Name: Greek Pastitsio Pasta Bake Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 3 garlic cloves, finely minced; 2 red onions, finely chopped (substitute yellow or brown onions); 1 kg / 2 lb beef mince (ground beef); 3/4 cup dry red wine; 800g / 28 oz canned crushed tomato; 2 beef bouillon cubes, crumbled; 2 tbsp tomato paste; 1 tsp white sugar; 1 bay leaf; 1/2 tsp cinnamon powder; 1 cinnamon stick (or extra 1/2 tsp cinnamon powder); 1/4 tsp ground cloves; 3/4 tsp salt; 1 tsp black pepper; 100g / 7 tbsp unsalted butter; 3/4 cup plain/all-purpose flour; 1 litre / 4 cups whole milk (full fat preferred, low fat acceptable); 1/8 tsp freshly grated nutmeg; 1/2 tsp salt; 100g / 3 oz Kefalotyri Greek cheese (substitute Parmesan or Romano), finely shredded; 2 egg yolks (egg whites used in the pasta); 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (substitute small ziti, penne, or regular bucatini); 120g / 4 oz feta, crumbled; 2 egg whites (used in the pasta); 75g / 3 oz Kefalotyri Greek cheese (substitute Parmesan or Romano), finely grated

If you’re craving a dinner that’ll make your whole family ask for seconds—trust me, you have to try this Greek Pastitsio Pasta Bake Recipe. This dish is like a comforting hug in pasta form, with layers of perfectly cooked noodles, a fragrant meat sauce kissed with cinnamon and cloves, and a creamy, cheesy béchamel topping that browns just right. When I first tried making pastitsio, I was hooked by how everything melded together into a warm, indulgent feast that’s perfect for gatherings or a cozy weeknight treat. Stick with me, and by the end, you’ll have a foolproof recipe that’s truly fan-freaking-tastic!

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Why You’ll Love This Recipe

Authentic Greek Flavors: The blend of cinnamon, cloves, and kefalotyri cheese gives this pasta bake a uniquely delicious twist you won’t find in ordinary pasta dishes.
Comfort Food Classic: It’s hearty, satisfying, and perfect for feeding a crowd or meal prepping for the week.
Make-Ahead Friendly: You can prepare it in advance and it holds up beautifully in the fridge or freezer, making your life easier on busy days.
Crowd Pleaser: Every time I serve this, friends and family go crazy for it – it’s just that good!

A close-up view of a slice of baked pasta being lifted, showing three layers: the bottom layer has light yellow macaroni noodles, the middle layer is rich brown cooked ground meat sauce, and the top layer has a golden browned melted cheese crust with small green herb leaves on top. The dish is in a white baking pan on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Greek Pastitsio Pasta Bake, Greek pasta casserole, Mediterranean pasta bake, authentic Greek pasta, comforting Greek baked pasta

Ingredients You’ll Need

The magic of this Greek Pastitsio Pasta Bake Recipe truly comes from combining simple ingredients that create complex layers of flavor. Using quality meat, the right pasta type, and authentic cheeses like kefalotyri makes a huge difference, so I’ll share a few tips to help you shop smart for these.

Flat lay of small white ceramic bowls containing golden olive oil, finely minced garlic cloves, finely chopped red onions, a mound of fresh raw ground beef, small bowl of dry red wine, crushed ripe red tomatoes in a white bowl, crumbled beef bouillon cubes, a dollop of deep red tomato paste, a single glossy bay leaf, a cinnamon stick beside a small pile of cinnamon powder, a small pinch of ground cloves, granulated white sugar in a bowl, black peppercorns beside fine salt crystals, a slab of unsalted butter, plain all purpose flour in a bowl, whole milk in a small white bowl, freshly grated nutmeg, finely shredded pale yellow kefalotyri cheese, two whole uncracked brown eggs, uncooked golden yellow Pastitsio No. 2 Greek bucatini pasta strands neatly arranged, crumbled white feta cheese, two whole uncracked white eggs, finely grated pale yellow kefalotyri cheese all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Greek Pastitsio Pasta Bake, Greek pasta casserole, Mediterranean pasta bake, authentic Greek pasta, comforting Greek baked pasta

