Cookbook:Pasta Casserole (Pastitsio)

Cookbook | Ingredients | Recipes

Slice of pastitsio.

This recipe has been improved on over the generations. The reason why this is cooked on the stove top & only browned in the oven is that in Greek villages there was a shared village oven. So dishes like these were popular as they could be browned after the bread had been baked.


  • 2 Tablespoons stale breadcrumbs to top

Pasta MixEdit

  • 250g macaroni pasta (or Greek pastitsio noodles).
  • 2 eggs whole beaten lightly.
  • ¾ cup grated fresh Parmesan or Feta cheese

Meat SauceEdit

  • 2 tablespoons olive oil.
  • 2 medium chopped onions.
  • 750g minced meat (or make it yourself in a food processor).
  • 400–450g canned chopped tomatoes.
  • ⅓ cup tomato paste.
  • ½ cup water.
  • ¼ cup dry white wine.
  • 1 tablespoon beef stock powder.
  • ½ teaspoon cinnamon powder.
  • 1 egg beaten lightly.

Greek style Bechamel sauceEdit

  • 100g butter.
  • ½ cup plain flour.
  • 3½ cups milk.
  • 1 cup grated fresh Parmesan cheese.
  • 2 egg yolks.

Equipment requiredEdit

  • 2.5 litre (10 cup) baking dish - metal, glass or ceramic are fine.
  • 2 large saucepans for Meat sauce and pasta.
  • 1 medium to large saucepan for Bechamel sauce.

To avoid a large clean up at the end just reuse the same saucepan.


It is a good idea to start your meat sauce first as this needs to cool before you can begin construction.

Meat SauceEdit

  1. Heat 2 tablespoons of olive oil in pan.
  2. Sauté 2 chopped onions then,
  3. Add 750g of minced meat cook until well browned.
  4. Add 400–450g of chopped canned tomatoes liquid and all.
  5. Add ⅓ cup tomato paste.
  6. Add ½ cup water.
  7. Add ¼ cup wine.
  8. Add 1 tablespoon beef stock powder.
  9. Add ½ teaspoon cinnamon powder.
  10. Simmer uncovered, until it becomes thick in consistency.
  11. Once thick transfer into a mixing bowl to cool.
  12. Once cool stir in 1 lightly beaten egg.

Greek Style Bechamel sauceEdit

  1. Melt 100g butter in pan
  2. Add ½ cup plain flour
  3. Stir over heat until bubbling.
  4. Remove pan from heat.
  5. Gradually add 3½ cups milk. The mixture will become thick and will then thin again)
  6. Return pan to heat until sauce bubbles then thickens.
  7. Stir in 1 cup Parmesan cheese.
  8. Transfer to mixing bowl.
  9. Cool slightly.
  10. Mix in 2 egg yolks.

Pasta MixEdit

  1. Cook 250 g macaroni pasta as per directions on packet until tender.
  2. Drain pasta.
  3. Transfer pasta to mixing bowl
  4. Mix pasta while hot with
  5. ¾ cup Parmesan cheese and,
  6. 2 eggs which are lightly beaten.


  1. Grease baking dish.
  2. Press pasta mix into base of pan.
  3. Top pasta mix with the Meat sauce.
  4. Pour over the Greek style Bechamel Sauce over the meat sauce the smooth the top.
  5. Sprinkle 2 tablespoons stale breadcrumbs over the top.

In a preheated oven, bake at 180 degrees Celsius / 350 degrees Fahrenheit for 1 hour until golden brown.

Stand for at least 10 mins before serving.

Leftovers freeze well so it is a great freezer cooking dish.