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Greek Pastitsio with Béchamel

Category: Everyday Mains Made Simple

Greek Pastitsio brings together tender pasta mixed with a richly spiced meat sauce layered beneath a smooth, creamy béchamel. The meat sauce is simmered with garlic, cinnamon, oregano, and fresh herbs, which infuse deep Mediterranean flavors. The béchamel combines half and half with butter, flour, and nutmeg, enriched by Parmesan cheese, eggs, and tangy Greek yogurt. After assembling, the dish is baked until bubbling and golden, offering a harmonious texture of creamy, savory, and slightly spiced notes that delight the palate.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Sun, 22 Feb 2026 17:28:56 GMT
A white plate with a Greek pastitsio on it. Save
A white plate with a Greek pastitsio on it. | foodiffy.com

This Greek pastitsio is a comforting layered pasta bake that brings a touch of Greece into your kitchen. It combines a rich, aromatic meat sauce with a creamy béchamel topping for a dish that’s perfect for family dinners or a cozy weekend meal.

I first made this when I wanted to recreate a beloved Greek family recipe. It quickly became a favorite that fills the house with comforting aromas.

Ingredients

  • Olive oil: cooks the vegetables with a bright fruity note use good quality extra virgin for best flavor
  • Ground beef: brings hearty richness and texture choose lean for less grease
  • Dry red wine: adds acidity and depth if you prefer non-alcoholic, use beef broth with a splash of vinegar
  • Fresh garlic and herbs like thyme and oregano: create authentic Mediterranean layers of flavor
  • Ground cinnamon: offers a subtle warm spice that balances the tomato acidity
  • Crushed tomatoes: provide a tangy base pick a vibrant ripe brand for freshness
  • Half and half: keeps the béchamel smooth and creamy full fat works best
  • Unsalted butter: allows control over seasoning for the sauce
  • All-purpose flour: thickens the béchamel for the perfect velvety consistency
  • Freshly grated nutmeg: adds a subtle fragrant note do not skip this or the sauce can taste flat
  • Parmesan or Kasseri cheese: adds savory umami richness and a golden crust
  • Eggs: enrich the béchamel and help it set beautifully
  • Plain Greek yogurt: brightens the sauce and adds tang
  • Bucatini or similar pasta: holds the layers well and absorbs flavors without getting mushy cook until just al dente

Instructions

Build The Meat Sauce:
Heat olive oil over medium-high heat in a large pot. Add chopped onions and sauté gently for 4 to 5 minutes until translucent but not browned this softens the base and releases sweetness. Add ground beef and break it up with a wooden spoon cooking until no longer pink to get that rich meaty flavor throughout. Pour in the red wine and let it simmer for 2 minutes letting the alcohol cook off while deepening flavor. Stir in minced garlic, cinnamon, oregano, thyme sprigs, and a pinch of cayenne pepper and cook for 3 to 4 minutes to bloom the spices. Add crushed tomatoes and season with salt and pepper. Reduce heat to low and let the sauce simmer uncovered for 30 minutes stirring occasionally for a thick, flavorful sauce then set aside.
Prepare The Béchamel Sauce:
Warm half and half gently on the stove or in the microwave until simmering to make it easier to incorporate without lumps. Melt butter in a saucepan over medium heat and whisk in flour cooking for about 2 minutes until pale and fragrant this step cooks out the raw flour taste. Slowly pour the warm half and half into the butter and flour mixture whisking constantly to prevent lumps. Continue cooking and stirring frequently until the sauce thickens and coats the back of a spoon about 5 to 6 minutes. Add freshly grated nutmeg plus salt and pepper for seasoning. Stir in three quarters of the Parmesan cheese and half of the meat sauce mix well then remove from heat. Let cool for 10 minutes before whisking in beaten eggs quickly to avoid curdling then fold in Greek yogurt for a creamy tangy finish and set aside.
Cook The Pasta and Assemble:
Bring a large pot of salted water to a boil and cook pasta until just al dente usually a minute less than package instructions to avoid overcooking in the oven. Drain well and combine the pasta with the meat sauce evenly coating all strands. Transfer this mixture into a large baking dish about 9 and a half by 13 inches pressing gently to spread. Pour the béchamel sauce over the pasta and spread evenly making sure it covers all the filling. Sprinkle with remaining Parmesan cheese for a golden crust.
Bake and Rest:
Place the baking dish into a preheated oven at 350 degrees Fahrenheit and bake for 1 hour or until the top is golden brown and bubbling. Remove from the oven and allow to rest for 10 minutes so the layers set and are easier to cut before serving.
A slice of Greek pastitsio on a white plate.
A slice of Greek pastitsio on a white plate. | foodiffy.com

My favorite part of this dish is the béchamel sauce which took me some practice to perfect. I learned do not skip the cooling step before adding eggs or it can scramble. Pastitsio always reminds me of a family gathering where everyone slows down to enjoy a warm slice together.

Storage Tips

This pastitsio keeps well covered in the refrigerator for up to four days. Reheat slices gently in the oven at low temperature to retain its creamy texture. For longer storage, freeze individual portions wrapped tightly in plastic wrap and foil up to three months. Thaw overnight in the fridge before reheating.

