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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