This Greek Pasta Bake called Pastitsio is made with a flavorful cinnamon-infused meat sauce with layers of pasta, topped with a rich, creamy layer of Greek béchamel sauce. The ultimate Greek comfort food!
A friend introduced Pastitsio to me a couple of years ago, and I was instantly smitten. Deep, rich and hearty, this baked pasta dish has roots in Greece and the Middle East. It is perfect for special occasions or entertaining where you can share and not be tempted to devour the entire thing because, believe me, you will want to! The last time I made this, I immediately packaged up half of it to give to friends. Or freeze half to save for later!
What is Pastitsio?
Pastitsio is a beloved traditional Greek dish often described as a Greek lasagna. Ground lamb (or beef) is cooked with onion, garlic and spices then simmered with tomato sauce and infused with warming cinnamon until it becomes a deep, rich, Greek-style “bolognese” – the flavorful base of the dish. It is layered with pasta and topped with a nutmeg-infused béchamel before going into the oven to bake. When it comes out, it is bubbly, golden and heavenly.
Why You’ll Love PastitSio!
- An authentic dish for entertaining: This impressive Greek dish will please a crowd.
- Freezer-friendly! The perfect comforting meal to save for busy weeknights.
- Full of warm and comforting flavor: Made with warming spices and hearty ingredients. Ultimate Greek comfort food!
If you are a fan of our Rustic Eggplant Moussaka here on the blog, you will love this Greek pasta bake with similar flavors.
Ingredients
- Ground lamb: Or sub half ground beef or ground turkey. I prefer to use sustainably raised, locally grown American lamb, which is hormone-free. In years past we’ve bought ½ or ¼ of a lamb locally and kept it frozen, which is always an option too.
- Penne pasta: An easy type to find, or use bucatini pasta, ziti, or similar.
- Olive oil: Used in both the bolognese and the béchamel (or you can sub butter for this). I prefer using olive oil with already rich lamb.
- Onion: Use a large onion, diced.
- Garlic cloves: Or sub with 2 tablespoons granulated garlic.
- Spices: Kosher salt, ground cinnamon (don’t skimp), ground cumin, dried oregano (or fresh chopped), black pepper, ground nutmeg, white pepper.
- Red wine: Use a dry red wine.
- Crushed tomatoes: Regular, canned crushed tomatoes.
- Tomato paste: Essential for thickening the sauce.
- All-purpose flour: Can sub with gluten-free flour.
- Whole milk: Be sure to use full-fat milk here.
- Parmesan: Use freshly grated (plus more for sprinkling on top), or use Kasseri, Kefalotyri cheese (Greek cheese), or Romano cheese.
- Plain Greek yogurt: Must be full-fat Greek yogurt for best results.
- Extra large eggs: Beaten.
- Fresh thyme: For garnish.
How to Make Pastitsio
There are several different components to Pastitsio that can be performed simultaneously on the stovetop if you are a good multitasker. Alternatively, you can always make this in stages– making the bolognese on the first day, the bechamel on the second day, and assembling/ baking on the third/serving day.
Step 1: Start the lamb bolognese: Heat oil in a large pot, large skillet, or Dutch oven over medium-high heat. Add the onion, ground meat and salt to the pan, breaking up the meat with a metal spatula or wooden spoon. Cook 10-12 minutes, stirring often until onions are tender and meat is browned. Drain any fat. Splash with the red wine and cook until evaporated about 2 minutes, then add garlic and cinnamon, cumin, oregano, and pepper to the lamb mixture. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and tomato paste and simmer on low heat, covered, for 20 minutes. Taste, add more salt if you like.
Preheat oven to 400 F.
Step 2: While this is simmering, boil the pasta water and make the creamy béchamel sauce: Heat the oil (or melt unsalted butter) in a medium pot, over medium-low heat. Whisk the flour into the oil into a smooth paste and cook for 60 seconds. Whisk in 1 cup milk until smooth and thickened, then immediately, add the remaining 1 1/2 cups milk and whisk until smooth and thickened again. Add 3/4 teaspoon salt, 1/2 teaspoon nutmeg, 1/4 teaspoon white pepper and parmesan, and stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes.
Step 3: Cook the pasta and drain.
Once the creamy bechamel sauce has cooled 10 minutes (warm is ok, just not hot), stir in the yogurt and beaten egg.
Step 4: Assemble: Add the cooked pasta to the Bolognese sauce and mix. Pour into a large greased casserole dish (9×13) or 12-inch oven-proof skillet. Top with the béchamel sauce covering it evenly.
Sprinkle with ½ cup more parmesan cheese (the cheese will melt to golden perfection!) and scatter with fresh thyme leaves.
Step 5: Bake 30 minutes or until golden and bubbly. Your home will smell incredible!
Garnish with fresh thyme or fresh parsley.
What to serve with Pastitsio?
Serve with a simple green salad, lemony kale slaw, romaine caesar, or our Classic Greek Salad.
FAQs
We use penne because it is widely available, however it is also common to use bucatini. Anything tubular and similar works well here, such as ziti.
Yes, or you can do half ground lamb and half ground beef.
