Greek Pastitsio: Baked Pasta with Beef and Bechamel

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Greek pastitsio is a baked pasta dish with tube pasta on the bottom, a cinnamon-spiced beef sauce in the middle, and a thick egg-bechamel top that turns golden in the oven.

It tastes rich with a bit of warmth from the cinnamon, and the sharp bite of aged cheese cuts through the creamy top layer. The pasta stays firm underneath because it’s coated in egg and cheese before baking, so it doesn’t turn soft.

I make this when I want something that feeds a crowd and holds up well as leftovers. It takes some time between the sauce, the bechamel, and the bake, but none of the steps are hard.

You don’t need anything special for this recipe, just a big skillet, a saucepan, and a 9×13-inch baking dish. Give it the full 15 minutes to rest before cutting, or the layers won’t hold together on the plate.

Why You’ll Love This Recipe

• Feeds a crowd from one baking dish
• Holds up well as next-day leftovers
• Creamy bechamel top with a golden crust
• Cinnamon in the sauce gives it a warm, distinct flavor

Ingredient Notes

• Pastitsio pasta: Pastitsio No. 2 is the traditional shape, thick and hollow. Bucatini or ziti work fine if you can’t find it.
• Ground beef: I use 80/20 ground beef for flavor. A mix of beef and pork is also common in Greek kitchens.
• Kefalotyri or parmesan: Kefalotyri is a salty, hard Greek cheese. Parmesan or pecorino romano work as a substitute.
• Cinnamon stick: This gives the sauce a warm background flavor without tasting like dessert. Don’t skip it, it’s what makes the sauce taste like pastitsio.
• Egg yolks: The yolks thicken the bechamel and give the top layer its pale yellow color once baked.
• Whole milk: Whole milk makes a thicker bechamel. Low-fat milk works but the sauce will be noticeably thinner.

Greek Pastitsio: Baked Pasta with Beef and Bechamel

A baked Greek pasta dish with layers of tube pasta, cinnamon-spiced beef sauce, and a thick egg-bechamel top.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 741

Ingredients Method Notes

Ingredients

  

Pasta Layer

• 500 g pastitsio No. 2 pasta (or bucatini)
• 2 eggs lightly beaten
• 50 g kefalotyri or parmesan, grated
• 1 tbsp butter, melted

Meat Sauce

• 2 tbsp olive oil
• 1 yellow onion medium; finely chopped
• 2 cloves garlic minced
• 500 g ground beef
• 2 tbsp tomato paste
• 400 g crushed tomatoes can
• 100 ml dry red wine optional
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp salt
• 1/4 tsp black pepper
• 1 pinch sugar

Bechamel

• 80 g butter
• 80 g all-purpose flour
• 900 ml whole milk
• 2 egg yolks
• 50 g kefalotyri or parmesan, grated for the bechamel
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 50 g kefalotyri or parmesan, grated for the topping

Method

 

Cook the Pasta

1. Bring a 6-quart / 5.7 L pot of salted water to a boil. Cook the pastitsio pasta 1 to 2 minutes less than the package instructions, until just shy of al dente. Drain well.
2. Return the hot pasta to the pot. Stir in the 2 beaten eggs, 50 g grated kefalotyri or parmesan, and 1 tbsp melted butter until the pasta is coated. Set aside.

Make the Meat Sauce

1. Heat 2 tbsp olive oil in a 12-inch / 30 cm skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft. Add the garlic and cook 1 minute, until fragrant.
2. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink and lightly browned.
3. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, red wine, cinnamon stick, bay leaf, salt, pepper, and sugar. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until thick and holding its shape on a spoon. Remove the cinnamon stick and bay leaf.

Make the Bechamel

1. Melt 80 g butter in a 2-quart / 1.9 L saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until it smells toasted but hasn't browned.
2. Pour in the milk in a slow stream, whisking constantly to avoid lumps. Cook for 8 to 10 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon.
3. Take the pan off the heat. Whisk in the egg yolks, 50 g grated kefalotyri or parmesan, nutmeg, and salt until smooth.