Ingredient Swaps

Ground lamb or a mix of lamb and beef adds a more traditional Greek flavor. You can replace half and half with whole milk but the sauce will be lighter and less rich. Yogurt can be substituted with sour cream for a similar tangy note. Try penne or ziti pasta if bucatini is unavailable but avoid thinner pastas as they get mushy easily.

Serving Ideas

Serve with a crisp green salad dressed with lemon and olive oil for freshness. A side of roasted vegetables like zucchini or eggplant complements the hearty dish well. Garnish with fresh parsley or extra grated cheese for a lovely finishing touch.

A Greek pastitsio is served on a white plate.
A Greek pastitsio is served on a white plate. | foodiffy.com

This pastitsio is a true celebration of Greek comfort food with layers of flavor and creamy richness that brings warmth to any table.

Frequently Asked Recipe Questions

→ What pasta works best for pastitsio?

Bucatini, penne, or ziti are ideal as their tubular shapes hold the rich sauces well and maintain texture after baking.

→ How do I get the béchamel sauce creamy but not lumpy?

Whisk the butter and flour mixture constantly and gradually add warm half and half to create a smooth sauce without lumps.

→ Can I substitute the meat in the sauce?

Ground lamb or a mix of beef and pork can be used to enhance traditional flavors with a richer taste.

→ Why add cinnamon and nutmeg to savory layers?

These warm spices add subtle depth and character, balancing the acidity of tomatoes and richness of béchamel.

→ How to ensure pasta doesn’t overcook when baking?

Cook pasta just to al dente before baking as it will continue to soften during oven time without becoming mushy.

→ What’s the role of Greek yogurt in the béchamel?

Greek yogurt adds a gentle tang and creaminess, enhancing richness while lightening the sauce’s texture.

Greek Pastitsio Baked Pasta

Layers of seasoned beef, pasta, and creamy béchamel create a hearty Greek classic.

Preparation Time
20 mins
Time to Cook
105 mins
Overall Time
125 mins
Created By: Breanna

Type of Recipe: Lunch & Dinner

Cooking Difficulty: Intermediate Skill Needed

Cultural Origin: Greek

Portion Size: 8 Number of Servings

Dietary Options: ~

Ingredients Required

→ Meat Sauce

01 45 ml olive oil
02 1 onion, chopped
03 900 g lean ground beef
04 120 ml dry red wine
05 4 cloves garlic, minced
06 0.25 tsp ground cinnamon
07 1 tsp dried oregano
08 3 sprigs fresh thyme
09 Pinch of cayenne pepper
10 1 can (794 g) crushed tomatoes
11 Salt and freshly ground black pepper, to taste

→ Béchamel Sauce

12 600 ml half and half
13 57 g unsalted butter
14 30 g all-purpose flour
15 0.25 tsp freshly grated nutmeg
16 Salt and freshly ground black pepper, to taste
17 150 g freshly grated Parmesan or Kasseri cheese
18 2 large eggs, beaten
19 160 g plain Greek yogurt

→ Pasta

20 340 g bucatini or small pasta such as penne or ziti

Guide to Cooking

Step 01

Heat olive oil in a large pot over medium-high heat. Sauté chopped onion until translucent, about 4-5 minutes. Add ground beef and cook, breaking it up with a wooden spoon until no longer pink. Pour in red wine and cook for 2 minutes. Stir in garlic, cinnamon, oregano, thyme, and cayenne pepper; cook for another 3-4 minutes. Add crushed tomatoes, season with salt and black pepper, and simmer on low heat for 30 minutes, stirring occasionally. Set aside.

Step 02

Set oven temperature to 175°C.

Step 03

Warm half and half in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes while constantly whisking. Gradually add warm half and half to butter-flour mixture, whisking continuously. Continue cooking and stirring frequently until thickened, approximately 5-6 minutes. Season with nutmeg, salt, and black pepper. Stir in ¾ of the Parmesan cheese and about half of the meat sauce. Remove from heat and cool for 10 minutes. Quickly whisk in beaten eggs and fold in Greek yogurt. Set aside.

Step 04

Boil pasta in salted water until just al dente to avoid overcooking during baking. Drain thoroughly.

Step 05

Combine cooked pasta with remaining meat sauce and transfer into a 24 x 33 cm baking dish. Evenly spread béchamel sauce over the pasta mixture. Sprinkle with remaining Parmesan cheese.

Step 06

Bake in preheated oven for 60 minutes until the top is golden brown and bubbling. Remove from oven and allow to rest for 10 minutes before serving.

Extra Suggestions

  1. Avoid overcooking pasta to ensure it holds its texture after baking.

Necessary Equipment

  • Large pot
  • Medium saucepan
  • Baking dish (24 x 33 cm)
  • Wooden spoon
  • Whisk

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • Contains dairy and eggs
  • Contains gluten

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 580
  • Fats: 28 g
  • Carbohydrates: 48 g
  • Protein: 33 g