Yes! Simply use a gluten-free penne and gluten-free flour blend. You may want to undercook the pasta slightly so that it is less likely to break apart in the dish. Gluten-free pastas tend to be a bit less sturdy.
Make Ahead & Storage
- Meal prep: Make the lamb bolognese sauce ahead of time.
- Refrigerator: Store in an airtight container for 4-5 days.
- Freezer: Cool completely, then store for up to 2 months. You can wrap individual portions in plastic wrap if desired. Thaw in fridge before reheating.
More cozy Lamb Recipes
- Grilled Lamb Burger with Harissa Aioli
- Grilled Lamb Kebabs with Herb Salad and Yogurt Sauce
- Thai Larb Salad
One of my favorite baked pasta recipes ever! I hope you give this Greek Pastitsio recipe a try! Let me know what you think in the comments. 🙂
xoxo
Print
Pastitsio Recipe (Greek Pasta Bake)
- Prep Time: 50
- Cook Time: 60
- Total Time: 1 hour 50 minutes
- Yield: 10 1x
- Category: Main
- Method: Baked
- Cuisine: Greek
Description
Pastitsio! A delicious Greek inspired, baked pasta dish made with penne pasta, lamb bolognese and a béchamel sauce.
Ingredients
- 2 teaspoons kosher salt, more to taste
- 2 teaspoons ground cumin
- 1 teaspoon pepper
- 1 tablespoon tomato paste
Bechamel:
- 3 tablespoons olive oil or butter
- 2 1/2 cups whole milk
- 1/4 teaspoon white pepper
- 1/2 cup plain greek yogurt
- 2 extra large eggs, beaten
parmesan for sprinkling
Garnish : 1 tablespoon fresh thyme
Instructions
Start the lamb bolognese: heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add the onion, ground meat and salt, breaking up the meat with a metal spatula. Cook 10-12 minutes, stirring often until onions are tender and meat is browned. Drain any fat. Splash with the red wine and cook until evaporated, about 2 minutes, then add garlic and cinnamon, cumin, oregano and pepper. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and tomato paste and simmer on low heat, covered, for 20 minutes. Taste, add more salt if you like.
Preheat oven to 400 F
While this is simmering, boil the pasta water and make the béchamel sauce: Heat the oil in a medium pot, over medium heat. Whisk the flour into the oil into a smooth paste and cook for 60 seconds. Whisk in 1 cup milk until smooth and thickened, then immediately, add the remaining 1 1/2 cups milk and whisk until smooth and thickened again. Add salt, nutmeg, white pepper and parmesan, and stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes.
Cook the pasta and drain.
Once the béchamel has cooled 10 minutes (warm is ok, just not hot), stir in the yogurt and beaten egg.
Assemble: Add the cooked pasta to the Bolognese sauce and mix. Pour into a large greased baking dish (9×13) or 12-inch oven-proof skillet. Top with the béchamel sauce covering it evenly. Sprinkle with ½ cup more parmesan and scatter with fresh thyme leaves. Bake 30 minutes or until golden and bubbly.
Enjoy!
Notes
Feel free to make the Bolognese ahead.
This will keep 4-5 days in the fridge.
Nutrition
- Serving Size: 1.5 cups
- Calories: 433
- Sugar: 6.9 g
- Sodium: 466.8 mg
- Fat: 30.3 g
- Saturated Fat: 10.2 g
- Carbohydrates: 13.6 g
- Fiber: 1.9 g
- Protein: 26.7 g
- Cholesterol: 113.8 mg
This was absolutely delicious! I didn’t have crushed tomatoes so I used a jar of marinara. And I didn’t have plain yogurt so I used whole milk sour cream. Kept everything else the same. So good! Will definitely make it again.
Really good, just a little heavy on the parmesan compared to other versions I’ve had. I know it’s Greek equivalent of lasagna or baked ziti, though, and everyone has their own take on it. I’m curious to try it again with Kasseri cheese. Also it was my first bechamel sauce, so I really appreciated the clear instructions!
Beautiful, Kallos. Trust me, I can cook Greek, and this is a recipe that my wife said that we must keep, in my keepers file. Easy to modify with what you have to hand, if you stick to the basic flavour ratios. Passata sauce and one lonely tomato instead of a can. I went with red lentil penne pasta to make it completely gluten free, which was needed for our guest. Worked beautifully. Thank you, it’s a keeper.
Cheers from New Zealand ;^)
Cheers Conrad, Glad you both enjoyed!
Our local Italian restaurant currently has a limited menu & the Pastitsio is no longer. I have been waiting on fall weather to try yours. So divine! Exactly what I had been missing. The nutritionist in me made just a few swaps. Whole wheat flour & almond milk for a lighter bechamel. Whole wheat penne. Paired w/ a simple salad gives balance to the delicious richness. So grateful for your inspiring recipes! xoxo
Love how you lightened this up! Thanks for sharing- I will have to try that!
I halved the recipe and made the following subs: a can of whole tomatoes whizzed into ‘crushed’ with my stick blender; a bit of beef stock with a lemon squeeze instead of wine, and a spoon of sour cream and a dab of butter in 2% milk. Did not have tomato paste but the stock helped deepen the flavor, as did the simmer time. I added a little more cinnamon, cumin, and nutmeg than called for. It was wonderful paired with some steamed broccoli with lemon butter. Thanks for making a pandemic day so much brighter with this lovely recipe. Looking forward to those leftovers, too!
