This Classic Greek Pastitsio brings together ground lamb, cinnamon, cumin, penne pasta, crushed tomatoes, red wine, and a dreamy béchamel with Greek yogurt and Parmesan. It’s cozy, a little unexpected, and totally delicious.

So here’s a fun story: I didn’t grow up eating Classic Greek Pastitsio. In fact, I’d never even heard of it until I tried to impress a Greek friend by making something “authentic” from her culture. No pressure, right?

I found a recipe online, printed it out (like it was 2009), and immediately felt overwhelmed by how many components it had. Meat sauce. Pasta. A whole béchamel layer?? I was in way over my head, but I’d already bought the lamb and everything, so there was no turning back.

this recipe

Somewhere around the béchamel stage—where I burned the first attempt and somehow created what looked like wallpaper paste—I seriously considered bailing and ordering takeout. But stubbornness is one of my more questionable personality traits, so I kept going.

And when it came out of the oven… holy. The whole kitchen smelled like spices and cheese and comfort. I took a bite, and it was all there: rich, creamy, savory, with this warm hint of cinnamon that made it feel just different enough from the usual pasta bakes I was used to. And my Greek friend? She had seconds. I nearly cried. (And not from béchamel panic this time.)

Why You’ll Love This Classic Greek Pastitsio Recipe?

Let me be honest—this is not a 20-minute, throw-it-together-on-a-Tuesday kind of dish. This is more like a let’s slow down and make something amazing kind of recipe. And honestly? That’s part of the charm.

What sets Classic Greek Pastitsio apart is how it balances being hearty and rich without feeling heavy. The cinnamon and cumin in the meat sauce are unexpected (at least if you grew up on Italian-American pasta like I did), but they make the whole thing feel warm and deep and a little mysterious. And the béchamel—when it works, and I promise you it will—is just the creamiest, smoothest, slightly tangy crown to this already epic casserole.

Also… it feeds like, ten people. Or five really hungry ones. Or just you and a fork over several very happy days.

Ingredient Notes:

I’m not gonna give you the cold, clinical breakdown here. Just real talk about what each thing does and why you probably shouldn’t skip it.

• Ground lamb – Brings bold flavor. You can do half beef if lamb’s a bit too much (I’ve done that and lived to tell the tale).

• Red wine – Adds depth. Doesn’t need to be fancy. Just not the $3 cooking wine, okay?

• Cinnamon + cumin – Trust me. Sounds weird. Tastes incredible.

• Onion + garlic – Because literally every good thing starts this way.

• Crushed tomatoes + paste – The base for the meat sauce. Don’t overthink it.

• Penne pasta – Holds everything together and catches all the sauce. Use something short and sturdy.

• Flour, milk, olive oil – The start of your béchamel. Yes, it’s a little fussy. But you’ve got this.

• Greek yogurt – A surprise ingredient that adds a little zing to the creaminess.

• Parmesan – Salty, cheesy goodness. You could use Kasseri if you happen to have it, but… do you?

• Eggs – Helps set the béchamel so it doesn’t turn into soup.

• Thyme (optional) – Sprinkle it if you’ve got it. No one will cry if you don’t.

How To Make Classic Greek Pastitsio?

Here’s the breakdown. If you mess something up? No worries. I’ve burned the béchamel twice in the same day. Still edible. Still delicious. Keep going.

Step 1: Start with the meat sauce
Cook your onions in olive oil. Add the ground lamb (or combo of meats), season with salt, and brown it until it smells insanely good. Drain the fat if it’s too greasy. Add red wine and let it simmer away—don’t skip this, it’s where the flavor magic happens. Stir in garlic, cinnamon, cumin, oregano, pepper. Then in go the tomatoes and paste. Let it bubble for 20ish minutes. Stir it now and then. Taste. Adjust salt if needed. Boom. Done.

Step 2: Béchamel panic (just kidding, it’s fine)
Heat oil or butter. Whisk in the flour and cook it a bit—don’t let it burn. Slowly add the milk while whisking like your life depends on it (which it does, sort of). Keep going until it’s thick. Like, coat-the-back-of-a-spoon thick. Stir in nutmeg, salt, pepper, Parmesan. Then let it cool slightly so you don’t scramble the eggs. Add yogurt and the beaten eggs. Stir. Pray. It’s fine.

Step 3: Cook the pasta
You know how to boil water. Cook the penne just until al dente. Drain and forget it for a sec.

Step 4: Assembly time
Grab your baking dish. Toss the pasta with the meat sauce. Flatten it down. Pour that béchamel over the top and try not to eat it with a spoon. Smooth it out, sprinkle more cheese, maybe some thyme if you’re feeling bougie.

Step 5: Bake
Bake at 400°F (200°C) for about 30 minutes. Let it sit 10 minutes after, or the layers will just collapse into a saucy mess (still tasty, but you’ve worked this hard—you deserve structure).

Storage Options:

I’m not exaggerating when I say this might be better the next day.

• Fridge: Stays good for 3–4 days. Reheat in the microwave or oven. I once ate it cold out of the container and didn’t regret it.

• Freezer: Yup. Wrap individual portions and freeze. Reheat covered with foil. Maybe add a bit more cheese on top, because why not?

Variations and Substitutions:

Let’s be real—you might not have everything. Or maybe lamb isn’t your thing. Or maybe you’re just winging it like the rest of us.

