Ina Garten’s Pastitsio is a glorious Mediterranean comfort dish that brings together the best of Greek cuisine in one magnificent casserole. This elegant pasta bake features layers of tubular pasta, aromatic ground meat sauce, and a creamy béchamel topping that creates the perfect balance of flavors and textures.
Often described as Greek lasagna, this pastitsio recipe has Ina’s signature touch of sophistication while remaining approachable for home cooks. The warm cinnamon and nutmeg notes make this dish uniquely comforting, perfect for family dinners or entertaining guests who appreciate Mediterranean flavors.
Why You’ll Love This
- Make-ahead friendly: Prepare the components or entire dish in advance for stress-free entertaining
- Crowd-pleaser: The familiar pasta format with exotic spices appeals to both adventurous and conservative palates
- One-dish meal: Complete protein, starch, and dairy components mean you only need a simple side salad to complete the meal
- Freezes beautifully: Make a double batch and freeze one for future dinners
- Impressive presentation: The distinct layers create a beautiful cross-section when served
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 pound lean ground beef
- 1 pound lean ground lamb (can substitute for pork)
- 1/2 cup dry red wine
- 1 tablespoon minced garlic (3 large cloves)
- 1 tablespoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- Pinch of cayenne pepper
- 1 can (28 ounces) San Marzano tomatoes
- Kosher salt and freshly ground black pepper
- 2 1/2 cups low-fat milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan, divided
- 2/3 cup Greek yogurt
- 3/4 pound small shells or ziti noodles
- Shredded mozzarella
Instructions
- In a large pot, heat olive oil over medium-high heat. Add diced onion and sauté for 5 minutes until softened. Add ground beef and lamb, cook for 10 minutes, and crumble with a spoon until no longer pink. Drain excess liquid and add red wine. Cook for 2-3 minutes until almost all the wine is absorbed. Stir in garlic, cinnamon, oregano, thyme, and cayenne. Cook for 5 minutes. Add crushed San Marzano tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Simmer for 40-45 minutes, stirring occasionally. Set aside.
- Preheat oven to 350°F (175°C). In a small saucepan, melt butter over medium heat. Stir in all-purpose flour and cook for 2 minutes until the raw flour smell dissipates. Gradually add milk, whisking constantly. Increase heat to a simmer and stir frequently for 7-8 minutes until the mixture thickens. Add nutmeg, 1 teaspoon salt, and 1 teaspoon black pepper. Stir in 3/4 cup Parmesan cheese. Remove from heat and allow to cool for 10 minutes. Stir in Greek yogurt and set aside.
- Boil pasta in a large pot of salted water until just al dente. Drain and mix with the prepared meat sauce.
- In a 9×13-inch baking dish, spread the pasta and sauce mixture evenly. Top with bechamel sauce, spreading evenly. Sprinkle with remaining Parmesan and optional shredded mozzarella.
- Bake in the preheated oven for 45-60 minutes, or until golden brown and bubbly. Adjust baking time if components were prepared ahead of time.
Tips & Variations
- For authentic flavor, use bucatini pasta broken into 2-inch pieces instead of penne
- Make it lighter by using ground turkey instead of beef and low-fat milk in the béchamel
- Add 1/4 cup of chopped fresh parsley to the meat sauce for a pop of color and freshness
- For extra richness, mix 1/2 cup of crumbled feta cheese into the pasta before layering
- Prepare the components up to a day ahead and assemble just before baking
- For a vegetarian version, substitute the beef with 2 cups of sautéed mushrooms and 1 cup of cooked lentils
Serving Suggestions
Serve this hearty pastitsio with a crisp Greek salad dressed simply with olive oil, lemon juice, and oregano. The fresh, tangy flavors perfectly complement the rich, warm spices in the casserole.
For a complete Mediterranean feast, add some warm pita bread and a side of tzatziki sauce. A light, crisp white wine like Assyrtiko or Sauvignon Blanc makes an excellent pairing.
Notes
- The pastitsio can be refrigerated for up to 3 days or frozen for up to 2 months. Label with the date and reheating instructions.
- The casserole is done when the top is golden brown and the edges are bubbling.
- Allow the pastitsio to rest for at least 10 minutes before cutting to help it set up properly.
FAQs
Can I make pastitsio without wine?
Yes, you can substitute the red wine with beef broth or additional tomato sauce.
Why did my béchamel sauce curdle?
This usually happens if the sauce is too hot when adding the eggs. Make sure to remove the sauce from heat and whisk constantly while adding the eggs.
Can I assemble this the day before baking?
Absolutely! Assemble completely, cover with foil, and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.
What’s the difference between pastitsio and moussaka?
While both have a meat sauce and béchamel topping, pastitsio uses pasta as its base while moussaka uses layers of eggplant and/or potatoes.
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