Name: Greek Pastitsio (Pastichio) Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 250 g pastitsio noodles or dried penne pasta (~9 oz); 1 tablespoon salt (for boiling pasta); 1 ½ cups sliced mushrooms; ½ small onion, finely diced; 2 large cloves garlic, minced; ½ large red capsicum, finely diced; 500 g beef mince (~1 lb); 1 ⅓ cups tomato passata (puree) (400 ml); 1 tablespoon tomato paste; ½ cup fresh parsley, lightly packed, roughly chopped; ¾ teaspoon ground cinnamon; ½ teaspoon salt; ½ teaspoon dried oregano; ¼ teaspoon freshly ground black pepper; ¼ cup water (60 ml); ½ tablespoon olive oil (for cooking mushrooms and vegetables); 170 g butter (6 oz / 1½ sticks); ¾ cup plain flour (all purpose flour) (95 g / ~3 oz); 4 cups whole milk; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 ½ cups finely grated kefalotyri cheese or parmesan cheese (not packed); 2 large eggs

Print Recipe·4 from 14 reviews

If you have ever dreamed of a dish that feels like a warm, comforting hug from Greece, then this Greek Pastitsio (Pastichio) Recipe is exactly what you need in your kitchen. This baked pasta marvel layers perfectly cooked noodles, a rich and fragrant meat sauce, and a velvety, cheesy béchamel topping. Each bite offers a harmonious blend of savory, aromatic spices like cinnamon and oregano balanced by the creamy texture of the sauce, making it a true crowd-pleaser that will steal your heart from the first forkful. Let me take you through this irresistible dish that’s both timeless and incredibly satisfying.

Ingredients You’ll Need

A white rectangular dish holds two layers of food; the bottom layer is creamy pale yellow penne pasta with a smooth, slightly shiny texture, arranged evenly across the dish. The top layer is a chunky deep red meat sauce with visible pieces of vegetables like mushrooms and bits of herbs, being spooned onto the pasta from above. The sauce looks thick and textured, with small pieces of diced tomatoes and greens mixed in. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

To create the magic of this Greek Pastitsio (Pastichio) Recipe, you’ll want to gather simple, quality ingredients that each bring something special to the table. From pasta to spices and cheese, every component works together to build layers of flavor and texture that make this dish unforgettable.

Pastitsio noodles or dried penne pasta (250 g): The backbone of the dish, these noodles hold the layers together and soak up the delicious sauces.
Sliced mushrooms (1 ½ cups): Adds earthy depth and moisture to the meat sauce.
Finely diced onion (½ small): Provides a subtle sweetness that rounds out the flavors.
Minced garlic cloves (2 large): The aromatic punch that awakens the meat sauce.
Finely diced red capsicum (½ large): Adds a fresh, sweet contrast and a pop of color.
Beef mince (500 g): The savory core of the meat sauce; choose quality for maximum flavor.
Tomato passata (1 ⅓ cups): A smooth, rich base that forms the body of the sauce.
Tomato paste (1 tablespoon): Concentrates the tomato flavor and adds richness.
Fresh parsley (½ cup, roughly chopped): Brightens the dish with fresh herbal notes.
Ground cinnamon (¾ teaspoon): A warm, unexpected spice that gives the sauce its signature Greek flavor.
Salt (½ teaspoon and ½ teaspoon for the béchamel): Essential for bringing out all the other flavors.
Dried oregano (½ teaspoon): Provides a fragrant Mediterranean touch.
Freshly ground black pepper (¼ teaspoon and ¼ teaspoon for béchamel): Adds just the right amount of warmth and balance.
Water (¼ cup): Helps loosen the meat sauce and intensify flavors.
Butter (170 g): The foundation of the béchamel sauce, creating a luscious base.
Plain flour (¾ cup): Works with the butter to thicken the béchamel.
Whole milk (4 cups): Makes the sauce creamy and smooth.
Finely grated kefalotyri or parmesan cheese (1 ½ cups): Adds salty, nutty richness, with a portion reserved for mixing into the pasta layer.
Large eggs (2): These binders help set the béchamel and enrich the pasta layer for perfect structure.

How to Make Greek Pastitsio (Pastichio) Recipe

Step 1: Prepare the Pasta Base

Start by preheating your oven to 200C (or 180C for fan forced) to get it ready for baking later. Boil a generous pot of salted water and cook the pastitsio noodles or penne pasta just to al dente – you want them tender but still holding some bite, as they’ll cook further in the oven. Drain them well and spread the pasta evenly into a baking dish around 9×12 inches in size, forming the perfect foundation for your layers.

Step 2: Create the Meat Sauce

In a large skillet over medium-high heat, gently cook mushrooms in olive oil until they begin to caramelize, releasing deep flavors. Toss in finely diced onion, garlic, and red capsicum, letting them soften for just a few minutes to build aromatic sweetness. Then add the beef mince, browning it evenly for a rich, savory base. Stir in the tomato passata, tomato paste, parsley, cinnamon, oregano, salt, pepper, and the added splash of water from rinsing the passata bottle, letting the ingredients mingle. Simmer on very low heat for 10-15 minutes until the sauce thickens and the flavors fully meld into a glorious, thick meat sauce.

