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Loading...A beloved Greek comfort classic: tubular pasta layered under a cinnamon-scented meat ragù and blanketed with a thick, golden béchamel. This is the kind of dish that anchors Sunday tables and Easter feasts across Greece. Slices reveal three distinct layers of rich, savory flavor and creamy texture.
Prep Time35 mins
Cook Time75 mins
Total Time110 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 14 gSaturated Fat
- 52 gCarbs
- 4 gFiber
- 8 gSugar
- 32 gProtein
- 720 mgSodium
- 680 mgPotassium
- 280 mgCalcium
- 4.5 mgIron
- 8 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the pasta layer
- 1 lb (450 g) penne or bucatini
- 1 tbsp olive oil
- 1 large egg, beaten
- 1/2 cup grated kefalotyri or Parmesan cheese
For the spiced meat sauce
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1.5 lbs (700 g) ground lamb or beef (or a 50/50 mix)
- 2 tbsp tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup dry red wine
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped fresh parsley
For the béchamel topping
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 tsp grated nutmeg
- 1/2 tsp kosher salt
- 2 large egg yolks, lightly beaten
- 1/2 cup grated kefalotyri or Parmesan cheese
To finish
- 2 tbsp grated kefalotyri or Parmesan cheese
- 1/2 tsp ground cinnamon for dusting
Directions
- Bring a large pot of salted water to a boil. Cook the pasta 2 minutes shy of al dente, drain, and toss with 1 tbsp olive oil. Stir in the beaten egg and grated cheese; set aside.
- Meanwhile, heat 3 tbsp olive oil in a heavy skillet over medium heat. Sauté the onion 6-7 minutes until translucent, then add the garlic and cook 1 minute more. Increase heat to medium-high, add the ground meat, and brown well, breaking it up with a spoon, about 8-10 minutes.
- Stir in the tomato paste and cook 2 minutes until deepened in color. Pour in the red wine and let it reduce by half, about 3 minutes. Add the crushed tomatoes, cinnamon, allspice, oregano, bay leaf, salt, and pepper. Reduce heat and simmer uncovered for 20-25 minutes, until thickened. Remove the bay leaf and stir in the parsley.
- Make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour, and cook 1 minute. Slowly whisk in the warm milk until smooth. Simmer, whisking constantly, 5-7 minutes until very thick and creamy. Season with nutmeg and salt. Off the heat, temper the egg yolks with a ladle of hot béchamel, then stir the mixture back into the pot. Fold in the cheese.
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread the pasta evenly in the bottom, pressing gently into the corners. Spoon the meat sauce over the pasta and spread to the edges. Pour the béchamel on top, spreading smoothly to seal the edges. Dust lightly with cinnamon and the remaining 2 tbsp of cheese.
- Bake uncovered for 45-55 minutes, until the béchamel is deeply golden brown and the filling bubbles at the edges. Transfer to a wire rack and let rest at least 20 minutes before slicing (this is essential for clean layers).
- Cut into squares and serve warm with a crisp Greek salad and crusty bread.
Cook’s Notes
- Cook the pasta only to just under al dente; it will finish cooking in the oven and stay firm enough to support the layers.
- Letting the pastitsio rest for 20-30 minutes after baking is non-negotiable – it allows the layers to set so each slice holds its shape.
- Traditional pastitsio uses kefalotyri, a sharp Greek sheep's-milk cheese; aged Parmesan or Pecorino are excellent substitutes.
- The béchamel should be thick enough to hold soft peaks when you lift the whisk – thinner béchamel will soak into the pasta and muddy the layers.
- You can assemble the entire dish a day ahead, refrigerate, then bake straight from the fridge, adding about 10 minutes to the baking time.
