Pastitsio is a Greek lasagna with layers of pasta, a rich meat sauce, and creamy béchamel on top. It’s warm, hearty, and perfect for family gatherings!
I’ve loved making this dish for years. It feels like a hug on a plate! Seriously, once you taste that cheesy goodness, you’ll want to make it every week!
Key Ingredients & Substitutions
Pasta: Bucatini gives a lovely texture, but ziti or penne will work well too. If you’re gluten-free, look for gluten-free pasta options that hold their shape, like quinoa or chickpea pasta.
Ground meat: I love using a mix of beef and lamb for extra flavor, but if you’re not a fan of lamb, sticking with 100% beef is fine. You can even try turkey for a leaner option!
Cheese: Kefalotyri is traditional, but if you can’t find it, use Pecorino Romano or a mix of Parmesan and mozzarella for a creamier béchamel layer. I prefer freshly grated cheese, as it melts better!
Red wine: While it’s optional, it adds depth to the meat sauce. If you want to skip it, just add a little more beef broth or some balsamic vinegar for acidity.
What’s the Best Way to Make a Creamy Béchamel Sauce?
The béchamel is a key part of pastitsio and can be tricky. Don’t rush this step! Start by melting the butter over medium heat and gradually whisk in the flour. It should look like a paste after a minute.
- Slowly add warm milk while whisking constantly. This helps prevent lumps.
- Keep stirring until the sauce thickens enough to coat a spoon, about 8-10 minutes.
- Tempering the eggs is crucial! Slowly mix some béchamel into beaten eggs before combining everything to avoid scrambling the eggs.
This technique ensures a smooth and creamy béchamel sauce, just like in a classic pastitsio!
Authentic Pastitsio Greek Lasagna
Ingredients You’ll Need:
For the Pasta Layer:
- 1 lb (450 g) bucatini or thick tubular pasta (or substitute with ziti or penne)
- 2 tbsp olive oil
- 2 large eggs
- 1 cup grated Kefalotyri or Parmesan cheese
For the Meat Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef or a mix of beef and lamb
- 1/2 cup dry red wine (optional)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup beef broth or water
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- Salt and freshly ground black pepper to taste
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
For the Béchamel Sauce:
- 6 cups whole milk, warmed
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup grated Kefalotyri or Parmesan cheese
- Pinch of freshly grated nutmeg
- Salt and white pepper to taste
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus 45-60 minutes to bake. After baking, allow 20 minutes to cool before slicing. Real comfort food requires a little patience, but it’s totally worth the wait!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package instructions. Once done, drain the pasta and toss it with 2 tablespoons of olive oil to prevent sticking. In a large bowl, beat the 2 eggs and mix in the grated cheese. Fold this egg-cheese mixture into the warm pasta until the eggs lightly cook and bind everything together. Set aside.
2. Make the Meat Sauce:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, which should take about 5 minutes. Add the minced garlic and cook for another 30 seconds to release its fragrant aroma. Now, add the ground meat and cook until it’s browned, breaking it apart with a spoon. If you’re using red wine, pour it in now, stirring and letting it reduce for about 3 minutes. Next, stir in the crushed tomatoes, tomato paste, and beef broth. Season the mixture with cinnamon, allspice, bay leaf, salt, and pepper. Lower the heat and let it simmer for 30-45 minutes until the sauce thickens. Finally, stir in the chopped fresh parsley, remove the bay leaf, and set the sauce aside.
3. Prepare the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until you have a smooth roux that smells nutty but isn’t browned. Gradually whisk in the warm milk, ensuring no lumps form while you mix. Keep stirring until the sauce thickens and can coat the back of a spoon—this should take about 8-10 minutes. Remove from heat, and mix in salt, white pepper, and nutmeg. Allow the béchamel sauce to cool for a couple of minutes. Next, temper the beaten eggs by whisking a small amount of the béchamel into the eggs before adding this mixture back into the béchamel sauce. Stir in the grated cheese until melted and well combined.
4. Assemble the Pastitsio:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Start by spreading half of the pasta evenly on the bottom of the dish. Then, pour the meat sauce layer over the pasta, spreading it evenly. Add the remaining pasta over the meat sauce and smooth it out. Finally, pour the béchamel sauce evenly over the top, making sure it covers the entire surface. You can sprinkle a little extra cheese on top for a beautiful golden finish during baking if you like!
5. Bake:
Place the dish in the oven and bake uncovered for 45-60 minutes, or until the béchamel topping is golden brown and set. Once it’s done, remove the dish from the oven and let it cool for at least 20 minutes before slicing. This resting period helps the layers set properly and makes serving easier.
6. Serve:
Cut the pastitsio into squares and serve warm, fresh out of the oven. For a nice touch, garnish with a sprinkle of fresh parsley or a pinch of cinnamon on top. Enjoy your delicious, authentic Greek Pastitsio—a true comfort dish that brings warmth and joy to the table!
Can I Use Different Types of Pasta?
Absolutely! While bucatini is traditional, you can substitute it with ziti or penne. Just make sure whatever pasta you choose is thick enough to hold the layers together.
Can I Prepare Pastitsio Ahead of Time?
Yes, you can assemble the pastitsio a day in advance! Just cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, allow it to come to room temperature before placing it in the oven to ensure even cooking.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place individual portions in the microwave or warm them in the oven at 350°F (175°C) until heated through.
Can I Make This Dish Vegetarian?
Definitely! You can replace the meat with a mix of sautéed vegetables, lentils, or a meat substitute. Just be sure to season the vegetable mixture well to ensure it has enough flavor!
