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Pastitsio (Traditional Greek Pasta Pie)

Pastitsio is Greece’s beloved baked pasta casserole—a comforting, layered dish that feels like a Mediterranean cousin to lasagna. At RizzieFarms, we love how it turns a cinnamon-spiced beef or lamb sauce into pure farmhouse comfort. Tender tubular pasta forms the base, followed by a savory tomato-and-wine meat sauce enriched with warm spices and a hint of sweetness. The dish is crowned with a silky béchamel infused with nutmeg, eggs, and grated cheese, baked until deeply golden and bubbling. Every slice reveals beautiful stacked layers and a rich aroma that fills the kitchen. Perfect for Sunday gatherings, holidays, or any time you want to serve a hearty, rustic Greek classic.

Servings: 8–10 servings
Total Time: 85 min

Ingredients

Meat Sauce
  • 1 lb ground beef or lamb
  • 1 red onion, chopped
  • 1 clove garlic, chopped
  • 1 (14 oz) can chopped tomatoes
  • 1 tbsp tomato paste
  • 1/2 tsp sugar
  • 1/2 cup red wine
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 bay leaf
  • 1/4 tsp cinnamon
  • 1/8 cup olive oil
Pasta Layer
  • 12 oz tubular pasta (penne, bucatini, or ziti)
  • 2 tbsp butter
  • 1 egg, lightly beaten
  • 1/2 cup grated Pecorino Romano or Parmesan cheese
Béchamel
  • 4 tbsp butter
  • 4 tbsp flour
  • 4 cups whole milk, warmed
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 2 eggs, lightly beaten
  • 1/2 cup grated Pecorino Romano or Parmesan cheese
Pastitsio (Traditional Greek Pasta Pie)

Instructions

  1. Prepare the meat sauce: Warm **1/8 cup olive oil** in a large skillet over medium heat. Add **1 chopped red onion** and **1 chopped clove garlic**, sautéing until fragrant. Stir in **1 lb ground beef or lamb** and cook until browned. Add **1 tbsp tomato paste**, **1 (14 oz) can chopped tomatoes**, **1/2 cup red wine**, **1/2 tsp sugar**, **1/4 tsp salt**, **1/4 tsp pepper**, **1/4 tsp cinnamon**, and **1 bay leaf**. Simmer for about 30 minutes until thick and rich. Remove the bay leaf and set the sauce aside.
  2. Cook the pasta: Bring salted water to a boil and cook **12 oz tubular pasta** until al dente. Drain and toss with **2 tbsp butter**, **1 lightly beaten egg**, and **1/2 cup grated Pecorino or Parmesan** to coat the pasta evenly.
  3. Make the béchamel: In a saucepan, melt **4 tbsp butter** over medium heat. Stir in **4 tbsp flour** and cook briefly to form a roux. Slowly whisk in **4 cups warmed whole milk**, whisking until smooth and thickened. Season with a **pinch of nutmeg**, **salt**, and **pepper**. Remove from heat, cool slightly, then whisk in **2 lightly beaten eggs** and **1/2 cup grated Pecorino or Parmesan**.
  4. Assemble the dish: Butter a large baking dish and spread the prepared **pasta mixture** evenly across the bottom. Spoon the **meat sauce** over the pasta in an even layer. Pour the **béchamel sauce** on top, spreading it to fully cover the surface. Sprinkle extra Pecorino or Parmesan cheese over the top if desired.
  5. Bake at **350°F (175°C)** for 45 minutes, or until the top is golden and bubbling. Allow the pastitsio to rest at least 15 minutes before slicing so the layers set properly.

Notes

  • Pastitsio tastes even better the next day as the flavors deepen and the layers firm up.
  • You can substitute lamb for a stronger, more traditional Greek flavor.
  • For a lighter version, use 2% milk in the béchamel, though whole milk gives the best texture.
  • If the béchamel becomes too thick, whisk in a splash of warm milk to loosen it.

Tags

dinner Greek pasta casserole comfort family meal