Go Back
+ servings
Baked pastitsio in a glass baking dish with chopped parsley on top.
Print Recipe
4.67 from 3 votes


Switch up your dinner game and make this classic Greek dish of pastitsio! A classic lasagna set up with a rich, creamy, and white bechamel sauce. Fresh herbs and spices, combined with two types of cheese, ground beef, and pasta make one delicious unforgettable meal.
Prep Time35 mins
Cook Time50 mins
Total Time1 hr 25 mins
Course: Entree
Cuisine: American, Greek
Servings: 8
Calories: 680kcal


  • 1 lb ziti
  • 1 lb ground beef
  • 28 ounces diced tomatoes
  • 1/2 cup feta cheese
  • 1 tsp granulated sugar
  • 1 onion diced
  • 2 sprigs fresh thyme
  • 2 tbsp tomato paste
  • 2 oz red wine
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg
  • 1 beef bouillon cube
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 4 1/4 cup milk
  • 3 cup Gruyere cheese grated
  • 5 eggs
  • 1 tbsp fresh parsley
  • salt and pepper to taste


  • Preheat oven to 350 degrees F. Cook and drain pasta. Add to the bottom of a 13x9 casserole dish and top with feta cheese.
  • Add 4 tbsp olive oil to a pan over medium-high heat. Add onions, thyme, and sugar. Saute for 3 minutes. Add tomato paste and saute for 2 minutes. Add ground beef, brown for 5 minutes. Add red wine and cook for 2 minutes. Then, add cinnamon and beef bouillon. Lower heat, add diced tomatoes. Simmer for 5 minutes and then remove from heat.
  • In a saucepan, make the bechamel sauce. Melt butter. Once melted, add the flour and whisk while cooking for 2 minutes. Slowly incorporate milk, whisking often. Whisk in salt and pepper and cook for 5 minutes. The sauce will be slightly thick and creamy. Stir in grated gruyere cheese (set aside 2 cups) until melted. Next, add eggs and whisk to combine. Cook for 2 minutes and remove from heat. Stir in nutmeg.
  • Add 3 tbsp of bechamel sauce to ground beef mixture and stir to combine. Scoop meat mixture evenly atop noodles in the casserole dish. 
  • Pour the bechamel sauce over the top of the meat mixture. Sprinkle the remaining gruyere cheese and fresh parsley over the top.
  • Bake on the center rack for 50 minutes, or until the bechamel sauce turns golden brown. Allow to cool for about 10 minutes before slicing into it. Enjoy!


Calories: 680kcal | Carbohydrates: 57g | Protein: 32g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 206mg | Sodium: 550mg | Potassium: 600mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1058IU | Vitamin C: 3mg | Calcium: 419mg | Iron: 3mg