Pastitsio

Pasta

Feb 25

Written By Amelia

This ultra-rich and extra cheesy pastitsio is made with large rigatoni noodles (but you can use original pastitsio noodles), flavorful spiced beef sauce and a thick, cheesy, homemade béchamel.

About This Pastitsio Recipe

Pastitsio is often described as “Greek lasagna,” but it has a flavor all its own. Instead of Italian herbs, the meat sauce is seasoned with warm spices like cinnamon and oregano, then layered with pasta and topped with a thick, creamy béchamel that bakes into a golden crust.

This version is inspired by Ina Garten’s recipe, with a few simple tweaks to deepen the flavor and make it even more crave-worthy!

Why You’ll Love

Extra creamy and cheesy in every bite
Rich, savory beef sauce
Thick béchamel that sets beautifully
Feels restaurant-quality but approachable
Great for entertaining or make-ahead meals
Comfort food that reheats well (and tastes better as the days go on)

Ingredients You’ll Need

For the Meat Sauce:
Olive oil, onion, ground beef, ground lamb (or double the beef) red wine, garlic, beef bouillon, cinnamon, oregano, thyme, cayenne, crushed tomatoes, sugar, salt, pepper

For the Pasta:
Pasta (rigatoni or pastitsio or similar), salt

For the Béchamel:
Butter, flour, milk, heavy cream, nutmeg, salt, pepper, shredded cheese, Greek yogurt

For Assembly:
Eggs

How to Make

Start by simmering the meat sauce until thick and deeply flavored. Cook the pasta just until al dente. Prepare the béchamel by whisking butter and flour, then slowly adding milk and cream until smooth and silky. Combine the pasta and meat sauce, stir in eggs, then transfer to a baking dish. Top with béchamel and cheese, and bake until golden and bubbling. Let rest before slicing.

Tips for Success

Let the meat sauce simmer fully — flavor develops here.
Cool the béchamel slightly before adding yogurt to prevent curdling.
Let the assembled pasta cool briefly before stirring in eggs.
Rest at least 15 minutes before slicing.
Bake on a rimmed sheet pan to catch overflow.

Frequently Asked Questions

Is pastitsio the same as lasagna?
No — while similar in structure, pastitsio uses warm spices like cinnamon and a thick béchamel instead of ricotta.

Can I make it ahead?
Yes. Assemble up to a day in advance and refrigerate before baking.

Can I freeze pastitsio?
Absolutely. Freeze baked or unbaked. Thaw overnight before reheating.

What pasta works best?
Traditional pastitsio pasta or rigatoni holds the sauce well.

What to Serve With

Simple Greek salad
Lemon roasted potatoes
Garlic green beans
Warm pita

More Recipes You’ll Love

Classic Greek Pastitsio with Lamb, Beef & Creamy Béchamel

Yield: 8-10

Author: Amelia is NOT a Chef

Prep time: 45 MinCook time: 70 MinInactive time: 1 HourTotal time: 2 H & 55 M

This rich and cheesy Greek pastitsio features a deeply flavored beef and lamb meat sauce, tender pasta, and an ultra-creamy Parmesan-Pecorino béchamel. It bakes up golden, bubbly, and flavorful!

Cook modePrevent screen from turning off

Ingredients

Meat Sauce

3 tablespoons olive oil
1½ cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1 cup dry red wine
1 tablespoon minced garlic (3 cloves)
2 teaspoons beef bouillon (paste or powder)
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
1 (28-ounce) can crushed tomatoes
1 teaspoon sugar
2 teaspoons kosher salt
1½ teaspoons black pepper

Pasta

16 ounces rigatoni or traditional pastitsio noodles
Kosher salt (for pasta water)
2 extra-large eggs, lightly beaten

Béchamel Sauce

1 stick (8 tablespoons) unsalted butter
½ cup all-purpose flour
2½ cups whole milk (room temperature if possible)
1½ cups heavy cream (room temperature if possible)
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon black pepper
1¼ cups finely grated Parmigiano Reggiano
1¼ cups finely grated Pecorino Romano, divided
7 ounces full-fat Greek yogurt

Instructions

Meat Sauce

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 5 minutes, until softened.
Add the ground beef and lamb. Cook for 8–10 minutes, breaking up the meat, until browned.
Pour in the red wine and simmer for 2–3 minutes to reduce slightly.
Stir in the garlic, beef bouillon, cinnamon, oregano, thyme, and cayenne. Cook 1–2 minutes until fragrant.
Add the crushed tomatoes, sugar, salt, and pepper. Reduce heat to low and simmer uncovered for 40–45 minutes, stirring occasionally, until thick and deeply flavored. Set aside to cool slightly.

Pasta

Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Drain well and set aside.

Béchamel

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, whisking constantly.
While whisking, slowly pour in the milk and cream, starting with a small splash to form a smooth paste, then gradually adding the rest.
Continue cooking and whisking for 6–10 minutes, until thick, smooth, and silky.
Remove from heat. Whisk in the nutmeg, salt, pepper, and about 1¾ cups of the cheese, reserving the rest for topping.
Let cool for 10–15 minutes, then gently stir in the Greek yogurt.

Assemble & Bake

Preheat oven to 350°F (175°C).
In a large bowl, combine the cooked pasta and meat sauce. Let cool about 5 minutes, then stir in the beaten eggs.
Transfer to a 5-quart baking dish and spread evenly.
Pour the béchamel over the top and smooth it out. Sprinkle with the reserved cheese.
Bake uncovered for 60–70 minutes, until golden brown and bubbling around the edges. Tip: Place the baking dish on a rimmed baking sheet to catch any bubbling overflow.
Let rest for 15 minutes before slicing and serving.