Pastitsio is the Greek baked pasta that earns its nickname, Greek lasagna. Tender tube pasta is layered with a rich, gently spiced beef sauce and crowned with a thick, golden béchamel that bakes into a soft, custardy top.
This Greek pastitsio recipe keeps things authentic with cinnamon in the meat sauce and a nutmeg-scented béchamel. It is a hearty Greek lasagna with béchamel that feeds a crowd and tastes even better the next day.
Recipe at a Glance
| Prep Time | 30 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | 1 hour 45 minutes (plus 20 minutes resting) |
| Servings | 10 servings |
| Category | Dinner / Baked Pasta |
Why You’ll Love This Pastitsio
- Layers of pasta, cinnamon-spiced meat sauce, and creamy béchamel
- Authentic Greek flavor with warm spices
- Perfect make-ahead dish for gatherings and holidays
- Feeds a crowd and reheats beautifully
- Cuts into neat, bakery-style squares
Ingredients You’ll Need
- 1 pound ziti, penne, or bucatini, cooked 2 minutes shy of al dente
- For the meat sauce: 1½ pounds ground beef, 1 onion (finely diced), 3 cloves garlic (minced), 2 tablespoons tomato paste, 1 can (14.5 ounces) crushed tomatoes, ½ cup red wine or water, 1 teaspoon dried oregano, ½ teaspoon ground cinnamon, ¼ teaspoon allspice, 1 bay leaf, and salt and pepper
- For the pasta layer: 2 eggs, beaten, and ½ cup grated Kefalotyri or Parmesan cheese
- For the béchamel: 6 tablespoons butter, ½ cup all-purpose flour, 4 cups warm whole milk, ¼ teaspoon nutmeg, 2 egg yolks, and ½ cup grated cheese
How to Make Authentic Pastitsio with Cinnamon Meat Sauce
- Brown the beef with the onion in a large skillet over medium-high heat for 8 minutes, then add the garlic and tomato paste and cook 1 minute.
- Add the wine, tomatoes, oregano, cinnamon, allspice, bay leaf, salt, and pepper and simmer for 25 to 30 minutes until thick. Discard the bay leaf.
- Preheat the oven to 350°F (175°C). Toss the cooked pasta with the beaten eggs and cheese, then spread half in a buttered 9×13-inch dish.
- Spread the meat sauce over the pasta, then top with the remaining pasta.
- Melt the butter, whisk in the flour for 2 minutes, and gradually whisk in the warm milk. Simmer, stirring, until thick, then remove from the heat and whisk in the nutmeg, egg yolks, and cheese.
- Pour the béchamel over the top and bake 40 to 45 minutes until golden. Rest for 20 minutes before cutting.
Tips for the Best Greek Lasagna with Béchamel
- Undercook the pasta slightly; it will finish cooking in the oven.
- Add the milk to the roux gradually to keep the béchamel smooth.
- Cool the béchamel for a few minutes before adding the yolks so they do not scramble.
- Let the pastitsio rest 20 minutes so the layers set and slice cleanly.
- Use a thick béchamel; thin sauce will not hold the top layer.
Variations to Try: Pastitsio Ideas
- Use half ground lamb and half beef for a richer flavor.
- Add a pinch of ground cloves to the meat sauce.
- Top with extra cheese and a sprinkle of nutmeg before baking.
- Make individual portions in ramekins.
How to Store It
Cover and refrigerate for up to 4 days. Reheat portions in a 350°F oven for 20 minutes or microwave for 2 to 3 minutes. To freeze, wrap the cooled, baked pastitsio tightly for up to 3 months and thaw overnight in the fridge.
Frequently Asked Questions
What is the difference between pastitsio and lasagna?
Pastitsio uses tube pasta and a thick béchamel with cinnamon and allspice in the meat sauce, while lasagna uses flat sheets and typically ricotta and tomato sauce.
Can I make pastitsio ahead of time?
Yes. Assemble it up to a day ahead, refrigerate unbaked, and bake as directed, adding about 10 minutes.
What pasta is used in Greek pastitsio?
Traditional pastitsio uses long, hollow pasta like bucatini or No. 2 pastitsio noodles, but ziti or penne works well.
What cheese is used in pastitsio?
Kefalotyri is traditional, but Parmesan, Pecorino Romano, or graviera work as substitutes.