Classic Greek Layered Pasta Bake

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A beloved Greek comfort dish featuring tubular pasta layered beneath a cinnamon-scented meat sauce and finished with a thick, golden béchamel. Each slice reveals beautiful strata of pasta, savory ragu, and creamy custard-like topping. Best served warm with a simple green salad and crusty bread.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 8 gSugar
• 35 gProtein
• 620 mgSodium
• 620 mgPotassium
• 280 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pasta layer

• 1 lb (450 g) tubular pasta such as penne or bucatini
• 2 tbsp olive oil
• 1 large egg, beaten
• 1/2 cup grated kefalotyri or Parmesan cheese

For the meat sauce

• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1.5 lbs (680 g) ground beef and lamb mix
• 2 tbsp tomato paste
• 1 cup (240 ml) crushed tomatoes
• 1/2 cup (120 ml) dry red wine
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper

For the béchamel topping

• 5 tbsp unsalted butter
• 1/3 cup (40 g) all-purpose flour
• 3.5 cups (840 ml) whole milk, warmed
• 2 large eggs, beaten
• Pinch of ground nutmeg
• 1/2 cup grated kefalotyri or Parmesan cheese
• Pinch of white pepper

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta until just under al dente, about 7 minutes. Drain, toss with olive oil, the beaten egg, and grated cheese, then set aside.
2. While the pasta cooks, prepare the meat sauce. Heat olive oil in a heavy skillet over medium heat and sauté the onion for 6 minutes until soft and translucent. Add the garlic and cook 1 minute more.
3. Increase heat to medium-high and add the ground meat. Break it apart with a wooden spoon and brown for 8 minutes until no pink remains. Stir in the tomato paste and cook 2 minutes to deepen the flavor.
4. Pour in the wine and scrape up any browned bits from the pan. Add the crushed tomatoes, cinnamon, allspice, oregano, bay leaf, salt, and pepper. Reduce heat and simmer uncovered for 20 minutes until thickened and fragrant. Remove the bay leaf.
5. Make the béchamel. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook 2 minutes until pale golden. Slowly whisk in the warm milk and simmer 6 minutes until thick and smooth. Off heat, whisk in the eggs, nutmeg, cheese, and white pepper.
6. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread half the pasta evenly on the bottom, then top with all the meat sauce. Cover with the remaining pasta and pour the béchamel over the top, spreading to the edges.
7. Sprinkle extra grated cheese over the béchamel if desired. Bake on the middle rack for 45 minutes until the top is deeply golden and the sauce bubbles at the edges.
8. Rest the bake for at least 15 minutes before slicing to allow the layers to set. Cut into squares and serve warm.

Cook’s Notes

• Do not fully cook the pasta before baking; it will absorb moisture from the sauce and finish in the oven.
• Warm the milk before adding it to the roux to prevent lumps in the béchamel.
• Letting the finished pastitsio rest for 15 minutes is essential so the slices hold their layered shape when served.
• Traditional Greek pastitsio uses bucatini; if unavailable, penne or ziti work well and hold the meat sauce nicely.
• For a richer flavor, substitute half the beef with ground lamb, which is closer to the authentic Greek preparation.

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