Name: Greek Pastitsio Recipe with Meat Sauce Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 3 garlic cloves, finely minced; 2 red onions, finely chopped (substitute yellow or brown onions if preferred); 1 kg / 2 lb beef mince (ground beef); 3/4 cup dry red wine; 800g / 28 oz canned crushed tomato; 2 beef bouillon cubes, crumbled (stock cubes); 2 tbsp tomato paste; 1 tsp white sugar; 1 bay leaf; 1/2 tsp cinnamon powder; 1 cinnamon stick (or extra 1/2 tsp cinnamon powder); 1/4 tsp ground cloves; 3/4 tsp salt; 1 tsp black pepper; 100g / 7 tbsp unsalted butter; 3/4 cup plain/all purpose flour; 1 litre / 4 cups whole milk (full fat preferred but low fat acceptable); 1/8 tsp nutmeg, preferably freshly grated; 1/2 tsp salt; 100g / 3 oz Kefalotyri Greek cheese, finely shredded (sub Parmesan or Romano); 2 egg yolks; 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (substitute small ziti, penne or normal bucatini); 120g / 4 oz feta cheese, crumbled; 2 egg whites (from the yolks used in béchamel); 75g / 3 oz Kefalotyri Greek cheese, finely grated (sub Parmesan or Romano)

Description

Pastitsio is a classic Greek pasta bake featuring layers of bucatini pasta, a richly spiced ground beef tomato sauce infused with cinnamon and cloves, and a creamy béchamel topping with Kefalotyri cheese. This hearty, comforting dish is reminiscent of Italian lasagna but offers a unique Mediterranean flavor profile. Perfect for family dinners or meal prepping, it keeps well and freezes beautifully.

Ingredients

Scale

Meat Sauce

2 tbsp olive oil
3 garlic cloves, finely minced
2 red onions, finely chopped (substitute yellow or brown onions if preferred)
1 kg / 2 lb beef mince (ground beef)
3/4 cup dry red wine
800g / 28 oz canned crushed tomato
2 beef bouillon cubes, crumbled (stock cubes)
2 tbsp tomato paste
1 tsp white sugar
1 bay leaf
1/2 tsp cinnamon powder
1 cinnamon stick (or extra 1/2 tsp cinnamon powder)
1/4 tsp ground cloves
3/4 tsp salt
1 tsp black pepper

Béchamel Sauce

100g / 7 tbsp unsalted butter
3/4 cup plain/all purpose flour
1 litre / 4 cups whole milk (full fat preferred but low fat acceptable)
1/8 tsp nutmeg, preferably freshly grated
1/2 tsp salt
100g / 3 oz Kefalotyri Greek cheese, finely shredded (sub Parmesan or Romano)
2 egg yolks

Pasta and Topping

400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (substitute small ziti, penne or normal bucatini)
120g / 4 oz feta cheese, crumbled
2 egg whites (from the yolks used in béchamel)
75g / 3 oz Kefalotyri Greek cheese, finely grated (sub Parmesan or Romano)

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Instructions

Prepare the Meat Sauce: Heat olive oil in a large pan over medium heat. Add the finely minced garlic and chopped red onions; cook until softened and translucent. Add the ground beef and cook until browned evenly. Pour in the dry red wine and allow it to simmer until mostly evaporated. Stir in the crushed tomatoes, crumbled beef bouillon cubes, tomato paste, white sugar, bay leaf, cinnamon powder, cinnamon stick, ground cloves, salt, and black pepper. Reduce heat to low and let the sauce simmer gently for about 60 minutes, stirring occasionally until thickened and richly flavored. Remove the bay leaf and cinnamon stick before assembling.
Cook the Pasta: In a large pot of salted boiling water, cook the Pastitsio No. 2 pasta according to package instructions until al dente. Drain and, while still warm, mix in the crumbled feta cheese and the two egg whites to combine well. Spread the pasta evenly in the serving dish to create the first layer.
Make the Béchamel Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for a couple of minutes to form a roux without browning it. Gradually add the milk while whisking continuously to prevent lumps. Continue cooking and whisking the sauce until it thickens and coats the back of a spoon. Remove from heat and stir in the freshly grated nutmeg, salt, shredded Kefalotyri cheese, and the two egg yolks, mixing well to combine.
Assemble the Pastitsio: On top of the pasta layer, spread the simmered meat sauce evenly. Then pour the béchamel sauce over the meat, spreading it smoothly. Finally, sprinkle the grated Kefalotyri cheese on top to create a golden crust when baked.
Bake: Preheat the oven to 180°C (350°F). Bake the assembled Pastitsio in the oven for about 45-60 minutes, or until the top turns golden brown and the béchamel is set.
Rest and Serve: Once baked, allow the Pastitsio to rest for at least 15 minutes before slicing for clean, neat layers. Serve warm and enjoy this traditional Greek comfort dish.

Notes

For neat layers, arrange the pasta so all pieces lie in the same direction before baking.
Pastitsio stores well and is perfect for making ahead; it keeps for 4 to 5 days refrigerated and freezes excellently.
This Greek recipe is often considered Greece’s answer to Italian lasagna, enriched with warm spices like cinnamon and cloves.
Substitutions include Parmesan or Romano cheese for Kefalotyri, and small ziti, penne, or regular bucatini for the specialized Pastitsio No. 2 pasta.

Nutrition

Serving Size: 1 serving
Calories: 597 kcal
Sugar: 7 g
Sodium: 1062 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 137 mg