Jump to Recipe Print RecipeAs I dove into the heart of Mediterranean cuisine, I stumbled upon a comforting treasure: Greek Pastitsio. This easy, delicious dish features layers of tender pasta cradling a spiced beef sauce kissed by cinnamon, topped with a creamy béchamel that invites you in for a warm hug. It’s not just a meal; it’s a feast of flavors that effortlessly brings family and friends together. What I love most about this Greek Pastitsio is how it serves as a healthy comfort food option, ideal for busy weeknights or meal prep without breaking the bank. Plus, with the flexibility to swap the protein for ground lamb or even mushrooms for a vegetarian twist, it can adapt to any taste. Are you ready to create a dish that turns your kitchen into a joyful gathering spot? Why is Greek Pastitsio so special? Layers of Comfort: This Greek Pastitsio features a sumptuous blend of tender pasta, rich meat sauce, and a creamy béchamel that creates an unforgettable culinary experience. Healthy and Budget-Friendly: It’s packed with protein yet easy on the wallet, making it perfect for meal prep. Versatile Ingredients: Customize your protein choice, from ground beef to vegetarian mushrooms, ensuring everyone is satisfied. Crowd-Pleaser: Whether for family dinners or gatherings, this dish is sure to impress. Serve it alongside some fresh tzatziki for an even more delightful meal! If you’re in the mood for more Greek-inspired dishes, check out these Greek Chicken Burgers for a delicious twist. Greek Pastitsio Ingredients • Elevate your cooking game with these ingredients! For the Pasta Pasta (bucatini or penne) – The base structure for your delightful dish; substitute with gluten-free pasta for a gluten-free version. Olive oil – This adds healthy fat and flavor; feel free to swap with any neutral oil if desired. For the Meat Sauce Ground beef – The main protein source enriching the dish; substitute with ground lamb or mushrooms for a vegetarian option. Onion – Serves as the flavorful base for the sauce; no substitutions necessary, but shallots can add a unique twist. Garlic – Enhances the sauce’s overall flavor; fresh is best, but garlic powder can be used as a substitute (1:1 ratio). Ground cinnamon – Provides warmth and depth in the sauce; essential for that authentic Greek Pastitsio flavor—no substitutes recommended. Ground cloves – Complements the cinnamon; you can use allspice in a pinch as an alternative. Dried oregano – Adds Mediterranean earthiness; fresh oregano can be used, just triple the amount for substitution. Crushed tomatoes – The base of the meat sauce; no substitutes, though diced tomatoes could be used for a chunkier texture. Tomato paste – Concentrates and intensifies tomato flavor; can be omitted if unavailable, just remember to reduce other liquids accordingly. Salt and black pepper – Critical for boosting flavor; adjust to taste as desired. For the Béchamel Sauce Unsalted butter – Provides richness to your béchamel; can be substituted with margarine for a dairy-free variation. All-purpose flour – Used to thicken the béchamel; gluten-free flour can be utilized for a gluten-free option. Whole milk – Offers creaminess to your sauce; substitute with almond or oat milk for a dairy-free alternative. Nutmeg – Adds a hint of warm spice to the béchamel; can be omitted if you don’t have it on hand. Eggs – Helps to set the béchamel sauce; can be omitted for a creamier texture. Grated Parmesan or Kefalotyri cheese – Adds delectable flavor to the béchamel; Pecorino Romano works as a good substitute if needed. For the Garnish Fresh parsley – An optional touch for freshness that brightens up the dish! Step‑by‑Step Instructions for Greek Pastitsio Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While it warms up, grab a 9×13-inch baking dish and generously grease it with olive oil or butter to prevent sticking. This initial preparation sets the stage for your Greek Pastitsio, ensuring it bakes evenly and develops that beautiful golden crust on top. Step 2: Cook the Pasta In a large pot, bring salted water to a rolling boil and add your bucatini or penne pasta. Cook it until just below al dente, about 1-2 minutes less than package instructions, so it retains some firmness for baking. Once done, drain the pasta and lightly toss it with a drizzle of olive oil to keep it from sticking. Step 3: Sauté the Aromatics In a large skillet over medium heat, pour in a tablespoon of olive oil. Add finely chopped onion and sauté until translucent, around 3-4 minutes. Then, add minced garlic and cook for an additional 30 seconds, just until fragrant. This aromatic base will enhance the flavor of your meat sauce in your Greek Pastitsio. Step 4: Prepare the Meat Sauce To the skillet, add your ground beef and cook until browned, about 5-7 minutes. Once nicely browned, stir in ground cinnamon, ground cloves, dried oregano, salt, and pepper. Then, pour in crushed tomatoes and a bit of tomato paste. Let this sauce simmer gently, stirring occasionally, for around 15-20 minutes until thickened and aromatic. Step 5: Make the Béchamel Sauce In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Gradually whisk in all-purpose flour, cooking for about 2 minutes until it forms a light paste. Slowly pour in warm milk while constantly whisking, allowing it to thicken for 5-7 minutes. Stir in nutmeg, beaten