The Pastitsio (or Pastichio) is a famous Greek pasta bake with a spiced meat sauce and a silky béchamel. It’s ideal for a delicious Sunday dinner and it also freezes very well.
Nothing speaks family dinner better than Pastitsio! You may also know it as Greek pasta bake, and you know that this is the food to serve whenever you want your loved ones to sit around the table and offer them a hearty and cozy dinner, a dinner that will warm their hearts and fill their bellies.
Guys, there aren’t enough words to describe this recipe! It’s probably one of the most loved dishes of Greek cuisine. The pasta at the bottom creates the perfect “bed” for the spiced meat sauce to rest upon, while the silky béchamel sauce coats the whole casserole like a warm and fluffy blanket resulting in a dish with layers of different flavors and textures.
It’s almost impossible for anyone not to fall in love with recipe (can you tell how much I love it?)
Another good thing of this recipe is that it freezes very well. You can freeze it either
Its only downside is that it needs some preparation (this is definitely not a 30-minute meal), but with some good scheduling you won’t have any problems and the end result will definitely reward you.
What type of pasta should I use for Pastitsio?
Thick
Cook the pasta al dente, meaning it should be fully cooked but not mushy. When you bite it, you should be able to feel some resistance.
Flavor the pasta with some grated cheese. Cheese will also act as a glue and will bind the pasta together, holding each piece intact for prettier serving.
What is the meat sauce for Pastitsio?
The basic ingredient for the meat sauce is beef. This sauce is much like this mom’s Bolognese sauce for pasta but it’s usually made with less tomato and not all the spices.
Also, it should not have too much moisture, so you’ll have to simmer it slowly until almost all of the liquids are evaporated. Something my mom does when she is in a hurry and the sauce is not fully ready yet, is to add a tablespoon or two of ground rusks, to absorb the extra liquids.
Inevitably, you’ll have some moisture which, during baking, will drip down and give extra flavor (and some color) to the pasta.
THE BECHAMEL SAUCE
I like to make my béchamel with olive oil (a big sorry to my French friends) but you can also make it with butter. Make sure to cook the flour with the oil until it starts to smell nutty. This will give extra flavor to your sauce.
Also, the Bechamel should be pourable, and not thick like plaster! A general rule for the best texture is to use 1 liter (
Lumpy Béchamel sauce? Never again!
There are many ways you could make a silky béchamel. Some people like to add the milk cold and all at once. What works for me is to use warm or room temperature milk (because the béchamel cooks faster this way) and to remove the pan from the heat before adding the milk, because if the béchamel cooks too fast it can create lumps. Then, I start adding the milk gradually, whisking constantly, until a smooth mixture is formed. I return to the heat and cook, whisking
Note that you can’t make
**For this recipe, it is best to measure the flour by weight, using a kitchen scale. If you don’t have a scale the right way to measure the flour with a cup according to Kingarthurflour.com is to use a spoon and fluff up the flour inside the container/bag it is stored, then sprinkle it into your dry-cup measure (the one that measures exactly a cup at the top) and scrape off the excess with a straight edge.
THE PASTITSIO RATIO
I guess everyone has his own preferences, but for me the ideal ratio for the best Pastitsio is for the pasta, the meat sauce, and the béchamel sauce to have approximately the same height. If something can be taller, then that would be the pasta.
The layers: you can divide the pasta into two layers, but I prefer to use almost all of them in one bottom layer, like you see in the photos.
Some notes/tips:
- Sauté the minced meat in a wide pan, and let it brown very well before stirring. You will gain extra flavor!
- If you can’t find pasta for Pastitsio, use penne.
- Cook the pasta al dente. That doesn’t mean it should be undercooked, but firm to the tooth.
- Cook the flour with the oil until it starts to smell nutty. This gives flavor and eliminates the
flour-y smell the béchamel can sometimes have. - Serve the pastitsio with this Greek cabbage salad (Lahanosalata)
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You can find this Pastitsio Pasta No 2 on amazon and a Pack of 5 Misko #2 Pasta (but the pack of 5 is more expensive).
