My YiaYia’s Authentic Pastitsio is the ultimate Greek comfort food with layers of cheesy pasta, a rich tomato meat sauce and a creamy béchamel sauce.
This is the Greeks version of lasagna that can be made ahead, freezes well and is great for serving a crowd.
This is how my YiaYia cured me, loved me, and spoiled me. I hope you enjoy our family recipe!
Looking for more authentic Greek recipes? Check out my Moussaka (Eggplant Bake) or Spanakopita (Spinach Pie).
Pastitsio (pasticcio/pastichio/pastizio), pronounced puh-steet-see-oh, is a hearty, meaty, Greek pasta bake with a decadent cheesy béchamel sauce. You can think of it like the Greek lasagna.
It’s commonly made in a baking dish size 10×14 or equivalent which is large enough to feed a big family or dinner party.
Greeks typically make authentic pastitsio for special occasions or holidays because it’s a labor of love, but you can prepare it ahead of time as well as freeze it for later.
Penne – traditionally a thick bucatini pasta called ‘pastitsio pasta No.2’ is used but since it’s uncommon in the U.S. so feel free to use penne or ziti.
Kefalotyri – is traditionally used but is difficult to find in U.S. stores (find it online) so feel free to use Parmesan or Romano.
White onion – you can use yellow or red onion as well, but we prefer white.
Garlic – finely minced garlic is a necessary aromatic in the meat sauce. Be sure to use fresh garlic and mince or finely chop yourself.
Ground beef – using a 90/10 ground beef will keep the meat sauce thick and the pastitsio layers nicely intact.
Ground pork – we love using a 50/50 mix of beef and pork which makes the meat sauce very tender and flavorful. However, you can opt to use all ground beef if that’s what you prefer or have on hand.
Red wine – any dry red such as cab or pinot will work. This can be substituted for beef or chicken broth if preferred or needed.
Tomato paste – adds a rich tomato flavor to the meat sauce.
Crushed tomatoes – be sure to buy a high quality can of crushed tomatoes for the best tasting sauce.
Parsley – fresh parsley is preferred for a nice herby element to lighten the heavy meat sauce but you can sub for 2 tsp dried if needed.
Eggs – we use two eggs total in this recipe, separating whites and yolks.
Flour – all-purpose flour is used to create the roux for the creamy béchamel sauce.
Milk – whole milk is used for the béchamel sauce.
Butter – use a high-quality butter for best results.
Olive oil – be sure to use a high-quality (preferably Greek) olive oil.
Seasonings – salt, black pepper, sugar, bay leaf, cinnamon and nutmeg are used to season the pastitsio.
Step 1 – Shred 3 cups Kefalotyri or parmesan cheese. Set aside.
Step 2 – Cook penne in boiling salted water to al dente, according to package instructions. Drain and return to the pot, let cool for 5 minutes. Add 2 egg whites and stir. Mix in 1 cup shredded Kefalotyri cheese (or parmesan).
Step 1 – Melt butter and olive oil in a large pot over medium-high heat. Add minced garlic and diced onion, sauté for 3-4 minutes until soft.
Step 2 – Add the ground beef and ground pork to pot with onions. Cook, breaking meat into pieces until fully browned. Add wine and stir until wine has evaporated, about 2 minutes.
Step 3 – Add tomato paste, crushed tomatoes, parsley, sugar, bay leaf, salt, pepper and cinnamon. Stir to combine and bring to a simmer. Then reduce heat to medium-low and simmer for 30-40 minutes, allowing liquids to evaporate and sauce to thicken. Stir mixture a few times throughout simmering.
Step 4 – Once mixture is thick with little to no liquid, remove from heat and let cool to room temperature. Remove bay leaf.
Step 1 – Meanwhile, melt butter in a separate large saucepan over medium heat. Once melted, add the flour and whisk constantly for 1 minute.
Step 2 – Gradually add in 4 cups milk, whisking constantly until the sauce is smooth and thick enough to coat the back of a wooden spoon. Add salt, pepper, and nutmeg. Stir to combine.
Step 3 – Remove from heat and stir in 1 cup Kefalotyri (or parmesan cheese) and 2 egg yolks. Set aside.
Béchamel Tip: make sure to whisk constantly through each step. Ensure the sauce is very thick (should coat the back of a wooden spoon) before removing from heat and adding cheese.
Step 1 – Preheat oven to 350 F. Butter a 4.5 QT 10×14 or deep 9×13 baking dish.
Step 2 – Transfer half of the cooked penne to the baking dish and arrange in an even layer so the bottom of the dish is covered. Pour over 1/4 of the béchamel sauce.
Step 3 – Transfer the entire meat sauce and spread in an even layer. Top with remaining pasta. Cover the top with all remaining béchamel sauce in a nice even layer.
Step 4 – Sprinkle the top with 1 cup shredded cheese and bake uncovered for 45-50 minutes. Broil for an additional 3-5 minutes to get a nice golden-brown top, careful not to burn.
Step 5 – Let authentic pastitsio sit for 15-30 minutes to solidify (this will ensure it all stays together when serving) then cut into square pieces. Serves 10-12.
Pastitsio is a hearty and fulfilling meal on its own but would be delicious served alongside some fresh vegetable dishes.
Serving options:
Make Ahead – authentic pastitsio can be made one day in advance. Once it cools, cover tightly and place in the fridge. When you’re ready, reheat in a 350 F oven for about 45 minutes or until warmed through.
You can also prepare meat sauce and béchamel in advance and then assemble with freshly cooked pasta when ready to bake and serve.
Storing – authentic pastitsio keeps well in the fridge for up to 4 days. Reheat pieces in the oven or microwave.
Freezing – freeze cooked pastitsio in individual pieces and thaw overnight in the fridge. Reheat in 350 F oven until warmed through.
Although these two Greek dishes are very similar, they have one major difference. Moussaka consists of fried eggplants and potatoes but no pasta. Whereas Pastitsio features only pasta with meat sauce and bechamel.
Reheat in a 350°F oven, covered, until heated through, about 45 minutes.
This authentic pastitsio is a complete and filling meal on its own, so a light side salad works nicely to accompany it.
Did you make this? Please RATE THE RECIPE below!
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I have tried other pastitsio recipes to try and recreate what we get at a local Greek restaurant. My fiancé said this recipe captures those flavors and is now his favorite. Thanks for sharing!
Hi Chris, that's amazing to hear! I'm so glad you both enjoyed the recipe.
Thanks so much! -Sierra