Go Back
Greek Pastitsio

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.
Imprimer la recette Pin la recette
Temps de préparation 30 minutes
Temps de cuisson 1 hour 30 minutes
Catégorie Main Course
Cuisine Greek
Portions 6 people
Calories 400 kcal

Ingrédients
  

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.

Vidéo

Notes

🧠 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.
Mots clés Beef, Pasta