Pastitsio

Often referred to as Greek lasagna, Pastitsio is a comforting, layered casserole that has been enjoyed for generations. This dish features layers of pasta, a savory ground beef mixture, and a rich béchamel sauce, making it an irresistible meal that’s hard to beat.

As the weather cools, there’s nothing like gathering around the table with a warm, hearty dish that brings everyone together. Pastitsio is one of those meals that does just that, with its layers of pasta, flavorful meat sauce, and creamy béchamel. It’s more than just a baked pasta dish—it’s a beloved Greek classic.

Pastitsio is perfect for family dinners or entertaining friends. It’s always a crowd-pleaser, and the best part is you can prepare it ahead of time, making it ideal for busy nights or special occasions. The secret to a great Pastitsio is in the layers—taking the time to build them with quality ingredients ensures a dish that’s both delicious and memorable. Finish it with a sprinkle of Parmesan, bake until golden and bubbling, and you’ll have a meal that’s truly unforgettable!

Ingredients

• Uncooked penne – Or pennette pasta.
• Butter
• Parmesan cheese – Divided.
• Lean ground beef
• Onion
• Tomato paste
• Kosher salt
• Ground cinnamon
• Freshly ground pepper

For the sauce:

• Butter – Cubed.
• All purpose flour
• Milk
• Eggs
• White pepper

How To Make Pastitsio

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with nonstick spray.
2. Cook the pasta according to the package instructions, but undercook by 2 minutes to keep it very al dente. 
3. Drain the pasta and toss with 2 tablespoons of butter and ½ cup Parmesan cheese. Mix thoroughly and set aside.
4. Spread the pasta evenly in the bottom of the prepared baking dish, pressing down lightly.
5. In a large skillet, cook the ground beef and onion over medium heat, breaking up the beef until fully cooked and the onions are soft, about 8 minutes.
6. Add the garlic and cook for another 2 minutes. Stir in the tomato paste, 1 teaspoon of salt, ground pepper, and cinnamon.
7. Spread the beef mixture evenly over the pasta, pressing it down gently. Sprinkle with ½ cup of Parmesan cheese.
8. Heat the milk in the microwave until hot but not boiling.
9. In a large saucepan, melt the butter, then stir in the flour and cook for 1 minute over medium heat.
10. Gradually whisk in half of the hot milk, creating a thick, smooth paste. Continue whisking as you add the remaining milk to avoid lumps.
11. Cook the béchamel sauce over medium heat until thickened and starting to bubble.
12. Season the sauce with salt and white pepper, then remove from heat.
13. In a medium bowl, whisk the eggs and slowly add about ½ cup of the hot béchamel sauce to temper the eggs. 
14. Stir the tempered eggs back into the remaining béchamel sauce, whisking well.
15. Pour the sauce over the meat layer and sprinkle with the remaining ½ cup of Parmesan cheese.
16. Cover the dish and bake at 350°F for 20 minutes. Then, uncover and continue baking for another 40 minutes, until the top is golden and bubbling.

Step-By-Step Process

Chef Jenn’s Tips

• This dish can be assembled ahead of time and baked when ready to serve. If baking from the fridge, add a little extra time to the cooking.
• I prefer using pennette, a smaller version of penne, but any short pasta shape will work.
• Pastitsio freezes well, making it a great make-ahead dish.

Recommended

Make It A Meal

Serve this Pastitsio with a fresh Greek salad, warm pita bread, and a side of tzatziki for a complete meal. If you’re in the mood for a little extra, a glass of red wine pairs beautifully with the rich flavors.

Storage

Pastitsio stores well in the refrigerator for up to 3 days. Cover the baking dish with foil or transfer leftovers to an airtight container. For longer storage, Pastitsio freezes excellently. Let it cool completely, then wrap tightly in foil and place in a freezer-safe container. It will keep for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat in the oven at 350°F until fully warmed through.