Pastitsio-famous Greek Mac and cheese in the world! Litsa!

What is Pastitsio!! Pastitsio is the famous traditional Greek pasta dish, that you are going to love!

Pastitsio by Litsa!.

Pastitsio, the best pasta dish on the planet!

If you make it, your family and friends will love you forever!

Granted, it has a few steps, but nothing worthwhile is accomplished with no effort; IF you like pasta, and I am sure you do, take the time to make this amazing pasta dish,

Take the time to go over the recipe, and you will see it’s not complicated, it just seems so. Just 3 steps!

Make the meat sauce, which you can do even the day before, and refrigerate!

Cook the pasta (EASY) and make the Béchamel sauce.

Layer all the elements and bake. What do you think; I would love it if you send me a note…

Great for a gathering, with a Greek salad, an amazing meal… I hope you have fun and love making it, cooking with love, the food always tastes better… Here is how to make the famous Pastitsio!


Ingredients900 gr. pasta (Pennine)

2 lbs minced beef lean

1 large onion diced +2 cloves of garlic mashed

¾ cup of vegetable oil

2 ½ cups tomato juice

1 tbsp tomato paste

1 cinnamon stick

4 cloves

Salt and pepper to taste and a pinch of sugar

1 cup of wine, red, will do well.

2 cups of water

For the pasta

Grated cheese, Romano or Parmesan

2 tbsp butter

¼ cup milk

Here is what to do

In a heavy pan put the oil and onion and garlic, sauté for a few minutes.

Add meat and brown well, stirring constantly.

Deg laze with the wine!

When all liquids are gone add, tomato juice, tomato paste, water, cinnamon, cloves, salt, pepper, sugar and let it simmer on medium heat until you have a nice thick meat sauce. Set aside!

Boil your pasta in plenty of salted water, al dente. Drain out the pasta back in the pot, add butter, milk, and ½ cup cheese, and mix well.

Butter an ovenproof pan well and place half the pasta to create the 1st layer.

Add the meat sauce (remove cinnamon stick and cloves) to create the 2nd layer.

Top with the rest of the pasta and sprinkle a little more cheese.

The last layer is the cheese béchamel sauce, and here is how I make it.

Béchamel sauce for Pastitsio and Moussaka


6 cups hot milk

3/4 cup butter

1 cup flour

Salt and pepper to taste

Pinch of Nutmeg

3 eggs lightly beaten

1 cup grated cheese, like Parmesan

Here is how


In a heavy pan add the butter, when it melts add the flour, salt, and pepper.

Keep whisking for 2-3 minutes to prevent lumps.

Cook until flour is cooked, and it has a nice golden color (medium heat).

At this point add the hot milk being very careful, continue whisking and in no time your béchamel will be nice and thick.

Remove from the heat and let it cool for a few minutes.

Pour eggs into the sauce stirring briskly, add the cheese, taste and see if it needs any adjustments.

Ready to use over your Pastitsio. This is the last layer. Sprinkle with a little cheese and bake for 45 minutes in moderate heat (350).

The end result should be a nice golden color.

Let Pastitsio cool for 30 minutes before serving. Easier to cut and serve.

Even the next day, it’s crazy delicious!

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on reddit
Share on email


Leave a Comment

Your email address will not be published. Required fields are marked *