Aunt’s Beba Pastitsio: The Best Pastitsio Ever
There are moments in life when you just need a little extra — a kind word, a kiss, a tight hug, a quiet “everything will be okay.” Or, perhaps most effectively, a plate of really good food. And that’s where I come in.
With a classic Greek comfort dish that tastes like childhood, warmth, and belonging — something you can hide inside when the world feels a bit too much. So here it is: Aunt Beba’s Pastitsio — not just any pastitsio, but a true caloric and emotional bomb. It’s rich, heavy, and unapologetically indulgent. The béchamel alone carries 600 grams of cheese (Aunt Beba adds even more, but I tried to make it light — emphasis on tried).
Pastitsio is often called the Greek answer to lasagna, or cousin of the famous moussaka, but that doesn’t quite do it justice. This iconic dish combines layers of pasta, flavorful minced meat sauce, and a luxurious, creamy béchamel that turns golden in the oven.
It’s a celebration meal, a Sunday ritual, and one of those dishes every Greek family swears by their own version of. Aunt Beba’s recipe — rich, aromatic, and soul-soothing — belongs to that generation of women who cooked with instinct, generosity, and zero fear of butter.
Tips for the Perfect Pastitsio
- Use pasta for pastitsio or thick tubular pasta (like bucatini or ziti).
- Undercook the pasta slightly — it will continue to cook in the oven.
- Don’t rush the béchamel: whisk constantly and add milk gradually to avoid lumps.
- Let the béchamel cool slightly before adding the eggs (if using), so they don’t scramble.
- Mix several kinds of Greek cheeses (kefalograviera, graviera, regato) for a deep, layered flavor.
- Add a bit of nutmeg and freshly ground pepper to the béchamel for extra warmth.
- The meat sauce should be rich but not watery; simmer it long enough to thicken.
- Let the pastitsio rest at least 20 minutes before cutting — otherwise it will fall apart.
- The leftovers reheat beautifully — if there are any.
Storage
- Fridge: 3–4 days in an airtight container.
- Freezer: Freezes beautifully for 2–3 months, ideally in portions.
- Reheat: In the oven at 160°C (320°F) to keep the béchamel crisp. Avoid microwaving.
Make-Ahead
- Assemble the pastitsio the day before, refrigerate unbaked, and bake the next day.
- Or bake fully, let it cool, and reheat before serving.
Aunt’s Beba Pastitsio: The Best Pastitsio Ever
Authentic Greek pastitsio with thick béchamel, aromatic meat sauce and perfectly cooked pasta.
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Cuisine: Greek
Ingredients
The Pasta
- 500 g bucatini or penne pasta
- 30 g butter or 1 tbsp extra virgin olive oil
- 200 g kefalograviera, pecorino, or parmesan, grated
- Salt
The Meat Sauce
- 4 tbsp extra virgin olive oil
- 800 g ground beef
- 1 onion, finely chopped
- 400 g chopped tomato
- 1 glass of wine (optional)
- 1 tsp tomato paste
- 5 berries of allspice
- about 5 whole cloves
- 1/2 tsp granulated sugar
- 1 stick cinnamon
- 1 bay leaf
- salt and pepper
The Béchamel Sauce
- 1 lt whole milk
- 100 g butter
- 100 g flour
- 1/4 tsp ground nutmeg
- salt and pepper, to taste
- 400 g grated cheese total (mix of pecorino, parmesan, or kefalograviera for extra flavor)
Instructions
- Boil the pasta. Add plenty of water and 2 tsp salt to a large pot and bring to a boil.
- Cook the pasta 2 minutes less than the package instructions.
- Drain well and shake to remove excess water.
- Toss with the grated cheese and butter or olive oil.
- Make the Meat Sauce. Heat a pot over high heat.
- Add the ground beef and cook until well browned, breaking it up as it cooks.
- Lower the heat and add 2 tbsp olive oil and the onion; sauté until soft, about 5 minutes.
- Add the wine and cook until the alcohol evaporates, about 2 minutes.
- Add the tomato paste, tomatoes, spices, sugar, salt, and pepper.
- Reduce the heat and simmer for 30 minutes, until the liquid has mostly evaporated.
- Remove from heat and let cool slightly.
- Make the Béchamel. Melt the butter in a saucepan over medium heat.
- Stir in the flour and cook, whisking constantly, for about 5 minutes.
- Add all the milk at once, whisking continuously until smooth and thickened, about 5 more minutes.
- Remove from heat, season with salt, pepper, and nutmeg.
- Stir in the grated cheese while the sauce is still warm until melted and smooth.
- Cover the surface with cling film to prevent a skin forming.
- Assemble the pastitsio.
- Preheat the oven to 180 °C (350 °F).
- Grease a deep baking dish with butter or oil.
- Mix a few spoonfuls of béchamel into the pasta and toss to coat.
- Add 200g of cheese and some pepper and mix so the cheese goes everywhere.
- Spread half the pasta in the dish.
- Layer the meat sauce evenly on top.
- Cover with the remaining pasta.
- Add 300 g of cheese in the bechamel and mix.
- Pour the béchamel over the top, smoothing with a spatula.
- Sprinkle with grated cheese and bake for 40 minutes, until golden and bubbling.
- Let stand for 15 minutes before serving.
