Pastitsio

Often called Greek lasagna, Pastitsio is a tasty and homey dish that’s been around for decades. This layered casserole features pasta, a savory ground beef layer, and rich bechamel topping. The combination is hard to resist – and it’s delicious!

When the weather starts to cool down, we naturally gravitate towards those comforting, hearty dishes that feel like a warm hug. And if there’s one thing that can bring everyone to the table, it’s this Pastitsio. There’s something about the layers of pasta, savory meat sauce, and creamy béchamel that makes it irresistible. This isn’t just any baked pasta—it’s a Greek classic that’s been loved for generations.

I love serving Pastitsio for family dinners or gatherings with friends. It’s one of those dishes that’s always a hit, and the best part is that you can make it ahead of time, making it perfect for busy weeknights or special occasions. The key to this recipe’s success is in the layers—using good quality ingredients and taking the time to build each layer with care. Top it all off with a sprinkle of Parmesan, bake it until golden and bubbling, and you’ve got yourself a dish that’s not just delicious but downright unforgettable!

History

Pastitsio began to gain popularity in the United States during the 1950s and 1960s, as Greek immigrants brought their culinary traditions to American shores. This layered pasta dish, often likened to a Greek version of lasagna, features layers of tubular pasta, seasoned ground meat, and a rich béchamel sauce, baked to perfection. As Greek communities grew, especially in cities like New York and Chicago, pastitsio became a staple at family gatherings, church events, and Greek festivals. The dish’s hearty, familiar ingredients and its resemblance to American casseroles helped it integrate seamlessly into the American culinary landscape.

Ingredients

• Uncooked penne – Or pennette pasta.
• Butter
• Parmesan cheese – Divided.
• Lean ground beef
• Onion
• Tomato paste
• Kosher salt
• Ground cinnamon
• Freshly ground pepper

For the sauce:

• Butter – Cubed.
• All purpose flour
• Milk
• Eggs
• White pepper

How To Make Pastitsio

1. Preheat your oven to 350-F and spray a 9×13 inch baking dish with nonstick cooking spray.
2. Cook the pasta according to the package directions, but cook the noodles 2 minutes less so they’re quite al dente. 
3. Drain and toss the hot pasta with 2 tablespoons of butter and ½ cup Parmesan cheese. Mix well and set aside.
4. Spread the pasta in the bottom of your prepared baking dish, pressing it down lightly so it’s in an even layer.
5. Cook the ground beef and onion in a large skillet, breaking up the beef as it cooks, until the beef is cooked and the onions are soft. About 8 minutes. 
6. Add the garlic and cook for an additional 2 minutes, then stir in the tomato paste, 1 teaspoon of salt, pepper and cinnamon.
7. Transfer the ground beef mixture over the pasta so it’s in an even layer. Press it down gently. Sprinkle with ½ cup of Parmesan cheese.
8. Heat the milk in the microwave until it is hot but not boiling.
9. Melt the butter in a large saucepan, then stir in the flour and let it cook for 1 minute over medium heat.
10. Whisk in about half of the hot milk in a steady stream. Whisk it until it is a thick and smooth paste, then add the remaining milk in a stream while whisking to avoid lumps.
11. Cook, while whisking, over medium heat until thick and starting to bubble. 
12. Season the bechamel sauce with salt and white pepper. Remove from the heat.
13. Whisk the eggs in a medium-sized bowl, then add about ½ cup of hot bechamel sauce to the eggs while whisking. This tempers the eggs so they don’t cook when combining them in the sauce.
14. Whisk the tempered eggs and sauce back into the remaining bechamel sauce and whisk well.
15. Spoon the sauce over the meat mixture, then sprinkle with the remaining ½ cup of Parmesan cheese. 
16. Cover and bake at 350-F for 20 minutes, then remove the lid and bake for an additional 40 minutes, uncovered, until golden brown and bubbling.

Step-By-Step Process

Chef Jenn’s Tips

• You can prep this dish ahead of time and just bake before serving. Add extra time if it is cold from the fridge
• I like pennette – mini penne noodles, but any short pasta shape will work
• This dish freezes well.

Make It A Meal

Pair this Pastitsio with a crisp Greek salad, some warm pita bread, and a side of tzatziki for a complete meal. If you’re in the mood for something extra, a glass of red wine complements the rich flavors perfectly.

Storage

Pastitsio stores beautifully in the fridge for up to 3 days. Simply cover the baking dish with foil or transfer leftovers to an airtight container. For longer storage, Pastitsio freezes well. To freeze, let it cool completely, then wrap it tightly in foil and place it in a freezer-safe container. It will keep for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.