Classic Greek Pastitsio

Recipe Library

Menu

Your Recipe Box

Menu

Menu

Classic Greek Pastitsio

By

Alexandra Nikolidaki

A layered Greek casserole of bucatini tossed with a rich, cinnamon-scented ground beef tomato sauce and a silky Parmesan béchamel, baked until golden. Comforting and family-friendly, it’s perfect for Sunday dinners and leftovers.

Yield

6

Time

2 hours 10 minutes

Rating

—

Ingredients

1 lb (600 g) bucatini pasta

1/4 cup (50 ml) extra virgin olive oil, plus extra for tossing pasta

1 lb (600 g) ground beef

2 onions, blended

2–3 garlic cloves, blended

3 tomatoes, peeled and blended

1/3 cup (80 ml) tomato juice

1/3 cup (80 ml) white wine

1 bay leaf

1 cinnamon stick

Salt and freshly ground black pepper, to taste

2/3 cup (150 g) unsalted butter

1 cup (150 g) all-purpose flour

6 cups (1.5 L) whole milk

1 egg yolk

1 1/2 cups (100 g) grated Parmesan cheese (for béchamel)

1/3 cup (50 g) grated Parmesan cheese (for topping)

Instructions

Step 1

Preheat the oven to 350°F (175°C). Grease a 13×9 in (32×22 cm) baking dish and set aside.

Step 2

Prepare the pasta: Bring a large pot of salted water to a boil. Cook the bucatini until al dente (about 9–11 minutes, or according to package instructions). Drain, return to the pot, drizzle with a little olive oil and toss gently to prevent sticking. Set aside.

Step 3

Make the ground beef sauce: Heat 1/4 cup (50 ml) olive oil in a large pan over medium-high heat. Add the ground beef and brown thoroughly.

Step 4

Add the blended onions and garlic to the pan and cook for about 2 minutes, stirring.

Step 5

Pour in the white wine and cook until the wine has mostly evaporated.

Step 6

Stir in the blended tomatoes, tomato juice, bay leaf, and cinnamon stick. Season with salt and pepper. Cover, reduce heat to low, and simmer for about 25–30 minutes until the sauce is reduced and flavorful. Remove from heat and set aside. (Remove and discard the bay leaf and cinnamon stick before assembling.)

Step 7

Make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 2–3 minutes to form a roux and cook off the raw flour taste.

Step 8

Gradually add the milk in a steady stream while whisking to avoid lumps. Continue to cook and whisk until the sauce thickens to a creamy, pourable consistency (about 8–12 minutes).

Step 9

Season the béchamel with salt and freshly ground black pepper, then stir in the 1 1/2 cups (100 g) grated Parmesan. Remove the pot from the heat and whisk in the egg yolk until fully incorporated.

Step 10

Assemble the pastitsio: Spread half of the cooked bucatini in the bottom of the prepared baking dish in an even layer.

Step 11

Spoon a little béchamel over the pasta (this helps bind), then spread the ground beef sauce evenly over the layer of pasta.

Step 12

Top the sauce with the remaining bucatini, spreading it into an even layer.

Step 13

Pour the remaining béchamel over the top, spreading it evenly to cover the pasta completely. Sprinkle the 1/3 cup (50 g) grated Parmesan over the béchamel.

Step 14

Bake in the preheated oven for about 1 hour, until the top is golden brown and the béchamel is set.

Step 15

Remove from the oven and let the pastitsio rest for 15–20 minutes to firm up before cutting and serving.

More Recipes You Might Like

French onion soup traybake

By GBC Kitchen

This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme.

50 min

Sheet-Pan Salmon and Potatoes

By Kendra Vaculin

Give sheet-pan salmon and potatoes the salad treatment with crisped jarred artichokes, lemon-dressed herbs, briny olives, and sweet pickled peppers.

Greek-Style Pork Spareribs with Grilled Lemons

By Michael Symon

Michael Symon’s Greek-style pork spareribs are the perfect combination of crusty, meaty and nicely charred. They’re even better with a squeeze of grilled lemon.

