Name: Greek Pastitso 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 (yellow or brown onions can be substituted); 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 (stock cubes); 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 okay); 1/8 tsp nutmeg, preferably freshly grated; 1/2 tsp salt; 100g / 3 oz Kefalotyri Greek cheese, finely shredded (substitute Parmesan or Romano); 2 egg yolks (egg whites are used in the pasta); 400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (substitute small ziti, penne or normal bucatini); 120g / 4 oz feta cheese, crumbled; 2 egg whites (yolks used in béchamel); 75g / 3 oz Kefalotyri Greek cheese, finely grated (substitute Parmesan or Romano)

If you’ve ever wondered how to make a comforting, memorable family meal that feels like a warm kitchen hug, you’ve got to try my Greek Pastitso Pasta Bake Recipe. This classic Greek dish layers tender pasta with a spiced meat sauce and a luscious creamy béchamel, all baked until golden and bubbling. I absolutely love how this turns out — it’s hearty, flavorful, and perfect for gatherings or a cozy dinner at home. Stick with me here, and you’ll see why this recipe is soon going to be your go-to comfort food!

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Why You’ll Love This Recipe

Authentic Layers of Flavor: The blend of cinnamon, cloves, and rich tomato-meat sauce is something you don’t find every day but makes a big difference.
Comfort Food Star: It’s like Greek lasagna but with a unique twist that will charm your taste buds and your guests alike.
Make-Ahead Friendly: I discovered this trick when prepping for a dinner party — this pasta bake tastes even better after resting and freezes perfectly.
Kid and Crowd Pleaser: My family goes crazy for this — it’s cheesy, savory, and satisfying for all ages.

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 Pastitso Pasta Bake, Greek pasta casserole, Greek baked pasta, Mediterranean pasta dish, hearty Greek comfort food

Ingredients You’ll Need

To nail this Greek Pastitso Pasta Bake Recipe, it’s all about balancing hearty and fragrant ingredients — from savory beef mince to warm spices and creamy cheese. I recommend using authentic Kefalotyri cheese if you can find it, but Parmesan makes a great backup. Plus, the wine adds a lovely depth that you’ll notice in every bite.

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 Pastitso Pasta Bake, Greek pasta casserole, Greek baked pasta, Mediterranean pasta dish, hearty Greek comfort food

Olive oil: Go for extra virgin for the best flavor, it’s the base of your sauce.
Garlic cloves: Fresh and finely minced for that punch of aroma.
Red onions: I prefer red but yellow works too; they add sweetness without overpowering.
Beef mince: Look for 80/20 lean-to-fat ratio for juicy, flavorful meat.
Dry red wine: This is optional but trust me, it elevates the sauce beautifully.
Canned crushed tomatoes: Choose good quality for a rich, smooth base.
Beef bouillon cubes: They pack in savory depth; crumble well to dissolve evenly.
Tomato paste: Adds richness and vibrant color.
White sugar: Just a touch to balance acidity.
Bay leaf, cinnamon powder, cinnamon stick, ground cloves: The warm spices signature to this dish.
Salt & black pepper: For seasoning throughout.
Unsalted butter: For that velvety béchamel base.
Plain flour: To thicken the béchamel sauce perfectly.
Milk: Whole milk gives best creaminess but low fat works too.
Nutmeg: Freshly grated if possible — it makes a subtle difference.
Kefalotyri cheese: The traditional Greek cheese with a tangy bite, finely shredded.
Egg yolks: Enrich the béchamel, giving it that luscious texture.
Pastitsio No. 2 pasta: Or substitute with small ziti, penne, or bucatini if you can’t find it.
Feta cheese: Crumbled over the meat layer for a bit of tang.
Egg whites: Used to create a firmer pasta texture.
Kefalotyri cheese (extra): Finely grated for topping, melts to golden perfection.

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 like to switch things up depending on what’s in my fridge and my mood. This Greek Pastitso Pasta Bake Recipe is quite versatile, so feel free to personalize it — you’ll enjoy making it your own!

Vegetarian Version: Swap beef mince for lentils or mushrooms and add extra veggies like zucchini or eggplant; it still packs plenty of flavor.
Spice it up: I add a pinch of chili flakes for a little kick; it pairs surprisingly well with the warm spices.
Cheese swap: If you can’t find Kefalotyri, Parmesan or Romano cheese are great substitutes with similar salty tang.
Gluten-free: Use gluten-free pasta and substitute flour with cornstarch or a gluten-free blend for the béchamel.

How to Make Greek Pastitso Pasta Bake Recipe

Step 1: Sauté Aromatics and Build the Meat Sauce

Start by heating olive oil in a large pan over medium heat. Add finely minced garlic and chopped red onions and cook until softened and fragrant — about 5 minutes, stirring often so they don’t brown too much. I used to rush this part but learned that gentle cooking here builds flavor from the ground up. Next, add your beef mince and break it apart with a wooden spoon; cook until browned and no pink remains. Pour in the dry red wine — this step adds complexity and really brings out the richness. Allow it to simmer so the alcohol cooks off, making the sauce deeply flavorful but smooth.

Step 2: Add Tomatoes, Spices, and Simmer

Now stir in the crushed tomatoes, crumbled bouillon cubes, tomato paste, white sugar, bay leaf, cinnamon (both powder and stick), ground cloves, salt, and pepper. Cover and let this sauce simmer gently for at least 45 minutes — I like to stir every 10 minutes to prevent sticking. This slow cooking melds the flavors beautifully and thickens the sauce. If the sauce gets too thick, splash a bit of water or stock to loosen it. This meat sauce is what really sets the Greek Pastitso Pasta Bake Recipe apart from your typical pasta bakes.

