1. Home
  2. Recipes
  3. Ina Garten's Pastitsio

Ina Garten's Pastitsio

Featured in Satisfying Hearty Mains.

Ina Garten's Pastitsio is a Greek-inspired baked pasta dish. It features tender pasta mixed with a rich, cinnamon-spiced meat sauce made from ground beef, lamb, tomatoes, and red wine. Topped with a creamy bechamel sauce infused with Parmesan, nutmeg, and yogurt, this comforting meal is baked until golden and bubbly. Perfect for gatherings, it balances warm, hearty flavors with indulgent creaminess. It's an excellent make-ahead option, allowing you to prepare the components in advance and bake freshly before serving. Pair with a crisp Greek salad or fresh crusty bread for a complete meal.

Pin it Share it Send it Print it Jump To Recipe
Olivia from Recipes by Clare
Updated on Thu, 01 May 2025 14:51:58 GMT
Ina Garten’s Pastitsio Pin it
Ina Garten’s Pastitsio | recipesbyclare.com

This pastitsio recipe is a celebration of comfort in every bite—layers of pasta, savory meat sauce, and creamy béchamel that come together to create something truly special. I've been making this Ina Garten-inspired dish for years, and it never fails to impress even my pickiest dinner guests.

I first made this for a holiday gathering when I needed something foolproof but impressive. The look on my father-in-law's face when he took his first bite told me this would become a tradition in our home.

Ingredients

  • Ground beef and lamb: Creates a magnificent depth of flavor with the perfect balance of richness
  • Red wine: Adds acidity and complexity to the meat sauce making it taste like it simmered all day
  • Cinnamon: Might seem unusual but trust me this warm spice is the secret ingredient that makes this dish memorable
  • San Marzano tomatoes: Worth the extra expense for their sweet flavor and low acidity
  • Greek yogurt: Gives the béchamel a tangy creaminess without the heaviness of traditional recipes
  • Parmesan cheese: Use freshly grated for the best melting properties and flavor

Step-by-Step Instructions

Create the Meat Sauce:
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add diced onion and cook until translucent and soft around the edges about 5 minutes. Add both ground meats breaking them apart with a wooden spoon as they cook until completely browned about 10 minutes. The key is patience here allowing proper browning develops incredible flavor.
Develop the Flavors:
Pour in the red wine and let it bubble away while scraping any browned bits from the bottom of the pot. When most of the liquid has evaporated add the garlic cinnamon oregano thyme and cayenne. Allow these aromatics to bloom in the hot oil for a full 5 minutes your kitchen will smell amazing as the spices release their essential oils.
Simmer the Sauce:
Add the whole tomatoes salt and pepper. Use your spoon to crush the tomatoes creating a rustic texture. Reduce heat to maintain a gentle bubble and simmer uncovered for a full 45 minutes stirring occasionally. The sauce will reduce and intensify in flavor becoming almost burgundy in color.
Prepare the Béchamel:
Melt butter in a saucepan over medium heat. Sprinkle in flour and cook whisking constantly for 2 minutes until it smells nutty but not burnt. Gradually pour in milk while whisking vigorously to prevent lumps. Cook patiently for about 8 minutes until the sauce coats the back of a wooden spoon. Season with nutmeg salt and pepper then stir in Parmesan. Allow to cool slightly before folding in Greek yogurt.
Assemble and Bake:
Cook pasta just until al dente about 2 minutes less than package directions. Drain and immediately combine with the meat sauce ensuring every piece is coated. Transfer to a 9x13 baking dish and spread evenly. Pour the béchamel over the top creating a smooth layer. Sprinkle with remaining Parmesan. Bake at 350°F for 45-60 minutes until golden and bubbling at the edges.
Ina Garten's Pastitsio Pin it
Ina Garten's Pastitsio | recipesbyclare.com

The cinnamon might seem like an unusual addition but it's what makes this dish authentic. My Greek neighbor once told me her grandmother would actually add a whole cinnamon stick to the sauce as it simmered removing it just before serving. That subtle warmth is what distinguishes pastitsio from ordinary pasta bakes.

Make-Ahead Magic

This pastitsio actually improves with time making it perfect for entertaining. I often prepare the meat sauce and béchamel the day before serving allowing the flavors to meld overnight. On serving day I simply cook the pasta assemble and bake. The flavors develop a remarkable complexity when given this rest period.

Customization Options

While traditional pastitsio uses ground beef and lamb you can easily substitute ground turkey for a lighter version. The red wine and aromatic spices will still provide plenty of flavor. For a vegetarian variation consider using a mixture of lentils and finely chopped mushrooms which provide a surprisingly meaty texture.

