Pastitsio 

Pastitsio is a rich, traditional Greek baked pasta dish often considered Greece’s answer to lasagna. It features layers of tubular pasta mixed with egg whites and cheese, a deeply spiced meat sauce perfumed with cinnamon, cloves, and wine, all topped with a thick, creamy béchamel sauce enriched with egg yolks and cheese. The result is a beautifully layered casserole that bakes into a golden, custardy top and slices neatly. Hearty and comforting, Pastitsio is perfect for special dinners, make‑ahead meals, and is even better the next day.

Ingredients (serves 8–10)

Pasta Layer

• 400–500 g tubular pasta (Greek Pastitsio No. 2, bucatini, or penne/ziti)
  
  

• 2 egg whites
  
  

• 120–200 g crumbled feta cheese
  
  

Meat Sauce

• 2 Tbsp olive oil
  
  

• 1 large onion (red or yellow), finely chopped
  
  

• 2 cloves garlic, minced
  
  

• 500 g–1 kg ground beef (can add lamb if desired)
  
  

• ¾ cup dry red wine (or beef broth)
  
  

• 800 g crushed tomatoes
  
  

• 1 tsp cinnamon powder + optional clove or nutmeg
  
  

• Bay leaf (optional)
  
  

• Salt, pepper, sugar, herbs (oregano, thyme, parsley) to taste
  
  

Béchamel Sauce

• 100–150 g butter
  
  

• About ¾–1 cup all-purpose flour
  
  

• 1–1.2 L whole milk
  
  

• ½ tsp freshly grated nutmeg
  
  

• Salt and pepper
  
  

• 150–250 g grated cheese (Kefalotyri, Kasseri, Parmesan, or Romano)
  
  

• 2 egg yolks
  
  

Topping

• Extra grated cheese (same as above)
  
  

Directions

1. Meat Sauce
Heat oil in a large pot over medium‑high heat. Sauté onion and garlic until softened. Add ground meat and brown while breaking it up. Pour in wine and cook until mostly evaporated. Stir in tomatoes, spices (cinnamon, clove or nutmeg), sugar, bay leaf and herbs. Season with salt and pepper. Simmer uncovered for ~45 minutes to 1 hour until very thick. Cool before assembling 

2. Pasta Layer
Cook pasta one or two minutes less than package instructions until al dente. Drain and let cool slightly. Stir in crumbled feta and egg whites. This helps the base hold together when sliced 

3. Béchamel Sauce
Melt butter in saucepan over medium heat, stir in flour and cook for 1–2 minutes. Gradually whisk in warm milk until smooth and thick. Cook for 5 minutes until it coats the back of a spoon. Remove from heat, stir in nutmeg, cheese, salt and pepper. Let cool slightly, then whisk in egg yolks until smooth 

4. Assemble & Bake
Preheat oven to ~180 °C (350 °F). In a deep baking dish, layer pasta layer evenly at the bottom. Spread cooled meat sauce on top. Pour béchamel sauce over and smooth it out evenly. Sprinkle extra grated cheese over top. Bake ~30–60 minutes until golden and set. Let rest at least 10–15 minutes (or up to 30–60 min) before cutting to achieve clean slices 

Nutrition Information (approximate, per serving, based on 8 servings)

• Calories: ~600 kcal
  
  

• Protein: ~35 g
  
  

• Fat: ~28 g (Saturated fat: ~13 g)
  
  

• Carbohydrates: ~48 g (Fiber ~4 g; Sugar ~7 g)
  
  

• Cholesterol: ~137 mg
  
  

• Sodium: ~1,062 mg
  
  

• Potassium: ~786 mg
  
  

• Calcium: ~250 mg
  
  

• Iron: ~5 mg