Nikki's Perfect Pastitsio Recipe
Nikki's Perfect Pastitsio Recipe photo by Taste of Home
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Nikki's Perfect Pastitsio Recipe

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4.5 22 24
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My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.—Nikki Tsangaris, Westfield, Indiana
TOTAL TIME: Prep: 45 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 50 min.
MAKES: 12 servings


  • 2-1/2 cups uncooked penne pasta
  • 2 tablespoons butter, melted
  • 1 cup grated Parmesan cheese
  • 1-1/2 pounds ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded Parmesan cheese, divided
  • 1/2 cup butter, cubed
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 2 large eggs

Nutritional Facts

1 piece: 332 calories, 18g fat (10g saturated fat), 98mg cholesterol, 718mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 20g protein.


  1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
  2. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese.
  3. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  4. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
  5. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown. Yield: 12 servings.
Originally published as Nikki's Perfect Pastitsio in Taste of Home December 2013

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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1sealover User ID: 8789988 252405
Reviewed Aug. 9, 2016

"The amount of bechamel sauce in this recipe is WAY too much for just 2-1/2 cups of pasta. I used a pound bag of pasta and it was perfect. I did cut back on some of the parmesan, using only 1-1/2 cups total (1/2 c up in the pasta, 1/2 cup on top of meat sauce, 1/2 cup as topping) and it was plenty. . As others have noted, it wouldn't taste like pastitsio without nutmeg in the bechamel sauce—I added about 1/4 t. I had to use a larger baking pan, and baked it for 1-1/4 hours to get it bubbly in the middle and the top golden brown. I also think the recipe should say it should sit for about 15 minutes once taken out of the oven; otherwise when served it all falls apart and doesn't present like the tidy slice in the photo. My family loved it!"

jerseysue55 User ID: 5667156 247918
Reviewed May. 6, 2016

"rmbarr I agree that you need a touch of nutmeg in the Bechamel it really adds and gentles the flavor of the cinnamon. This is my husbands favorite dish"

jmkasprak User ID: 2880256 242481
Reviewed Jan. 24, 2016 Edited Apr. 8, 2016

"After making the noodles and the meat sauce, I thought to myself, "no way does this need 4 cups of Bechamel sauce". So, I halved that portion of the recipe, and I thought it was just right. It might not have been perfect to a Greek person, but we thought it was delicious. EDIT: The second time I made this recipe a few months later, I made it exactly as written. EXCELLENT!"

mkaskela User ID: 6061564 242081
Reviewed Jan. 19, 2016

"Okay. I think it was the cinnamon that was throwing me off."

rmbarr059 User ID: 4046105 240443
Reviewed Dec. 28, 2015

"My husband is Greek and we always make pastitcio and spanakopita for Christmas Eve dinner. I've been using the same pastitcio recipe for the last several years but decided to try this one on a whim. I believe this recipe will replace the one I used to use. The only thing I missed and would add in the future is some nutmeg to the sauce. Thanks for sharing!"

pspathis User ID: 8463626 230304
Reviewed Jul. 28, 2015

"I would recommend to first mix the flour and milk while it's cold and then add it on the stove top. Add butter then one knorr for taste. Once it thickens then take off of fire, add cheese, eggs, nutmeg, pepper to taste while stirring."

Appy_Girl User ID: 1132413 229067
Reviewed Jul. 6, 2015

"This recipe is a new favorite * I scaled it down to serve just 2. Perfect size for both of us. The cinnamon remains an unidentifiable ingredient * In a very good way. It really adds a nice taste level to the Tomato/Meat mixture * You know there's something different in the mix. But you will never guess its Cinnamon * literally makes the sauce "Speak " My newest winner *

Janie TOH Volunteer FE"

angela32 User ID: 3084463 228724
Reviewed Jun. 29, 2015

"This was amazing. You must plan ahead! We loved the warmth the cinnamon brought. I changed the noodles for what I had on hand, and some of the cheese. *I ran out of parm* but I can't imagine it tasting any better!"

habenaroman User ID: 7905288 227075
Reviewed May. 28, 2015


dschultz01 User ID: 1076910 226815
Reviewed May. 23, 2015 Edited May. 27, 2015

"Good dish, but takes a while to make. Also the bechamel sauce was a little too much."

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