If you’ve ever tasted pastitsio (often called Greek lasagna), you know it’s one of the most comforting and satisfying dishes in Mediterranean cuisine. This traditional baked pasta layers tender noodles, a rich cinnamon-spiced meat sauce, and a creamy, custard-like béchamel that bakes to golden perfection.

In this version, the recipe has been carefully rebalanced for home cooks in Canada and the USA: the sauce is reduced for perfect texture, the béchamel is thickened and enriched with extra egg yolks so it holds beautifully when sliced, and the instructions are clear and detailed for foolproof results — whether you’re making it for a cozy family dinner or a dinner party centerpiece.

Why You’ll Love This Pastitsio

Perfect structure: The thicker béchamel and properly reduced meat sauce make clean, restaurant-style slices that don’t fall apart.
Authentic flavor: Traditional Greek touches like cinnamon sticks, feta, and kefalotyri cheese give this dish its signature character.
Easy to source ingredients: All ingredients are widely available in North American grocery stores, with substitutions provided.
Make-ahead friendly: Perfect for meal prep or entertaining — you can assemble it in advance and bake just before serving.

Ingredients

For the pasta layer

500 g long Greek pasta (macaronia, bucatini, or ziti) – about 5 cups
1 tbsp salt for cooking water
150 g feta, crumbled – about 1 cup

For the meat sauce

1 tbsp olive oil
2 red onions (about 350 g), finely sliced – about 2 cups
3 garlic cloves, minced
900 g to 1 kg ground beef (85–80% lean) – about 2 lb
200 ml dry red wine – ¾ cup
750–800 ml crushed tomatoes – about 3 cups
200 ml beef stock – ¾ cup
2–3 cinnamon sticks
1 tsp cracked black pepper
1 ¼ to 1 ½ tsp fine salt

For the thick béchamel

100 g butter – 7 tbsp
130 g all-purpose flour – 1 cup
1 L warm whole milk – 4 cups
5 egg yolks
1 tsp salt
1 pinch nutmeg (optional)

For the topping

180–220 g kefalotyri or graviera cheese, finely grated – about 2 cups
- Substitute: 1 cup Parmesan + 1 cup pecorino

Step-by-Step Instructions

1. Make the Meat Sauce (60–70 min)

Sweat the vegetables: In a large pot, heat olive oil over medium. Add onions and cook for 6–8 minutes, stirring occasionally, until soft and translucent but not browned. Add garlic and cook for 30 seconds.
Brown the beef: Increase the heat to medium-high. Add ground beef and cook until well browned and crumbly. Browning builds flavor — don’t rush this step.
Deglaze and reduce: Pour in the red wine, scrape up any browned bits, and let it reduce by about half.
Add liquids and spices: Stir in the crushed tomatoes, beef stock, cinnamon sticks, pepper, and salt. Mix well.
Simmer and reduce: Cook uncovered on low for 45–60 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Remove the cinnamon sticks and taste — adjust seasoning if needed.

Pro Tip: The sauce should be thick, not watery. If it’s still runny after 1 hour, simmer another 10–15 minutes. If it’s too thick, loosen it with a few tablespoons of water or broth.

2. Make the Thick Béchamel (15 min)

Cook the roux: In a saucepan, melt the butter. Add flour and cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Whisk in the milk: Gradually add the warm milk while whisking vigorously to prevent lumps. Cook for 5–8 minutes until thick and creamy — it should coat the back of a spoon.
Season: Add salt and nutmeg. Remove from heat and let it cool slightly for 3–4 minutes.
Enrich with egg yolks: Whisk in the egg yolks one at a time, off the heat, to avoid curdling. The sauce should be smooth, glossy, and significantly thicker than a regular béchamel.

Chef’s Note: A traditional pastitsio béchamel is closer to a custard than a sauce. This structure is what gives the casserole its clean slices.

3. Cook the Pasta (10 min)

Bring 4–5 L of salted water to a boil.
Cook the pasta 1 minute less than al dente according to package instructions.
Drain and immediately toss with the crumbled feta.
Optional but recommended: Mix in one ladle of the meat sauce. This helps the pasta layer bind and prevents it from slipping after baking.

4. Assemble the Pastitsio (15 min)

Preheat your oven to 180 °C / 350 °F.
Lightly grease a large baking dish (about 33 × 23 cm / 13 × 9 in).
First layer: Add all the pasta and gently press down to pack it slightly.
Second layer: Spoon the meat sauce evenly over the pasta.
Third layer: Pour the béchamel on top and smooth the surface with a spatula.
Finish: Sprinkle the grated cheese evenly over the top.

5. Bake and Rest

Bake uncovered for 30–35 minutes, until the top is golden and bubbling around the edges.
Remove from the oven and let rest 15–20 minutes before slicing. This resting period is key for perfect, clean squares.

Chef’s Tips for Success

Don’t skip the rest: Like lasagna, pastitsio needs time to set. Cutting it too soon will cause it to fall apart.
Season each layer: Salt the sauce and béchamel separately — don’t rely on the cheese alone.
Make ahead: Assemble the dish a day in advance and refrigerate. Bake the next day, adding 5–10 minutes to the cook time if starting cold.
Double batch: Pastitsio freezes beautifully — make two and freeze one for busy weeknights.

Substitutions & Variations

Cheese: If kefalotyri isn’t available in Canada or the USA, use a 50/50 mix of Parmesan and pecorino.
Meat: Use half beef and half lamb for a more traditional Greek flavor.
No wine: Replace with 200 ml beef broth and 1 tbsp red wine vinegar.
Dairy-free: Use lactose-free milk and dairy-free butter, but keep the flour and yolks for structure.
Extra herbs: Add 1 bay leaf or ½ tsp dried oregano to the sauce for a Mediterranean twist.

