Why We Love This Classic Greek Pastitsio Recipe
A popular dish at Greek restaurants, Pastitsio is a rich and hearty lasagna-style recipe with a Mediterranean twist. It’s made with a layer of tender bucatini pasta on the bottom, zesty Greek meat sauce in the middle, and a creamy bechamel cheese sauce baked to perfection on top! Our classic Greek Pastitsio recipe is great to serve at Sunday dinner with the family. Not only will you all enjoy a deliciously comforting meal together, but pasticcio also makes marvelous leftovers! This Greek bechamel sauce lasagna can even be prepared ahead to save yourself a bit of time on the day you plan to eat it. Either make it the day before, or you can freeze (before or after baking!) and have it ready to enjoy for up to 2 months.
What is Bucatini?
Bucatini is a long spaghetti-like pasta. However, it has a hole running through the middle, like a thin straw. This allows the sauce to get inside the pasta to add flavor in every bite. You can find bucatini with a fine hole or sometimes with a larger hole through each strand. Choose whichever version you prefer! No bucatini? No problem. Penne pasta and ziti are similar in that the noodles have holes through the center, so the same saucy noodle goodness is achieved throughout the Pastitsio.
Ingredients You Need
For the Pasta Layer –
Bucatini pasta – or other pasta with a hole running through the center Egg whites – with yolks reserved Feta cheese – crumbled Shredded Italian blend cheese – that includes mozzarella, provolone, asiago, romano, and parmesan cheese
To make the Meat Sauce –
Butter – unsalted Onion – peeled and chopped Garlic – minced Ground beef – we suggest a lean beef, such as 90-95% Spices – ground cinnamon, ground nutmeg, salt and pepper Tomato sauce – canned
For the Béchamel Sauce –
Butter – unsalted All-purpose flour Milk – whole milk is best Egg yolks – reserved from the making the pasta layer Seasonings – salt and ground nutmeg
How to Make Authentic Greek Lasagna (Pastitsio)
First, soak the bucatini pasta. Set out a deep 9X13 inch casserole dish. Add the bucatini pasta and cover it with very hot tap water. (It does not need to boil.) Mix in a pinch of salt so the noodles don’t stick together. Then let it soak for 30-40 minutes while you prep and make the sauces. Next, make the meat sauce. Sauté butter, onions, and garlic in a large saucepan for 3-5 minutes. Then add in the ground beef and spices, and cook to brown the meat. Add in the tomato sauce and simmer for 15 minutes, stirring regularly. Taste and season as needed. Make the creamy bechamel sauce as you prepare the meat sauce. Set a separate pot over medium heat, and add the butter and flour. Whisk well and cook the roux for 1-2 minutes as you whisk constantly – do not let it brown. Once it thickens, whisk in the milk, salt, and nutmeg. Let the bechamel thicken into a gravy-like consistency, then immediately turn off the heat. Whisking vigorously, add the egg yolks to the mixture. Lastly, stir in 1 cup of the shredded cheese blend. Keep stirring until the cheese has melted and the bechamel is smooth and creamy. Drain and prep the pasta. It’s ok if a little water is left in the dish. Toss the soaked pasta with the egg whites and feta cheese. Spread out in an even layer, and sprinkle the top of the pasta with 2 cups of shredded cheese. Layer the Greek lasagna. Spread all of the meat sauce over the layers of pasta and cheese in the baking dish. Then gently pour and spread the bechamel over the meat sauce. Finally, sprinkle the last 1 cup of shredded cheese over the bechamel sauce lasagna. Get the Complete (Printable!) Greek Lasagna Recipe Below. Enjoy! Bake the Pastitsio. If you are using a standard 9X13 inch dish, set it on a rimmed baking sheet. There’s no need for the baking sheet if you have a deep-dish pan. Bake uncovered, on the lowest rack, for 30-40 minutes. Pro Tip: The top should be golden brown… If it starts to turn dark too quickly, cover loosely the top with a piece of foil. Rest and serve. Let the Pastitsio sit untouched for at least 20 minutes before cutting and serving. This helps the pasta, meat sauce, and cheese all settle together so the Greek lasagna cuts smoothly and stays firm.
Recipe Variations
Pasta – Use any medium-sized noodles that have holes and can soak up all the sauciness. Penne, ziti, and rigatoni are good options. Protein – Swap ground beef in the meat sauce with ground chicken, ground turkey, ground pork or veal. Vegetarian – Or, completely leave out the meat and make this bechamel sauce lasagna with marinara sauce. Sauce – Save yourself some time and use your favorite jarred pasta instead of homemade sauce. Gluten-free – Simply use your favorite GF bucatini penne pasta, and swap all-purpose flour for gluten-free alternative flour.
Serving Suggestions
We love to enjoy this warm, comforting dish with a cold and refreshing Horiatiki (Greek Village Salad) or simple green salad topped with a bright and zesty Greek Salad Dressing. For an extra filling meal, you can also serve Greek lasagna with a side of Greek Lemon-Garlic Potatoes. And is it really pasta night without a basket of fresh baked Homemade Breadsticks or thick slices of Garlic Bread on the table? I think not!
Looking for More Deliciously Comforting Dinner Recipes? Be Sure to Also Try:
Baked Ziti with Ricotta and Sausage Supreme Pizza Lasagna Cheesy Chicken Spaghetti with Rotel (Casserole Recipe) No-Boil Chicken Parmesan Pasta Recipe Cheesy Chicken Alfredo Pasta Bake
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