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This delicious Greek casserole is made up of layers of thick noodles, spiced meat, and covered in a creamy and cheesy bechamel sauce, then baked to perfection. Pastitsio, which could also be called Greek Lasagna is a heart-warming dish that’s full of flavor.
Why This Recipe Works
This traditional Greek dish is similar to Italian lasagna with layers of noodles, a rich meat sauce, and topped off with a decadent béchamel cheese sauce. It’s great for a crowd because of how much it makes and how deep the layers are, and it’s also visually appealing when sliced.
Not only is it great for a crowd but it’s great for parties, events, or even holidays. It’s best made ahead too, which allows you time to prepare for your gathering. Make it and serve it with a Garden Salad for a complete meal. If you just want a truly delicious meal during the week you can easily freeze leftovers or individual servings.
Pastitsio gets its name from the Italian dish called Pasticcio, which are baked pies that could be made up of meat, fish, or pasta. The Italian version uses pastry crust whereas the Greek version uses pasta no. 2 noodles. This dish is a stunner, and I’d even suggest it’s easier to prepare than lasagna or pasticcio.
Ingredients Needed for Pastitsio
There are 3 main layers in Pastitsio, which you will prepare in 3 parts. You can also do 2 layers of the noodles, making it 4 layers in total. The image below contains all the ingredients you’ll need.
- Pasta Layer – this layer is the very bottom layer and placing the pasta in the correct postion is key for getting that beatiful slice with all the layers showing.
- Spiced Meat Sauce – a rich meat sauce flavored with red wine and spices cinnamon and cumin, with crushed tomatoes, red onions, and fresh garlic mixed in.
- Béchamel Topping – this decadent cheesy layer starts with a simple roux with Greek kasseri cheese melted in (if you can’t find this cheese there are substitutes listed below).
Ingredient Notes:
- Ground Beef: I recommend choosing a leaner ground beef so there’s less grease when you cook it.
- Red Wine: Cooking red wine into the meat sauce adds a rich level of unique flavor, but you can also use beef broth instead.
- Bouillon Cube: this is optional, but highly recommended, as the bouillion cube will add so much flavor into the sauce, and we want lots and lots of flavor.
- Tomato Paste: any tomato paste will work for this recipe. Personally, I prefer to add the tomato paste right after the onions and garlic have cooked and before adding the ground beef. This allows the flavors of the paste to really bloom and strengthen, but I’ve written this recipe out traditionally, which means it’s added when all the other seasonings are added. You can add it in where you like.
- Kasseri Cheese: in my Pastitsio I prefer to use Kasseri cheese, which has a springy texture and is made using unpasturized sheep milk, but this isn’t the only type of cheese you can use. Kefalotyri, another Greek cheese will also work as well as Romano or Parmesan cheese too. If you can’t find the 2 Greek cheeses don’t stress, the béchamel sauce will turn out delicious either way.
- Pastitsio Pasta No. 2: if you can’t find this Bucatini-stye pasta in yoru grocery store you can purchase it at Amazon or even just use bucatini or plain Ziti noodles.
Step-by-Step Instructions
If you have the time I recommend making this dish a day ahead of when you plan on serving it. The noodles, meat sauce, and cheesy top layer will cool and stay intact the next day when you reheat it and slice it.
Meat Sauce
- Sauté onions and garlic. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the red onions and minced garlic and sauté for 2 to 3 minutes.
- Brown the meat. Add the ground beef to the pot and break it apart as it browns, stir occasionally.
- Add the seasonings. Add the bay leaves, tomato paste, salt, cinnamon, and black pepper. Cook for 4 minutes. Drain an excess fat from the meat.
- Cook down the wine. Pour the red wine into the ground beef mixture and scrap up any brown bits from the bottom. Cook, stirring occasionally, until the wine is almost evaporated, about 4 to 5 minutes. Let the meat sauce cool completely before adding it to the casserole or store in the fridge until ready to use.
Béchamel Sauce
I use kasseri cheese, which is a springy Greek cheese that I found in a local grocery store called Lowe’s Food that has a very good cheese section. It’s not necessary to use this cheese though and instead you can use Romano or even parmesan cheese.
- Make a roux. In a large pot or skillet with high sides melt the butter over medium heat and using a wooden spoon stir the flour in until mixed, but clumpy.
- Add the milk. Continue stirring and slowly pour half the milk into the pot. Continue to stir until thick paste-like consistency forms and then pour in the remaining milk.
