the back of a spoon. Remove from heat, add salt, pepper, nutmeg and half the cheese. Let cool 5 minutes, whisk in egg yolks, cover and set aside.
Pasta & Assembly
- Cook pasta 2–3 minutes less than package directions. Drain, return to pot, cool briefly and stir in egg whites and crumbled feta.
- Preheat oven to 350°F. Grease a deep 9×13″ dish. Layer pasta in the bottom, spread the meat sauce over it, then spread the béchamel on top. Sprinkle with remaining shredded cheese.
- Bake about 40 minutes until the top is lightly golden. Let rest before slicing and serving.
Notes
- Substitute thick bucatini, ziti or penne if pastitsio pasta is unavailable. Use smooth tubes rather than ridged pasta.
- Kefalotyri can be replaced with Mizithra or Parmigiano-Reggiano.
Nutrition
Nutrition information is an estimate and not a substitute for professional advice.
