About this recipe

A beloved Greek comfort food classic — layers of tubular pasta, richly spiced ground meat sauce, and a thick, velvety béchamel — all baked together into a golden, sliceable casserole. This well-tested home version keeps the process approachable without cutting corners on flavor. The warm cinnamon-and-allspice-laced meat sauce is what sets pastitsio apart from Italian lasagna, giving it that unmistakably Greek soul. Best made for a crowd, it reheats beautifully and is even better the next day.

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over ^[medium-high heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook for 1 minute more until fragrant.

2. 2

   Add the beef 80/20 blend and break it up with a wooden spoon. Cook until fully browned with no pink remaining, about 8 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.

3. 3

   Add the tomato paste and stir it into the meat, cooking for 2 minutes to caramelize slightly. Pour in the dry red wine such as cabernet sauvignon or merlot and let it bubble and reduce for 2–3 minutes, scraping up any browned bits from the bottom of the pan.

4. 4

   Stir in the crushed tomatoes, cinnamon, allspice, nutmeg, oregano, salt, black pepper, and granulated sugar to balance acidity (if using). Reduce heat to ^[medium-low] and simmer uncovered, stirring occasionally, until the sauce is thick and most of the liquid has evaporated, about 20–25 minutes. The sauce should not be watery. Taste and adjust seasoning. Set aside to cool slightly.

5. 5

   While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the pasta 2 minutes less than the package directions (it will finish cooking in the oven). Drain well and return to the pot.

6. 6

   Toss the hot drained pasta immediately with the melted butter, grated kefalotyri or Parmesan cheese, and salt. Let it cool for 5 minutes, then stir in the beaten eggs until evenly coated. Set aside.

7. 7

   Preheat your oven to ![375°F]. In a medium saucepan over ^[medium heat], melt the butter. Add the all-purpose flour all at once and whisk constantly for 2 minutes to cook out the raw flour taste — the mixture will look pale and foamy (this is your roux).

8. 8

   Slowly pour in the milk warmed and heavy cream warmed, about ½ cup at a time, whisk vigorously after each addition to prevent lumps. Once all the liquid is incorporated, cook over ^[medium heat], whisk constantly, until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes.

9. 9

   Remove the pan from the heat. Stir in the nutmeg, salt, white pepper, and ½ cup of the grated kefalotyri or Parmesan cheese. Let the sauce cool for 5 minutes — it should be warm but not scorching hot. Then whisk in the beaten eggs quickly and vigorously until fully incorporated. (Cooling slightly prevents the eggs from scrambling.)

10. 10

    Butter a 9x13-inch baking dish generously. Spread the egg-coated pasta evenly across the bottom of the dish, pressing it into a flat, even layer. Try to orient longer pasta pieces in the same direction for the classic pastitsio look.

11. 11

    Spoon all of the meat sauce evenly over the pasta layer, spreading it to the edges in an even layer. Press down gently with the back of a spoon.

12. 12

    Pour the béchamel sauce evenly over the meat layer, smoothing it into a thick, flat top with a spatula. Sprinkle the remaining ¼ cup of grated kefalotyri or Parmesan cheese over the top.

13. 13

    Bake uncovered at ![375°F] for 45–50 minutes, until the top is deep golden brown and the béchamel is set (it should not jiggle when you shake the pan). If the top browns too quickly, tent loosely with aluminum foil.

14. 14

    Remove from the oven and let the pastitsio rest for at least 20–25 minutes before cutting. This step is essential — it allows the layers to set so you get clean, beautiful slices. Cut into squares and serve warm.