Assemble and Bake

1. Heat the oven to 180C / 350F. Spread half the pasta in a 9x13-inch / 23x33 cm baking dish. Top with all the meat sauce in an even layer, then the rest of the pasta.
2. Pour the bechamel over the top, spreading it to the edges. Sprinkle with the remaining 50 g grated kefalotyri or parmesan.
3. Bake for 40 to 45 minutes, until the top is golden brown and set, it shouldn't jiggle when you nudge the dish.
4. Let the pastitsio rest for 15 minutes before cutting into squares. Cut too soon and the layers slide apart.

Notes

• Simmer the meat sauce until thick, or the layers will be watery.
• Whisk the bechamel constantly, it can lump or scorch fast.
• Rest the baked pastitsio 15 minutes before cutting into squares.
• Grate your own cheese, it melts smoother into the bechamel.

Tips for Success

• Cook the pasta 1 to 2 minutes short of the package time so it doesn’t turn mushy after baking.
• Simmer the meat sauce until it holds its shape on a spoon, or the layers will be watery.
• Whisk the bechamel constantly over medium heat so it doesn’t scorch or turn lumpy.
• Let the pastitsio rest for 15 minutes before cutting, or the layers won’t hold their shape.
• Grate your own cheese, pre-shredded cheese doesn’t melt as smoothly into the bechamel.

Variations

• Swap ground beef for a beef and pork mix, common in Greek homes for a deeper flavor.
• Use a white sauce with cornstarch instead of egg yolks for a lighter, less rich bechamel.
• Add a layer of sauteed eggplant between the pasta and meat sauce for a moussaka-style twist.

Storage and Reheating

Leftover Greek pastitsio keeps in the fridge for 3 to 4 days in an airtight container.

Reheat squares in the oven at 160C/325F, covered with foil, for 15 to 20 minutes, until warmed through. You can also microwave a single portion for 2 to 3 minutes, though the bechamel top won’t stay as firm.

You can freeze baked, cooled pastitsio for up to 2 months. Thaw overnight in the fridge, then reheat in the oven as described above.

Serving Suggestions

Greek pastitsio is rich, so I serve it with something light on the side. A cucumber tomato feta salad is the classic pairing.

Warm pita or crusty bread is good for scooping up extra sauce. A glass of dry red wine or a light Mediterranean white works well with the cinnamon in the meat sauce.

FAQ

Why is my pastitsio bechamel runny instead of set?

Runny bechamel usually means the roux didn’t cook long enough or the sauce needed more time before baking. Cook the butter and flour for 1 to 2 minutes before adding milk, then simmer until it coats the back of a spoon. If it’s still thin after baking, give the pastitsio a longer rest before cutting.

Can I use ziti or bucatini instead of pastitsio pasta?

Yes, ziti or bucatini both work well if you can’t find pastitsio No. 2 pasta. Pick a tube shape close to that thickness so the pasta holds up under the meat sauce and bechamel. Avoid thin pasta like spaghetti, it turns soft and loses the bite the dish needs.

Can I assemble Greek pastitsio the day before and bake it later?

Yes, assemble the full dish, cover, and refrigerate for up to a day before baking. Add about 10 extra minutes to the bake time since it’s starting cold, and check that the center is hot and the top is golden before pulling it out. This makes it easier to serve for a bigger dinner.

What goes well with Greek pastitsio besides a Greek salad?

A Greek salad with tomatoes, cucumber, and feta is the classic side, but crusty bread and a simple green salad with lemon dressing work too. The pastitsio is rich, so I keep the sides light and a little acidic to balance it. A glass of dry red wine goes well with the cinnamon in the sauce.

Is Greek pastitsio gluten free?

No, traditional pastitsio isn’t gluten free because it uses wheat pasta and a flour-based bechamel. You can make a gluten-free version by swapping in gluten-free tube pasta and a gluten-free flour blend for the roux. Check that your pasta shape holds up under baking, since some gluten-free pastas turn mushy.

What’s the difference between Greek pastitsio and Italian baked ziti?

Pastitsio uses a cinnamon-spiced beef sauce and a thick egg-bechamel top, while baked ziti uses a tomato sauce with ricotta and mozzarella. Pastitsio has a firmer, custard-like top layer from the eggs in the bechamel, while baked ziti is looser and cheesier throughout. The pasta shapes differ too.

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