Traditional Greek Pastitsio Recipe | Baba’s Sunday Blend

Traditional Greek Pastitsio Recipe | Baba’s Sunday Blend

Traditional Greek Pastitsio with Baba’s Sunday Blend

Rich, comforting and unmistakably Greek, Pastitsio is one of those dishes that feels like Sunday dinner. Layers of pasta, warmly seasoned beef and creamy béchamel come together in one beautiful baked casserole.

Baba’s Sunday Blend makes the meat sauce much easier by bringing those familiar warm Greek flavors together in one jar.

Ingredients

For the Pasta

  • 1 lb Pastitsio pasta or bucatini

  • 2 tbsp butter

  • 2 large eggs, lightly beaten

  • ¾ cup grated Kefalotyri, Parmesan or Pecorino

  • ½ tsp salt

Pastitsio: The Greek Pasta Bake That Makes Lasagna Look Basic

What you’re looking for: Traditional Pastitsio uses a long, hollow pasta. Cook it just shy of al dente because it will continue cooking in the oven.

For the Sunday Blend Meat Sauce

  • 2 lbs ground beef

  • 1 tbsp extra-virgin olive oil

  • 1 medium yellow onion, finely diced

  • 3 cloves garlic, minced

  • 1½ tbsp Baba’s Sunday Blend

  • 2 tbsp tomato paste

  • 1 can (28 oz) crushed tomatoes

  • ½ cup dry red wine, optional

  • ½–1 tsp salt, or to taste

Make the Meat Sauce

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned.

Add the onion and cook for about 4–5 minutes until softened. Add the garlic and cook for another minute.

Stir in the tomato paste and Baba’s Sunday Blend. Cook for about 30 seconds so the seasoning becomes fragrant.

Add the wine, if using, and allow it to reduce for 2–3 minutes.

Stir in the crushed tomatoes. Reduce the heat and simmer uncovered for 20–30 minutes, stirring occasionally.

The key is to let the sauce become thick and concentrated. You don't want a loose spaghetti sauce.

Makaronia me Kima recipe (Greek style spaghetti in meat sauce/bolognese) - My Greek Dish

Baba’s Tip: When you pull a spoon through the pan, the meat sauce should mostly stay in place. That thicker consistency keeps the Pastitsio layers beautifully defined.

Prepare the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta about 2 minutes less than the package instructions.

Drain well and return it to the pot.

Stir in the butter and allow the pasta to cool for a few minutes. Add the beaten eggs and grated cheese and gently toss everything together.

Set aside.

Make the Béchamel

Ingredients

  • 6 tbsp unsalted butter

  • ½ cup all-purpose flour

  • 4 cups whole milk, warmed

  • 2 large eggs

  • 1 cup grated Kefalotyri or Parmesan

  • ½ tsp salt

  • Small pinch of nutmeg, optional

Melt the butter in a saucepan over medium heat.

Whisk in the flour and cook for 1–2 minutes, stirring constantly.

Slowly add the warm milk, a little at a time, whisking continuously.

Continue cooking for approximately 5–7 minutes, until the sauce becomes smooth and thick.

Greek Pastitsio (Pasta Bake) - Herbs & Flour

You’re looking for a béchamel that is silky but substantial. It should coat the whisk and fall back into the pot slowly rather than pouring like milk.

Remove the pan from the heat.

In a separate bowl, lightly beat the eggs. Slowly whisk about 1 cup of the hot béchamel into the eggs to warm them gradually.

Then whisk the egg mixture back into the saucepan.

Stir in the grated cheese and salt.

Assemble the Pastitsio

Preheat the oven to 350°F.

Lightly butter a 9×13-inch baking dish.

Spread the pasta evenly across the bottom of the dish.

Spoon the Sunday Blend meat sauce over the pasta and spread it into an even layer.

Pastitsio (Greek Lasagna) | Olive & Mango

Pour the béchamel over the meat sauce.

Use a spatula to gently spread it from edge to edge.

Sprinkle a little additional grated cheese over the top.

The finished layers should be:

Pasta → Sunday Blend Meat Sauce → Béchamel → Grated Cheese

Bake

Bake uncovered at 350°F for 45–50 minutes, or until the béchamel is set and the top is beautifully golden brown.

Greek pastitsio – Artofit

Remove from the oven and resist the temptation to cut it immediately.

Let the Pastitsio rest for at least 20–30 minutes.

That resting time is what gives you those beautiful layers when you cut each square.

From Baba’s Table to Yours

Traditional Pastitsio gets its distinctive flavor from a combination of savory aromatics and warm Greek spices. Baba’s Sunday Blend brings those flavors together in one simple seasoning, making one of Greece’s most beloved family dishes easier to prepare without losing the flavor that makes it special.

Real ingredients. Timeless flavor. Made the Baba’s way.