• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • On the Road
  • About
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dinner Party Recipes

    Pastitsio {Greek Pasta Bake}

    Published: Feb 3, 2023 by Chef Dennis Littley

    88 shares
    • Facebook38
    • Yummly
    4.98 from 41 votes
    Jump to Recipe Print Recipe
    Pinterest image for Pastitsio

    If you’ve never heard of Pastitsio, you don’t know what you’re missing. This Classic Greek Lasagna is made with a layer of bucatini pasta, topped with a hearty beef ragu, and finished with a layer of thick and creamy béchamel sauce. It’s heaven on a plate.

    piece of pastitsio being taken out of pan

    I first encountered this delicious Greek Casserole on a trip my wife, and I took to Greece. We were lucky enough to meet up with old friends, and they took us to their favorite local restaurant, where the night’s special was Pastitsio. And for me, it was love at first bite.

    overhead view of slices of pastitsio on white plates next to a pan of pastitsio

    This Greek pasta bake is comfort food taken to a new level of deliciousness. It’s a delicious alternative to Italian Lasagna and don’t be intimidated by the list of ingredients. My Greek Pastitsio Recipe is easy to make and I’m sure your family will agree that it was time well spent in your kitchen.

    Ingredients to make Pastitsio

    ingredients for pastitsio

    Let’s start by gathering the ingredients we need to make Greek Pastitsio. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

    Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    How to make the beef filling for Pastitsio

    collage showing preparation of meat layer
    • Add the olive oil, chopped garlic cloves, and onion to a large pot (or Dutch oven) over high heat.
    • Let them cook for 2 – 3 minutes until the onion is softened.
    • Add the ground beef to the pot and stir the beef to break it up as it cooks ( I like to use a wire whisk).
    • Continue to cook the beef until it’s browned with no visible red.
    • Add the red wine to the pot to deglaze the pan, scraping all the tasty bits off the bottom of the pot. Let it cook for 2-3 minutes until the wine has mostly evaporated.
    • Add the crushed tomatoes, tomato paste, and seasonings to the ground beef.
    • Stir the meat mixture until all the ingredients have been blended into the sauce.
    • Bring the sauce to a simmer, then reduce the heat to low, allowing it to continue to simmer.
    • Cook for 45 -55 minutes until the liquid has cooked off. Continue to stir during the process until you have a fairly thick meat sauce.
    • Remove the sauce from the stove and allow it to cool to room temperature before assembling.

    How to make bechamel sauce

    collage showing preparation of sauce
    • Add the unsalted butter to a medium saucepan.
    • Melt butter over medium heat.
    • Add the flour to the melted butter.
    • Stir the butter into the flour to make the roux. Reduce the heat to low and continue to cook the roux for 2-3 minutes.
    collage showing finishing steps of sauce layer
    • Slowly pour the milk into the roux whisking the mixture while adding the milk. Whisk the mixture until it is lump free.
    • Continue to cook the mixture, stirring as it thickens (4-5 minutes) until the sauce has thickened to a heavy cream soup consistency.
    • Remove the sauce from the stove and stir in the nutmeg, cheese, and salt. *Allow the sauce to cool for 5 minutes.
    • After the sauce has cooled slightly, quickly whisk in the room-temperature egg yolks. Cover the sauce and set aside off the heat until needed. *If the sauce cools too much and is too thick to pour, reheat it over low heat until pourable. If necessary, add a little water to the sauce.

    Traditionally Kefalotyri cheese is used to make this dish. If you can’t find this greek cheese, you can use grated Romano cheese or parmesan cheese as the substitute.

    Prepare Pasta

    collage showing preparation of pasta layer
    • Cook the pasta per instructions on the box for aldente, then drain the pasta, making sure to get rid of any excess liquid and return it to the pot it was cooked in.
    • Allow the pasta to cool for 2- 3 minutes, then add the egg whites and mix until the pasta is well coated.
    • Add the crumbled feta cheese to the pasta and mix well

    *I prefer bucatini as my pastitsio noodles, but you can also use tubular pasta of your choice, such as rigatoni or ziti for the pasta layer.

