Pastitsio Recipe: The Ultimate Greek Pasta Bake

Pastitsio is Greece’s irresistible answer to lasagna—a delicious, layered pasta bake with rich Mediterranean flair. This classic comfort dish features tubular pasta tossed in feta, a spiced red wine meat sauce, and a luxuriously thick béchamel topping. It’s hearty, comforting, and perfect for feeding a crowd.

Whether you’re looking to impress at a dinner party or enjoy a cozy weekend meal, this Pastitsio recipe delivers stunning flavor and presentation. Let’s dive into this iconic Greek favorite!

What Is Pastitsio?

Pastitsio (pronounced pah-STEE-tsee-oh) is a traditional Greek baked pasta dish. Think of it as the Greek cousin of Italian lasagna—but with a twist. The dish includes:

• A pasta base, typically made with thick Greek bucatini tossed in feta and egg whites.

• A rich meat sauce infused with warm spices like cinnamon and cloves.

• A thick, cheesy béchamel sauce that forms a creamy golden crust when baked.

The result? Perfectly defined layers and a fusion of flavors you won’t forget.

Why This Greek Pasta Bake Stands Out

Unlike other pasta bakes, Pastitsio is all about balance and bold flavor:

• Tubular Greek pasta gives a beautiful visual appeal when sliced.

• Cinnamon and cloves in the meat sauce add an authentic Greek taste.

• Feta and béchamel layers ensure rich texture and flavor in every bite.

Ingredients You’ll Need

1. For the Pasta Layer

• Greek bucatini (Pastitsio No. 2 or substitute with ziti/penne)

• Feta cheese, crumbled

• Egg whites, for binding

2. For the Greek Meat Sauce

• Ground beef

• Garlic and red onions

• Red wine

• Canned tomatoes

• Tomato paste

• Cinnamon, cloves, and bay leaf

• Salt, pepper, and a touch of sugar

3. For the Béchamel Sauce

• Butter, flour, milk

• Egg yolks, for richness and structure

• Kefalotyri cheese (or use Parmesan or Romano)

• A pinch of nutmeg

4. For Topping

• More shredded Kefalotyri or Parmesan

Step-by-Step: How to Make Pastitsio

Step 1: Cook the Pasta

Boil your Greek bucatini or substitute pasta until al dente (1 minute less than package instructions). Drain and cool slightly, then mix with egg whites and crumbled feta. The egg whites act like a glue, helping the pasta slice cleanly after baking.

Step 2: Make the Meat Sauce

This sauce is the heart of Pastitsio and it differs from Italian Bolognese in two major ways:

• Spices: Cinnamon and cloves add a warm, earthy aroma.

• Texture: This sauce is cooked down until very thick—perfect for layering without seepage.

Instructions:

1. Sauté onions and garlic.

2. Brown the beef.

3. Add red wine, tomatoes, tomato paste, cinnamon, cloves, bay leaf, and seasonings.

4. Simmer for 45–60 minutes until the sauce thickens.

Let the sauce cool before layering. (Even better if made the night before!)

Step 3: Prepare the Greek Béchamel Sauce

Greek béchamel is thicker than typical white sauce and enriched with egg yolks and cheese. It’s what gives Pastitsio that dreamy golden top.

How to make it:

1. Melt butter, then stir in flour to form a roux.

2. Slowly whisk in milk, cooking until thick and creamy.

3. Remove from heat, stir in cheese and nutmeg.

4. Let cool slightly, then whisk in egg yolks.

Step 4: Assemble the Dish

Use a deep casserole dish (at least 2.75 inches/7cm deep). Follow these steps:

1. Layer the pasta at the bottom, arranging it in one direction for a beautiful cut.

2. Spread the cooled meat sauce evenly on top.

3. Pour over the warm béchamel sauce and smooth the surface.

4. Sprinkle with grated cheese.

Step 5: Bake and Serve

Bake at 180°C/350°F for about 30 minutes or until the top turns golden. Let the Pastitsio rest for at least 15 minutes before slicing—this ensures the layers hold their shape beautifully.

What to Serve with Pastitsio

Pair this rich dish with a refreshing Greek Salad—crisp cucumbers, tomatoes, olives, and feta in a light olive oil dressing. Here are more perfect sides:

• Lemon roasted potatoes

• Steamed greens

• Roasted eggplant or zucchini

• Tzatziki and warm pita bread

Frequently Asked Questions (FAQs)

Can I make Pastitsio ahead of time?

Yes! Pastitsio can be assembled in advance and refrigerated for up to 24 hours. It also freezes well for up to 3 months.

What can I use instead of Greek pasta?

If you can’t find Pastitsio No. 2 pasta, use ziti, penne, or Italian bucatini. The flavor remains the same—only the look will slightly differ.

What is Kefalotyri cheese?

Kefalotyri is a Greek hard cheese made from sheep or goat milk. It tastes similar to Parmesan but is milder. If unavailable, substitute with Romano, Parmesan, or Pecorino.

Can I skip the wine?

Yes. Replace it with beef or chicken stock for an alcohol-free version.

Storage Tips

• Refrigerator: Keeps for 4–5 days.

• Freezer: Freeze baked Pastitsio in portions for up to 3 months.

• Reheating: Cover with foil and warm in the oven at 160°C/320°F.

Final Thoughts

Pastitsio is more than a Greek pasta bake—it’s a dish that speaks of comfort, tradition, and bold Mediterranean flavors. With its structured layers and deep flavor, it easily earns its place among the world’s best baked pasta dishes. Whether you’re serving family, friends, or just treating yourself, this dish never disappoints.

Try it once—and it might just become your new favorite lasagna alternative.