Greek baked pasta with meat sauce and béchamel
Pastitsio
Pastitsio
1h 20mMedium
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Servings
10
1 large baking dish
Difficulty
Medium
Cost
Moderate
$$
Pastitsio
Greek baked pasta with meat sauce and béchamel
Greece's beloved baked pasta dish featuring layers of tubular pasta, spiced lamb-tomato sauce, and a thick, golden-topped béchamel. Often called Greek lasagna but with its own distinct character.
30m
Prep Time
50m
Cook Time
80m
Total Time
10
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Pastitsio is the showpiece of Greek home cooking—layers of pasta and cinnamon-spiced meat sauce blanketed under a golden béchamel crust. It feeds a crowd and tastes even better the next day.
Ingredients
- 1 lb penne or bucatini pasta
- 1.5 lbs ground lamb or beef
- 1 can (14 oz) tomato sauce, 1 onion diced, cinnamon and allspice
- 4 tbsp butter, 1/3 cup flour, 3 cups milk for béchamel
- 3 egg yolks, 1 cup grated kefalotyri or parmesan
- Nutmeg, salt and pepper
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Brown meat with onion, then add tomato sauce, cinnamon, allspice, salt, and pepper. Simmer 15 minutes.
- 2
Cook pasta al dente. Toss half the cheese into the drained pasta.
- 3
Make béchamel: melt butter, whisk in flour, gradually add milk. Cook until thick, then whisk in egg yolks and nutmeg off heat.
- 4
Layer: half the pasta in a buttered 9x13 baking dish, all the meat sauce, remaining pasta, then pour béchamel over everything. Sprinkle remaining cheese.
- 5
Bake at 375°F for 40-45 minutes until golden and set. Rest 20 minutes before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Ground lambGround beef or a 50/50 mix
Beef is milder; the mix gives the best of both
Kefalotyri cheeseParmesan or Pecorino Romano
Any hard, salty cheese works for this dish
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Let pastitsio rest at least 20 minutes after baking—it needs time to firm up for clean slices.
The cinnamon in the meat sauce is what makes pastitsio distinctly Greek.
Storage
Refrigerate for up to 4 days. Freezes well for up to 2 months.
Reheating
Reheat individual portions in the microwave or in a 350°F oven for 20 minutes.
Nutrition Facts
Per serving (120mg) · 10 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates20g
Fat40g
Fiber580mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What pasta shape is traditional?
- Bucatini (long hollow tubes) is most traditional, but penne is commonly used.
- Can I use beef instead of lamb?
- Yes, or use a mix of both for the best flavor.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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