3 hr

Menemen

By Food Network Kitchen

Turkish scrambled eggs and tomatoes is an easy breakfast dish that you can find all around the country. In Iran, the same dish is called “omelet.” There has always been a debate whether menemen should have onions or not and the result is always a 50/50 split. Other variations of menemen use cheese (such as kaşar) or Turkish dry sausage (also known as sucuk). This dish is originally made with Turkish sweet green pepper (yeşil biber) but here I substituted easier-to-find Italian sweet pepper (cubanelle). Other good options include green bell pepper or sweet banana pepper.

Crispy Halloumi With Tomatoes and White Beans

By Nargisse Benkabbou

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

30 min

Coconut Milk Chicken Adobo

By Angela Dimayuga

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

1 hr 45 min

More from Comfort Food

View All →

Garlic Butter Chicken Parm Sandwich

By Lalada.

Crispy breaded chicken cutlets layered with marinara and melted cheese, served on garlic-butter-toasted rolls. A comforting, easy sandwich with rich garlic butter, melty mozzarella (or provolone) and a sprinkle of Parmesan.

35 min

Traditional Irish Soda Bread

By Melissa Clark

While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic Irish soda bread recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It’s a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy’s Day. Or make this recipe all year long. That’s how they do it in Ireland.

1 hr

French onion soup traybake

By GBC Kitchen

This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme.

50 min

Cheesy Beef Pockets

By Iram Mansoor

Savory, melty beef and cheese folded into crispy baked tortilla pockets — great for a quick dinner or party snack. Spiced ground beef with bell pepper and optional Serrano gives these pockets a bold, comforting flavor.

50 min

Chili Crisp Fettuccine Alfredo

By Iram Mansoor

Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

1 hr

Potato and Egg Pie with Bacon and Crème Fraîche

By André Soltner

This potato and egg pie is perfect for a weekend brunch. Get the recipe at Food & Wine.

9 hr 45 min

Classic Greek Pastitsio

By

Alexandra Nikolidaki

A layered Greek casserole of bucatini tossed with a rich, cinnamon-scented ground beef tomato sauce and a silky Parmesan béchamel, baked until golden. Comforting and family-friendly, it’s perfect for Sunday dinners and leftovers.

Yield

6

Time

2 hours 10 minutes

Rating

—

Ingredients

1 lb (600 g) bucatini pasta

1/4 cup (50 ml) extra virgin olive oil, plus extra for tossing pasta

1 lb (600 g) ground beef

2 onions, blended

2–3 garlic cloves, blended

3 tomatoes, peeled and blended

1/3 cup (80 ml) tomato juice

1/3 cup (80 ml) white wine

1 bay leaf

1 cinnamon stick

Salt and freshly ground black pepper, to taste

2/3 cup (150 g) unsalted butter

1 cup (150 g) all-purpose flour

6 cups (1.5 L) whole milk

1 egg yolk

1 1/2 cups (100 g) grated Parmesan cheese (for béchamel)

1/3 cup (50 g) grated Parmesan cheese (for topping)

Instructions

Step 1

Preheat the oven to 350°F (175°C). Grease a 13×9 in (32×22 cm) baking dish and set aside.

Step 2

Prepare the pasta: Bring a large pot of salted water to a boil. Cook the bucatini until al dente (about 9–11 minutes, or according to package instructions). Drain, return to the pot, drizzle with a little olive oil and toss gently to prevent sticking. Set aside.

Step 3

Make the ground beef sauce: Heat 1/4 cup (50 ml) olive oil in a large pan over medium-high heat. Add the ground beef and brown thoroughly.

Step 4

Add the blended onions and garlic to the pan and cook for about 2 minutes, stirring.

Step 5

Pour in the white wine and cook until the wine has mostly evaporated.

Step 6

Stir in the blended tomatoes, tomato juice, bay leaf, and cinnamon stick. Season with salt and pepper. Cover, reduce heat to low, and simmer for about 25–30 minutes until the sauce is reduced and flavorful. Remove from heat and set aside. (Remove and discard the bay leaf and cinnamon stick before assembling.)

Step 7

Make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 2–3 minutes to form a roux and cook off the raw flour taste.

