How to Make the Perfect Greek Pastitsio
Greek · Hard · 105 min · 8 servings
A magnificent Greek baked pasta dish layered with spiced meat sauce, tubular pasta, and a thick bechamel topping that emerges from the oven golden and bubbling. It is often called the Greek lasagna and holds a place of honor at family celebrations and Sunday tables throughout Greece.
Why this recipe works
This Greek Pastitsio recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 105 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 680 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g ziti or bucatini pasta
- 600 g ground lamb or beef
- 800 g crushed tomatoes
- 1 tsp ground cinnamon
- 1 liter whole milk warmed
- 80 g unsalted butter
Step by step instructions
Step 1: Make the Meat Sauce
Brown ground lamb in a large skillet over high heat, breaking it up well. Add crushed tomatoes, cinnamon, salt, and pepper. Simmer uncovered for 20 minutes until the sauce is thick and fragrant with almost no liquid remaining. Set aside to cool slightly.
Step 2: Cook the Pasta and Make Bechamel
Cook pasta in heavily salted boiling water until 3 minutes before al dente, then drain. Meanwhile melt butter in a saucepan, whisk in 80g of flour, cook for 2 minutes, then gradually whisk in warm milk. Cook stirring constantly for 8 minutes until thick. Season with salt, nutmeg, and stir in 2 beaten eggs off the heat.
Step 3: Assemble the Pastitsio
Preheat oven to 180C. Butter a deep 30cm baking dish. Spread half the pasta evenly on the bottom, pour over all the meat sauce, then top with remaining pasta. Pour the bechamel evenly over the top, smoothing it to the edges to seal in the layers completely.
Step 4: Bake Until Golden
Bake in the preheated oven for 45 minutes until the bechamel topping is deeply golden brown and set firmly. Remove from oven and allow to rest for at least 20 minutes before cutting into squares. This resting time is essential for clean slices.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground lamb → ground beef or a 50/50 mix for a milder less gamey flavor that children tend to prefer
- ziti pasta → penne rigate which holds its shape well during the long baking time and grips the layers
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cutting the pastitsio immediately after it comes out of the oven which causes the layers to collapse since the bechamel needs time to set
- Under-reducing the meat sauce before layering which releases excess moisture during baking and makes the bottom layer of pasta soggy
Nutrition facts
Per serving: 680 calories, 32g protein, 58g carbs, 34g fat, 3g fiber.
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