• Meat swaps: Beef, turkey, even lentils. It’s all good.

• Cheese swaps: Whatever hard, salty cheese you’ve got will do. Not American slices, though. I beg you.

• More veg? Sure. Grated zucchini or spinach sneak in easily.

• No yogurt? Try sour cream or just leave it out. I won’t tell.

What to Serve with Classic Greek Pastitsio?

Honestly, it’s a meal by itself. But if you’re doing the whole spread:

• Greek salad – Crisp, fresh, vinegary. Balances the richness perfectly.

• Bread – Any kind. All kinds.

• Olives + feta – Just put out a little bowl and feel fancy.

• Red wine – A casual table wine does the trick.

Frequently Asked Questions:

Can I make it ahead?
Yes! Assemble it, cover it, pop it in the fridge. Just add a few extra minutes when baking if it’s cold.

Do I have to use lamb?
Nope. It’s traditional, but not mandatory. Go with what you’ve got.

Can I mess up the béchamel?
Absolutely. And you’ll still end up with something delicious. It’s all part of the journey.

Look, Classic Greek Pastitsio isn’t a quick dinner. But it is the kind of recipe that makes you feel proud when you pull it out of the oven. The smell alone is worth it. And once you taste that spiced meat sauce and creamy top layer, you’ll totally get why this dish is such a big deal.

So go ahead—burn the béchamel once. Forget the thyme. Serve it with a spoon straight from the dish if that’s your vibe.

Let me know if you try it, or if you grew up eating this and my version is wildly off—seriously, tell me! I love hearing how other people make their pastitsio.

Keep the Flavor Coming – Try These:

Classic Vanilla Custard Bars

Creamy Garlic Mushrooms And Bacon

Air Fryer Chicken Wings

Classic Greek Pastitsio

Prep Time 50 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Classic Greek Pastitsio is a hearty. And flavorful dish. That beautifully combines layers of spiced meat sauce, tender pasta, and a rich béchamel topping. This traditional Greek casserole. Features ground lamb. And aromatic spices like cinnamon and cumin. And a splash of red wine for depth. The béchamel sauce. Made creamy with milk, Parmesan cheese, and a touch of Greek yogurt. Blankets the pasta. And meat mixture. Creating a luscious, golden crust as it bakes. Each bite is a delightful mix of savory, spiced meat. And smooth and tangy béchamel. And perfectly cooked pasta. Whether served for a special occasion. Or a cozy family dinner. This dish promises warmth. And comfort. Evoking the essence of Greek culinary traditions. In every bite.

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10 Servings

Ingredients

1x2x3x

• 2 tbsp olive oil
• 1 large onion diced
• 2 lb ground lamb or mix with ground beef or turkey
• 2 tsp kosher salt more to taste
• 6 cloves garlic rough chopped, or 2 tbsp granulated garlic
• 1/2 c red wine
• 3 tsp ground cinnamon
• 2 tsp ground cumin
• 2 tsp dried oregano or 1 tbsp fresh chopped
• 1 tsp pepper
• 1 can 28 oz crushed tomatoes
• 1 tbsp tomato paste

Béchamel:

• 3 tbsp olive oil or butter
• 1/4 c all-purpose flour or gluten-free flour
• 2 1/2 c whole milk
• 1/2 tsp ground nutmeg
• 3/4 tsp kosher salt
• 1/4 tsp white pepper
• 1/2 c grated Parmesan or Kasseri cheese
• 1/2 c plain Greek yogurt
• 2 extra large eggs beaten
• 3/4 lb penne pasta
• Parmesan for sprinkling
• Garnish: 1 tbsp fresh thyme

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Instructions

 

1. Prepare the Meat: Heat olive oil in a large pot over medium-high heat. Add diced onion, ground meat, and kosher salt. Cook until onions are tender and meat is browned. Drain fat. Add red wine and cook until evaporated. Stir in garlic, cinnamon, cumin, oregano, and pepper. Cook until fragrant. Add crushed tomatoes and tomato paste. Simmer for 20 minutes. Adjust salt to taste.
2. Preheat the Oven: Preheat to 400°F (200°C).
3. Make Béchamel: Heat olive oil in a pot over medium heat. Whisk in flour to make a smooth paste. Gradually whisk in milk until thickened. Add nutmeg, salt, white pepper, and Parmesan. Let cool, then stir in yogurt and beaten eggs.
4. Cook Pasta: Boil penne pasta according to package instructions. Drain.
5. Assemble: Mix cooked pasta with meat sauce. Pour into a greased 9x13-inch baking dish. Top with béchamel sauce. Sprinkle with Parmesan and thyme.
6. Bake: Bake for 30 minutes until golden and bubbly. Let stand for 10 minutes before serving.

Notes

Transforming this Classic Greek Pastitsio. Into a gluten-free delight. Is easier than you might think. Replace the all-purpose flour in the béchamel sauce. With a gluten-free flour blend. Which thickens just as effectively. Without compromising texture. Or flavor. Additionally, swap out regular penne pasta. For a high-quality gluten-free variety. These adjustments allow everyone. Including those with gluten sensitivities. To enjoy this traditional dish. You won't miss out on any of the rich. Comforting flavors. And textures. That makes Pastitsio. A beloved classic.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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