Greek Pastitsio recipe – this Greek pasta bake with cheese sauce closely resembles Lasagne and will be a hit with the entire family.
There are certain recipes that take me straight back to my childhood and this Greek Pastitsio – mince and pasta bake with cheese sauce, is just one of those dishes.
Pastitsio, or pastichio (the spelling doesn’t translate so well) combines two family favourites – macaroni and cheese and pasta bolognese to form a sort of Greek lasagne.
Basically it is pasta in a bolognese-type sauce topped with a simple Béchamel sauce and baked in the oven. It is a true family favourite that is a hit with absolutely everyone, grown ups and kids alike.
I remember loving Pastitsio as a kid growing up in Athens but I haven’t made it all that often for my own kids in the UK.
I think I was a bit intimidated by it but in actual fact it is a simple recipe – easier than lasagne which it closely resembles and just as crowd-pleasing.
You can use lamb or beef mince – I sort of go with whatever I have available and both are delicious with a few subtle differences in taste.
Go with lamb mince for a sweeter flavour and lean beef if that’s your preference. I used macaroni here for the pasta but you could also use small penne or buccatini.
Greek Pastitsio is a good make-ahead recipe when you are feeding a crowd. The elements can be prepared ahead and the dish can be assembled just before you need to bake it.
Since the cheese sauce contains fresh eggs it is best added just before baking. You can experiment with what cheese to add in the sauce – I used strong vintage cheddar and grated Grana Padano but you could also add some crumbled feta cheese for an added nod to the Greek heritage.
My kids like to add ketchup on top because their dad is Canadian and that’s how he eats his Mac n’Cheese and who I am I to argue?
Greek Pastitsio - mince and pasta bake with cheese sauce
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion peeled and finely diced
- 2 large garlic cloves grated or minced
- 500 g lean beef or lamb mince
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 cinnamon stick
- 1 bay leaf
- pinch cloves
- 175 ml | 6 fl oz white wine or vegetable stock
- 1 tsp white wine vinegar
- 400 g | 14oz chopped tomatoes in tomato sauce
- 5 tbsp tomato paste
- salt and freshly ground black pepper
- 400 g | 14oz macaroni or penne pasta
- <br>
- <b>For the cheese sauce</b>
- 25 g | 1 1/2 tbsp unsalted butter
- 2 tbsp plain all purpose flour
- 1 tsp mustard powder
- 300 ml | 10 fl oz whole milk
- 50 g | scant 2oz grated Grana Padano or Parmesan cheese plus 1 tbsp for topping
- 50 g | scant 2oz finely grated strong cheddar cheese or feta cheese crumbled
- 2 large eggs lightly beaten
- large pinch freshly grated nutmeg
- 1/4 tsp dried thyme
Instructions
- Heat the olive oil in a lage pot over medium-low heat and cook the onion and garlic for 5 minutes.
- Add the lamb or beef mince and brown for 5 minutes, breaking it up with a wooden spoon.
- Stir in the spices, herbs, cinnamon stick and bay leaf.
- Add the chopped tomatoes, tomato paste, wine and vinegar. Season generously with salt and pepper.
- Bring to a simmer and cook for about 45 minutes, stirring occasionally, until the sauce is thickened. Remove the cinnamon stick and bay leaf.
- Cook the pasta until it is al dente – cooked but with a bit of a bite. Rinse, drain and mix with the meat sauce.
- Pack into a large ovenproof dish.
- Make the cheese sauce. Melt the butter in a pan and whisk in the flour and mustard powder. Cook over low heat for two minutes.
- Gradually add the milk and whisk it in.
- Add the cheeses and whisk to combine until melted.
- Remove from the heat and gradually whisk in the beaten eggs and nutmeg.
- Pour the cheese sauce over the pasta and place the dish on a large baking tray.
- Bake for 30 minutes in. 180C /350F preheated oven then sprinkle with 1 tablespoon of grated cheese and the dried thyme. Bake for another 10 minutes until the cheese layer is set.
- Cool for 10 minutes and serve with a green salad or steamed vegetables.
Colleen says
I can’t find what temp to bake it at in the end. Just 350?
Lucy Parissi says
Sorry Colleen yes it is 350F
Donna Sario says
Thanks, made this with minced lamb and a mixture of Feta, Cheddar and parm as I only had a small amount of each. It was soo good. Will become a regular in my rotation.
Lucy Parissi says
Glad you liked it 😘
Carrie says
Can this be made the day before to step 12 then cook for longer than states in step 13 the next day?
Lucy Parissi says
Yes I don’t see why not. Assemble it and cool completely before putting in the fridge and finish cooking the following day.
Carrie says
Thanks 🙂
kristina @ love & zest says
Um, I’m loving that gorgeous surface you’re shooting on!! Blue beauty.
Lucy Parissi says
Thanks Kristina it is from Woodrow Studios
Platter Talk says
I haven’t had this dish in year! Sounds like a good weekend meal, to me.
Gloria @ Homemade & Yummy says
Love the Greek/Italian fusion in this casserole. This would be perfect for the birthday party I need to cook for. A great flavourful dish that both kids and adults would enjoy.
Lucy Parissi says
Definitely! It’s a great dish for gatherings and easy to prepare ahead
Laura says
Could a dish be any more comforting?! I admit, I’d probably have ketchup with it too but that is because I’m addicted to the stuff. I remember a similar dish you posted using Greek yoghurt was it? That sounded amazing too but sadly I haven’t got to making it yet.
Lucy Parissi says
Yes there was an older version on the blog which was low-fat but I decided to update it with this one – better photos and more traditional. I think since the filling is pasta there’s not much point to the topping being low-fat. But you could use cottage cheese and yoghurt instead of cheddar etc for a more lean version