Serving Suggestions

In Greece pastitsio is typically served with a simple green salad dressed with olive oil and lemon juice. The brightness cuts through the richness of the dish perfectly. For a complete Mediterranean feast add a platter of olives feta cheese and warm pita bread. This dish needs nothing more than good company and perhaps a glass of the same red wine you used in cooking.

Ina Garten's Pastitsio Pin it
Ina Garten's Pastitsio | recipesbyclare.com

Frequently Asked Questions

→ Can I substitute lamb in the meat sauce?

Yes, you can substitute ground lamb with pork or additional ground beef for the meat sauce without compromising flavor.

→ Can this dish be made ahead of time?

Absolutely! Prepare the meat sauce and bechamel the day before, assemble with freshly cooked pasta on the day of serving, and bake.

→ What type of pasta works best?

Ziti or small shells are ideal for this dish as they hold the meat sauce well, but other tubular pasta like penne will also work.

→ Can I make this dish vegetarian?

You can create a vegetarian version of this dish by substituting the meat with plant-based crumbles or lentils for texture.

→ How can I achieve a perfectly golden top layer?

Sprinkle a mix of Parmesan and mozzarella before baking, and broil for the last few minutes to create a golden, bubbly crust.

Ina Garten's Pastitsio

Savor baked pasta with rich tomato meat sauce, creamy bechamel, and Parmesan in Ina Garten’s flavorful pastitsio.

Prep Time
60 Minutes
Cook Time
45 Minutes
Total Time
105 Minutes

Category: Hearty Mains

Difficulty: Difficult

Cuisine: Greek

Yield: 8 Servings

Dietary: ~

Ingredients

→ Meat Sauce

01 3 tablespoons olive oil
02 1 large yellow onion, diced
03 1 pound lean ground beef
04 1 pound lean ground lamb (can substitute for pork)
05 1/2 cup dry red wine
06 1 tablespoon minced garlic (3 large cloves)
07 1 tablespoon ground cinnamon
08 1 teaspoon dried oregano
09 1 teaspoon fresh thyme leaves
10 Pinch of cayenne pepper
11 1 can (28 ounces) San Marzano tomatoes
12 Kosher salt and freshly ground black pepper

→ Bechamel

13 2 1/2 cups low-fat milk
14 4 tablespoons unsalted butter
15 1/4 cup all-purpose flour
16 1/4 teaspoon freshly grated nutmeg
17 Salt and freshly ground black pepper
18 1 1/2 cups freshly grated Parmesan, divided
19 2/3 cup Greek yogurt

→ Pasta

20 3/4 pound small shells or ziti noodles

→ Optional Topping

21 Shredded mozzarella

Instructions

Step 01

In a large pot, heat olive oil over medium-high heat. Add diced onion and sauté for 5 minutes until softened. Add ground beef and lamb, cook for 10 minutes, and crumble with a spoon until no longer pink. Drain excess liquid and add red wine. Cook for 2-3 minutes until almost all the wine is absorbed. Stir in garlic, cinnamon, oregano, thyme, and cayenne. Cook for 5 minutes. Add crushed San Marzano tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Simmer for 40-45 minutes, stirring occasionally. Set aside.

Step 02

Preheat oven to 350°F (175°C). In a small saucepan, melt butter over medium heat. Stir in all-purpose flour and cook for 2 minutes until the raw flour smell dissipates. Gradually add milk, whisking constantly. Increase heat to a simmer and stir frequently for 7-8 minutes until the mixture thickens. Add nutmeg, 1 teaspoon salt, and 1 teaspoon black pepper. Stir in 3/4 cup Parmesan cheese. Remove from heat and allow to cool for 10 minutes. Stir in Greek yogurt and set aside.

Step 03

Boil pasta in a large pot of salted water until just al dente. Drain and mix with the prepared meat sauce.

Step 04

In a 9x13-inch baking dish, spread the pasta and sauce mixture evenly. Top with bechamel sauce, spreading evenly. Sprinkle with remaining Parmesan and optional shredded mozzarella.

Step 05

Bake in the preheated oven for 45-60 minutes, or until golden brown and bubbly. Adjust baking time if components were prepared ahead of time.

Notes

  1. The Meat Sauce and Bechamel can be prepared the night before. Assemble and bake on the day of serving for optimal results.

Tools You'll Need

  • Large pot or Dutch oven
  • Small saucepan
  • Large pot for boiling pasta
  • 9x13-inch baking dish
  • Wooden spoon
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (milk, butter, cheese, and Greek yogurt)
  • Contains gluten (all-purpose flour and pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 550
  • Total Fat: 22 g
  • Total Carbohydrate: 45 g
  • Protein: 32 g