Thanks for sharing!
This was awful and a waste of money
Oh no! I’m sorry this didn’t work for you. Can you be more specific about what happened?
My whole family absolutely loved this!
Awesome great to hear! 🙌
Could I sub sour cream for the yogurt? Thanks in advance, excited to make this
I think so!
This was so delicious! And very easy to follow directions!
thanks so much Aashoo- glad you liked it!
This is one of the best recipes I have ever made. My son begged me to make it again within days of our first try. It is so delicious, comforting, and hearty. Can’t say enough good things about this recipe — a great family meal, perfect for a dinner party as it shows off well. Thank you for giving us this new beloved recipe for family dinners.
Yay Lindsay! So happy you all liked it!
Bit confused about the quantity of garlic. Ingredients say 6 cloves, but it’s listed twice. Am I really putting 12 cloves into the lamb bolognese? Sorry if I’m missing something.
Sorry about that, I fixed the recipe!
Very good. I will make it again. Couldn’t find ground lamb. Will order next time Can’t wait.
thanks John Sutter
Thanks so much John!
My husband doesn’t care for lamb – could beef be substituted?
Yes, beef would work too, or you could do a blend.
Really nice. I didn’t have Parmesan so I used fresh pecorino instead, which didn’t melt very well but that was my own fault 🙂 The bechamel sauce was nice and rich and set well. I also used an extra half cup of red wine to use up a bottle. Very nice. Will make again.
OMG. I love, love, love this recipe!!!
Made it tonight and it looks exactly like your photo and taste amazing!
Oh Good! It’s a keeper, glad you enjoyed!
I highly recommend this recipe. It’s a fantastic, flavorful meal with many flavors dancing a Greek dance on your tongue.
It takes some work, but it definitely pays off in the end. Everyone was extremely happy and wanted second helpings!
A rousing success. I have made an Italian pastichio but this version has interesting spices and a richer bechamel sauce.
I can’t wait for leftovers!
Thanks so much- Im so glad you liked it!
Lovely recipe and made enough for 6 man sized servings. It has been added to our family cook book
Thank you for this delicious Greek recipe! Tastes just like the Pastitsio that I enjoyed some years ago ?
This was awesome! I had seen other recipes for this dish but was always hesitant to make because the cinnamon had me concerned. The cinnamon is absolutely needed for the flavor profile…do not be afraid people???? I halved the recipe and it came out perfect. Adding to my rotation, thanks for the great recipe!
Awesome Kelly. Yes… the Cinnamon and Nutmeg both totally make it.
Thanks, I was also a bit worried.
I am making this recipe now…it looks and smells like it’s going to be delicious. I noticed in the directions for the Bechemal sauce, you said to add “white pepper,” but the amount and the white pepper is not listed in the ingredients. I also noted that the ingredients listed “1 TBSP tomato paste,” but the directions don’t include when or where to add it. Thank you for what looks like a great recipe.
I am making this recipe now…it looks and smells like it’s going to be delicious. I noticed in the directions for the Bechemal sauce, you said to add “white pepper,” but the amount and the white pepper is not listed in the ingredients. I also noted that the ingredients listed “1 TBSP tomato paste,” but the directions don’t include when or where to add it. Thank you for what otherwise looks like a great recipe.
Thanks just fixed it!
It’s the perfect time of year for these hearty dishes. All we really want is comfort food! Looking forward to trying it.
Yes, so true! Thanks Nick.
Absolutely superb. It was just my wife and I so I cut the recipe in half and baked it in a 8 inch skillet. Quite delicious. Just writing this comment makes me want to go to the refrigerator and heat up the leftovers for lunch.
Thanks Terry! Appreciate the comment an glad you enjoyed. Hope you are having a beautiful winter over there on the east side!
Hi Sylvia,
I really liked this dish so I had to make it again. I decided to go for a more Asian/Indian styled flavor. I swapped out the olive oil for ghee. I used Chinese 5 spice and fenugreek instead of cinnamon and oregano. For the béchamel sauce I warmed the milk and put 4 whole star anise and some orange peel with the pith removed in it. I let it infuse for about 20 minutes. I also held the nutmeg. It came out delicious. I like prowling through your recipes and then go play in the kitchen. I have a lot of fun. It has been cold here in Maine. Gives me a good excuse to stay indoors and cook.
I made it tonight and it was delicious. It was my first time making lamb and I was a little worried but the mix of spices had me excited to try it. It came out great and I definitely had more than one portion because it was just that tasty! I subbed sour cream for yogurt since I didn’t have any.
Just made this ! I was hungry and didn’t want to go out for lunch, I saw this, it looked yummy and it came together quickly. It was delicious! I too cut down on the salt. Just used it in the sauce. This was awesome!
Just made this. It’s delicious but holy sodium! I used about 2/3 the salt that the recipe calls for and it is still plenty seasoned. I would probably use 1/2 the salt next time.