Traditional Greek Pastitsio

This is Greek comfort food done right. Rich layers of cinnamon-spiced ground beef, authentic Greek tubular pasta, and creamy béchamel—baked until golden and bubbling. But we’re taking it further with a perfectly paired glass of 2015 Sextant Passage GSM, a bold Paso Robles blend of Grenache, Syrah, and Mourvèdre.

Pastitsio is one of the most beloved baked pasta dishes in Greek cuisine. It features layers of hollow noodles, a warmly spiced ground beef sauce with cinnamon and allspice, and a rich, velvety béchamel topping. The result is a hearty, comforting casserole that feeds a crowd and slices beautifully once rested. It’s perfect for family gatherings, holidays, or whenever you want to bring a taste of Greece to your table.

Ingredients

Pasta Layer

• 1 lb (450 g) Pastitsio No. 2 pasta (long, hollow Greek pasta)

• 2 large eggs, beaten

• 1 cup grated Kefalotyri, Mizithra, or Parmesan

• 2 tbsp unsalted butter

• Kosher salt, to taste

Meat Sauce

• 2 tbsp olive oil

• 1 large yellow onion, finely diced

• 3 cloves garlic, minced

• 2 lbs ground beef (85–90% lean)

• 2 tbsp tomato paste

• ½ cup dry red wine

• 1 (14 oz) can crushed tomatoes

• 1 tsp ground cinnamon

• ¼ tsp ground allspice

• 1 bay leaf

• Salt and black pepper, to taste

• Pinch of sugar

Béchamel Sauce

• 6 tbsp unsalted butter

• ½ cup all-purpose flour

• 4 cups whole milk, warmed

• ¼ tsp freshly grated nutmeg

• Salt and white pepper, to taste

• 2 large egg yolks

• ½ cup grated Kefalotyri or Parmesan

Instructions

1. Cook and Prepare the Pasta

1. Bring a large pot of salted water to a boil.

2. Add pasta and cook until just under al dente. Drain carefully.

3. While warm, toss pasta with melted butter, grated cheese, and beaten eggs.

2. Make the Meat Sauce

1. Heat olive oil in a sauté pan over medium heat.

2. Add onion; cook until softened, 6–8 minutes. Add garlic.

3. Stir in ground beef; cook until browned.

4. Mix in tomato paste, then deglaze with red wine.

5. Add crushed tomatoes, cinnamon, allspice, bay leaf, salt, pepper, and sugar.

6. Simmer uncovered 25–30 minutes until thick. Remove bay leaf.

3. Make the Béchamel Sauce

1. Melt butter in a saucepan. Whisk in flour; cook 1–2 minutes.

2. Slowly whisk in warm milk until smooth and thick, 6–8 minutes.

3. Season with nutmeg, salt, and white pepper.

4. Temper yolks with warm béchamel, then whisk them in.

5. Stir in grated cheese.

4. Assemble the Pastitsio

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Spread ⅔ of the pasta across the bottom.

3. Spoon all the meat sauce evenly over the pasta.

4. Add the remaining pasta in a second layer.

5. Pour béchamel evenly over the top and smooth.

5. Bake and Serve

1. Bake uncovered 45–50 minutes until golden.

2. Rest 20 minutes before slicing into squares.

Wine Pairing

Pastitsio’s richness and warm spice pair perfectly with Mediterranean reds. Try a Grenache-Syrah-Mourvèdre blend (GSM), which echoes the cinnamon and balances the beef. A Chianti Classico or Barbera also work beautifully, offering bright acidity to cut through the béchamel.