Name: Easy Greek Pasticcio Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: Béchamel Sauce:; 6 tablespoons unsalted butter; ¾ cup all-purpose flour; 1 quart whole milk, warmed; 1½ teaspoons salt; 3 large eggs; Meat Layer:; 4 tablespoons unsalted butter; 2 medium onions, chopped; 2 pounds 90% lean ground beef; ⅛ teaspoon ground cinnamon; Salt and pepper, to taste; ½ cup water; 2 tablespoons tomato paste; Pasta Layer:; 1 pound ziti pasta; 3 large eggs, beaten; 1½ teaspoons salt; 12 to 16 ounces Kasseri or Kefalotiri cheese, grated (or Parmesan)

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When it comes to comfort food, few dishes can match the cozy, layered goodness of Greek pasticcio. Think of it as Greece's answer to lasagna: pasta at the bottom, a rich meat layer in the middle, and a creamy béchamel topping that bakes up golden and bubbly.

easy greek pasticcio recipe – a comforting classic you’ll love

This recipe is hearty, family-friendly, and perfect for feeding a crowd. I usually make it when we've got friends over, and everyone goes back for seconds (even the kids who claim they don't like onions). If you love Greek baked dishes, you might also want to check out my Greek Spanakopita Pie for another Mediterranean favorite.

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what is greek pasticcio?
why you'll love this easy greek pasticcio recipe
ingredients for greek pasticcio
step-by-step instructions for making greek pasticcio
tips for the best pasticcio
serving suggestions
faq
recipes you may also like
bring the flavors of greece home
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what is greek pasticcio?

Greek pasticcio, sometimes spelled "pastitsio," is a traditional baked pasta dish with layers of pasta, savory beef cooked with a touch of cinnamon, and a creamy egg-based béchamel sauce. It's a staple at Greek holidays, family gatherings, and Sunday dinners.

The best part? You can make it ahead, let the layers set overnight, and reheat it the next day-it tastes even better.

why you'll love this easy greek pasticcio recipe

Feeds a crowd: Perfect for potlucks, holidays, or Sunday family dinner.
Make-ahead friendly: Assemble in advance and bake when you're ready.
Authentic Greek flavors: The cinnamon and Kasseri cheese give it that true Mediterranean taste.
Simple layering process: Once each part is prepped, it comes together easily.

ingredients for greek pasticcio

béchamel sauce

6 tablespoons unsalted butter
¾ cup all-purpose flour
1 quart whole milk, warmed until hot
1½ teaspoons salt
3 large eggs

meat layer

4 tablespoons unsalted butter
2 medium onions, chopped
2 pounds 90% lean ground beef
⅛ teaspoon ground cinnamon
salt and pepper, to taste
½ cup water
2 tablespoons tomato paste

pasta layer

1 pound ziti pasta
3 large eggs, beaten
1½ teaspoons salt
12 to 16 ounces Kasseri or Kefalotiri cheese, grated (Parmesan works as a substitute)

step-by-step instructions for making greek pasticcio

prepare the béchamel sauce

Melt butter in a medium saucepan. Whisk in flour, then slowly add hot milk while whisking constantly. Cook until smooth and thick. Stir in salt, then remove from heat and let cool slightly. Once lukewarm, whisk in the eggs. Set aside.

cook the meat layer

Melt butter in a large skillet. Add onions and sauté until golden. Stir in ground beef and cook until browned. Season with cinnamon, salt, and pepper. Add water and tomato paste, then simmer for 5 minutes. Remove from heat.

prepare the pasta layer

Cook ziti according to package instructions. Drain and rinse under cool water. Once pasta is cooled, toss with beaten eggs and salt.

assemble and bake

Preheat oven to 350°F. Spray a deep 9x13-inch casserole dish (it needs to be deeper than a standard one).

Layer half the pasta on the bottom, then sprinkle with cheese.
Spread the meat mixture evenly over the pasta, followed by another sprinkle of cheese.
Add the rest of the pasta and top with more cheese.
Pour the béchamel sauce over everything, then finish with the remaining cheese.

Bake for 45 minutes, until bubbly and golden. Let rest at room temperature for at least 20 minutes before cutting. For best results, refrigerate overnight and reheat when ready to serve.

tips for the best pasticcio

Use a deep baking dish: This recipe makes a lot and needs room for the layers.
Cool pasta before mixing with eggs: Otherwise, the eggs will scramble.
Make-ahead tip: Assemble the night before and refrigerate. Bake just before serving.
Cheese swaps: Parmesan or Pecorino Romano works if you can't find Kasseri.

serving suggestions

Pasticcio is filling on its own, but it pairs beautifully with:

a crisp Greek salad with cucumbers, tomatoes, olives, and feta
warm crusty bread for scooping up sauce
roasted vegetables like zucchini, eggplant, or bell peppers

faq

Q: Can I make pasticcio ahead of time?
Yes, assemble the dish, cover tightly, and refrigerate overnight. Bake fresh before serving.

Q: What cheese should I use?
Kasseri or Kefalotiri is traditional, but Parmesan is a good substitute.

Q: Can I freeze leftovers?
Definitely. Store in an airtight container for up to 3 months. Reheat in the oven for best texture.

Q: Is there a gluten-free option?
Yes, use gluten-free pasta and replace flour in the béchamel with cornstarch.

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bring the flavors of greece home

This easy Greek pasticcio recipe is comforting, rich, and so satisfying. With its layers of pasta, beef, and creamy béchamel, it's the kind of dish that makes everyone happy at the table.

If you try it, let me know how it turned out in the comments-I'd love to hear if your family enjoyed it as much as mine does.

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what is greek pasticcio?

why you'll love this easy greek pasticcio recipe