Step 3: Whip Up the Béchamel Sauce

Melt butter gently in a saucepan over medium heat. Once liquid and bubbling but not browned, whisk in the flour and cook it for about a minute to eliminate any raw flour taste while stirring constantly. Slowly pour in the whole milk, whisking continually to prevent lumps and achieve a smooth, thick sauce—this béchamel will crown your pastitsio with velvety perfection. Remove from heat, then stir in most of the grated cheese, saving a small portion for later, along with salt and pepper. Temper the egg yolks by whisking in a few spoonfuls of the hot béchamel to warm them up, then combine everything back in the pan for a luscious, creamy sauce that binds everything beautifully.

Step 4: Assemble Your Pastitsio

Allow the pasta, meat sauce, and béchamel to cool slightly for about 10 minutes—this is crucial for neat assembly. Blend the pasta with one egg white, a quarter cup of the béchamel sauce, and the reserved cheese, mixing well so the pasta becomes cohesive. Flatten this mixture evenly in your baking dish to create a solid base. Spread the rich meat sauce evenly over this, making sure the layer is level. Finally, gently pour the rest of your creamy béchamel sauce on top, smoothing it out for a golden crust. Pop it all into the oven and bake for around 40 minutes until that top layer turns an irresistible golden brown.

Step 5: Let It Rest Before Serving

After baking, give your pastitsio a generous 15 minutes to rest. This step is the secret for serving perfect, square slices that hold their shape while offering creamy, comforting layers in every bite. It’s worth the wait, promise!

How to Serve Greek Pastitsio (Pastichio) Recipe

A white rectangular baking dish filled with a baked dish that has a golden brown top layer with some darker brown spots, showing a smooth, slightly bubbly texture. The top is sprinkled with small green herb pieces evenly scattered, adding a fresh look. The dish sits on a white marbled surface with a white cloth featuring blue stripes partially underneath it. Some fresh green herbs are placed nearby for decoration. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Greek Pastitsio (Pastichio) Recipe presentation, sprinkle a handful of fresh chopped parsley or a few sprigs of oregano on top for a burst of color and herbal freshness. A light dusting of extra cheese on serving plates adds a lovely finishing touch, enhancing both aroma and flavor.

Side Dishes

This hearty Greek classic pairs beautifully with a crisp Greek salad, overflowing with ripe tomatoes, cucumbers, olives, and feta cheese. Alternatively, a simple lemony roasted vegetable medley offers a bright contrast to cut through the richness of the pastitsio.

Creative Ways to Present

For a fun twist on serving, try layering mini pastitsio portions in individual ramekins for a charming presentation that feels personal and festive. Or plate it with a drizzle of tzatziki or a squeeze of fresh lemon to add a zesty counterpoint that livens up every forkful.

Make Ahead and Storage

Storing Leftovers

Greek Pastitsio (Pastichio) Recipe leftovers can be refrigerated in an airtight container for up to 3 days without compromising flavor or texture, making it the perfect make-ahead meal for busy days.

Freezing

You can freeze portions in airtight containers or wrapped tightly in foil for up to 2 months. When you want a comforting meal later, just thaw overnight in the fridge and reheat gently for best results.

Reheating

Reheat in a moderate oven (around 160C/320F) covered loosely with foil to prevent drying out, until warmed through, or microwave individual servings, stirring occasionally for even heat. This will bring back that freshly baked magic with no fuss.

FAQs

Can I use other types of pasta for pastitsio?

Absolutely! While traditional Greek pastitsio uses special tubular noodles similar to penne, dried penne pasta works perfectly fine too and is often easier to find in grocery stores without losing the authentic texture and hold in the recipe.

Is it possible to make a vegetarian version of this Greek Pastitsio (Pastichio) Recipe?

Definitely. You can substitute the beef mince with plant-based mince or a hearty mixture of lentils and mushrooms to keep the same satisfying texture and depth of flavor without meat, making it suitable for vegetarians.

What is the role of cinnamon in the meat sauce?

Cinnamon adds a subtle warmth and complexity that’s a signature flavor in Greek cooking, especially in pastitsio. It enhances the richness of the meat and tomato sauce without overpowering, creating a unique and memorable taste.

Can I prepare this dish entirely ahead of time?

Yes! You can assemble the pastitsio and refrigerate it for several hours or overnight before baking. This makes it super convenient to dinner parties or busy weeknights when you want a home-cooked meal ready to pop into the oven.

What cheese works best if I can’t find kefalotyri?

Parmesan cheese is the perfect substitute for kefalotyri in this recipe. It mimics that salty, nutty flavor and melts beautifully in the béchamel sauce, giving you the same delicious results.

Final Thoughts

Trying this Greek Pastitsio (Pastichio) Recipe is like taking a delicious trip to the Mediterranean without leaving your kitchen. It’s rich, comforting, and layered with so much flavor that every bite feels special. Whether you’re cooking for family or friends, this dish is sure to become a beloved staple in your recipe collection. So, roll up your sleeves, gather your ingredients, and treat yourself to some classic Greek comfort food you’ll want to make again and again!