Storage & Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze individual portions for up to 3 months.
Reheat: Bake covered at 160 °C / 320 °F for 20 minutes, then uncover for 5 minutes to crisp the top.

🍷 Serving Ideas & Sides

Pair this Greek baked pasta with a fresh Homemade Greek Salad or a classic Riz Pilaf for a complete Mediterranean-inspired dinner. For a similar dish with eggplant, try Authentic Greek Moussaka.

🧠 FAQ

Why does my pastitsio fall apart when I slice it?
The sauce or béchamel is too thin. Make sure the meat sauce is fully reduced and the béchamel is thickened with enough flour and yolks. Always rest the dish before cutting.

Can I use other pasta shapes?
Yes. Long, hollow noodles like bucatini, perciatelli, or long ziti work best in North America.

Can I make it ahead of time?
Absolutely. Assemble up to 24 hours ahead and refrigerate. Bake the next day, adding 5–10 minutes to the baking time.

Can I freeze pastitsio?
Yes — freeze after baking and cooling. Reheat from frozen in the oven at 160 °C / 320 °F until heated through.

Authentic Greek Pastitsio – Baked Pasta with Rich Meat Sauce and Thick Béchamel

If you’ve ever tasted pastitsio (often called Greek lasagna), you know it’s one of the most comforting and satisfying dishes in Mediterranean cuisine. This traditional baked pasta layers tender noodles, a rich cinnamon-spiced meat sauce, and a creamy, custard-like béchamel that bakes to golden perfection.

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Prep Time 30

Cooking Time 1 30

Category Main Course

Cuisine Greek

Portions 6 people

Calories 400 kcal

Ingredients

For the Pasta

500 g long Greek pasta macaronia, bucatini, or long ziti – about 5 cups
1 tbsp salt for the cooking water
150 g feta crumbled – about 1 cup

Meat Sauce

1 tbsp olive oil
2 red onions about 350 g, finely sliced – about 2 cups
3 garlic cloves minced
900 g to 1 kg ground beef 15–20% fat – about 2 lb
200 ml dry red wine – ¾ cup
750 –800 ml crushed tomatoes – about 3 cups
200 ml beef stock – ¾ cup
2 to 3 cinnamon sticks
1 tsp cracked black pepper
1 ¼ to 1 ½ tsp fine salt

Thick Béchamel

100 g butter – 7 tbsp
130 g all-purpose flour – 1 cup
1 L warm milk – 4 cups
5 egg yolks
1 tsp fine salt
1 pinch nutmeg optional

Topping

180 –220 g kefalotyri or graviera cheese grated – about 2 cups
or 1 cup Parmesan + 1 cup pecorino

Instructions

Prepare the Meat Sauce (60–70 min)

Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onions and cook for 6–8 minutes, stirring often, until soft and translucent but not browned. Add the garlic and cook for another 30 seconds.
Brown the meat: Increase the heat to medium-high. Add the ground beef and cook, breaking it apart, until well browned. This step is key to building deep flavor.
Deglaze and reduce: Pour in the red wine, scraping the bottom of the pot to release any browned bits, and let it reduce by about half.
Add liquids and spices: Stir in the crushed tomatoes, beef stock, cinnamon sticks, black pepper, and salt. Mix well.
Simmer: Reduce the heat to low and simmer uncovered for 45–60 minutes, stirring occasionally, until the sauce is thick and reduced — it should coat the back of a spoon. Remove the cinnamon sticks. Taste and adjust the salt if needed.

Make the Thick Béchamel (15 min)

Make the roux: In a saucepan, melt the butter. Add the flour and cook for about 2 minutes, stirring constantly, to cook off the raw flour taste.
Incorporate the milk: Gradually whisk in the warm milk, a little at a time, whisking vigorously to avoid lumps. Cook for 5–8 minutes until the sauce is thick and smooth.
Season: Add the salt and nutmeg. Remove the pan from the heat and let the mixture cool for 3–4 minutes.
Enrich with egg yolks: Whisk in the egg yolks one at a time, whisking quickly so they don’t scramble. The béchamel should be smooth, glossy, and thick.

Cook the Pasta (10 min)

Bring 4–5 L (about 1 gallon) of salted water to a boil.
Cook the pasta for 1 minute less than the package’s recommended al dente time.
Drain, then immediately toss the pasta with the crumbled feta.
Tip: Add one ladleful of the meat sauce to the pasta to help bind the layers and prevent them from sliding after baking.

Assemble the Pastitsio (15 min)

Preheat the oven to 180 °C / 350 °F.
Lightly grease a large baking dish (33 × 23 cm / 13 × 9 in).
First layer: Spread all the pasta evenly in the dish, pressing it down gently.
Second layer: Spread all the meat sauce evenly over the pasta.
Third layer: Pour the béchamel over the sauce, smoothing the surface with a spatula.
Finish: Sprinkle the grated cheese evenly over the top.

Bake and Rest

Bake for 30–35 minutes, until the top is golden and bubbling around the edges.
Remove from the oven and let rest for 15–20 minutes before slicing. This step is essential — it allows the pastitsio to firm up and hold its shape when cut.

Video

Notes

🧠 FAQ

Can I use other pasta shapes?
Yes. Long, hollow noodles like bucatini, perciatelli, or long ziti work best in North America.

Can I make it ahead of time?
Absolutely. Assemble up to 24 hours ahead and refrigerate. Bake the next day, adding 5–10 minutes to the baking time.

Can I freeze pastitsio?
Yes — freeze after baking and cooling. Reheat from frozen in the oven at 160 °C / 320 °F until heated through.

Keywords Beef, Pasta

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