Kittencal'S Greek Pastitsio Recipe

Name: Kittencal'S Greek Pastitsio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb uncooked ziti pasta; 1/4 cup melted butter; 1/3 cup grated parmesan cheese; 1 pinch nutmeg; 1/2 teaspoon seasoning salt or 1/2 teaspoon white salt; 1 teaspoon ground black pepper; 3 large eggs, beaten; MEAT SAUCE; 2 tablespoons olive oil; 1 tablespoon butter; 1 medium onion, chopped; 1 -2 teaspoon crushed red pepper flakes (or to taste); 2 tablespoons fresh minced garlic; 1 1/2 lbs extra lean ground beef; 1/3 cup tomato paste; 1/2 cup dry red wine; 1 cup beef broth; 1 1/2 teaspoons seasoning salt; 1 teaspoon ground black pepper; BECHAMEL SAUCE; 1/2 cup butter; 1/2 cup all-purpose flour; 1 pinch cayenne pepper; 3 cups 18% table cream or 3 cups half-and-half cream; 1/8 teaspoon nutmeg; 1 large egg, slightly beaten; 1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste); ground black pepper (to taste); TOPPING; 1 cup grated parmesan cheese

Try this homemade Kittencal'S Greek Pastitsio recipe the whole family will love. Made with pasta, butter, parmesan cheese and nutmeg. Easy step-by-step …

This Kittencal'S Greek Pastitsio relies on simple, everyday ingredients such as uncooked ziti pasta, melted butter, grated parmesan cheese and nutmeg. It comes together quickly and makes 4 servings, at about 2249 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

1 lb uncooked ziti pasta
1/4 cup melted butter
1/3 cup grated parmesan cheese
1 pinch nutmeg
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1 teaspoon ground black pepper
3 large eggs, beaten
MEAT SAUCE
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 -2 teaspoon crushed red pepper flakes (or to taste)
2 tablespoons fresh minced garlic
1 1/2 lbs extra lean ground beef
1/3 cup tomato paste
1/2 cup dry red wine
1 cup beef broth
1 1/2 teaspoons seasoning salt
1 teaspoon ground black pepper
BECHAMEL SAUCE
1/2 cup butter
1/2 cup all-purpose flour
1 pinch cayenne pepper
3 cups 18% table cream or 3 cups half-and-half cream
1/8 teaspoon nutmeg
1 large egg, slightly beaten
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
ground black pepper (to taste)
TOPPING
1 cup grated parmesan cheese

1
Set oven to 350 degrees F.
2
Grease a 13 x 9-inch baking dish.
3
In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot.
4
To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly.
5
Add in eggs and mix well; set aside.
6
For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes.
7
Add in garlic and cook for 2 minutes.
8
Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned.
9
Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally.
10
Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes.
11
Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute.
12
Cool for about 10 minutes before whisking in the egg.
13
Season with salt and black pepper.
14
Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture.
15
Preheat oven to 350 degrees F.
16
TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish.
17
Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture.
18
Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover.
19
Top with about 1 cup grated Parmesan cheese (can use more or less).
20
Bake for about 50-60 minutes or until golden brown.
21
Allow to rest for about 20 minutes before slicing.

2249

kcal

Calories

165

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 lb uncooked ziti pasta, 1/4 cup melted butter, 1/3 cup grated parmesan cheese, 1 pinch nutmeg, and more.

Yes, Kittencal'S Greek Pastitsio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2249 kcal
Category
Pasta & Noodles

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