    How to assemble Pastitsio

    Preheat the oven to 350 degrees F.

    collage showing assembly of recipe
    • Spray a baking dish ( 9 x 13 x 2.75″) with pan spray. Add the pasta layer to the baking dish arranging the pasta (as best you can) in the baking dish so the noodles are all going in the same direction. Smooth the mixture, so it’s an even layer. This will give you visual appeal when it’s sliced.
    • Top the pasta with the meat sauce, leveling the surface of the sauce.
    • Pour the Béchamel sauce over the meat sauce, leveling it out as best as possible.
    • Sprinkle the cheese over the top of the sauce.
    pan of pastitsio sliced
    • Place the casserole dish on the center rack of the preheated oven and bake for 30 min or until the top turns golden brown.
    • Allow the Pastitsio to cool for 10 -15 minutes before slicing to allow it to set up.
    slice of pastitsio on a white plate with a fork

    After one bite, I know you’re going to love pastitsio, and I guarantee it will soon become a family favorite.

    Recipe FAQ’s

    What is the difference between moussaka and pastitsio?

    Moussaka uses potato and eggplant at the base of the dish, and pasticcio uses pasta noodles. The meat and bechamel layers of Moussaka and Pasticcio are very similar.

    Can pastitsio be made ahead of time?

    Pastitsio can be made up to 24 hours ahead of time. Keep it well-covered and refrigerated until it’s time to bake.

    Can pastitsio be frozen?

    Yes, it can, but it should be frozen after it has been baked. It can be cut up into individual portions, wrapped in plastic wrap, and stored in an air-tight container for up to 3 months in the freezer.

    More Recipes You’ll Love!

    • overhead shot of lasagna on a white plate
      Lasagna Bolognese Recipe
    • slice of lasagna on a black spatula above the pan of lasagna
      Best Vegetable Lasagna Recipe
    • serving of ravioli lasagna in a white bowl
      Ravioli Lasagna / Plant Based Bolognese
    • side view of slice of shepherd's pie on a white plate
      Irish Cottage Pie {Shepherd’s Pie}

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    piece of pastitsio being taken out of pan
    Print Recipe Save Saved!
    4.98 from 41 votes

    Pastitsio {Greek Pasta Bake}

    Pastitsio is a Greek pasta bake, often referred to as Greek Lasagna. Made with pasta, a hearty beef ragu and bechamel sauce, it's a delicious dish your family will love.
    Prep Time15 mins
    Cook Time1 hr 40 mins
    Total Time1 hr 55 mins
    Course: Entree, pasta course
    Cuisine: Greek, Mediterranean
    Servings: 12
    Calories: 609kcal
    Author: Chef Dennis Littley

    Ingredients

    Meat Sauce

    • 2 tbsp olive oil
    • 3 cloves cloves finely minced
    • 2 onions finely chopped
    • 2 lb ground beef lean
    • ¾ cup red wine dry is preferable
    • 28 oz crushed tomato
    • 2 tbsp tomato paste
    • 1 tsp granulated sugar
    • 1 bay leaf
    • ½ tsp ground cinnamon
    • ¼ tsp ground cloves
    • ¾ tsp salt
    • 1 tsp black pepper

    Bechamel Sauce

    • 7 tbsp unsalted butter
    • ¾ cup all-purpose flour
    • 4 cups whole milk room temperature
    • ⅛ tsp nutmeg freshly grated if possible
    • ½ tsp salt
    • 3 oz Kefalotyri Greek cheese finely shredded (Romano or parmesan can be substituted)
    • 2 large egg yolks save the egg whites for the pasta

    Pasta

    • 14 oz bucatini
    • 4 oz feta cheese crumbled
    • 2 large egg whites

    Topping

    • 3 oz Kefalotyri Greek cheese sub parmesan or Romano , finely grated
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Meat Sauce

    • Add the olive oil, chopped garlic cloves, and onion to a large pot (or Dutch oven) over high heat
    • Let them cook for 2 – 3 minutes, until the onion is softened.
    • Add the ground beef to the pot and stir the beef to break it up as it cooks ( I like to use a wire whisk).
    • Continue to cook the beef until it’s browned with no visable red.
    • Add the red wine to the pot to deglaze the pan, scraping all the tasty bits off the bottom of the pot. Let it cook for 2-3 minutes until the wine has mostly evaporated.
    • Add the crushed tomatoes, tomato paste and seasonings to the ground beef. Stir the meat mixture until all the ingredients have been blended into the sauce.
    • Bring the sauce to a simmer, then reduce the heat to low, allowing it to continue to simmer.
    • Cook for 45 -55 minutes until the liquid has cooked off. Continue to stir during the process until you have a fairly thick meat sauce.
    • Remove the sauce from the stove and allow it to cool to room temperature before assembling.

