Authentic Greek Pastitsio Recipe – Traditional Baked Pasta with Rich Meat Sauce & Creamy Béchamel!
Traditional Greek pastitsio recipe with layers of pasta, savory meat sauce, and creamy béchamel. Authentic Mediterranean comfort food perfect for family dinners and special occasions.
Introduction
This authentic Greek pastitsio is the ultimate Mediterranean comfort food that brings the flavors of Greece right to your dinner table! Often called “Greek lasagna,” this traditional pastitsio recipe features layers of tender pasta, rich cinnamon-spiced meat sauce, and silky béchamel cream sauce that creates an incredibly satisfying and elegant dish. Perfect for Sunday family dinners, special occasions, or when you want to impress guests with genuine Greek cuisine, this pastitsio delivers restaurant-quality results with authentic flavors passed down through generations.
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Servings: 8-10 people
Difficulty: Intermediate
Ingredients
For the Pasta Layer:
- 1 lb thick tubular pasta (bucatini, ziti, or penne)
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
- 2 large eggs, beaten
- Salt for pasta water
For the Meat Sauce (Kima):
- 2 lbs ground beef (80/20 blend)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Béchamel Sauce:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Gruyère cheese, grated
- 3 large egg yolks
- 1/4 teaspoon nutmeg
- Salt and white pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Pasta
Cook pasta in heavily salted boiling water according to package directions until just al dente. Drain and toss with olive oil to prevent sticking. Mix in beaten eggs and Parmesan cheese. Set aside.
Step 2: Make the Meat Sauce
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Add ground beef, breaking it up with a spoon, and cook until browned.
Step 3: Build the Meat Sauce Flavors
Stir in tomato paste and cook for 2 minutes. Add wine and let it reduce by half. Add crushed tomatoes, cinnamon, allspice, bay leaf, and oregano. Season with salt and pepper. Simmer for 20-25 minutes until thick. Remove bay leaf.
Step 4: Start the Béchamel
In a heavy saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes to create a light roux. Gradually whisk in warm milk, ensuring no lumps form.
Step 5: Complete the Béchamel
Continue cooking while whisking constantly until sauce thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and whisk in cheeses, egg yolks, nutmeg, salt, and white pepper.
Step 6: Assemble the Pastitsio
Preheat oven to 350°F (175°C). In a greased 9×13 inch baking dish, spread half the pasta mixture as the bottom layer. Top with all the meat sauce, then remaining pasta. Pour béchamel evenly over the top.
Step 7: Bake to Golden Perfection
Bake for 45-50 minutes until the top is golden brown and set. The béchamel should be firm to the touch and beautifully golden.
Step 8: Rest and Serve
Let the pastitsio rest for 15-20 minutes before cutting. This allows the layers to set properly for clean slices. Cut into squares and serve warm.
Nutritional Benefits
This traditional Greek pastitsio provides substantial nutritional value with authentic Mediterranean ingredients:
High-Quality Protein: Ground beef provides complete proteins and essential amino acids for muscle maintenance and energy.
Calcium and Phosphorus: Multiple cheeses and milk in the béchamel deliver bone-strengthening minerals essential for skeletal health.
Complex Carbohydrates: Pasta provides sustained energy and helps create the satisfying, filling nature of this comfort food.
Antioxidant Spices: Cinnamon and allspice offer anti-inflammatory properties and unique flavor profiles traditional to Greek cuisine.
Lycopene Benefits: Tomatoes provide lycopene, a powerful antioxidant that supports heart health and may reduce cancer risk.
Mediterranean Diet: This dish incorporates olive oil and traditional spices that are hallmarks of the heart-healthy Mediterranean diet.
Pro Tips and Variations
Pro Tips for Perfect Pastitsio:
- Pasta Choice: Use thick, sturdy pasta that won’t get mushy during baking
- Meat Sauce Consistency: Cook until thick enough that no liquid pools in the pan
- Béchamel Smoothness: Warm the milk first to prevent lumps in your sauce
- Layer Strategy: Press pasta layers gently to eliminate air pockets
- Resting Time: Don’t skip the resting period – it’s crucial for clean slices
- Golden Top: Broil for 2-3 minutes at the end for extra golden color
Delicious Variations:
Gluten-Free Version: Use gluten-free pasta and substitute flour with rice flour or cornstarch in béchamel
Lighter Option: Use ground turkey or lean ground beef, and make béchamel with 2% milk
Vegetarian Style: Replace meat with a mixture of lentils, mushrooms, and walnuts seasoned with the same spices
Individual Portions: Make in ramekins for elegant single-serving presentations
Make-Ahead Friendly: Assemble completely and refrigerate overnight before baking
Seafood Twist: Traditional Greek variation using ground lamb mixed with beef for more authentic flavor
Storage and Meal Prep Tips
Refrigerator Storage: Store covered pastitsio for up to 4 days. The flavors actually improve after the first day as they meld together.
Freezer Storage: Wrap cooled pastitsio tightly and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Make-Ahead Strategy: Assemble the entire dish up to 2 days in advance. Cover tightly and refrigerate until ready to bake.
Portion Planning: Cut into individual squares and wrap for easy lunch portions throughout the week.
Reheating Tips: Reheat in 350°F oven for 20-25 minutes, covering with foil to prevent over-browning of the top.
Party Serving: This recipe serves 8-10 people generously, making it perfect for dinner parties and family gatherings.
Recipe Variations for Special Diets
Low-Carb/Keto Version:
- Replace pasta with thinly sliced eggplant or zucchini
- Use heavy cream instead of milk in béchamel
- Increase cheese content for higher fat ratios
Paleo-Friendly:
- Use spiralized vegetables instead of pasta
- Make béchamel with coconut milk and omit cheese
- Season generously with herbs and spices
Dairy-Free Option:
- Use dairy-free milk alternatives in béchamel
- Replace cheeses with nutritional yeast for umami flavor
- Add extra olive oil for richness
