Traditional Pastitsio Recipe

A slice of baked pastitsio with layered noodle pasta, ground lamb sauce, and béchamel sauce, garnished with chopped parsley on a white plate.

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Traditional Pastitsio Recipe

Want to cook like a real Greek Grandma? Start here. Real spiced lamb, noodles with a secret ingredient that locks them together, and slices so clean they're Instagram-ready. All because you didn't shortcut this classic Greek casserole

Prep Time30

Cook Time1 25

Resting Time20

Total Time2 15

Course: dinner, Main Course

Cuisine: Greek, Italian, Mediterranean

Servings: servings

Calories: 818kcal

Author: Abi Gunasekaran

Equipment

Large pot
Wide skillet
Medium saucepan
Whisk
9×13-inch baking dish
Wooden spoon or spatula
Foil (optional)

Ingredients

For the Pasta

1 lb tubular pasta Greek pastitsio noodles, or Penne, Ziti, Rigatoni, Italian Bucatini
1 tbsp kosher salt for the water
2 egg whites

For the Lamb Sauce

2 tbsp olive oil
1 large onion finely chopped
3 garlic cloves minced
2 lb ground lamb
1 tsp kosher salt plus more to taste
½ tsp black pepper
1 tsp ground cinnamon
2 tbsp tomato paste
1 cup crushed tomatoes
½ cup dry red wine
½ cup chicken broth
1 bay leaf
1 inch cinnamon stick

For the Béchamel

6 tbsp unsalted butter
½ cup all-purpose flour
4 cups whole milk warmed
¾ tsp kosher salt
¼ tsp nutmeg
2 large egg yolks
½ cup grated Parmesan
Chopped parsley to garnish

Instructions

Cook the Pasta

Pre-heat your oven to 350°F. Grease a 9×13-inch baking dish.
Boil the pasta in well-salted water (1 tbsp kosher salt) until just shy of al dente. Drain well.
Whisk 2 egg whites with a pinch of salt. Immediately toss the hot pasta with the egg whites to coat; set aside.

Make the Lamb Sauce

In a wide skillet, heat 2 tbsp olive oil over medium heat until just shimmering.
Add onion and cook 5–6 min until soft.
Stir in garlic for 30 seconds until fragrant.
Add the ground lamb and cook, breaking up, until no longer pink with some good browning.
Season the lamb with 1 tsp kosher salt, ½ tsp pepper, and 1 tsp ground cinnamon.
Stir in tomato paste; cook for 1 minute until a dark rusty color.
Add the crushed tomatoes, red wine, chicken broth, bay leaf, and cinnamon stick, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon.
Simmer for 15–20 min until thickened and spoonable.
Remove the bay leaf and cinnamon stick; and taste before seasoning with more salt if needed.

Make the Béchamel

In a saucepan, melt 6 tbsp of butter over medium heat.
Whisk in ½ cup flour; cook for 2 minutes.
Gradually whisk in 4 cups of warm milk until smooth.
Simmer, continuously whisking, for 3 to 4 min until lightly thickened.
Remove the pan from the heat and whisk in ¾ tsp kosher salt and ¼ tsp nutmeg.
In a small bowl, whisk 2 egg yolks.
Slowly ladle in 1 cup of the hot sauce into the bowl while whisking the eggs to temper.
Then whisk yolk mixture back into the pot. Stir in ½ cup Parmesan cheese.

Assemble

Spread all of the egg-white–coated pasta in the prepared baking dish.
Spoon the lamb sauce evenly over the pasta.
Carefully, pour the béchamel over the top; tap the pan to level it all.

Bake & Serve

Bake for 35–40 minutes, until the top is set with light golden spots.
Rest for 15–20 minutes before slicing to give you the best square slices or serve sooner for a slightly more rustic, creamier slice.
Garnish with chopped parsley.

Notes

Shopping tip: Choose hollow pasta. Pastitsio works best with pasta that has a center hole (pastitsio noodles, ziti, penne, or bucatini).
Salt the pasta water well. This is the only chance to season the noodles themselves.
Drain the pasta completely before adding egg whites. Excess water prevents the pasta from binding, leading to a loose bottom layer. But work quickly, because if the pasta is cool, it won't have the same effect when tossing with the egg white.
Brown the lamb before adding liquids. If the pan looks watery, keep cooking. That’s moisture that's still releasing, not ready for the sauce yet.
Keep the meat sauce spoonable, not too thick.
Warm the milk for the béchamel. Cold milk increases the risk of lumps and uneven thickening. Let your milk sit at room temp or gently warm it before whisking it in for a velvety smooth sauce.
Béchamel should coat a spoon. If it’s too thick in the pot, it will dry as it bakes.
Tap the pan after assembling. This levels the béchamel and eliminates hidden air pockets.
Let the pastitsio rest before slicing. This is what makes or breaks your slice. You must rest it for 15-20 minutes.
Expect better leftovers. Pastitsio firms up overnight and slices even cleaner the next day. And let's not forget, the flavors deepen, so really this is a perfect make-ahead meal.

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