eggs, and half the grated cheese, creating a creamy béchamel that will top your Greek Pastitsio. Step 6: Layer the Pastitsio In your greased baking dish, create the first layer by arranging half of the cooked pasta evenly. Next, pour half of the meat sauce over the pasta, spreading it out gently. Repeat with the remaining pasta and top with the rest of the meat sauce, ensuring an even coverage. Finally, pour the béchamel sauce over everything, smoothing it out with a spatula for a uniform finish. Step 7: Bake to Perfection Transfer the assembled Greek Pastitsio to your preheated oven and bake uncovered for 30-35 minutes. Watch closely as it turns a beautiful golden-brown and the edges become bubbly. This final bake is crucial for melding the flavors and achieving that comforting, inviting look that will make everyone eager to dig in. Step 8: Serve and Enjoy Once baked, remove the Greek Pastitsio from the oven and allow it to rest for 10 minutes. This resting period helps the layers set and makes slicing easier. Garnish with fresh parsley if desired, and serve alongside tzatziki or a crisp salad for a delightful meal that everyone will love! Make Ahead Options These Easy Greek Pastitsio options are perfect for busy home cooks looking to save time during the week! You can prepare the meat sauce and béchamel sauce up to 3 days in advance; simply store them in airtight containers in the refrigerator. The cooked pasta can also be prepped ahead—just remember to toss it in olive oil to prevent sticking and refrigerate it separately. When you’re ready to assemble, layer the ingredients in your baking dish, pour your sauces over, and bake for about 30-35 minutes as instructed. This method ensures your Greek Pastitsio remains just as delicious while saving you precious cooking time! Greek Pastitsio Variations and Substitutions Get ready to personalize your Greek Pastitsio and make it uniquely yours with these delightful twists! Dairy-Free: Substitute whole milk with almond or oat milk and use margarine in the béchamel for a creamy result without the dairy. Gluten-Free: Switch to gluten-free pasta and replace all-purpose flour with a gluten-free flour blend in the béchamel to accommodate special diets. Vegetarian Delight: Replace ground beef with mushrooms or lentils for a hearty vegetarian version; add some cooked spinach for extra nutrition. Add Extra Spice: If you enjoy heat, toss in some crushed red pepper flakes or a finely chopped jalapeño when cooking the meat sauce for a spicy kick. Cheesy Upgrade: Mix in some crumbled feta cheese within the meat sauce for an added tangy flavor dimension and a dash of authenticity. Layered Veggies: Incorporate diced zucchini or eggplant in the meat sauce to sneak in some veggies and add extra texture and nutrition. Different Cheese: Swap out grated Parmesan for Pecorino Romano or Gruyère to offer a different flavor profile in the béchamel that complements the dish beautifully. For more inspiration that lifts your meal prep to new Mediterranean heights, don’t forget to check out these delicious Greek Chicken Burgers and how they can jazz up a busy weeknight dinner! Expert Tips for Greek Pastitsio Pasta Precision: Avoid overcooking the pasta; it should be slightly underdone. This ensures it holds up during baking and maintains a perfect texture in your Greek Pastitsio. Béchamel Basics: Beat the eggs until pale yellow for the béchamel to achieve creaminess. This allows the sauce to set beautifully without becoming too runny. Layering Love: Make sure to layer the ingredients evenly to ensure that each slice of your Greek Pastitsio holds its shape. This makes for a stunning presentation at the table. Simmer Time: Give your meat sauce plenty of time to simmer and thicken, enhancing the flavors immensely. A well-simmered sauce will add depth to your dish. Storage Savvy: If you have leftovers, cover them loosely when reheating in the microwave. This helps retain moisture, so the dish remains delicious and enjoyable on your second serving. Garnish Gracefully: A sprinkle of fresh parsley or grated cheese on top before serving brightens the dish and adds an inviting finishing touch! Storage Tips for Greek Pastitsio Room Temperature: Allow cooked Greek Pastitsio to cool completely before leaving it at room temperature for no longer than 2 hours to prevent bacterial growth. Fridge: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to retain moisture. Freezer: For longer storage, freeze portions of Greek Pastitsio in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the fridge before reheating. Reheating: When reheating from frozen, place the dish in the oven at 350°F (175°C) for 30-40 minutes, or until heated through, covering with foil to keep the béchamel creamy. What to Serve with Easy Delicious Greek Pastitsio Imagine the comforting warmth of freshly baked Greek Pastitsio complemented by vibrant sides that bring your dining table to life. Tzatziki Sauce: This cool and creamy yogurt dip adds a refreshing contrast, enhancing the Mediterranean flavors beautifully. Its coolness balances the warmth of the pastitsio. Greek Salad: Crisp cucumbers, ripe tomatoes, and tangy feta offer a burst of freshness, providing a delightful crunch that pairs perfectly with the rich layers of the pastitsio. Roasted Vegetables: Seasonal veggies roasted to perfection