- 2.4 pounds (1100 grams) minced beef
- 3 tablespoons olive oil (or vegetable oil)
- 1 large onion, grated or finely chopped
- 1 carrot, grated
- 2 bay leaves
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 cup dry wine (red or rose)
- 1/4 cup thick tomato paste
- 2 cups pureed tomatoes (canned or fresh)
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 package 1 pound/450 grams pastitsio pasta No2, bucatini pasta, or penne
- 1 1/2 cups (120 grams) grated cheese (cheddar, Parmigiano Reggiano, Greek Kefalotiri)
- 2 teaspoons fine salt (for the water for the pasta)
- 1 cup plus 2 tablespoons (150 grams) all-purpose flour
- 1/2 cup (100 grams) olive oil (or butter)
- Freshly ground nutmeg (about 1/3 of a nutmeg seed)
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons fine salt
- 6 cups (1500 grams) milk, warm
- 2 eggs
- 1 1/2 cups (120 grams) grated cheese (cheddar, Parmigiano Reggiano, Greek Kefalotiri)
- One deep casserole dish about 14 x 10 inches (36 x 25 cm) and 2.5 inches (6.5 cm) deep or one round pan 14 inches (35cm) in diameter and 2.5 inches (6.5 cm) deep
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Make the meat sauce: Heat a deep pan over high heat and add the oil and the minced beef. Let it brown, without stirring, and when the meat is no longer red, stir with a wooden spatula and break any meat lumps. Cook until all the juices have evaporated, reduce heat to medium/high and add the onion the carrot, the bay leaves, the cinnamon stick, the allspice and the cloves. Stir for 5 minutes and add the wine. Wait for 1 minute for the alcohol to evaporate and add the tomato paste, the pureed tomatoes, the sugar, the salt and the pepper. When it starts to boil again, reduce heat to low and simmer until almost all of the liquids have evaporated (about 30 minutes). Remove and discard the bay leaves and the cinnamon stick.
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In the meantime, make the pasta: Cook the pasta in a pot with salted water, until al dente, according to the packaging directions.
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Drain the pasta well, mix in the grated cheese and transfer about two-thirds of the pasta to the casserole dish. Level with a spoon and cover with the meat sauce. Level the meat sauce with the back of a spoon and spread the rest of the pasta uniformly over the meat.
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Preheat your oven to 374°F (190°C)
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Make the béchamel sauce: Cook the flour with the oil in a large pot stirring continuously with a whisk until it starts to smell nutty. Remove from the heat and add the cinnamon, the nutmeg, and the salt. Whisk to combine and add the warm milk gradually, whisking constantly to prevent it from forming any lumps. At first it will thicken, but as you continue to add the milk it will loosen up. When all the milk is added, return to the stove and cook over medium heat, whisking constantly, until it thickens. When it starts to bubble, remove from the heat and let it sit on your counter for 5 minutes to cool a little. Add 1 cup of the grated cheese and the eggs and whisk quickly to combine.
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Pour the béchamel sauce over the pasta, level with a spatula and sprinkle the surface with the remaining grated cheese.
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Bake for 50-60 minutes or until the top is golden brown with dark spots all over the surface. Let it rest for 20-30 minutes before slicing for easier serving. Eat!
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- The meat sauce can be cooked from the previous day and kept refrigerated.
- This is a large recipe, about 9-10 servings. If you want a smaller quantity, it may be better to divide the pastitsio into two smaller pans and freeze the one for later use.
- For the grated cheese I use a mix of the cheeses listed in the ingredients (but you can also use your favorite type).
- Instead of ground allspice and ground cloves you can use 5 allspice kernels and 5 whole cloves but you’ll have to fish them out of the meat sauce after it’s done.
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Stunning pictures and recipe looks very attractive.
Thank you very much Marinka! 🙂
This looks incredible!!! Never heard of this dish before, but I m pretty sure from your words that it must taste amazing!
Thank you, Akhila!
This is probably one of the most famous Greek dishes, though it’s origin is not very old 🙂
Pastitso is a classic Greek dish and everyone has slight differences in how they make it. I love how you layered the pasta and meat and kept them separated. My family tends to mix everything together and pour the bechemel over the top, but your way looks really elegant and delicious!
Thanks Nick!
Yes, your way is the “quick” way, haha. I was talking to some colleagues at work the other day, and they told me the same thing! 🙂
I’m lucky enough to have tasted this pastitsio and it was delicious!
Thank you Efi! <3
I love pasta in any form thats my altime comfort food. looks lovely and the tag low fat makes me hungry.
