Pastitsio (Greek Pasta Bake)
Prep
15m
Cook
2h
Total
2h 15m
This Greek Pasta Bake, also known as Pastitsio, is a comforting dish with layers of rich meat sauce, creamy Greek Bechamel, and a cheesy pasta topping. It's a delicious combination of flavors and textures that the whole family will love.
Ingredients
8 servingsMeat Sauce
Greek Bechamel
Pasta
Topping
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 747kcal 37%
-
Fat 35g 53%
-
Saturated Fat 16g 80%
-
Carbohydrates 72g 24%
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Fiber 5g 20%
-
Sugar 13g 26%
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Protein 35g 70%
-
Cholesterol 176mg 58%
-
Sodium 788mg 32%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Red wine – any dry red wine is fine here. If you can’t consume alcohol, substitute with liquid beef or chicken stock/broth.
2. Kefalotyri Greek cheese – a Greek sheep or goat’s milk cheese, similar to Parmesan but not as salty. Substitute with Parmesan or Romano cheese.
3. Pasta for Pastitsio – the traditional pasta is a thick tubular pasta called “Pastitsio No 2 pasta”, sometimes also referred to as Greek bucatini. It is thicker than Italian bucatini (tubular pasta). See in post for close-up photos. Find it at European/Greek delis. Substitute with small penne or ziti, or normal Italian bucatini for a similar look. Otherwise, any pasta is fine!
4. Thickness of meat sauce – you want it very thick with barely any sauce in order to achieve the neat layers that you see pictured in post. If it’s too loose, it will run down into the pasta and discolour it, as well as making the pasta slippery so it doesn’t hold together when you slice it. But even if your slices don’t cut as neatly as pictured, it doesn’t affect flavour!
5. Greek Béchamel – thicker than the cheese sauce used to top Italian lasagna both in consistency and thickness of the layer. The egg yolks help it set more when baked so it doesn’t ooze when you cut a slice.
6. Tossing pasta with egg whites – the purpose of the egg whites is to help the pasta set better so you can cut neat slices with distinct layers. Do this just before assembling so the egg whites don’t dry out before baking.
7. Storage and make ahead – cooked Pastitsio keeps perfectly in the fridge for 4 to 5 days, or freezer for 3 months (thaw then reheat covered in oven).
8. Nutrition per serving, assuming 8 (big!) servings.
2. Kefalotyri Greek cheese – a Greek sheep or goat’s milk cheese, similar to Parmesan but not as salty. Substitute with Parmesan or Romano cheese.
3. Pasta for Pastitsio – the traditional pasta is a thick tubular pasta called “Pastitsio No 2 pasta”, sometimes also referred to as Greek bucatini. It is thicker than Italian bucatini (tubular pasta). See in post for close-up photos. Find it at European/Greek delis. Substitute with small penne or ziti, or normal Italian bucatini for a similar look. Otherwise, any pasta is fine!
4. Thickness of meat sauce – you want it very thick with barely any sauce in order to achieve the neat layers that you see pictured in post. If it’s too loose, it will run down into the pasta and discolour it, as well as making the pasta slippery so it doesn’t hold together when you slice it. But even if your slices don’t cut as neatly as pictured, it doesn’t affect flavour!
5. Greek Béchamel – thicker than the cheese sauce used to top Italian lasagna both in consistency and thickness of the layer. The egg yolks help it set more when baked so it doesn’t ooze when you cut a slice.
6. Tossing pasta with egg whites – the purpose of the egg whites is to help the pasta set better so you can cut neat slices with distinct layers. Do this just before assembling so the egg whites don’t dry out before baking.
7. Storage and make ahead – cooked Pastitsio keeps perfectly in the fridge for 4 to 5 days, or freezer for 3 months (thaw then reheat covered in oven).
8. Nutrition per serving, assuming 8 (big!) servings.
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