Name: Pastitsio
Prep time: 20 min
Cook time: 90 min
Total time: 120 min
Ingredients: 2 tablespoons butter; 1 large onion, chopped; 1 clove garlic, crushed; 1.5 pounds lean ground beef; 1 (15-ounce) can crushed tomatoes; 0.5 cup dry red wine; 0.5 cup vegetable broth; 0.25 cup tomato paste; 2 tablespoons chopped fresh parsley; 1 cinnamon stick; 1 whole clove; salt and pepper to taste; 1 pound dry ziti pasta; 4 tablespoons butter; 0.25 cup grated Parmesan cheese; 1 dash ground nutmeg; salt and pepper to taste; 1/4 teaspoon pepper; 3 large eggs, lightly beaten; 0.5 cup butter; 0.5 cup all-purpose flour; 3 cups milk; 0.25 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 0.25 cup grated Parmesan cheese; 1 large egg, lightly beaten; 1 egg yolk

Prep Time:

20 mins

Cook Time:

1 hr 30 mins

Additional Time:

10 mins

Total Time:

2 hrs

Servings:

10

Yield:

1 (9x13-inch) casserole

Jump to Nutrition Facts

This traditional Greek pastitsio recipe is a labor of love, but take it from our rave reviewers: This delicious dish is well worth the extra effort.

What Is Pastitsio?

Pastitsio is a Greek pasta dish that’s assembled and then baked, similar to the Italian lasagna. It usually consists of pasta, a meat sauce, and a béchamel sauce. Variations of pastitsio can be found throughout the Mediterranean region.

How to Make Pastitsio

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this homemade pastitsio:

Make the meat sauce.
Prepare the pasta.
Make the cheese mixture.
Make the béchamel sauce, then stir half of the béchamel into the meat sauce.
Assemble the pastitsio according to the detailed instructions in Step 7.
Bake until bubbly and golden. Let stand, then cut into squares.

How to Store Pastitsio

Store your leftover pastitsio, tightly covered, in the refrigerator for up to four days. Reheat in the oven until heated through.

Can You Freeze Pastitsio?

Sure! You can freeze pastitsio for up to three months. Thaw in the refrigerator overnight, then reheat thoroughly in the oven.

Allrecipes Community Tips and Praise

“I always get rave reviews whenever I cook [this pastitsio recipe],” says GMSherif. “My son begs for it. The only change is that I make more cream sauce and add it to the bottom layer. It's heavenly.”

“Simply awesome,” raves JULESN. “Just like the one I had in a restaurant. I made it exactly as described (except used cloves instead of nutmeg for an allergy). Amazing!”

“I have used this recipe dozens of times,” according to Coleen. “Every time I make it it’s an enormous success. You do not have to be Greek to love it. It does take some time to make, so I always try to do it on a weekend when I have lots of time and don't feel rushed.”

Editorial contributions by Corey Williams

Ingredients

Meat Sauce:

2 tablespoons butter
1 large onion, chopped
3 cloves garlic, crushed
1 ½ pounds lean ground beef
1 (15 ounce) can crushed tomatoes
1/2 cup dry red wine
1/2 cup beef broth
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1/2 teaspoon ground cinnamon or 1 cinnamon stick
1 whole clove
salt and pepper to taste

Pasta:

12 ounces bucatini or pastitsio pasta
4 tablespoons butter
1/4 cup grated Kefalotiri, Parmesan, or Pecorino cheese
1 dash ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

Béchamel Sauce:

1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups grated Kefalotiri, Parmesan, or Pecorino cheese, divided
1 large egg, lightly beaten
1 large egg yolk, lightly beaten

Directions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

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Make the meat sauce: Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir gently until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.

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Meanwhile prepare the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.

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Pour melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper over pasta; toss well and cool briefly. Add 2 eggs and toss again; set aside.

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Make the béchamel: Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 2 minutes. Pour in milk and bring to a boil, stirring constantly. Season with nutmeg, salt, and pepper. Cool slightly before stirring in 1 cup grated cheese, beaten egg, and egg yolk. Then stir 1/2 cup of béchamel sauce into meat sauce.

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To assemble pastitsio: Arrange pasta in the bottom of the prepared baking dish so that all of the noodles are nicely lined up and are as level as possible for a great visual effect when serving. Spoon meat sauce over pasta; top with remaining béchamel sauce, spreading evenly. Sprinkle remaining 1/2 cup grated cheese on top.

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Bake in the preheated oven until bubbling and golden brown on top, about 50 minutes.

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Let stand for 10 minutes before cutting into squares.

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Test Kitchen Tips

This recipe was tested in our test kitchen in June 2023 and was updated to use bucatini pasta instead of ziti, and added crushed tomatoes to the meat sauce.

Nutrition Facts (per serving)

556	Calories
36g	Fat
22g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 556
% Daily Value *
Total Fat 36g	46%
Saturated Fat 19g	95%
Cholesterol 208mg	69%
Sodium 940mg	41%
Total Carbohydrate 22g	8%
Dietary Fiber 2g	7%
Total Sugars 8g
Protein 34g
Vitamin C 7mg	37%
Calcium 318mg	24%
Iron 4mg	23%
Potassium 744mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.