Traditional Greek Pastitsio – Layered Pasta Bake with Meat Sauce and Béchamel

Eliane Muskus
4 days ago
4 min read

A Rich and Authentic Greek Comfort Dish, Straight from Greece to Your Sunday Table.

Looking for a dish that brings people together around the table — one that feels like a warm embrace with every bite? This Traditional Greek Pastitsio is rich, comforting, and full of Mediterranean flavor. Perfect for Sunday gatherings, special dinners, or simply when you crave something hearty and satisfying.

I first tasted this dish on a trip to Santorini and Athens many years ago, and instantly knew it would become one of my favorites. The version I’m sharing with you today was given to me by a talented Greek chef I met along the way.

It’s a beautiful, layered dish made with tender pasta, a spiced tomato-beef sauce, and a creamy béchamel topping, baked until golden. I even featured this recipe in one of my cooking classes in Cannes, where it became a guest favorite.

Pastitsio is one of those dishes that’s traditional yet timeless — and this authentic version will show you exactly why.

🥘 What is Pastitsio?

✅️ Pastitsio (pronounced pah-STEE-tsee-oh) is a traditional Greek baked pasta dish. It’s built in layers:

✅️ Pasta (usually long tubes like Pastitsio No. 2 or bucatini)

✅️ A rich cinnamon-scented meat sauce

✅️ A thick and velvety béchamel topping, made with milk, cheese, and egg yolks

Think of it as the Greek cousin of lasagna — but with a Mediterranean flavor profile that sets it apart.

🍴 Why You'll Love This Dish:

✔️ It’s perfect for entertaining or Sunday dinners

✔️ Can be made ahead and reheated beautifully

✔️ Full of authentic Greek spices and herbs

✔️ Holds its shape beautifully when sliced

✔️ A crowd-pleaser — even for those new to Greek cuisine

Greek Pastitsio with Creamy Béchamel and Spiced Meat Sauce – Mediterranean Classic

✔️ Pastitsio (pronounced pah-STEE-tsee-oh) is a traditional Greek baked pasta dish. ✔️ It’s built in layers:

✔️ Pasta (usually long tubes like Pastitsio No. 2 or bucatini)

✔️A rich cinnamon-scented meat sauce

✔️A thick and velvety béchamel topping, made with milk, cheese, and egg yolks

Think of it as the Greek cousin of lasagna — but with a Mediterranean flavor profile that sets it apart.

Traditional Greek Pastitsio

A Layered Baked Pasta Dish with Spiced Meat Sauce, Feta-Flecked Pasta & Creamy Béchamel from the Heart of Greece

This iconic dish from Greece is often called the Mediterranean cousin of lasagna, but it’s so much more than that. Pastitsio is beautifully layered with thick tubular pasta, a rich, cinnamon-scented meat sauce, and a thick, cheesy béchamel. It's especially beloved in home kitchens and Sunday family tables across the country.

✨ Meat Sauce (Can Be Made Ahead)

Ingredients:

2 tbsp olive oil

3 garlic cloves, minced

2 red onions, finely chopped (yellow or brown onions work too)

1 kg ground beef

¾ cup dry red wine

800g crushed tomatoes (canned)

2 beef stock cubes, crumbled

2 tbsp tomato paste

1 tsp sugar

1 bay leaf

½ tsp ground cinnamon

1 cinnamon stick (or use an extra ½ tsp ground cinnamon)

¼ tsp ground cloves

¾ tsp salt

1 tsp freshly ground black pepper

Instructions:

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add garlic and onion and sauté until soft and fragrant (about 2–3 minutes). Add the ground beef and cook until no longer pink, breaking it up with your spoon.

Pour in the red wine and let it simmer for a few minutes until most of the liquid has evaporated. Stir in the tomatoes, tomato paste, crumbled stock cubes, sugar, spices, bay leaf, salt, and pepper. Bring to a gentle boil, then lower the heat and let it simmer, uncovered, for about 45–60 minutes, stirring occasionally. The mixture should be thick and rich — not runny.

Remove from heat and let cool, uncovered, for at least 30 minutes (or bring to room temperature if making ahead).

🥛 Greek Béchamel Sauce

Ingredients:

100g unsalted butter
¾ cup all-purpose flour
4 cups (1 liter) whole milk (low-fat works too)
⅛ tsp freshly grated nutmeg
½ tsp salt
100g finely grated Kefalotyri cheese (or substitute Parmesan or Romano)
2 egg yolks (reserve egg whites for pasta layer)

Instructions:

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute. Gradually add the milk — start with half, whisk until smooth, then add the rest. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon (about 5 minutes).

Take off the heat. Add nutmeg, cheese, and salt. Let cool for 5 minutes, then quickly whisk in the egg yolks. Cover and set aside. If it thickens too much, gently reheat before using.

🍝 Pasta Layer

Ingredients:

400g Greek Pastitsio No. 2 pasta (or bucatini, penne, or ziti as substitutes)
120g crumbled feta cheese
2 egg whites

Instructions:

Cook pasta according to package directions, but remove it from the heat 1 minute before it's fully done. Drain and return to the pot. Let it cool for a few minutes, then mix in the egg whites, followed by the crumbled feta. This helps the pasta hold its shape when baked.

🧀 Topping

75g finely grated Kefalotyri (or substitute Parmesan or Romano)

🔧 Assembly & Baking

You’ll need a baking dish about 33 x 22 x 7 cm (9 x 13 inches).

1. Preheat the oven to 180°C/350°F/160° Fan

2. Layer the pasta: Arrange the pasta in the baking dish so the tubes line up in the same direction (this creates a beautiful cross-section when sliced). Gently level the surface.

3. Spread the meat sauce evenly over the pasta.

4. Top with the béchamel: Pour it over the meat sauce and smooth the top with a spatula.

5. Finish with the grated cheese.

6. Bake for about 30 minutes or until the top is golden and set.

7. Cool for at least 10–15 minutes before slicing. This helps the layers hold and creates clean portions.