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Greek Pastitsio

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Greek Pastitsio
Submitted by:
Makes: 12 servings adjust



  • 1 pound Bucatini Pasta

Step 1

Cook pasta to al dente in salted water following package directions; drain and return to pan.


  • 6 tablespoons Unsalted Butter, melted
  • 23 cup Grated Parmesan Cheese
  • 23 cup Milk
  • 2 Eggs, beaten

Step 2

Stir in the melted butter, Parmesan cheese, milk, and eggs; set aside. It will look runny but, the pasta will absorb the liquid as it sits while you prepare the meat and sauce. Stir periodically while preparing the rest of the layers to help this along.


  • 2 pounds Ground Lamb, or substitute ground beef
  • 1 cup Onion, chopped

Step 3

In a large skillet, cook ground lamb and onion until meat loses its pinkness and onion is soft; drain excess fat.


  • 16 ounces Tomato Sauce
  • 1 12 teaspoons Kosher Salt
  • dash Greek Seasoning, or dried mint (optional)
  • 1 teaspoon Ground Cinnamon
  • 14 teaspoon Ground Nutmeg
  • 14 teaspoon Black Pepper
  • 14 cup Red Wine

Step 4

Stir in tomato sauce, salt, greek seasoning (if used), cinnamon, nutmeg, pepper and red wine; Simmer for 5 minutes. Remove from heat and set aside.


  • 4 cups Whole Milk

Step 5

Place milk into a microwave safe container (I use a pyrex measuring cup) and heat in the microwave until warm; about 5 minutes.


  • 12 cup Unsalted Butter
  • 12 cup All-Purpose Flour
  • 12 teaspoon Kosher Salt

Step 6

In a large saucepan, melt butter, then whisk in flour and salt. Allow to cook while stirring for a few minutes.

Step 7

Slowly stir in the warm milk, whisking well after each addition so that no lumps form.

Step 8

Cook and stir on medium heat until cream sauce starts to thicken and bubble; stir for one minute more. Remove from heat to allow to cool a bit while you assemble the pastitsio so that when you add the eggs later, they don't scramble. Note: Take care that it doesn't scorch on the bottom.

Step 9

Preheat the oven to 350 degrees.

Step 10

Spray a deep 9x13 inch pan with cooking spray. (I find the deeper disposable foil pans to work well just be sure to use a sturdy baking sheet underneath to support the bottom)

Step 11

Give the pasta a good stir to ensure that all the liquid has been absorbed and the pasta is evenly coated.

Step 12

Layer 1/2 the pasta into the bottom of the prepared pan. Top with all of the meat sauce and then the remaining 1/2 of the pasta.


  • 2 Eggs, beaten
  • 23 cup Grated Parmesan Cheese

Step 13

Beat the eggs in a small bowl, then pour into cream sauce, stirring briskly; Blend in the Parmesan cheese.

Step 14

Gently pour cream sauce over top, to cover completely.

Step 15

Bake, uncovered, at 350F for about 40-50 minutes, or until hot and lightly browned.

Step 16

Remove from oven and let stand at least 10 minutes. Slice into squares and serve.

Step 17

NOTE: Recipe can be cut in half and baked in a 7x11 inch dish but use slightly more than 8 ounces of the bucatini.
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