Olive oil: Use good-quality extra virgin olive oil—it adds that little fruity richness to your base sauce.
Garlic cloves: Fresh is best here for that bright, punchy flavor.
Red onions: I usually go red for their sweetness but yellow onions work fine if that’s what you have.
Beef mince: Lean but not too lean—around 80/20 gives you juicy, flavorful meat sauce.
Red wine: A dry wine packs flavor; if you can’t use alcohol, beef broth is a fallback, but it won’t be quite the same.
Canned crushed tomato: Get a good brand with no added sugar or salt for better control.
Beef bouillon cubes: These add depth; don’t skip them!
Tomato paste: Intensifies the tomato flavor and thickens the sauce.
Spices (cinnamon powder, cinnamon stick, ground cloves): These are what give pastitsio its signature aroma—don’t be shy!
Butter and flour: For that luscious béchamel sauce, which binds everything together.
Milk: Whole milk works best, but you can use low-fat if preferred.
Nutmeg: Freshly grated nutmeg brings that subtle warmth to the sauce.
Kefalotyri Greek cheese: This salty, tangy cheese is amazing, but Parmesan or Romano can work as substitutes.
Egg yolks and whites: Yolks enrich the béchamel, while the whites are used with the pasta for a silkier texture.
Pastitsio No. 2 pasta: Traditionally Greek bucatini, but small ziti or penne can act as good substitutes.
Feta cheese: Crumbled on top for a tangy pop of flavor you won’t want to miss.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that pastitsio is versatile, so you can tweak it to your taste or dietary needs. Whether you want to lighten it up or go big with extra cheese, there’s a way to make it your own.

Vegetarian version: Swap the beef for lentils or a mix of sautéed mushrooms and vegetables; still hearty and comforting!
Lower carb: Try zoodles or spaghetti squash in place of pasta for a lighter take.
Spicier twist: Add a pinch of chili flakes to the meat sauce to give it a little heat—my family loves the extra kick.
Cheese swaps: If you can’t get kefalotyri, use a mix of Parmesan and Romano for that sharp, salty flavor.

How to Make Greek Pastitsio Pasta Bake Recipe

Step 1: Sauté the Aromatics and Brown the Meat

Heat your olive oil in a large pan over medium heat. Toss in the finely minced garlic and chopped onions, stirring until they’re soft and fragrant—this usually takes about 5 minutes. Then add your beef mince, breaking it up with a wooden spoon. Cook until it’s nicely browned with no pink remaining, which really builds that rich base flavor we’re after.

Step 2: Deglaze with Red Wine and Simmer the Meat Sauce

Pour in the dry red wine and let it reduce slightly for 3 to 5 minutes. This step, I discovered, adds complexity and helps soften the meat’s richness. Next, stir in your crushed tomatoes, tomato paste, crumbled bouillon cubes, sugar, bay leaf, cinnamon powder, cinnamon stick, cloves, salt, and pepper. Lower the heat and let the sauce simmer gently for about an hour, uncovered, stirring occasionally so it doesn’t stick or dry out.

Step 3: Cook the Pasta and Prep for Layering

While your sauce simmers, boil the pastitsio pasta in salted water according to the package instructions until just al dente. Drain and toss with the crumbled feta and egg whites (this little trick keeps your pasta layers moist but not soggy—trust me, I’ve tested it multiple times!). Set aside to cool slightly.

Step 4: Make the Silky Béchamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste that smells slightly nutty—this is your roux. Gradually whisk in the milk, ensuring no lumps form. Keep whisking until the mixture thickens into a luscious béchamel, about 8-10 minutes. Remove from heat, then season with salt, freshly grated nutmeg, and mix in the beaten egg yolks and half the grated kefalotyri cheese. This sauce is where the creamy dream happens!

Step 5: Assemble and Bake

Preheat your oven to 180°C (350°F). Grease a large baking dish and spread half of the pasta mixture evenly across the bottom. Layer your rich meat sauce over that. Then add the remaining pasta on top. Finally, pour the béchamel sauce over everything, smoothing it out gently. Sprinkle the rest of the grated kefalotyri on top for that gorgeous golden crust. Bake for about 45 minutes until bubbling and beautifully golden on top.

Step 6: Rest and Serve

This is my favorite part—and one you shouldn’t skip. Let your pastitsio rest for at least 15 minutes before slicing to help all those layers set nicely. It makes serving much easier and the flavors get a chance to settle beautifully. I promise, the wait is worth it!

