Pastitsio Recipe -
Pastitsio Recipe
  • READY IN 6+ hrs


Recipe by  

"Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr 10 mins

    6 hrs 10 mins


  1. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
  4. Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
  5. Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
  6. Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2010

I have made this recipe for years and it is a winner. It takes a few bowls and pans but this can be cleaned up during the baking - and it's well worth it! As the kids were growing up, they had this recipe right up there with pizza as their favorite. I never knew the real name but called it Greek Macaroni Bake.

Most Helpful Critical Review
Apr 24, 2012

This was very good - but I am still searching for the perfect (IMHO) Pastitsio. My husband and the adult step-son raved about it, but my finicky taste buds still compare it to the first and best Pastitio I ever tasted, in a popular local Greek restaurant - it was made with hamburger also. I suspect they probably catered somewhat to American tastes, so my frame of reference is most likely a little skewed. However, I think I trust others taste buds a bit more than my own, and this has never failed to please. Thanks for submitting the recipe, Eleanor!

Apr 17, 2008

Good stuff. I quartered the recipe for the wife and I, added some spinach and baked in a square pan. Will make again.

Apr 06, 2011

I thought this was great, but I only made half the recipe since it's way too much for two of us.

Oct 22, 2009

I made this for a Greek Party we had and even the couple that was Greek thought it tasted as good as her mom's.

Feb 18, 2013

We all loved it! Easy enough to prepare ahead of time too. Satisfied my Greek tooth.

Jan 28, 2015

Loved it and so did my kids! Next time I make it though I'll leave the foil on a bit longer bc the noodles on the very top got a bit too crunchy. Also replaced the allspice with just an extra sprinkle of nutmeg and cinnamon and it turned out great!

Jan 22, 2015

This recipe is complicated but is worth it. I had to reduce the servings which made my measurements and serving portion smaller than I thought. Baking at 400 degrees was also too high and my finished dish was dry and the pasta became too hard to eat on the outside edges. Next time I will only bake at 350 degrees and keep to the original portion size. The flavors were spot on so I will be making this dish again


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  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 180 mg
  • 60%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 690 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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