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Slice of Pastitsio showing layers of pasta, meat, and bechamel
Layers of pasta, spiced meat, and béchamel sauce

Greek Pastitsio (Baked Pasta with Meat Sauce)

Author: Flavelo
Recipes Main Courses
This is Greece's answer to lasagna, but organized with military precision. The secret is the pasta: long tubular noodles (Ziti or thick Penne) laid side-by-side so the thick, cinnamon-spiked meat sauce doesn't run through. It's crowned with a thick, jiggly béchamel layer that bakes into a golden 'cap'.
🕒 Prep Time 40 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 6 servings
🔥 Calories 720 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large Pot for pasta
  • Deep Skillet for sauce
  • Saucepan for béchamel
  • Whisk
  • Baking Dish (9x13 inch)

Allergen Information

⚠️ Wheat (Pasta, Flour)
⚠️ Milk

Instructions

1 ✓

Boil the pasta in salted water until just under al dente (minus 2 minutes). Drain but do not rinse.

Tip: The pasta will finish cooking in the oven. If you overcook it now, it will be mushy later.
2 ✓

Sauté chopped onion in oil until translucent, then add garlic for a minute.

Tip: Soft, sweet onions form the base.
3 ✓

Add the beef and brown well until no pink remains.

Tip: Fry the meat, don't steam it.
4 ✓

Add tomato sauce, cinnamon, oregano, salt, and pepper. Simmer until thick (about 20 mins).

Tip: The sauce must be thick with very little liquid, or it will make the pasta soggy.
5 ✓

Make Béchamel: Melt butter, whisk in flour, and cook for 1 minute. Gradually whisk in milk.

Tip: Adding cold milk to hot roux prevents lumps.
6 ✓

Cook until thickened. Remove from heat, stir in salt, nutmeg, and half the cheese.

Tip: Nutmeg is key to the béchamel flavor.
7 ✓

Toss pasta with 2 tbsp of béchamel. Layer pasta in the dish, top with meat sauce, then pour remaining béchamel over the top.

Tip: Binding the pasta with sauce helps it slice better.
8 ✓

Top with remaining cheese. Bake at 350°F (180°C) for 35-40 minutes until golden brown.

Tip: The cheese creates a protective crust.
9 ✓

Let rest for at least 15-20 minutes before slicing.

Tip: Essential for clean slices!

Recipe FAQ

Why does it fall apart when slicing?
You likely cut it while too hot. The béchamel and pasta need time to 'set' as they cool.
Can I make it ahead?
Yes! Assemble it and let it rest in the fridge for a day before baking. The flavors will meld even better.

Ingredients

  • 1 lb Ground Beef
  • 12 oz Ziti or Penne Pasta
  • 1 whole Onion
  • 3 clove Garlic
  • 1.5 cup Tomato Sauce (Passata)
  • 1 tsp Ground Cinnamon
  • 1 tsp Dried Oregano
  • 4 tbsp Butter (for béchamel)
  • 4 tbsp Flour (for béchamel)
  • 2 cup Milk (for béchamel)
  • 1 cup Grated Parmesan Cheese
  • 3 tbsp Olive Oil
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Nutmeg