Classic Pastitsio (Greek Baked Pasta with Meat Sauce)
Pastitsio is a beloved baked pasta dish made with Greek bucatini layered with a rich, cinnamon-kissed meat sauce and finished with a thick, creamy béchamel. As it bakes, the pasta sets into layers while the meat becomes deeply savory and aromatic, and the béchamel turns lightly golden on top. The result is hearty, comforting, and beautifully balanced. Pastitsio is often described as Greek lasagna, but it has a character entirely its own.
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Tips for Making Pastitsio
The pasta matters
Pastitsio is made with Greek bucatini. Getting the right look and texture depends on having the right pasta. If you’re not sure where to find it, check your local international market or Amazon. It’s often called Pastitsio No. 2. I use the Misko brand and it turns out wonderful.
About the Egg whites and feta
Tossing the pasta with egg whites helps create the signature structure that makes pastitsio so satisfying. As it bakes, the egg whites gently set, holding the pasta together in clean, sliceable layers. The feta adds a subtle saltiness and depth without weighing the dish down. All of this keeps the pasta flavorful, cohesive, and perfectly balanced beneath the rich meat sauce and creamy béchamel.
Layers and Layers
If you love pastitsio, check out my moussaka recipe for an instantly familiar feel. Both dishes are classic Greek baked casseroles built in layers and finished with a thick, creamy béchamel that bakes up golden and irresistible. While pastitsio uses Greek bucatini pasta as its base, moussaka swaps in eggplant and potato for a heartier bite. They share the same warmly spiced meat sauce and comforting feel, making moussaka a natural choice if you’ve already fallen in love with my pastitsio recipe and are craving something equally traditional but just a little different.
Classic Pastitsio (Greek Baked Pasta with Meat Sauce)
Ingredients
For the Meat Sauce
- 3 lbs ground beef
- 6 tbsp salted butter
- 4 cups diced onion
- 3 tbsp minced garlic
- 3 tbsp dried oregano
- 1 tbsp sea salt
- 1½ tsp black pepper
- ½ tsp ground nutmeg
- ½ tsp white sugar
- ¼ tsp ground cinnamon
- 2 cups red wine
- 2 6-ounce cans tomato paste
- 1 14.5-ounce can diced tomatoes
- 3 bay leaves
For the Bechamel Sauce
- 10 tbsp salted butter
- 10 tbsp flour
- 5 cups whole milk
- 1½ cup shredded parmesan cheese
- 2 tsp sea salt
- ½ tsp ground nutmeg
- ¼ tsp black pepper
- ¼ tsp white pepper
- 4 egg yolks (use whites for the pasta)
For the Pasta Layer
- 1 package (500g) pastitsio pasta See Notes
- 1 tsp sea salt
- 4 egg whites (use yolks for the bechamel)
- 4 oz feta crumbled
Instructions
Making the Meat Sauce
- In a large pan, cook the ground meat until browned. Drain the excess fat and set the meat aside.3 lbs ground beef
- In the same pan, melt the butter over medium heat. Saute the onion until translucent. Add the garlic and cook for an addtional minute.6 tbsp salted butter, 4 cups diced onion, 3 tbsp minced garlic
- Return the cooked meat to the pan and add the spices. Stir to fully combine.3 tbsp dried oregano, 1 tbsp sea salt, 1½ tsp black pepper, ½ tsp ground nutmeg, ½ tsp white sugar, ¼ tsp ground cinnamon
- Add the wine to the meat mixture and cook until it reduces by half.2 cups red wine
- Add the tomato paste, diced tomatoes, and bay leaves to the pan with the meat. Reduce heat to low and simmer the sauce for 20-30 minutes until the sauce thickens. (Note: It's important to let the sauce thicken or your pastitsio will end up watery or with mushy pasta.)2 6-ounce cans tomato paste, 1 14.5-ounce can diced tomatoes, 3 bay leaves
Making the Bechamel Sauce
- In a large sauce pan, melt the butter over medium heat. Be careful not to brown the butter.10 tbsp salted butter
- Add the flour to the melted butter and whisk continuously until the flour smell is cooked out. It should have a slightly nutty aroma.10 tbsp flour
- While whisking continuously, add the milk. Once the milk is fully incorporated, stir the sauce occasionally until it turns into a thickened cream sauce.5 cups whole milk
- Remove from the heat and whisk in the parmesan cheese and spices.1½ cup shredded parmesan cheese, 2 tsp sea salt, ½ tsp ground nutmeg, ¼ tsp black pepper, ¼ tsp white pepper
- Allow the sauce to cool for 5-10 mintues while stirring occasionally.
- While whisking continuously, add the egg yolks until fully combined.4 egg yolks (use whites for the pasta)
- Mix ½ cup of bechamel sauce into the meat sauce. Set the remaining bechamel sauce aside while you make the pasta and assemble the layers.
Making the Pasta
- In a large pot, add enough water to fully cover the pasta and bring to a boil.1 package (500g) pastitsio pasta
- Add 1 tsp of salt and the pasta. Boil for ~7 minutes or until al dente.1 tsp sea salt
- Drain pasta in a colander and allow to cool for 1-2 minutes.
- In a large mixing bowl, add the cooked pasta and egg whites and toss until combined. Add the feta and mix until evenly distributed.4 egg whites (use yolks for the bechamel), 4 oz feta
Putting it All Together
- Preheat oven to 350℉.
- Liberally grease the bottom and sides of an 11×17 baking pan with butter.
- Add the pasta mixture to the pan. Arrange the pasta as evenly as possible.
- Next, remove the bay leaves from the meat sauce and add the meat sauce to the pan and spread evenly to the edges.
- Use a ladle to add the bechamel sauce as the final layer. (Using a ladle instead of pouring it on top stops the bechamel from mixing with the meat sauce.)
- Bake the pastitsio at 350℉ for 40 minutes or until the top is starting to brown.
- Allow to rest for 30-40 minutes before serving. This step will help the pieces stay together.
