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Greek lasagna slice on a spatula.
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5 from 8 votes

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.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Cooling Time45 minutes
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Greek
Servings: 8 Servings
Calories: 762kcal
Author: Aimee Mars

Equipment

  • Wooden Spatula
  • Dutch Oven or Large Pot
  • Large Sauce Pan
  • Stainer
  • Deep 9x13-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 9x13-inch baking dish. Standard 9x13-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