Pastitsio Greek Baked Pasta

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Pastitsio is Greece's beloved baked pasta casserole, layering tender penne with a cinnamon-scented lamb and tomato sauce beneath a thick, golden béchamel crown. Often called the Greek lasagna, it is the centerpiece of Sunday family dinners and festive holiday tables. Make it once and it will become a treasured part of your cooking repertoire.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 29 gFat
• 13 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 9 gSugar
• 30 gProtein
• 640 mgSodium
• 680 mgPotassium
• 290 mgCalcium
• 3.5 mgIron
• 9 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the pasta layer

• 500 g penne or bucatini pasta
• 1 tablespoon olive oil
• 1 large egg, lightly beaten
• 1/2 teaspoon salt

For the meat sauce

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 500 g ground lamb (or beef)
• 2 tablespoons tomato paste
• 400 g canned crushed tomatoes
• 1/2 cup dry red wine
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 bay leaf
• Salt and black pepper, to taste

For the béchamel topping

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 3 large egg yolks
• 1/4 teaspoon grated nutmeg
• 1 cup grated kefalotyri or Parmesan cheese, divided

Directions

1. Bring a large pot of well-salted water to a boil and cook the penne 2 minutes shy of al dente according to package directions. Drain well, return to the pot, and toss with the olive oil, beaten egg, and salt; set aside.
2. While the pasta cooks, heat 2 tablespoons olive oil in a heavy skillet over medium heat. Sauté the onion 6 minutes until translucent, add the garlic, and cook 1 minute more. Add the ground lamb, breaking it up, and brown 8 to 10 minutes. Stir in the tomato paste and cook 2 minutes, then add the crushed tomatoes, red wine, cinnamon, allspice, bay leaf, salt, and pepper. Simmer uncovered for 20 to 25 minutes until thick and rich; remove the bay leaf.
3. Preheat the oven to 350°F (175°C) and butter a 9×13 inch baking dish. For the béchamel, melt the butter in a saucepan over medium heat, whisk in the flour, and cook 2 minutes until pale gold. Slowly whisk in the warm milk and continue whisking 5 to 7 minutes until the sauce is thick and silky. Off the heat, whisk in the egg yolks, nutmeg, and half the cheese; season lightly with salt and white pepper.
4. Spread half the seasoned pasta in an even layer on the bottom of the prepared dish. Top with all of the meat sauce, spreading it edge to edge, then cover with the remaining pasta in a second even layer.
5. Pour the béchamel over the top and gently spread to the corners, making sure the pasta is completely sealed. Sprinkle the remaining cheese evenly across the surface.
6. Bake on the middle rack for 45 to 50 minutes, until the béchamel is puffed, deeply golden, and the edges bubble vigorously. Let the pastitsio rest at room temperature for at least 20 minutes before slicing so the layers set cleanly.
7. Cut into squares and serve warm with a simple green salad, crusty bread, and a glass of dry red wine.

Cook’s Notes

• Do not skip the resting time after baking; pastitsio that is cut too soon will collapse into a saucy mess.
• Cook the pasta slightly under al dente because it will continue absorbing liquid and softening inside the oven.
• Kefalotyri is traditional, but a 50/50 blend of Parmesan and pecorino Romano delivers a very similar salty, sharp bite.
• The entire casserole can be assembled a day in advance, refrigerated, and baked the next day; add 10 minutes to the baking time if going straight from the fridge.
• For a lighter béchamel, swap half the whole milk for low-fat milk, but keep the egg yolks to ensure a properly set top layer.

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