Pastitsio

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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 – Pennette pasta works just as well; I like shorter shapes because they hold the meat sauce more evenly.
• Butter – More butter. This isn’t a diet-friendly recipe.
• Parmesan cheese – Always use the good stuff when making this recipe. Quality counts!
• Lean ground beef – I use lean beef so excess fat doesn’t render out and make the sauce greasy during the long cook.
• Onion – Dice it finely so it melts into the sauce instead of standing out.
• Garlic – 3 big cloves of garlic should do the trick. Always use the fresh garlic – jarlic doesn’t have enough flavor.
• Tomato paste – This gives concentrated tomato flavor without watering down the meat sauce.
• Kosher salt – I cook with kosher salt.
• Ground cinnamon – Just a pinch adds warmth and that classic Greek flavor without making the dish sweet.
• Freshly ground black pepper – Freshly cracked black pepper has the best flavor.
• All-purpose flour – Whisk it in gradually to avoid lumps in the sauce.
• Milk – Whole milk works best for a creamy, stable béchamel.
• Eggs – I let them come to room temperature so they incorporate smoothly without scrambling.
• White pepper – Season to taste; it adds gentle heat without visible specks in the sauce.

How To Make Pastitsio

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

Cook the pasta in salted water until very al dente, about 2 minutes shy of package directions. Drain, toss with butter and ½ cup Parmesan, and spread evenly in the baking dish, pressing lightly.

Heat a large skillet over medium heat and cook the ground beef with the onion for about 8 minutes, breaking it up until fully cooked and the onion is soft. Add the garlic and cook for 2 minutes, then stir in the tomato paste, salt, pepper, and cinnamon.

Spread the beef mixture evenly over the pasta, pressing gently. Sprinkle with another ½ cup Parmesan and set aside.

Heat the milk until hot but not boiling. In a large saucepan, melt the butter over medium heat, stir in the flour, and cook for 1 minute. Gradually whisk in the hot milk, first creating a thick paste, then thinning it smoothly. Cook until thickened and just bubbling.

Season the béchamel with salt and white pepper. Whisk the eggs in a bowl and slowly mix in about ½ cup of the hot sauce to temper, then whisk the egg mixture back into the saucepan until smooth.

Pour the béchamel over the casserole and sprinkle with the remaining ½ cup Parmesan. Cover and bake for 20 minutes, then uncover and bake for 40 minutes, until golden and bubbling. Let rest for 10–15 minutes before slicing and serving.

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.

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.