- Thicken the sauce. Continue to cook the sauce, stirring frequently so it doesn’t burn, for about 5 more minutes or until it becomes thick. Remove from heat.
- Add the cheese and egg yolks. Stir in the shredded cheese and let the sauce cool for 5 minutes before adding the egg yolks.
Noodles
Traditionally, Pastitsio is made using a thick pasta noodle similar to that of Bucatini and called “Pastitsio Pasta No. 2.” You can find it in specialty grocery stores, but in the U.S. it can sometimes be a challenge. I’ve bought mine from Amazon, but if you can’t find it don’t worry. You can use Bucatini or even Ziti noodles.
- Cook the noodles. Prepare the noodles according to package directions but subtract 1 minute of cook time.
- Toss with egg whites. Drain the water from the pasta then slightly beat the egg whites and toss them with the pasta.
Assembly
- Noodle layer. The bottom layer is the noodles and to get the beautiful slice with the noodles lined up you’ll need to layer them length-wise in the baking dish.
- Meat layer. Spoon the meat on top of the noodles and spread evenly.
- Cheese Layer. Spoon the béchamel sauce on top of the meat layer and spread it out evenly to the edges and try to cover the meat completely.
- Bake. Heat the oven to 350º F. Bake for 30 minutes until the sauce begins to turn golden on top. Let cool for at least 10 minutes before slicing and serving.
Make Ahead Instructions
- Bake now. You can fully prepare the recipe and then let it cool before covering it and storing it in the fridge for up to 3 days before you plan on serving it. To reheat it set the oven to 350º F and heat the casserole for 10 to 15 minutes or until heated through.
- Bake later. Prepare the casserole up to the point of baking it and then cover it and place it in the fridge for up to 2 days in advance of when you plan on baking it. Before baking the casserole let it sit at room temperature for 30 minutes.
Helpful Equipment
- Wooden Spatula
- Dutch oven or large pot
- Large saucepan or heavy-bottomed skillet
- Strainer
- Deep 9×13 Baking Dish
Storage Information
- Freezing Instructions: Allow the casserole to cool completely before storing it in the freezer. It will last for up to 4 months stored in the freezer. You can also portion it out into individual servings and store those in the fridge. Let the casserole or individual piece thaw overnight in the fridge and then reheat it in the microwave or oven.
- Leftover Storage: Any leftovers can be placed in the fridge and stored for up to 5 days.
Reheating Directions
Keep the casserole in the dish. Set the oven to 350º F and heat for 15 to 20 minutes or until heated through.
If reheating an individual portion you can use the microwave just know it may start to slide apart slightly.
Recipe Notes and Tips:
- Make the meat sauce ahead (if possible). In order to achieve the beautifully cut slices, it’s best to prepare the meat sauce the day before you plan on making the full pastitsio. Chill the meat in the fridge overnight and spoon it over the assembled noodles when ready to finish making the recipe. If you can’t make it the day before then allow the sauce to cool completely before layering it into the dish. This gives it time to thicken.
- Use a deep 9×13-inch baking dish. Standard 9×13-inch dishes often are not deep enough for the 3 layers in this recipe. This is a great baking dish that is 13″x9″x3.
- Add some extra cheese. When adding the egg whites to the cooked noodles toss in some crumbled cheese such as more kasseri, feta, or romano.
- What to serve with pastitsio? Simple side salads, crusty bread, and vegetable dishes such as Tomato Cucumber Onion Salad are all great options.
FAQ’s
What’s the difference between moussaka and pastitsio?
These two dishes are quite similar with 3 layers and both being topped with a layer of béchamel over a spiced meat layer, however, moussaka has a bottom layer of eggplant whereas pastitsio is pasta no. 2 noodles.
How long does pastitsio last in the fridge?
Leftovers can be kept in the fridge for up to 5 days.
If you made this Pastitsio recipe I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Pastitsio
This delicious Greek casserole is made up of layers of thick noodles, spiced meat, and covered in a creamy and cheesy bechamel sauce, then baked to perfection. Pastitsio, which could also be called Greek Lasagna is a heart-warming dish that's full of flavor.