    Béchamel Sauce (Greek Style)

    • Add the unsalted butter to a medium saucepan over medium heat.
    • Add flour and stir into the melted butter to make the roux. Reduce the heat to low and continue to cook the roux for 2-3 minutes.
    • Slowly pour the milk into the roux, whisking the mixture while adding the milk. Whisk the mixture until it is lump free.
    • Continue to cook the mixture, stirring as it thickens (4-5 minutes) until the sauce has thickened to a heavy cream soup consistency.
    • Remove the sauce from the stove. Stir in the nutmeg, cheese and salt. Allow the sauce to cool for 5 minutes.
      Traditionally Kefalotyri cheese is used to make this dish. If you can’t find this greek cheese, you can use grated Romano cheese or parmesan cheese as the substitute.
    • After the sauce has cooled slightly, quickly whisk in the egg yolks. Cover the sauce and set aside off the heat until needed.
      If the sauce cools too much and is too thick to pour, reheat it over low heat until pourable. If necessary, add a little water to the sauce.

    Pasta

    • Cook the pasta per instructions on the box for al dente.
      *I prefer bucatini as my pastitsio noodles, but you can also use tubular pasta of your choice, such as rigatoni or ziti for the pasta layer.
    • Drain the pasta and return it to the pot it was cooked in. Allow the pasta to cool for 2- 3 minutes.
    • Add the egg whites and mix until the pasta is well coated.
    • Add the crumbled feta cheese to the pasta and mix well.

    Assemble and bake:

    • Preheat the oven to 350 degrees F
    • Spray a baking dish ( 9 x 13 x 2.75")with pan spray. Add the pasta mixture to the baking dish arranging the pasta (as best you can) in the baking dish, so they're all going in the same direction. Smooth the mixture so it's even.
      This will give you visual appeal when it's sliced.
    • Top the pasta with the meat sauce, leveling the surface of the sauce.
    • Pour the Béchamel sauce over the meat and sprinkle the cheese over the top of the sauce.
    • Place the baking dish on the center rack of the preheated oven and bake for 30 min or until the top turns golden brown.
    • Allow the Pastitsio to cool for at least 10 minutes before slicing to allow it to set up.
    • Pastitsio will keep refrigerated and well covered for 4 to 5 days and can be frozen for up to 3 months.

    Notes

    *Kefalotyri Greek cheese is a Greek sheep or goat’s milk cheese, similar to Parmesan but not as salty. You can use grated romano or parmesan cheese if you can’t find Kefalotyri.
    *Traditional Pastitsio #2 pasta (thick tubular pasta) is used for this dish. It’s similar to bucatini just a little thicker.  If you can’t find bucatini or Greek pasta, straight cut ziti or rigatoni is an acceptable substitute.
    *The meat sauce must be very thick and not watery.  Make sure to cook it long enough to reduce the liquids. If the sauce is too loose it will run into the bottom layer making the visual appearance messy.
    *Greek Béchamel is thicker and richer than traditional bechamel sauce as it contains egg yolks. The egg yolks are what keep the sauce solid as it bakes.
    *It’s important to allow the pastitsio to cool for 10-15 minutes before slicing to allow the bechamel layer to fully set.
     

    Nutrition

    Calories: 609kcal | Carbohydrates: 44g | Protein: 29g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 725mg | Potassium: 694mg | Fiber: 3g | Sugar: 9g | Vitamin A: 660IU | Vitamin C: 8mg | Calcium: 356mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Dinner Party Recipes

    • Rack of lamb with two chops on a white cutting board
      Garlic Herb Roasted Rack of Lamb
    • coconut cake on spatula being taken out of whole cake.
      Best Coconut Cake Recipe
    • wedge salad on a white plate.
      Classic Wedge Salad
    • Broccoli Cheddar Soup in white bowl.
      Easy Broccoli Cheddar Soup

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Loreto and Nicoletta Nardelli

      February 27, 2023 at 2:18 am

      5 stars
      Such a hearty, comforting dish, Pastitsio! Thanks for all the suggestions, it looks and tastes great.