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Pro Tips for Making Greek Pastitsio Pasta Bake Recipe

Layer with Direction: For that classic neat look, arrange the pasta in the baking dish so all tubes run the same way—it gives it a beautiful layered appearance when sliced.
Slow Simmer is Key: Let the meat sauce simmer low and slow to develop deeper flavors without burning the bottom.
Egg Whites in Pasta: Mixing egg whites with the pasta helps the noodles stick together and keeps the layers moist but firm.
Rest Time Matters: Patience after baking gives cleaner slices and lets the flavors meld—skip this and your slices may fall apart.

How to Serve Greek Pastitsio Pasta Bake Recipe

The dish shows a close-up of baked pasta in a white plate on a white marbled surface. It has three visible layers: the bottom layer is small tube pasta in light yellow color, the middle layer is ground meat sauce in dark brown with a slightly chunky texture, and the top layer is melted white cheese with a smooth and shiny surface. A knife and a fork held by a woman's hand are cutting into the dish from the top, lifting a portion that reveals the layers clearly. There are small green leaves for garnish around the edges. Photo taken with an iphone --ar 2:3 --v 7 - Greek Pastitsio Pasta Bake, Greek pasta casserole, Mediterranean pasta bake, authentic Greek pasta, comforting Greek baked pasta

Garnishes

I often sprinkle extra crumbled feta or a little fresh chopped parsley on top for a bright pop of color and tang. A drizzle of good olive oil or a squeeze of lemon juice right before serving adds a lovely fresh lift that balances the richness.

Side Dishes

This goes wonderfully with a simple Greek salad loaded with cucumber, tomato, olives, and red onion dressed in lemon and oregano. I also love pairing it with some warm pita bread or roasted vegetables to round out the meal.

Creative Ways to Present

For special occasions, I sometimes bake pastitsio in individual ramekins—these look so elegant when served at dinner parties and guarantee even portions with perfect crispy edges. You could also layer it in a trifle dish for a fun twist that keeps the layers visible from the side.

Make Ahead and Storage

Storing Leftovers

Pastitsio keeps beautifully in the fridge for up to 4-5 days when covered tightly with foil or plastic wrap. I like to store individual portions in airtight containers for easy grab-and-go meals later in the week.

Freezing

This is one of those recipes that freezes exceptionally well. I freeze it in single or family-sized portions in freezer-safe containers, just make sure to cool it completely before freezing to avoid ice crystals. It’s a lifesaver for busy weeks!

Reheating

Reheat leftovers covered in the oven at 160°C (320°F) until warmed through—this keeps the béchamel creamy and prevents it from drying out. If you’re in a hurry, the microwave works fine but I recommend adding a splash of milk to keep it moist.

FAQs

Can I make Greek Pastitsio Pasta Bake Recipe ahead of time?

Absolutely! You can prepare the entire dish up to the baking stage, cover it tightly, and refrigerate for up to 24 hours before baking. It’s an excellent make-ahead recipe that saves you lots of time on busy days.
What’s the best pasta to use for pastitsio?

The traditional choice is Greek bucatini, known as Pastitsio No. 2 pasta, but you can substitute with small ziti, penne, or even regular bucatini if that’s what your store carries.
Can I use a different cheese instead of kefalotyri?

Yes! Kefalotyri has a salty, tangy flavor, so Parmesan or Romano are perfect substitutes that will still give you that wonderful topping flavor.
How do I get the perfect crispy top on pastitsio?

Grating enough cheese on top of the béchamel and baking uncovered helps form a golden, bubbly crust. Letting the dish rest after baking also helps the top firm up nicely.
Is pastitsio gluten-free?

Traditional pastitsio uses regular wheat pasta and flour in the béchamel, so it’s not gluten-free. However, you can experiment with gluten-free pasta and a cornstarch-based béchamel substitute for a gluten-free version.

Final Thoughts

I absolutely love how this Greek Pastitsio Pasta Bake Recipe turns out every single time. The layers of flavors and textures come together like a symphony, and it’s become my go-to for dinners where I want to impress with minimal fuss. I used to struggle with pastitsio being too dry or falling apart, but once I learned the egg white and pasta trick, plus the importance of resting, it all clicked. You’re going to enjoy making this as much as eating it—so roll up your sleeves, get cozy in the kitchen, and make this delicious Greek classic your own!