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Servings: 8 Servings
Calories: 762kcal
Equipment
- Wooden Spatula
- Dutch Oven or Large Pot
- Large Sauce Pan
- Stainer
- Deep 9×13-inch Baking Dish
Ingredients
Meat Sauce
- 2 tablespoons Olive Oil
- 2 medium Red Onions peeled and diced
- 3 Garlic Cloves minced
- 2 lbs Lean Ground Beef
- 3 Bay Leaves
- 3 tablespoons Tomato Paste
- 3/4 cup Red Wine or beef broth
- 28 ounces Crushed Tomatoes
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Cinnamon
- 1/2 teaspoon Cumin
- 3/4 cup Beef Broth
- 1 Beef Bouilion Cube optional
Béchamel Sauce
- 7 tablespoons Butter
- 3/4 cup Flour
- 4 cups Milk
- 7 ounces Kasseri Cheese or Romano or Parmesan
- 2 large Egg Yolks
Pasta
- 14 ounces Pastitsio Pasta No. 2 or Bucatini or Ziti
- 2 large Egg Whites
Instructions
Meat Sauce
- Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the red onions and minced garlic and sauté for 2 to 3 minutes, or until fragrant and transleaucent.
- Place the ground beef into the pot and break it apart as it browns, stir occasionally.
- Add the bay leaves, tomato paste, salt, cinnamon, and black pepper. Cook for 4 minutes. Drain any excess fat from the meat.
- Pour the red wine into the ground beef mixture and scrape up any brown bits from the bottom. Cook, stirring occasionally until the wine is almost evaporated, about 4 to 5 minutes.
- Let the meat sauce cool completely before adding it to the casserole or store in the fridge until ready to use. If possible make the meat sauce the morning before or night before you plan on assembling the dish.
Noodles
- Prepare the noodles according to package directions but subtract 1 minute of cook time.
- Drain the water from the pasta then slightly beat the egg whites and toss them with the pasta.
Béchamel Sauce
- In a large pot or skillet with high sides melt the butter over medium heat and using a wooden spoon stir the flour in until mixed, but clumpy.
- Continue stirring and slowly pour half the milk into the pot. Continue to stir until a thick paste-like consistency forms and then pour in the remaining milk.
- Continue to cook the sauce, stirring frequently so it doesn't burn, for about 5 more minutes or until it becomes thick. Remove from heat.
- Stir in the shredded cheese and the the let sauce cool for 5 minutes before adding the egg yolks.
Assemble and Bake
- Preheat the oven to 350º F.
- The bottom layer is the noodles and to get the beautiful slice with the noodles lined up you'll need to layer them length-wise in the baking dish.
- Spoon the meat on top of the noodles and spread evenly.
- Spoon the béchamel sauce on top of the meat layer and spread it out evenly to the edges and try to cover the meat completely.
- Bake for 30 minutes until the top becomes slightly golden. Allow it to cool for 10 minutes before slicing and serving so the layers will remain together when sliced.
Notes
- Make the meat sauce ahead (if possible). In order to achieve the beautifully cut slices, it’s best to prepare the meat sauce the day before you plan on making the full pastitsio. Chill the meat in the fridge overnight and spoon it over the assembled noodles when ready to finish making the recipe. If you can’t make it the day before then allow the sauce to cool completely before layering it into the dish. This gives it time to thicken.
- Use a deep 9×13-inch baking dish. Standard 9×13-inch dishes often are not deep enough for the 3 layers in this recipe. This is a great baking dish that is 13″x9″x3.
- Add some extra cheese. When adding the egg whites to the cooked noodles toss in some crumbled cheese such as more kasseri, feta, or romano.
Make-Ahead Instructions:
- Bake now. You can fully prepare the recipe and then let it cool before covering it and storing it in the fridge for up to 3 days before you plan on serving it. To reheat it set the oven to 350º F and heat the casserole for 10 to 15 minutes or until heated through.
- Bake later. Prepare the casserole up to the point of baking it and then cover it and place it in the fridge for up to 2 days in advance of when you plan on baking it. Before baking the casserole let it sit at room temperature for 30 minutes.
Storage Information
- Freezing Instructions: Allow the casserole to cool completely before storing it in the freezer. It will last for up to 4 months stored in the freezer. You can also portion it out into individual servings and store those in the fridge. Let the casserole or individual piece thaw overnight in the fridge and then reheat it in the microwave or oven.
- Leftover Storage: Any leftovers can be placed in the fridge and stored for up to 5 days.
Reheating Instructions
Keep the casserole in the dish. Set the oven to 350º F and heat for 15 to 20 minutes or until heated through. If reheating an individual portion you can use the microwave just know it may start to slide apart slightly.Nutrition
Serving: 1serving | Calories: 762kcal | Carbohydrates: 65g | Protein: 48g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1497mg | Potassium: 1165mg | Fiber: 5g | Sugar: 14g | Vitamin A: 980IU | Vitamin C: 13mg | Calcium: 486mg | Iron: 6mg
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