      Reply
    2. Moop Brown

      February 27, 2023 at 2:11 am

      5 stars
      I’ve actually never heard of this pasta before but it looks really tasty and I love the layers to it.

      Reply
    3. Amy

      February 26, 2023 at 8:08 pm

      5 stars
      This was my first time making pastitsio. It was so delish! I’m glad it made such a large portion as the leftovers heated up beautifully and were so yummy!

      Reply
    4. Kushigalu

      February 26, 2023 at 11:14 am

      5 stars
      I have never tried pasta like this before, it was fantastic.

      Reply
    5. Mikayla

      February 24, 2023 at 7:13 pm

      5 stars
      A new lasagna recipe for the win, the effort and time to make this were more than worth the meal I put on the table. Absolutely loved this version. We will eat this again very soon.

      Reply
    6. Amanda

      February 22, 2023 at 5:11 pm

      5 stars
      There was a fabulous family-owned Greek restaurant near where I went to college, and I used to always order the pastitsio. Your recipe totally took me back, and it was even better than I remembered! Total comfort food. Thanks for another wonderful recipe! Don’t miss this one.

      Reply
    7. Jessica

      February 21, 2023 at 1:58 pm

      Everything in its place…I love it! This is my kind of recipe, with the difference in noodles it will be such a nice change from the lasagna favorite 🙂

      Reply
    8. Marta

      February 20, 2023 at 12:20 pm

      5 stars
      This pastitsio reminded me so much of one I ate in Athens that I almost got misty eyed remembering the trip. I loved how your instructions walked me through the recipe. I’m sure it was why it came out so perfect.

      Reply
    9. Ann

      February 20, 2023 at 11:50 am

      5 stars
      I have not heard of pastitsio before, and after reading your post I do feel I am missing out! This is on my list to make for our next pasta night!

      Reply
    10. Gloria

      February 20, 2023 at 10:06 am

      5 stars
      Yes please. We are pasta lovers. This was perfect for entertaining guests last weekend, everyone loved it!

      Reply
    11. JJ Davis

      February 19, 2023 at 3:00 am

      5 stars
      fabulous flavor….much better than at a local Greek restaurant. Tasted even better when reheated next day

      Reply
    12. Gina

      February 12, 2023 at 7:49 pm

      4 stars
      I wasn’t sure what temp to bake so I did the standard 350. But turned out good!

      Reply
      • Chef Dennis Littley

        February 12, 2023 at 8:17 pm

        Thanks for catching that, and when in doubt, 350 degrees is the standard baking temperature, which was correct for this recipe.

        Reply

    Primary Sidebar


    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • loaf of homemade artisan bread on a wooden cutting board
      Almost No-Knead Artisan Bread Recipe
    • 2 Maryland crab cakes on a white plate
      Baked Maryland Crab Cakes Recipe
    • chicken parm with pasta on a white plate
      Chicken Parmesan Recipe
    • seasoned crispy chicken legs on a foil wrapped tray
      Best Baked Chicken Legs {Drumsticks}
    • side view of slice of bee sting cake being taken out of full cake
      German Bee Sting Cake (Bienenstich) Recipe
    • Tiramisu with a fork on a white plate
      Best Tiramisu Recipe {step by step}
    • overhead view of barbecued half racks of baby back ribs on a white platter
      Easy Oven Baked Baby Back Ribs
    • overhead view of veal parm and linguine on a white plate
      Restaurant Style Veal Parm Recipe

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • crispy seasoned chicken leg quarters on a white platter
      Best Baked Chicken Leg Quarters
    • cropped-Gunniess-Beef-Stew-13.jpg
      Authentic Guinness Beef Stew Recipe
    • overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes
      Maryland Style Jumbo Lump Crab Imperial
    • close up of half a chicken salad sandwich on a white plate
      Best Chicken Salad – Deli Style
    • oysters rockefeller with a slice of lemon on a bed of rock salt on a white platter
      How to Make Restaurant Style Oysters Rockefeller
    • sliced dry rub roasted brisket with cilantro and tomatoes on on a white platter
      Easy Oven Baked Beef Brisket Recipe
    • rack of pork with end cut off
      Oven Roasted Rack of Pork {Pork Rib Roast}
    • sliced meatloaf with the rest of meatloaf on a white platter
      Best Meatloaf Recipe

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact
    © 2009-2023 · Ask Chef Dennis ·

    Proud Member of:
    Mediavine Publisher Network