If I were to ask you about a dish that might have defined the holidays for you as a child, what would it be? For me, it’s Greek pastitsio, but in our Egyptian household, this casserole was known by a more literal name: macaroni béchamel. And it is all the comfort!
What is Greek pastitsio?
Pastitsio (pastichio/pasticcio/pastizio) is a Greek pasta bake or Greek lasagna made of layers of pasta, a delicious meat sauce, and a topping of creamy béchamel that gives it an extra luxurious silkiness and hearty finish. It’s one of those legendary dishes similar to moussaka, but of course there is no eggplant here. Incidentally, the word pastitsio translates to “hodgepodge.” Aren’t the best of homemade casseroles basically a glorious hodgepodge?!
What is in pastitsio?
There are three different components or layers that make up this Greek lasagna recipe:
Pasta. What kind of pasta to use? Traditionally, the pasta used in this dish is a thick bucatini-style pasta that’s referred to as “Pastitsio pasta No.2”. You can use penne or ziti pasta instead. Pastitsio meat sauce. The hearty meat sauce for this pastitsio recipe is made of lean ground beef that’s cooked in a tomato and red wine sauce with onions, garlic, bay leaves and warm spices like cinnamon, allspice, and a dash of nutmeg (the Greek’s use mainly cinnamon) Béchamel. Basic béchamel sauce is typically made of all-purpose flour cooked in fat and thickened with milk to create a creamy white sauce that serves as the topping for this Greek lasagna. Greek béchamel also included eggs, which I’ve kept pretty classic but used extra virgin olive oil instead of butter to lighten things just a touch. It’s the same beloved béchamel I use to give my Spanakopita-Style Baked Mac and Cheese its creamy top layer.
How to make pastitsio (Greek Lasagna):
Making this Greek pasta casserole is similar to assembling a lasagna dish.
First, prepare each component of the Greek lasagna–cook the pasta, make the meat sauce, and make the bechamel.
Use a large casserole dish or a 9 1/2 x13 baking dish. Give the dish a quick brush with some good extra virgin olive oil, then assemble the Greek lasagna layer by layer. Spread about one half of the cooked pasta first. Next, add the meat sauce and spread it well. Add the rest of the pasta on top of the meat sauce, then finally spread the bechamel sauce on top.
Bake your Greek pastitsio at 350 degrees F heated-oven for one hour or until the bechamel topping bubbles nicely and turns golden brown. Remove from heat and set aside for 10 minutes before serving.
Important tip: after baking, allow the pasta casserole to sit for at least 10 minutes before cutting it into pieces, the bechamel sauce needs the time to settle a bit.
Can you make it in advance?
If you need to prepare Pastitsio in advance, you can prepare the different components–pasta, meat sauce, and bechamel–the night before. Store separately in the fridge and assemble before baking. Or, you can certainly assemble the pastitsio in your casserole dish, but do not bake. Cover tightly and refrigerate. Bake the next day when you are ready.
Can you freeze it?
If you end up with leftovers, you can certainly freeze cooked pastitsio in portions and thaw in the fridge overnight. When ready, heat in a medium-heated oven until warmed through.
What to serve along?
You might find this Greek lasagna situation served next to the Easter leg of lamb, but it can be the main dish. You can add a couple of vegetarian small dishes to serve next to it. Here are a few ideas:
Sides: grilled vegetables; baked zucchini; quick roasted tomatoes Salads: Greek salad; Balela salad; white bean salad
Watch the video for this pastitsio recipe
*This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for readers’ benefit. 4.8 from 42 reviews
3 tbsp Private Reserve Greek extra virgin olive oil 1 large yellow onion, chopped 1 1/2 lb lean ground beef 3 garlic cloves, peeled and chopped Salt 1/2 cup red wine such as merlot 28 oz canned crushed tomatoes 2 dried bay leaves 3/4 tsp ground allspice 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg pinch sugar
For Bechamel
1/3 cup + 2 tbsp Private Reserve Greek extra virgin olive oil 2/3 cup all-purpose flour 1/2 tsp salt, more if you like 1/4 tsp ground nutmeg 4 cups 2% milk, warmed 2 large eggs
