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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Pasta Casserole (Pastitsio)

Difficulty 3/5 Ingredients 19 Steps 23
Pasta Casserole (Pastitsio)

This recipe for pastitsio has been improved on over the generations. The reason why this is cooked on the stove top & only browned in the oven is that in Greek villages there was a shared village oven. So dishes like these were popular as they could be browned after the bread had been baked.

Ingredients

Meat sauce

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 750 g minced meat
  • 400–450 g canned chopped tomatoes
  • ⅓ cup tomato paste
  • ½ cup water
  • ¼ cup dry white wine
  • 1 tablespoon beef stock powder
  • ½ teaspoon cinnamon powder
  • 1 egg, beaten lightly

Greek-style bechamel sauce

  • 100 g butter
  • ½ cup plain flour
  • 3½ cups milk
  • 1 cup grated fresh Parmesan cheese
  • 2 egg yolks

Pasta mix

  • 250 g macaroni pasta (or Greek pastitsio noodles)
  • 2 eggs, beaten lightly
  • ¾ cup grated fresh Parmesan or Feta cheese

Assembly

  • 2 tablespoons stale breadcrumbs

Steps

Meat sauce

  1. Heat olive oil in pan. Sauté chopped onions until translucent.
  2. Add minced meat. Cook until well browned.
  3. Add chopped canned tomatoes with liquid.
  4. Add tomato paste, water, wine, beef stock powder and cinnamon powder. Simmer uncovered until thick.
  5. Transfer to mixing bowl. Cool.
  6. Stir in egg.

Greek-style Bechamel sauce

  1. Melt butter in pan.
  2. Add flour. Stir over heat until bubbling.
  3. Remove from heat. Gradually add milk. Mixture thickens, then thins again.
  4. Return to heat. Cook until sauce bubbles and thickens.
  5. Stir in Parmesan cheese until melted and smooth.
  6. Transfer to mixing bowl. Cool slightly.
  7. Mix in egg yolks.

Pasta mix

  1. Boil pasta per packet directions until tender.
  2. Drain. Transfer to mixing bowl.
  3. Mix hot pasta with Parmesan cheese and eggs.

Assembly

  1. Grease baking dish.
  2. Press pasta mix into base of pan.
  3. Top with meat sauce.
  4. Pour Bechamel over meat sauce. Smooth top.
  5. Sprinkle breadcrumbs over top.
  6. Bake in preheated oven at 180°C (350°F), 1 hour, until golden brown.
  7. Rest at least 10 minutes before serving.

Notes from the original

  • To avoid a large clean up at the end, just reuse the same saucepan.
  • Leftovers freeze well, so it is a great freezer cooking dish.
  • It is a good idea to start your meat sauce first as this needs to cool before you can begin construction.
  • If desired, try adding a pinch of fresh grated nutmeg to the bechamel sauce.

Source. Adapted from “Cookbook:Pasta Casserole (Pastitsio)” by Wikibooks contributors, revision of 2025-09-01, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Pastitsio.jpg by Robert Kindermann, CC BY-SA 2.5, via Wikimedia. Resized; otherwise unchanged.