How to Make Pastitsio

Name: Pastitsio
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 ounces bucatini or penne pasta; 1 tablespoon olive oil; 1 pound ground beef or lamb; 1/2 onion, diced; 2 cloves garlic, minced; 1/2 cup canned crushed tomatoes; 1/4 cup red wine; 1/2 teaspoon cinnamon; 1/4 teaspoon allspice; Salt and pepper, to taste; 3 tablespoons butter; 3 tablespoons flour; 2 cups whole milk; 1 egg yolk; 1/4 cup grated kefalotyri or parmesan; Pinch of nutmeg

Pastitsio is a baked Greek pasta dish layered with tubular pasta, a cinnamon spiced ground meat sauce, and a creamy bechamel top, baked until golden. You make it by cooking the pasta, building a spiced meat ragu, whisking together a bechamel enriched with egg yolk, layering all three, and baking until set.

It's often called Greek lasagna, though the comparison undersells it. The dish reflects the Ottoman and Italian influences layered into Greek cuisine over centuries, using pasta introduced through trade and a bechamel technique adapted from French kitchens, combined with distinctly Greek spicing.

It's a dish built for a crowd, holds up well as leftovers, and is one of the clearest examples of how Greek cooking borrows technique from its neighbors and makes it its own.

Greek pastitsio baked pasta and beef casserole

What Actually Matters

The cinnamon and allspice in the meat sauce is what separates pastitsio from an Italian baked pasta, so don't skip or skimp on it. Just as important, whisk the egg yolk into the bechamel off the heat, not on it, or you'll end up with scrambled egg streaks running through your sauce instead of a smooth, glossy top.

The Recipe

Serves 4. Prep time: 25 minutes. Cook time: 55 minutes. Total time: 1 hour 20 minutes.

Ingredients

6 ounces bucatini or penne pasta
1 tablespoon olive oil
1 pound ground beef or lamb
1/2 onion, diced
2 cloves garlic, minced
1/2 cup canned crushed tomatoes
1/4 cup red wine
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Salt and pepper, to taste
3 tablespoons butter
3 tablespoons flour
2 cups whole milk
1 egg yolk
1/4 cup grated kefalotyri or parmesan
Pinch of nutmeg

Method

Cook the pasta al dente and drain.
Brown the meat with onion and garlic, add tomatoes, wine, cinnamon, and allspice, and simmer 20 minutes until thick.
Make the bechamel: melt the butter, whisk in the flour, cook 1 minute, then whisk in the milk gradually until thickened. Off the heat, whisk in the egg yolk and cheese.
Layer the pasta in a baking dish, top with the meat sauce, then the bechamel.
Bake at 375 degrees F for 35 to 40 minutes until golden on top.
Rest 10 minutes before cutting.

Nutrition (Per Serving, Estimated)

Calories	Protein	Fat	Carbs
590	30g	34g	40g

These values are calculated estimates based on the ingredients listed, not lab verified figures.

Tips, Variations, and Storage

Lamb gives a richer, more traditional flavor than beef. Toss the cooked pasta with a beaten egg white before layering if you want extra structure when slicing. It keeps refrigerated for up to four days and freezes well, baked or unbaked, for up to two months.

Frequently Asked Questions

Can I use a different pasta shape?

Yes, penne or ziti both work well if you can't find bucatini or the traditional tubular Greek pasta called misko number 2.

Why is there cinnamon in a savory dish?

Warm spices like cinnamon and allspice are common in Greek meat sauces and are part of what gives Greek cuisine its distinct character compared to Italian cooking.