Greek Pastichio is pasta and meat dish very similar to lasagne or moussaka.

Serves: 6


½ kg hollow pasta (like penne)
100g hard cheese, grated
½ tsp ground nutmeg
For the Sauce
½ kg mince
250g tomatoes, finely chopped
1 large onion, grated
5 cloves
2 cinnamon sticks
1 tbsp tomato paste
120ml olive oil
Salt and pepper
For the Béchamel
1 litre milk
250g butter
1 c flour
150g parmesan cheese, grated



  1. Place the oil in a shallow pan and when it is moderately hot add the onion. Fry gently for a few minutes and then add the mince. Stir well and continue to fry for 5 minutes.
  2. Add the chopped tomatoes and the tomato paste. Add the cloves cinnamon salt and pepper. Finally add 500ml warm water.
  3. Cook for about 1 hour until you have a thick sauce.
  4. While the sauce is cooking boil a deep pan of salted water and add the pasta.
  5. When the pasta is ready drain it and return it to the pan (having removed the water) with a large knob of butter off the heat.
  6. Stir the pasta and sprinkle the nutmeg over it and prepare the béchamel.


  1. In a heavy-bottomed pan gently heat the butter until it melts. Add the flour and stir continuously. Add half of the milk and continue to stir with a whisk.
  2. When the mixture starts to thicken add the rest of the milk whilst stirring continuously. Once it thickens, lower the temperature to the minimum and add the grated cheese.
  3. Add 3 large spoonfuls of béchamel to the pasta and mix.
  4. Place half of the pasta mixture in an oven dish 35cm long and 5cm deep.
  5. Add all of the sauce as another layer on top of it.
  6. Add a further layer with the remaining pasta. Finish with the rest of the béchamel.
  7. Bake in a preheated moderate oven for 45 minutes or until it has a golden brown colour.
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