Hearty Greek Pastitsio (often spelled pastichio or pastitsio) is a classic Mediterranean pasta bake made with layers of tubular pasta, rich cinnamon-spiced beef sauce, and creamy béchamel topping—like a Greek version of lasagna. It’s comfort food at its best and perfect for feeding a crowd or freezing for later.
Why You’ll Love This Greek Pastitsio Recipe
- 🍽️ Serves 10–12 — great for family meals or gathering.
- 🍝 Layered pasta with savory meat sauce for bold flavor.
- 🧀 Rich béchamel cheese sauce adds luxurious creaminess.
- 🧊 Freezer-friendly — make ahead and enjoy later.
Ingredients
Pasta Layer
- 2 pounds ziti pasta (or penne)
Greek Meat Sauce
- 6 tablespoons olive oil
- 2 large yellow onions, finely chopped
- 4 celery stalks, finely chopped
- 6 carrots, finely chopped
- 6 garlic cloves, minced
- 2 pounds lean ground beef
- 1 cup chicken stock
- 3 tbsp ground cinnamon (signature Greek flavor)
- 2 tbsp dried oregano
- 2 tbsp fresh thyme
- Pinch of cumin and sugar
- 1 (28-oz) can crushed tomatoes
- Salt & freshly ground black pepper
Creamy Béchamel Sauce
- 3 cups whole milk
- 1 cup heavy cream
- 1 stick unsalted butter
- 1 cup all-purpose flour
- 1 tsp freshly grated nutmeg
- 1½ cups grated Parmesan or Kefalotyri
- 4 extra-large eggs, beaten
How to Make Greek Pastitsio
1. Prep & Pasta
- Preheat oven to 350°F (175°C).
- Cook ziti to al dente (a bit firm) — it will finish cooking in the oven. Drain and set aside.
2. Make the Greek Meat Sauce
- Heat olive oil in a large sauté pan. Add onions, celery, carrots, and garlic; sweat until soft.
- Add ground beef, breaking it into small pieces. Season with salt and pepper.
- Pour in chicken stock and cook 5 minutes. Add cinnamon, cumin, oregano, thyme, and sugar.
- Stir in crushed tomatoes, reduce heat to low, and simmer 30–45 minutes until thick.
3. Prepare the Béchamel
- Warm milk and cream. In a saucepan, melt butter; whisk in flour and cook 2 minutes.
- Slowly whisk in warm milk mixture until smooth and thick.
- Remove from heat; temper eggs and whisk in. Stir in nutmeg, salt, pepper, and Parmesan.
4. Assemble & Bake
- Mix pasta with a few spoonfuls of meat sauce.
- Layer pasta in two greased 9″×11″ pans.
- Spread meat sauce over pasta.
- Pour béchamel evenly over top and sprinkle with remaining cheese.
- Bake uncovered ~60 minutes until bubbly and golden. Let rest 15 minutes before slicing.
Tips for Best Greek Pastitsio
- ⭐ Spice it well: Cinnamon in the meat sauce makes it unmistakably Greek.
- 🧊 Make ahead: Prepare sauce and béchamel day before to save time.
- 🍝 Freezer friendly: Cool completely, then wrap trays for freezing up to 3 months.
What to Serve With Greek Pastitsio
- Fresh Greek salad with cucumber, tomato & olives
- Roasted lemon potatoes
- Crusty bread for soaking up béchamel
Greek Pastitsio (Greek-Style Lasagna with Creamy Béchamel)
- Total Time: 1 hour 45 minutes
- Yield: 10–12 SERVING 1x
Description
A classic Greek pastitsio made with layers of tender pasta, warmly spiced meat sauce, and rich, creamy béchamel baked until golden. This Greek-style lasagna is comforting, freezer-friendly, and perfect for family dinners or special occasions.
Ingredients
Pasta Layer
-
2 pounds ziti pasta, cooked al dente
Meat Sauce
-
6 tablespoons olive oil
-
2 large yellow onions, finely chopped
-
4 celery stalks, finely chopped
-
6 carrots, finely chopped
-
6 cloves garlic, minced
-
2 pounds lean ground beef
-
1 cup chicken stock
-
1 (28-ounce) can crushed tomatoes
-
3 tablespoons ground cinnamon
-
2 tablespoons dried oregano
-
2 tablespoons fresh thyme
-
Pinch of cumin
-
Pinch of sugar
-
Salt and black pepper, to taste
Béchamel Sauce
-
3 cups whole milk
-
1 cup heavy cream
-
1 stick unsalted butter
-
1 cup all-purpose flour
-
1 teaspoon freshly grated nutmeg
-
1½ cups grated Parmesan or Kefalotyri cheese
-
4 large eggs, beaten
Instructions
Preheat oven to 350°F. Cook pasta until just al dente according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onions, celery, carrots, and garlic. Cook until softened, about 6–8 minutes.
Add ground beef, breaking it up as it cooks. Season with salt and pepper.
Pour in chicken stock and simmer 5 minutes. Stir in cinnamon, oregano, thyme, cumin, sugar, and crushed tomatoes.
Reduce heat and simmer 30–45 minutes, until thick and rich.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes.
Slowly whisk in warm milk and cream until smooth and thickened.
Remove from heat and temper in eggs. Stir in nutmeg, cheese, salt, and pepper.
Lightly grease two 9×13 baking dishes.
Mix pasta with a small amount of meat sauce. Spread evenly into dishes.
Top with remaining meat sauce, then pour béchamel evenly over the top.
Bake uncovered for 55–60 minutes, until golden and set.
Let rest 15 minutes before slicing.
Notes
-
This recipe makes two large pans—perfect for feeding a crowd or freezing one for later.
-
Letting the pastitsio rest before slicing helps keep clean layers.
-
Cinnamon is traditional—don’t skip it!
❄️ Storage & Make-Ahead
-
Refrigerator: Store leftovers up to 4 days
-
Freezer: Freeze baked or unbaked up to 3 months
-
Reheat: Cover loosely and warm at 325°F until heated through
- Prep Time: 45 MINUTES
- Cook Time: 1 HOUR
- Category: DINNER | PASTA
- Method: BAKED
- Cuisine: GREEK
Frequently Asked Questions
What is pastitsio?
Pastitsio (also spelled pastichio) is a traditional Greek baked pasta dish with layers of pasta, savory meat sauce, and creamy béchamel.
Is it like Italian lasagna?
It’s similar in layered structure but uniquely Greek in flavor, mainly due to warm spices like cinnamon and nutmeg.
Can I halve the recipe?
Yes — this recipe makes 2 large pans. Just halve the ingredients for one pan.
