Pastitsio II

Pastitsio II


"Makes a lot and is just incredible. Everyone loves this dish and it is worth the effort."


2 h 20 m servings 739 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 739 kcal
  • 37%
  • Fat:
  • 41.3 g
  • 64%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and return to pan.
  3. Melt butter until golden brown and pour over ziti, add 1/4 cup of the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to cool. Add eggs and toss again; set aside.
  4. To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft. Increase heat and add ground beef; stir well. Cook until meat begins to brown. Add tomato paste, wine, broth, parsley, salt and pepper. Cover and simmer over low heat for 20 minutes.
  5. To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, pepper and cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.
  6. To assemble pastitsio: Grease a 9x13 inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle remaining cheese on top.
  7. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 146 Ratings


This is a nice recipe, but you'll need a 1/2 cup of parmasean cheese instead of the 1/4 c listed (1/4 c for the ziti mixture and another 1/4 c on top). When assembling the dish, distribute 1/2 ...

This is an authentic and wonderful recipe, and I have been making it for years. It is out of Tess Mallos’s The Complete Middle Eastern Cookbook. A really wonderful Middle Eastern Cookbook. At...

This is delicious!!! My Mother-in-law who is Greek has been making this for years and everyone loves this popular Greek casserole! I made this for dinner last night and she said that it was ex...

I was impressed how much this tasted like pastitsio I've ordered at Greek restaurants - very authentic. It does take a long time, but it's worth it. And it smells fabulous! I did make a number ...

I really enjoyed this dish. I didn't add the broth, added water instead. The other thing that I did different was that I put the noodles in the pan, added the butter, and cheese with the egg and...

I have tried several pastitsio recipes, this is by far the best and most authentic. Its not difficult to make and its delicious.

I never heard of pastitsio and I am not Greek at all- but I was having a party and someone recommended this off of the community board as a good dish for a large crowd. Well I am glad I made it...

I wanted a meatless meal, so I subbed a pound of mushrooms for the ground beef- and it was FABULOUS! We will definitely make this often.

Pastitsio is one of my favorite baked pasta dishes. My husband made this recipe for us a couple of months ago. It's not my favorite version; I found the cream sauce way too starchy and pasty. I ...