Pastitsio (Greek Pasta Bake) Recipe

I’ve got to tell you, this Pastitsio (Greek Pasta Bake) recipe is one of those soul-comfort meals that feels like a warm hug on a plate. If you love rich, hearty pasta dishes with layers of flavor, you’re going to adore this. It’s got that classic Greek spin with ground lamb, fragrant spices, and a creamy béchamel topping that sets it apart from your everyday pasta bake.

Whenever I make this Pastitsio (Greek Pasta Bake) recipe, it’s a guaranteed crowd-pleaser. It works so well for family meals or when you want to impress friends without fussing over something complicated. Plus, it reheats beautifully, so leftovers are actually a bonus in my book.

Ingredients You’ll Need

The ingredients in this Pastitsio (Greek Pasta Bake) recipe work beautifully together to bring authentic Greek flavors right to your table. When shopping, aim for good quality ground lamb and fresh spices for the tastiest result.

• Olive oil: The base for your sauté and béchamel, adding a lovely richness.
• Large onion: Adds sweetness and texture when cooked down with the meat.
• Ground lamb: Traditional and full of flavor, but you can substitute if needed.
• Kosher salt: Essential for seasoning at every step.
• Garlic: Either fresh or granulated, it enhances the sauce’s depth.
• Red wine: Adds a subtle complexity; if you don’t drink alcohol, a splash of broth works too.
• Ground cinnamon: Don’t skimp here—it’s key to that classic Pastitsio flavor.
• Ground cumin: Blends perfectly with the cinnamon and oregano for warmth.
• Dried oregano: Or fresh if you have it; it brightens the sauce beautifully.
• Black pepper: For just the right amount of kick.
• Crushed tomatoes: The base of your meat sauce, bringing acidity and richness.
• Tomato paste: Intensifies the tomato flavor without extra liquid.
• Flour (all-purpose or gluten-free): To thicken the béchamel sauce perfectly.
• Whole milk: For creamy, smooth béchamel—full fat works best.
• Ground nutmeg: Adds warmth and depth to your creamy topping.
• White pepper: For seasoning béchamel without dark specks.
• Parmesan or Kasseri cheese: Mixed into béchamel and on top for that savory finish.
• Plain Greek yogurt: Makes the béchamel tangy and luxurious.
• Extra-large eggs: Help bind the béchamel and create that delightful crust.
• Penne pasta: Short tubular pasta holds the sauce well and layers beautifully.
• Fresh thyme: A garnish that adds brightness and a hint of herbal aroma.

Variations

One of the best things about this Pastitsio (Greek Pasta Bake) recipe is how easy it is to tweak. I love encouraging you to make it your own—whether that means switching up the meat or adding veggies for some extra nutrition and texture.

• Meat Swap: I’ve made this with half lamb, half beef when I wanted a milder flavor that still sings with spices.
• Vegetarian Version: Try sautéing mushrooms and lentils instead of meat—same spices and sauces create a hearty feel without the lamb.
• Cheese Variation: If you can’t find Kasseri, good quality mozzarella mixed with Parmesan also works great.
• Spice it Up: Add a pinch of cayenne or smoked paprika if you like a little heat or smoky notes.

How to Make Pastitsio (Greek Pasta Bake) Recipe

Step 1: Sauté the Lamb Bolognese

Start by heating olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Toss in the diced onions, ground lamb, and kosher salt, then break the meat up with a spatula. You’ll want to cook this for about 10-12 minutes, stirring often, until the onions are soft and the meat is nice and browned. A quick tip here: draining excess fat helps keep the bake from getting greasy. Splash in the red wine and let it cook for 2 minutes until it mostly evaporates—that’s where a lot of flavor builds up! Next, stir in the garlic, cinnamon, cumin, oregano, and pepper, and sauté until the garlic becomes fragrant, about 2 minutes. Finally, add crushed tomatoes and tomato paste, cover, and simmer on low for 20 minutes. Don’t forget to taste and adjust salt at this stage.

Step 2: Prepare the Béchamel Sauce

While your meat sauce simmers, start boiling water for the pasta and get going on the béchamel sauce. Heat olive oil or butter in a medium pot over medium heat. Whisk in the flour to make a smooth paste and cook it for about 60 seconds—this gets rid of the raw flour flavor. Then, whisk in 1 cup of milk slowly, stirring as it thickens. Add the remaining milk gradually and keep whisking until the sauce is velvety and thick. Season with salt, nutmeg, and white pepper. Stir in the Parmesan cheese until melted and smooth. Once the sauce cools for about 10 minutes (warm is totally fine, but don’t let it get hot), fold in Greek yogurt and beaten eggs to make it luscious and give that perfect bake texture.

Step 3: Cook the Pasta and Assemble

Cook the penne pasta in salted, boiling water until just al dente—remember, it will cook more in the oven, so don’t overdo it. Drain the pasta well and immediately mix it into the simmered Bolognese sauce so all those flavors marry. Pour this pasta-meat mixture into a generously greased 9×13 baking dish or an oven-proof skillet. Smooth the béchamel sauce evenly over the top, then sprinkle half a cup of Parmesan and scatter fresh thyme leaves for that herbal aroma. This layering is what makes Pastitsio so uniquely delicious.

Step 4: Bake to Golden Perfection

Pop your assembled Pastitsio into a preheated 400°F oven and bake for 30 minutes. You’ll know it’s ready when the béchamel topping is golden brown and bubbly around the edges. Let it rest a bit before slicing so the layers settle—it makes serving a whole lot easier!

How to Serve Pastitsio (Greek Pasta Bake) Recipe

Garnishes

I always finish my Pastitsio with fresh thyme sprinkled on top—it adds a subtle, pleasant herbal note that cuts through the richness. Sometimes I add a light dusting of extra Parmesan just before serving for a little extra ooey-gooey cheese love.

Side Dishes

Because Pastitsio is hearty, I like to balance it with lighter sides like a crisp Greek salad with cucumbers, tomatoes, olives, and a tangy lemon dressing. Roasted or steamed green beans with garlic are another favorite—they add freshness and crunch to the meal.

Creative Ways to Present

For special occasions, I’ve arranged individual Pastitsio servings in small, oven-safe ramekins. It makes for a fancy presentation and perfect portions. Another time, I layered some sautéed spinach between the meat and pasta layers for a pop of color and a veggie boost.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool to room temperature, then cover the baking dish tightly with foil or plastic wrap and store it in the fridge. It keeps great for up to 3 days, and every time I reheat it, the flavors deepen even more.

Freezing

I’ve frozen Pastitsio in single-serving portions using airtight containers, and it freezes like a dream without losing texture. Just thaw overnight in the fridge before reheating—perfect for meal prep!

Reheating

To reheat, I cover my portion with foil and bake in a 350°F oven for about 20 minutes until warmed through. This helps keep the béchamel creamy and prevents it from drying out like a microwave sometimes does.

FAQs

Final Thoughts

This Pastitsio (Greek Pasta Bake) recipe has become a cherished favorite in my kitchen, and I know you’ll love it just as much. There’s something so satisfying about those layers of spiced meat, tender pasta, and creamy béchamel coming together for a meal that feels special but is simple to make. I really hope you give it a try—your family and friends will thank you for sharing this delicious Greek classic!

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