bring earthy flavors that complement the savory pasta dish. Try zucchini, bell peppers, and eggplant for added variety! Herbal Tea: A light herbal tea, such as mint or chamomile, cleanses the palate and adds a soothing finish to your meal, enhancing the joyful atmosphere of your gathering. Garlic Bread: Crunchy garlic bread delivers a delightful texture, while its buttery flavor meshes harmoniously with the Italian influences in Greek Pastitsio. Dessert Option – Baklava: For a sweet ending, serve baklava’s rich layers of phyllo and honey, which echo the layered nature of pastitsio yet offer a sweet, nutty contrast. These pairings will create a full Mediterranean dining experience that celebrates the warmth and community that food brings to your home. Greek Pastitsio Recipe FAQs What type of pasta is best for Greek Pastitsio? I recommend using bucatini or penne, as they hold the sauce wonderfully. If you’re looking for a gluten-free option, feel free to substitute with gluten-free pasta. Just ensure it’s slightly undercooked since it will continue cooking while baking. How should I store leftovers of Greek Pastitsio? Cool your cooked Greek Pastitsio completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to 4 days. To reheat, place it back in an oven preheated to 350°F (175°C) for about 15-20 minutes, covering it with foil to keep it moist. Can I freeze Greek Pastitsio? Absolutely! To freeze, cut your Greek Pastitsio into portions and wrap them tightly in plastic wrap or place them in airtight containers or heavy-duty freezer bags. It will stay good for up to 2 months. Thaw it overnight in the fridge and reheat in the oven at 350°F (175°C) for 30-40 minutes. What can I do if my béchamel sauce isn’t thickening? If your béchamel sauce isn’t thickening, ensure you’re gradually whisking in the warm milk into the roux (butter and flour mixture). If it still seems too thin, allow it to cook a few more minutes on low heat, stirring constantly until it reaches the desired consistency. Remember, beating the eggs until pale yellow helps with thickness too. Is Greek Pastitsio safe for my pets? While Greek Pastitsio is delicious for humans, it’s not suitable for pets. Ingredients like garlic and onions can be harmful to dogs and cats. Instead, stick to pet-friendly meals if you’re looking to share with your furry friends! Can I make Greek Pastitsio ahead of time? Yes! You can assemble your Greek Pastitsio a day ahead. Just prepare all the layers and store the assembled dish in the refrigerator until you’re ready to bake it. When you’re ready to eat, pop it in the oven at 350°F (175°C) and bake as directed—easy, convenient, and perfect for busy nights! Greek Pastitsio: Comforting Layers of Flavorful Goodness Greek Pastitsio is a delicious, comforting dish featuring layers of pasta, spiced beef sauce, and creamy béchamel, perfect for gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrResting Time 10 minutes minsTotal Time 1 hour hr 40 minutes mins Servings: 6 slicesCourse: DinnerCuisine: MediterraneanCalories: 500 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta1 pound bucatini or penne pasta substitute with gluten-free pasta for a gluten-free version2 tablespoons olive oil or any neutral oilFor the Meat Sauce1 pound ground beef or ground lamb or mushrooms for vegetarian option1 medium onion finely chopped2 cloves garlic minced1 teaspoon ground cinnamon essential for flavor1/4 teaspoon ground cloves or allspice as alternative2 teaspoons dried oregano or triple amount of fresh oregano28 ounces crushed tomatoes the base of the sauce2 tablespoons tomato paste can be omitted if not availableto taste saltto taste black pepperFor the Béchamel Sauce4 tablespoons unsalted butter or margarine for dairy-free1/4 cup all-purpose flour or gluten-free flour2 cups whole milk or almond or oat milk for dairy-free1/4 teaspoon nutmeg can be omitted2 large eggs beaten1 cup grated Parmesan or Kefalotyri cheese or Pecorino Romano as a substituteFor the Garnish1/4 cup fresh parsley optional Equipment 9x13-inch baking dishLarge PotLarge SkilletMedium Saucepan Method Step-by-Step Instructions for Greek PastitsioPreheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil or butter.Cook the pasta in salted boiling water until just below al dente, about 1-2 minutes less than package instructions, then drain and toss with olive oil.Sauté finely chopped onion in olive oil until translucent, then add minced garlic and cook until fragrant.Brown the ground beef in the skillet, then stir in spices and crushed tomatoes; let simmer for 15-20 minutes.Melt butter in a saucepan, whisk in flour to form a paste, then gradually add milk while whisking until thickened. Stir in nutmeg, eggs, and half the cheese.Layer half of the pasta in the greased dish, add half the meat sauce, then repeat layers and top with béchamel.Bake uncovered for 30-35 minutes until golden brown and bubbly.Let rest for 10 minutes before serving. Garnish with parsley if desired and serve with tzatziki or salad. Nutrition Serving: 1sliceCalories: 500kcalCarbohydrates: 40gProtein: 27gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 8IUVitamin C: 10mgCalcium: 15mgIron: 20mg NotesFor storage, allow cooked Pastitsio to cool before storing. It can be refrigerated for up to 4 days or frozen for 2 months. Tried this recipe?Let us know how it was!