Greek pastitsio

Ingredients

• 300 gshort ziti pasta
• as neededbutter
• to tastesalt
• 250 gminced beef
• 250 gminced pork
• 1 mediumonion
• 2 clovespeeled garlic
• 600 mlpassata
• 150 mlred wine
• ½ teaspoonground cinnamon
• ¼ teaspoonground nutmeg
• as neededextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 500 mlwhole milk
• 50 gsifted plain flour
• 50 gbutter
• 1 mediumegg
• ¼ teaspoonground nutmeg
• 100 ggrated kefalotyri or pecorino
• a further 50 ggrated kefalotyri or pecorino

Instructions

1. 1

   Cook the aromatics

   Finely chop the onion and garlic. Heat a generous amount of extra-virgin olive oil over a medium heat in a deep, non-stick frying pan. Cook the onion, stirring at intervals, until translucent. Add the garlic and cook for 1 minute, until lightly golden.

2. 2

   Simmer the ragù

   Add the beef and pork mince and brown for 3–4 minutes, until the meat is sealed and golden. Stir in the passata, cinnamon, nutmeg, salt and pepper. Simmer gently for about 20 minutes, until the sauce has reduced and thickened, then set the ragù aside.

3. 3

   Prepare béchamel

   Prepare the béchamel sauce using the method you normally follow.

4. 4

   Finish the sauce

   Stir 30 g of grated cheese into the béchamel. Let it cool slightly, then mix in the beaten egg.

5. 5

   Cook the pasta

   Cook the ziti in plenty of salted water, draining it 2 minutes before the packet’s recommended time. Toss with a little butter and set aside.

6. 6

   Layer the pasta

   Lightly butter the base and sides of an oven dish. Arrange the pasta in a single, neat layer. Spoon the meat ragù over it and sprinkle with 70 g of the remaining grated cheese.

7. 7

   Add béchamel

   Spread the béchamel evenly over the ragù and smooth the top with the back of a spoon. Sprinkle over the cheese reserved for the topping. Bake in a preheated conventional oven at 180°C for about 30–35 minutes, keeping an eye on it towards the end.

8. 8

   Check the finish

   If using a fan oven, bake for 25–30 minutes instead. The pastitsio is ready when the top is golden and crisp.

What is Greek pastitsio?

Pastitsio is a Greek baked pasta dish built in layers, often compared with lasagne. This version pairs ziti with a tomato and mixed-meat ragù, then finishes with béchamel and grated cheese.

The contrast is what makes it work: pasta gives the dish structure, the spiced ragù brings savoury depth, and the creamy topping browns in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 39g protein, 67g carbs, 53g fat.

The pasta and flour provide most of the carbohydrates, while the mince and cheese contribute protein. Much of the fat comes from the meat, butter, cheese and olive oil. Pair a portion with salad or vegetables for a fresher, more balanced plate.

Building a rounded ragù

Mixed mince: beef and pork are browned together before the passata goes in, giving the sauce a fuller savoury flavour.

Warm spices: cinnamon and nutmeg season the tomato sauce with a gentle warmth. Simmer until it has reduced and thickened so it can sit over the pasta without being too loose.

Keeping the pasta in shape

Short cooking: drain the ziti 2 minutes before the packet timing, as it will continue cooking in the oven. Tossing it with a little butter helps keep the pieces separate while you assemble the dish.

Neat layer: arrange the pasta in one layer in the buttered dish, then spread the ragù over it. This gives each portion a clear pasta-and-sauce base beneath the topping.

Getting the béchamel ready

Cheese first: stir 30 g of grated cheese into the prepared béchamel while it is ready to be mixed. Let the sauce cool slightly before adding the beaten egg.

Cool slightly: adding the egg to a very hot sauce can make it set unevenly. The recipe calls for the sauce to cool a little first, then be spread in an even layer.

Watching for doneness

Conventional oven: bake at 180°C for around 30–35 minutes. Begin checking during the final minutes, as the timing can vary between ovens.

Fan oven: allow 25–30 minutes. Look for a golden, crisp surface as the cue that the pastitsio is ready.

Serving the layers

Let the dish settle briefly after baking so the layers are easier to serve. A sharp knife or spatula helps cut through the crisp cheese topping cleanly.

Serve with a simple green salad or cooked vegetables to bring freshness alongside the rich pasta and béchamel.

Recipe notes & tips

• Keep the onion moving as it cooks so it softens evenly without catching.
• Let the ragù reduce until thick before layering it over the pasta.
• Drain the ziti 2 minutes before the packet timing to account for oven cooking.
• Cool the béchamel slightly before mixing in the beaten egg.
• Use the shorter baking time if your oven is set to fan mode.
• Check the top near the end of baking and take the dish out when it is golden and crisp.

Variations

• Use kefalotyri: choose it for a traditional salty, savoury cheese topping.
• Use pecorino: swap in pecorino if kefalotyri is not available.
• Change the pasta: use another short tubular pasta if you cannot find ziti.
• Adjust the spice: reduce the cinnamon slightly for a less aromatic ragù.
• Add a salad: serve alongside crisp leaves for a fresh contrast.

Common mistakes to avoid

• Overcooking the pasta: drain it 2 minutes before the packet timing so it does not become too soft in the oven.
• Using a thin ragù: simmer it until reduced and thickened before layering.
• Adding egg to hot béchamel: let the sauce cool slightly first to help it mix in evenly.
• Skipping the buttered dish: lightly grease the base and sides to help the portions release.
• Baking by time alone: check for a golden, crisp surface, especially towards the end.
• Using the conventional timing in a fan oven: reduce the bake to 25–30 minutes.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout; cover loosely if the top is browning too quickly.

Frequently asked questions