Step 3: Prepare Pasta and Layering Components

While the sauce simmers, boil the pastitsio pasta in salted water until just al dente — since it’ll bake longer, you don’t want it mushy later. The trick I discovered is adding the two egg whites to the pasta water just once it’s drained (stir well) to help the noodles bind together gently and hold shape in layers. Then, toss the pasta with a touch of butter and set aside. Grate and measure the cheeses and separate egg yolks for the béchamel sauce, which we’ll make next.

Step 4: Make the Béchamel Sauce

This creamy topping is what takes this recipe to the next level. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for a couple of minutes — this cooks out the raw flour taste. Gradually pour in the milk while whisking constantly until you have a thick, smooth sauce. Add salt and freshly grated nutmeg for warmth. Remove from heat, then stir in the beaten egg yolks and shredded Kefalotyri cheese right away — this makes the béchamel rich and velvety. Be sure to keep whisking to avoid lumps and scrambling the eggs.

Step 5: Assemble and Bake the Pastitso

In a greased baking dish, spread half the cooked pasta evenly. Layer with all of the meat sauce, then sprinkle crumbled feta on top. Next, spread the remaining pasta over this and pour the béchamel sauce evenly across the top. Finish with a generous sprinkle of grated Kefalotyri cheese. Bake in a preheated oven at 180°C (350°F) for about 45 minutes, or until the top is beautifully golden and bubbling. Here’s what I learned: letting the Pastitso rest for 15 minutes after baking helps the layers set, making for much cleaner slices and a better eating experience.

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Pro Tips for Making Greek Pastitso Pasta Bake Recipe

Don’t Skip the Wine: It adds subtle acidity and richness that makes the meat sauce sing, even kids won’t notice it once cooked down.
Manage Sauce Thickness: Keep an eye on your sauce simmer — it should be thick but saucy enough to moisten the pasta, not dry.
Egg Whites Trick: Adding egg whites to pasta after boiling improves structure so layers don’t fall apart when serving.
Rest Before Slicing: Let your Pastitso cool for 15 minutes post-bake — it really helps the layers to firm up and avoid a messy plate.

How to Serve Greek Pastitso 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 Pastitso Pasta Bake, Greek pasta casserole, Greek baked pasta, Mediterranean pasta dish, hearty Greek comfort food

Garnishes

I love to sprinkle freshly chopped parsley or basil on top just before serving — it adds a fresh, herbal contrast to the rich dish. A light dusting of extra grated Kefalotyri or Parmesan cheese on the side is also a wonderful touch for the cheese lovers in the family.

Side Dishes

This pasta bake pairs perfectly with a simple Greek salad of tomatoes, cucumbers, olives, and red onion dressed with lemon and olive oil to cut through the richness. Roasted vegetables or steamed green beans also make great, easy sides to round out your meal.

Creative Ways to Present

For a festive occasion, I’ve spooned this into individual ramekins and baked them for personal servings — it’s fun and impressive to guests. Layered in a clear glass dish, the colors and textures show off beautifully, making a lovely centerpiece before digging in.

Make Ahead and Storage

Storing Leftovers

Greek Pastitso Pasta Bake Recipe keeps very well in the fridge for up to 4-5 days. I usually cover the dish tightly with foil or plastic wrap and store it right in the baking dish — this avoids drying out and saves cleanup. Leftovers taste even better the next day once the flavors have relaxed and melded further.

Freezing

If you want to prep ahead even more, you can freeze the baked Pastitso. After assembling but before baking, cover it tightly and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and then bake as directed. I’ve also frozen fully baked leftovers with good results — just be sure to reheat gently to keep the béchamel creamy.

Reheating

Reheat leftovers in the oven at 175°C (350°F) covered with foil to prevent drying out, about 20 minutes or until warmed through. Microwave works too but may make the béchamel a little less smooth. Reheating slowly and gently is the key to keeping the flavor and texture spot on.

FAQs

Can I use ground turkey or chicken instead of beef in this Greek Pastitso Pasta Bake Recipe?

Absolutely! Ground turkey or chicken will work if you prefer a leaner option. Just be aware they may need a bit less cooking time and you might want to add a little extra seasoning or olive oil to maintain moisture and flavor in the meat sauce.
Is there a substitute for Kefalotyri cheese?

If you can’t find Kefalotyri, Parmesan or Romano cheese are great alternatives that offer a similar salty, tangy flavor. While the taste won’t be exactly the same, these cheeses melt beautifully and complement the béchamel wonderfully.
How long can I store leftover Pastitso?

Leftovers stored in an airtight container in the refrigerator will stay good for up to 4 or 5 days. This gives you plenty of time to enjoy the flavors again without worrying about freshness.
Can I prepare the sauce ahead of time?

Yes! The meat sauce can be made a day or two in advance and stored in the fridge. Reheat it gently before layering the Pastitso. This makes the whole assembly quicker and often improves the flavor as spices meld more deeply.

Final Thoughts

This Greek Pastitso Pasta Bake Recipe holds a special place in my kitchen — it’s that kind of food you crave on cold nights or when you want to impress friends without fussing endlessly. The layers of spices, cheese, and that creamy béchamel create a harmony of Greek comfort food that I’m thrilled to share with you. I encourage you to give it a try exactly as is the first time, then tailor it to your tastes — I promise this cozy, cheesy bake will quickly become one of your favorites too!