Pastitsio

Name: Pastitsio
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4 servings

Posted: 10/01/2026Updated: 10/01/2026

A baked pasta dish with layers of tubular pasta, a rich and warmly spiced meat sauce (beef and lamb), and a creamy, golden béchamel topping.

Serve with any kind of salad, whether that’s a simple cucumber and tomato salad, or a Greek salad with olives and feta. Steamed or roasted vegetables like green beans, zucchini, or carrots also work well. Have some crusty bread on the side as well.

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Active prep: 20 minutesPassive cooking: 1.5 hoursActive cooking: 20 minutes

Ingredients

Adjust servingsServings

Meat sauce

275 grams Minced beef 15%
275 grams Minced lamb 15%
2 tablespoons Olive oil
1 medium Brown onion
2 cloves Garlic
1.5 tablespoons Tomato purée
500 grams Passata
60 millilitres Red wine
1 teaspoon White sugar
1 teaspoon Ground cinnamon
1 teaspoon Ground allspice
0.5 teaspoon Ground cloves
1 teaspoon Dried oregano
1 Bay leaf
Salt, to taste
Ground black pepper, to taste

Béchamel sauce

45 grams Unsalted butter
45 grams Plain flour
500 millilitres Warm whole milk
0.5 teaspoon Ground white pepper
0.5 teaspoon Ground nutmeg
50 grams Kefalotyri, grated
1 large Egg yolk
Salt, to taste

Pasta layer

250 grams Ziti lunghi
2 teaspoons Salt

Assembly and baking

80 grams Kefalotyri, grated

Instructions

Meat sauce

Heat the olive oil in a pan and sauté the diced onion until golden (5–7 minutes). Add minced garlic and cook for another minute.
Add the beef and lamb, and cook until browned and slightly crisp and a lot of its moisture has evaporated (6-8 minutes).
Stir in tomato purée and cook for 2 minutes before deglazing with red wine and letting it reduce until the alcohol has evaporated.
Add passata, sugar, cinnamon, allspice, cloves, oregano, bay leaf, salt, and pepper.
Simmer uncovered on medium-low heat for 30–45 minutes until thickened. Remove the bay leaf and adjust the seasoning if needed.

Béchamel sauce

While the meat sauce is simmering, gently melt butter in a saucepan on medium-low heat. Stir in flour; cook for 1–2 minutes.
Remove from the heat and gradually whisk in warm milk until smooth.
Turn the heat back on and simmer gently until thickened (5–7 minutes).
Season with salt, white pepper, and nutmeg.
Remove from the heat again and stir in the grated Kefalotyri.
Beat the egg yolk in a small bowl. Slowly whisk in a few tablespoons of the hot béchamel to warm the yolk, then stir the mixture back into the béchamel until fully incorporated.

Pasta layer

Boil pasta in salted water until just al dente.
Drain and toss with a couple tablespoons of the béchamel sauce.

Assembly and baking

Pre-heat the oven to 180°C.
Layer the pasta in the bottom of a baking dish.
Spread the meat sauce evenly on the pasta before pouring the béchamel on top. Smooth the surface.
Evenly spread the grated Kefalotyri over the béchamel.
Bake uncovered for 45 minutes, until the top is golden and set.
Let it rest for 15–20 minutes before cutting and serving.

Helpful notes

Cooking tips

Let the sauce reduce uncovered so it thickens; too much liquid will make the dish watery. Stir occasionally to prevent sticking.
Stir in Kefalotyri and egg yolk off the heat to avoid curdling. Ensure the Kefalotyri is finely grated as large chunks can cause it to curdle and leave uneven pockets.
Dip a spoon into the sauce and run your finger along the back. If the line holds and the sauce slowly drapes over the spoon without immediately running back together, it’s the right consistency. Tilt the pan slightly to check: the sauce should flow slowly, not be stiff or watery, ensuring it sets beautifully in the oven while remaining creamy.
Tossing pasta with a little béchamel prevents it from drying out in the oven.
If you notice the top is browning faster than the dish is cooking through, you can cover it loosely with tinfoil for part of the bake. Remove the foil for the last 10–15 minutes to allow the top to crisp.
Allow to rest after cooking so the béchamel and meat sauce can firm up as they cool slightly. Then, when cut, the layers hold their shape instead of sliding apart.

Alternative ingredients

Parmesan can be used instead of Kefalotyri in an equal amount.
Ziti or any other tubular pasta shape can also be used instead of ziti lunghi.
Canned or fresh tomatoes will also work in place of passata.

Storage instructions

Let the pastitsio cool completely before storing.

Refrigeration: Store in an airtight container or cover the dish tightly with foil or cling film. Keeps well for 3–4 days in the fridge.

Freezer: Cut into portions and wrap individually in foil, or cover the whole dish tightly. Store for up to 2–3 months.

Re-heating instructions

Thaw overnight in the fridge or cook directly from frozen.

Oven: Re-heat in the oven at 180°C for 20–25 minutes (or 45-50 minutes from frozen but ensure you cover with tinfoil), or until heated through.

Microwave: Re-heat individual portions in the microwave for 2-3 minutes in short bursts or until hot throughout.

Nutrition and dietary facts

Per serving:Calories: 997kcal (44%), Protein: 58g (97%), Fat: 44g (55%), Saturated fat: 20.2g (135%), Carbohydrates: 72.8g (26%), Sugars: 15.8g (63%), Fibre: 5g (17%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.