Growing up, my mom’s pastitsio was a staple in our household. It was a dish that we all looked forward to and savored every bite of. However, as I grew older and started experimenting with cooking, I realized that my mom’s recipe was not the traditional Greek pastitsio that I thought it was. Instead, it was her own unique twist on the classic dish, which she had adapted to suit our family’s taste preferences. This recipe, which I have lovingly named “Not Your Mama’s Pastitsio,” has become a favorite among my friends and family. It holds a special place in my heart as it reminds me of my childhood and the love and care that my mom put into every meal she made for us.

Why This Recipe Works

There are a few key reasons why this recipe stands out and has become a go-to for me and my loved ones:

• The combination of flavors is perfectly balanced, with just the right amount of spices and herbs to enhance the dish without overpowering it.
• The use of both beef and lamb adds a depth of flavor that is unmatched in traditional pastitsio recipes.
• The addition of a creamy bechamel sauce on top takes this dish to a whole new level, making it rich and indulgent.

Ingredients You’ll Need

This recipe serves 8-10 people and takes approximately 1 hour and 30 minutes to prepare and cook.

• 1 pound ground beef
• 1 pound ground lamb
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup red wine
• 1/4 cup beef broth
• 1/2 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• 1 pound penne pasta
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Step-by-Step Instructions

1. In a large pot, cook the penne pasta according to package instructions. Drain and set aside.
2. In a separate pan, cook the ground beef and lamb over medium heat until browned. Drain any excess fat.
3. Add the diced onion and minced garlic to the pan and cook until softened.
4. Stir in the diced tomatoes, tomato paste, oregano, thyme, cinnamon, nutmeg, red wine, and beef broth. Let the mixture simmer for 10-15 minutes.
5. In a small bowl, mix together the parmesan cheese and breadcrumbs.
6. In a separate saucepan, melt the butter over medium heat. Whisk in the flour until a paste forms.
7. Slowly pour in the milk, whisking constantly until the mixture thickens and becomes smooth.
8. Season the bechamel sauce with salt and pepper to taste.
9. In a 9×13 inch baking dish, layer half of the cooked penne pasta on the bottom.
10. Spread the meat mixture on top of the pasta, followed by the remaining pasta.
11. Pour the bechamel sauce over the top and sprinkle the parmesan and breadcrumb mixture on top.
12. Bake in the oven at 375 degrees Fahrenheit for 30-35 minutes, or until the top is golden brown and bubbly.
13. Let the pastitsio cool for 10-15 minutes before serving.

My Pro Tips for Success

• For a healthier option, you can use ground turkey instead of beef and lamb.
• If you prefer a spicier dish, you can add a pinch of red pepper flakes to the meat mixture.
• To make this dish vegetarian, you can substitute the ground meat with diced eggplant or mushrooms.
• For a more traditional Greek flavor, you can add a pinch of ground cloves to the meat mixture.

What I Serve With This Recipe

• A simple Greek salad with feta cheese, olives, and a lemon vinaigrette dressing pairs perfectly with this dish.
• Roasted vegetables, such as zucchini, eggplant, and bell peppers, make a delicious and healthy side dish.
• A glass of red wine complements the rich flavors of the pastitsio.

FAQs (From My Kitchen to Yours)

Can I make this dish ahead of time?
Yes, you can assemble the pastitsio and refrigerate it for up to 24 hours before baking. Just make sure to let it come to room temperature before baking.

Can I freeze leftovers?
Absolutely! This dish freezes well and can be reheated in the oven or microwave.

Can I use a different type of pasta?
While penne is the traditional pasta used in pastitsio, you can also use other types of pasta such as rigatoni or macaroni.

Can I use store-bought bechamel sauce?
Yes, you can use store-bought bechamel sauce if you are short on time. However, I highly recommend making your own for the best flavor.

Why This Recipe Deserves a Spot on Your Table

This recipe is not your average pastitsio. It is a unique and delicious twist on the classic Greek dish that will have your taste buds dancing with joy. The combination of flavors and textures in this dish is truly unmatched, making it a standout among other pastitsio recipes. Plus, it’s a great dish to make for a crowd or to have as leftovers throughout the week. Trust me, once you try this recipe, it will become a regular in your household.

Your Turn

I hope you give this recipe a try and enjoy it as much as my family and I do. Don’t be afraid to make it your own by adding your own personal.

Not Your Mama’s Pastitsio

Discover a modern twist on a classic Greek dish with Not Your Mama’s Pastitsio. Indulge in layers of rich flavors and unique ingredients.

By Jason GriffithPublished on March 26, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings8-10 servings

Category: Main Course

Cuisine: Greek

Ingredients

• 1 lb penne pasta
• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup red wine
• 1 cup beef broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups milk
• Salt and pepper to taste

Instructions

1. In a large pot, cook the penne pasta according to package instructions. Drain and set aside.
2. In a separate pan, cook the ground beef and lamb over medium heat until browned. Drain any excess fat.
3. Add the diced onion and minced garlic to the pan and cook until softened.
4. Stir in the diced tomatoes, tomato paste, oregano, thyme, cinnamon, nutmeg, red wine, and beef broth. Let the mixture simmer for 10-15 minutes.
5. In a small bowl, mix together the Parmesan cheese and breadcrumbs.
6. In a separate saucepan, melt the butter over medium heat. Whisk in the flour until a paste forms.
7. Slowly pour in the milk, whisking constantly until the mixture thickens and becomes smooth.
8. Season the bechamel sauce with salt and pepper to taste.
9. In a 9×13 inch baking dish, layer half of the cooked penne pasta on the bottom.
10. Spread the meat mixture on top of the pasta, followed by the remaining pasta.
11. Pour the bechamel sauce over the top and sprinkle the Parmesan and breadcrumb mixture on top.
12. Bake in the oven at 375 degrees Fahrenheit for 30-35 minutes, or until the top is golden brown and bubbly.
13. Let the pastitsio cool for 10-15 minutes before serving.

Nutrition Information

@type: NutritionInformation

Calories: 500 calories

Protein Content: 25g

Carbohydrate Content: 60g

Fat Content: 20g

Tags: pastitsio, Greek pasta bake, Greek cuisine, comfort food, meat and cheese bake

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