Thank you Rachel,
If you use lean beef and a low-fat cheese, the only other fat in this recipe comes from the olive oil in the bechamel sauce 🙂
Hi Makos! I just love love love how you find ways to substitute butter with olive oil!!! I made your pasta frolla and it totally blew my mind (and my family’s tastebuds!) I’m super keen to try making your bechamel but I’m wondering if I have to put in eggs as my sister can’t eat eggs. Should I just up the milk and flour instead?
Hi Gloria, thank you so much for your kind words!
You can just omit the eggs and use the recipe as is. The quantity will still be enough. I’ve done it without the eggs and the bechamel is a bit more loose but it keeps it’s shape (if you want it more firm, add 1 more tablespoon of flour). Good luck!
I have tried delicious bechamel dishes from many authentic cooks so I never really felt that it would come out good if I had a try at it. After eyeing this recipe for a long while I decided to give it a go. I have to say it came out amazingly superb! I was worried about the consistency of the sauce but it was fluffy and perfect! I did substitute the wine in the meat for an equal mix of beef broth and 100% pomegranate juice and the flavor was still very much on point. I will be keeping this recipe for a long time. Thank you!
Thank you very much Rose!
I’m very glad you liked it, and more so because this is one of my most favorite recipes!
MAde this tonight for the first time and it was absolutely delicious! Everyone raved about it and we’ll be adding it into our regular recipe rotation.
Thank you very much Lauren!
This recipe is also very loved in my home 🙂
I made this tonight. It was great.
Thank you Liz!
I have had this at a Greek restaurant in Chicago about 12 years ago. I saw the noodles on the shelf at the grocery store so I looked up the recipe and found yours. My pan must not be deep enough because if I add the sauce it will over flow.
Hi Regina, maybe you can divide it in two pans or use a strip of baking paper inside the sides of your pan to give it some extra height.
I just made your recipe I gave the spoon to my husband so he could taste the sauce. He wouldn’t give the spoon back.
Nice to hear that Regina 🙂
(But get him to give you the spoon back, haha!)
Hi Makos! This recipe has won my choice for Christmas lunch this year! So excited to find it! Question, can I make it the day before and keep in refrigerator until ready to bake the next morning? Thanks so much!
Hi Perri and thank you!
Yes of course, I also do that sometimes 🙂
Does the olive oil on the béchamel change the height of it or the flavor ? I like a tall fluffy layer of béchamel. Thanks
Hi Allie, no it doesn’t change the height, the flavor may seem a bit fruitier. If you keep the quantities of the recipe the same (and the size of the pan) the bechamel will have the thickness you see in the photos
First of all I love this dish I just put it together with this recipe. Bought the authentic pasta too. Here’s my question that pasta would have to be put one by one to make it look like picture when sliced?! I just did that! Who has the time?!
Thanks Valerie!
I arranged the pasta by small batches, but only because of the photos (I thought it would show the layers better). Normally you just dump it in the pan and arrange it briefly with a spatula.
But kudos for the extra effort! 🙂
A stunning photo and a truly delicious recipe Mako! ?
This is one of my favorite recipes! Thanks Marilena 🙂
I am delighted to have stumbled upon this lovely Blog. Your traditional recipes are perfect, full of flavour and they all work. I particularly like the spicing in this Pastitsio. Some other recipes omit the spices, which gives this classic dish its Greekness. . I will be copying this recipe into my recipe notebook of family favourites. Thanks so much.
Thank you very much Fiona! I absolutely agree about the spices, though some people are not very accustomed to this flavor profile. Please don’t hesitate to contact me if you have any questions about the recipes 🙂
There are numerous variations of pastitsio. However, most of them, including my recipe, use only egg yolks in the bechamel. The egg white are reserved, beaten until frothy (but not to the point of stiff egg whites) and added to the cooked bucatini (perciatelli) with some well-crumbled feta. Also, most Greek cooks use only tomato paste in the meat sauce, not canned tomatoes or tomato sauce.
But your recipe does have one desirable feature that most don’t: you add a layer of noodles OVER the meat sauce before you pour on the bechamel. This has an important function: the cheese-bechamel mixture settles into the topmost lay of noodles, preventing the bechamel from sliding off the meat sauce.
I have never seen a pastitsio recipe using chapped carrot. Also, Greek cooks always use red onions and sometimes some scallions.