Step 8

Gradually add the milk in a steady stream while whisking to avoid lumps. Continue to cook and whisk until the sauce thickens to a creamy, pourable consistency (about 8–12 minutes).

Step 9

Season the béchamel with salt and freshly ground black pepper, then stir in the 1 1/2 cups (100 g) grated Parmesan. Remove the pot from the heat and whisk in the egg yolk until fully incorporated.

Step 10

Assemble the pastitsio: Spread half of the cooked bucatini in the bottom of the prepared baking dish in an even layer.

Step 11

Spoon a little béchamel over the pasta (this helps bind), then spread the ground beef sauce evenly over the layer of pasta.

Step 12

Top the sauce with the remaining bucatini, spreading it into an even layer.

Step 13

Pour the remaining béchamel over the top, spreading it evenly to cover the pasta completely. Sprinkle the 1/3 cup (50 g) grated Parmesan over the béchamel.

Step 14

Bake in the preheated oven for about 1 hour, until the top is golden brown and the béchamel is set.

Step 15

Remove from the oven and let the pastitsio rest for 15–20 minutes to firm up before cutting and serving.

More Recipes You Might Like

French onion soup traybake

By GBC Kitchen

This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme.

50 min

Sheet-Pan Salmon and Potatoes

By Kendra Vaculin

Give sheet-pan salmon and potatoes the salad treatment with crisped jarred artichokes, lemon-dressed herbs, briny olives, and sweet pickled peppers.

Greek-Style Pork Spareribs with Grilled Lemons

By Michael Symon

Michael Symon’s Greek-style pork spareribs are the perfect combination of crusty, meaty and nicely charred. They’re even better with a squeeze of grilled lemon.

3 hr

Menemen

By Food Network Kitchen

Turkish scrambled eggs and tomatoes is an easy breakfast dish that you can find all around the country. In Iran, the same dish is called “omelet.” There has always been a debate whether menemen should have onions or not and the result is always a 50/50 split. Other variations of menemen use cheese (such as kaşar) or Turkish dry sausage (also known as sucuk). This dish is originally made with Turkish sweet green pepper (yeşil biber) but here I substituted easier-to-find Italian sweet pepper (cubanelle). Other good options include green bell pepper or sweet banana pepper.

Crispy Halloumi With Tomatoes and White Beans

By Nargisse Benkabbou

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

30 min

Coconut Milk Chicken Adobo

By Angela Dimayuga

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

1 hr 45 min

More from Comfort Food

View All →

Garlic Butter Chicken Parm Sandwich

By Lalada.

Crispy breaded chicken cutlets layered with marinara and melted cheese, served on garlic-butter-toasted rolls. A comforting, easy sandwich with rich garlic butter, melty mozzarella (or provolone) and a sprinkle of Parmesan.

35 min

Traditional Irish Soda Bread

By Melissa Clark

While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic Irish soda bread recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It’s a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy’s Day. Or make this recipe all year long. That’s how they do it in Ireland.

1 hr

French onion soup traybake

By GBC Kitchen

This take on the traditional French onion soup is both convenient and delicious, perfect for midweek lunch or dinner alike. Caramelised onions are the star of the dish, cooked to perfection with garlic, thyme and Calvet Muscadet White Wine. Topped with sliced baguette and Gruyère cheese, then baked in the oven until golden and bubbly and served with fresh sprigs of thyme.

50 min

Cheesy Beef Pockets

By Iram Mansoor

Savory, melty beef and cheese folded into crispy baked tortilla pockets — great for a quick dinner or party snack. Spiced ground beef with bell pepper and optional Serrano gives these pockets a bold, comforting flavor.

50 min

Chili Crisp Fettuccine Alfredo

By Iram Mansoor

Creamy fettuccine Alfredo kicked up with smoky spices and chili oil, topped with pan-seared chicken. Rich, silky sauce with a hit of heat makes an indulgent weeknight dinner that comes together quickly.

1 hr

Potato and Egg Pie with Bacon and Crème Fraîche

By André Soltner

This potato and egg pie is perfect for a weekend brunch. Get the recipe at Food & Wine.

9 hr 45 min