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
- 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
There is a mistake in the recipe it called for 1 1/4 cups of milk, but then says to add another 1 1/2 cups while making the béchamel sauce. I added some milk, bit it wasn’t enough. The dish was delicious, I will try it again, but will make some changes. There is too much meat in relation to how much sauce there is. It was dry, not saucy. But the spices are right on.
Hi Sue, As I read the recipe, it calls for 2 1/2 cups milk in the recipe card. Right above that is 1/4 cup flour, I wonder if you misread that? Feel free to cut back on the meat!
I purchased bucatini pasta so needed to find a recipe to use it… and came across this one. So glad I did!! Only had 1/2 lb lamb mince so added 1/2 lb of beef mince. Followed the rest of recipe to the word.. was absolutely amazing!! Everyone loved it- will save this recipe and use it again. Thanks 🙂
Awesome to hear this Renae! One of my favorites too! 🙂