Pastitsio

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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!

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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 – Pennette pasta works just as well; I like shorter shapes because they hold the meat sauce more evenly.
• Butter – More butter. This isn’t a diet-friendly recipe.
• Parmesan cheese – Always use the good stuff when making this recipe. Quality counts!
• Lean ground beef – I use lean beef so excess fat doesn’t render out and make the sauce greasy during the long cook.
• Onion – Dice it finely so it melts into the sauce instead of standing out.
• Garlic – 3 big cloves of garlic should do the trick. Always use fresh garlic – jarlic doesn’t have enough flavor.
• Tomato paste – This gives concentrated tomato flavor without watering down the meat sauce.
• Kosher salt – I cook with kosher salt.
• Ground cinnamon – Just a pinch adds warmth and that classic Greek flavor without making the dish sweet.
• Freshly ground pepper – Freshly cracked black pepper has the best flavor.
• All purpose flour – Whisk it in gradually to avoid lumps in the sauce.
• Milk – Whole milk works best for a creamy, stable béchamel.
• Eggs – I let them come to room temperature so they incorporate smoothly without scrambling.
• White pepper – Season to taste; it adds gentle heat without visible specks in the sauce.

How To Make Pastitsio

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating your oven to 350°F and lightly spraying a 9×13-inch baking dish with nonstick cooking spray. I like using a silicone basting brush to coat the dish evenly without wasting any spray.

Cook the pasta according to the package directions, but take it off the heat 2 minutes early so the noodles stay al dente. Drain and toss the hot pasta with 2 tablespoons of butter and ½ cup Parmesan cheese. I love using a spooned offset spatula to fold in the cheese and butter without breaking the noodles. Set aside.

Spread the pasta evenly in the bottom of your prepared baking dish. Press it lightly with the flat side of a silicone spatula to form a smooth base layer.

In a large skillet, cook the ground beef and onions over medium heat. I like using a spider strainer or mini meat masher to break up the beef while it cooks evenly, about 8 minutes. Add the garlic and cook for 2 more minutes, then stir in tomato paste, 1 teaspoon salt, black pepper, and a pinch of cinnamon.

Spread the meat mixture evenly over the pasta and press gently to help it settle. Sprinkle ½ cup of Parmesan cheese over the top.

Now for the creamy bechamel sauce. Heat the milk in the microwave until hot but not boiling. In a large saucepan, melt the butter over medium heat, then stir in the flour and cook for about 1 minute to form a roux. Slowly whisk in half of the hot milk until it becomes thick and smooth. Then add the remaining milk, whisking constantly to avoid lumps. Cook over medium heat until the sauce thickens and just starts to bubble. Season with salt and white pepper.

In a medium bowl, whisk the eggs with a mini balloon whisk, then slowly add ½ cup of hot bechamel while whisking. This tempers the eggs so they don’t scramble. Pour the tempered eggs back into the remaining sauce and whisk until combined.

Pour the sauce over the meat layer, smoothing it out with a small offset spatula. Sprinkle the remaining ½ cup Parmesan on top.

Cover the dish and bake at 350°F for 20 minutes, then remove the lid and bake for an additional 40 minutes, uncovered, until the top is golden brown and bubbling beautifully.

Let it rest for a few minutes before slicing. Serve warm and enjoy a rich, comforting Pastitsio that’s perfect for a family dinner or special occasion.

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.