Pastitsio (Simplified Greek Baked Pasta)

Move over, lasagna – there’s a new layered pasta dish in town! Pastitsio is Greece’s mouthwatering answer to baked pasta, and trust me, once you try those perfectly distinct layers of seasoned pasta, aromatic meat sauce, and creamy béchamel, you’ll wonder why it took you so long to discover this Mediterranean masterpiece.

What makes pastitsio truly special is the unexpected hint of cinnamon and cloves that perfume the rich meat sauce, creating a warm, complex flavor profile you won’t find in typical pasta bakes. The thick, velvety béchamel sets firm enough to slice into gorgeous, Instagram-worthy portions that hold their shape on the plate. It’s comfort food that’s equally perfect for casual family dinners or impressive enough to serve guests.

Ingredients

Meat Sauce:

• 2 tbsp olive oil
• 3 garlic cloves, finely minced
• 2 red onions, finely chopped (sub yellow or brown onions)
• 1 kg / 2 lb beef mince (ground beef)
• 3/4 cup dry red wine
• 800g / 28 oz canned crushed tomato
• 2 beef bouillon cubes, crumbled
• 2 tbsp tomato paste
• 1 tsp white sugar
• 1 bay leaf
• 1/2 tsp cinnamon powder
• 1 cinnamon stick (or extra 1/2 tsp cinnamon powder)
• 1/4 tsp ground cloves
• 3/4 tsp salt
• 1 tsp black pepper

Greek Béchamel:

• 100g / 7 tbsp unsalted butter
• 3/4 cup plain/all purpose flour
• 1 litre / 4 cups milk (whole/full fat best but low fat ok)
• 1/8 tsp nutmeg, preferably freshly grated
• 1/2 tsp salt
• 100g / 3 oz Kefalotyri Greek cheese, finely shredded (or Parmesan/Romano)
• 2 egg yolks (egg whites used in pasta)

Pasta:

• 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (or small ziti, penne, normal bucatini)
• 120g / 4 oz feta, crumbled
• 2 egg whites (from yolks used in Béchamel)

Topping:

• 75g / 3 oz Kefalotyri Greek cheese, finely grated (or Parmesan/Romano)

Steps

Meat Sauce:

1. Heat 2 tbsp olive oil in a large pot over high heat. Add garlic and onion, cooking for 2-3 minutes until onion is softened and translucent but not browned. Add beef and cook, breaking it up with a wooden spoon as you go, until it changes from red to brown (about 5-7 minutes).
2. Add 3/4 cup wine and cook until it has mostly evaporated – about 3 minutes. You’ll know it’s ready when you can no longer smell the alcohol and the liquid has reduced by about 75%.
3. Add all remaining Meat Sauce ingredients. Stir well to combine, bring to a simmer, then reduce heat to medium-low so it’s gently bubbling. Cook for 45-60 minutes, stirring every 10 minutes to prevent sticking. The finished sauce should be thick with very little liquid remaining – much drier than typical Bolognese. If it’s still saucy after 45 minutes, increase heat slightly to evaporate excess liquid.
4. Remove from stove and cool with lid off. Ideally, cool to room temperature (about 30-45 minutes), or at minimum for 30 minutes before assembling. This cooling step is crucial for achieving clean layers when slicing.

Greek Béchamel:

5. Melt 100g/7 tbsp butter in a large saucepan over medium heat until foaming but not browned. Add flour and stir continuously for 1 minute to cook out the raw flour taste. The mixture should look like wet sand.
6. While stirring constantly with a whisk, slowly pour in half the milk. It should turn into a thick, smooth paste. Continue whisking while pouring in the remaining milk – the paste should dissolve completely for a lump-free sauce. If lumps form, whisk vigorously until smooth.
7. Cook for 5 minutes, stirring continuously so the base doesn’t catch, until thick enough that it coats the back of a wooden spoon and you can draw a clear path through it with your finger. The sauce should be thicker than typical béchamel – aim for the consistency of thick pancake batter.
8. Remove from heat. Stir in nutmeg, cheese and salt until fully incorporated and cheese has melted. Leave to cool for 5 minutes (this prevents the egg yolks from scrambling).
9. Quickly whisk in egg yolks until completely incorporated. Cover with lid and set aside. If sauce cools and becomes too thick to pour easily, gently reheat on low heat until just pourable, whisking constantly.

Pasta:

10. When ready to assemble, cook pasta in generously salted water according to package instructions, minus 1 minute (it will continue cooking in the oven). Aim for al dente texture as overcooked pasta will become mushy in the final dish.
11. Drain thoroughly, then return to the pot. Leave to cool for 3 minutes (to prevent egg whites from cooking), then stir through egg whites until pasta is evenly coated. Gently fold in crumbled feta, being careful not to break the pasta.

Assemble and Bake:

12. Preheat oven to 180°C/350°F (all oven types). Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75″), arranging the tubes so they’re all facing the same direction if possible. This creates the characteristic look when sliced. Make the surface as level as you can by gently pressing down.
13. Spread Meat Sauce evenly over the pasta layer, then smooth the surface with the back of a spoon. Be careful not to press too hard and push sauce between pasta pieces.
14. Pour Béchamel Sauce over the meat layer, using a spatula to ensure even coverage right to the edges. Sprinkle 75g/3 oz of cheese evenly across the top.
15. Bake for 30 minutes or until the top is golden brown and bubbling at the edges. If the top browns too quickly, loosely cover with foil after 20 minutes.
16. Remove from oven and allow to rest for at least 10-15 minutes before slicing. This resting period is essential for the layers to set properly and create clean slices. Cut into squares and serve warm.

Smart Swaps

• Replace half the ground beef with finely chopped mushrooms (about 1 lb/450g) for a lighter version with fewer calories
• Substitute whole wheat pasta for traditional pasta to add fiber (cooking time may increase by 1-2 minutes)
• Use lactose-free milk in the béchamel at a 1:1 ratio for those with lactose sensitivity

Make It Diabetes-Friendly

• Replace regular pasta with protein-enriched pasta (reduces carbs by approximately 15g per serving)
• Use cauliflower rice mixed with the pasta (1:1 ratio) to cut carbs while maintaining volume
• Skip the sugar in the meat sauce and add 1/2 tsp balsamic vinegar instead for depth of flavor
• Serve with a large green salad dressed with olive oil and vinegar to slow glucose absorption

Pro Tips

• For the most authentic flavor, try to find Greek Kefalotyri cheese – the slight tang makes a noticeable difference
• The meat sauce can be made up to 3 days ahead and refrigerated, which actually improves the flavor
• For perfect slices, refrigerate the baked pastitsio for 3-4 hours or overnight before reheating and serving
• Don’t skip the egg whites in the pasta – they’re the secret to those picture-perfect slices that hold their shape