Greek Pasta Bake
This Greek Pasta Bake is one of those dishes that looks fancy but feels like home. It’s basically the Greek cousin of lasagna—pasta on the bottom, savory cinnamon-scented meat sauce in the middle, and a rich, cloudlike béchamel on top.
I first made it after finding half a pack of bucatini and a lonely stick of cinnamon in the cupboard—definitely not what you’d expect to spark dinner inspiration. But once that sauce started bubbling and the cinnamon and wine started filling the kitchen with warmth, I knew we were on to something special.
If comfort food could speak, this dish would say: “Don’t worry, I’ve got you.”
Ingredients for pasta and meat sauce
- 1/2 pack bucatini, perciatelli, or ziti pasta
- 500 g ground beef
- 1 onion, finely chopped
- 2–3 cloves garlic, minced
- 2 tomatoes, grated
- 1 tbsp tomato paste
- 1 cinnamon stick
- 1 bay leaf
- 1/2 tsp oregano
- Splash of red wine (about 1/4 cup)
- Salt and pepper to taste
- Olive oil for cooking
Ingredients for Béchamel Sauce
- 2 tbsp butter
- 2 tbsp flour
- 350 ml milk
- Salt to taste
- Pinch of nutmeg
- Shredded cheddar (optional)
Step 1: Prepare the Pasta
Cook half a pack of bucatini (or perciatelli, ziti, or fırın makarna no. 2) in salted water until just shy of al dente—it should still have a little bite since it’ll bake later.
Drain the pasta, drizzle with a splash of olive oil to keep it from sticking, and set it aside.
Step 2: Make the Greek-Style Meat Sauce
In a large skillet, heat a drizzle of olive oil over medium heat. Add 1 finely chopped onion and cook for about 5 minutes, until softened and starting to turn golden.
Add 2–3 minced garlic cloves, stir for 30 seconds, then add 500 g ground beef. Break it up with your spoon and cook until browned.
Now add the magic:
- 2 grated tomatoes
- 1 tablespoon tomato paste
- 1 stick of cinnamon
- 1 bay leaf
- A good pinch of oregano
- A splash of red wine (about 1/4 cup, enough to feel fancy)
- Salt and pepper to taste
Let it simmer uncovered for 20–25 minutes, stirring occasionally, until it thickens into a rich, fragrant sauce. It should smell like sunshine, spice, and a bit of drama. Remove the cinnamon stick and bay leaf once it’s done.
Step 3: Make the Creamy Béchamel
In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour, stirring constantly for about 1 minute until it forms a smooth paste.
Gradually pour in 350 ml milk, whisking as you go to avoid lumps. Keep whisking until the sauce thickens and gently bubbles—it should coat the back of a spoon.
Season with a pinch of salt and a whisper of nutmeg (trust me, it makes the sauce sing).
If you want it extra indulgent, stir in a small handful of shredded cheddar for a creamy, golden finish.
Step 4: Assemble the Bake
Preheat your oven to 375°F (190°C).
In a medium baking dish:
- Spread your cooked pasta evenly on the bottom.
- Spoon the meat sauce over the pasta, spreading it into a cozy layer.
- Pour the béchamel over the top and smooth it out with a spatula.
If you like, sprinkle a bit more cheese on top—it’ll brown beautifully.
Step 5: Bake Until Golden and Gorgeous
Bake uncovered for 25–30 minutes, until the top is bubbly and lightly golden. The edges should look slightly crisp, like the corners of your favorite lasagna.
Let it rest for 10 minutes before serving so everything settles into its perfect layers.
🔍 Recipe Notes & Tips
- You can swap beef for lamb if you want a more traditional Greek flavor.
- The splash of red wine adds depth, but if you don’t have it, a teaspoon of vinegar works too.
- Don’t rush the béchamel—slow whisking is the difference between silky and lumpy.
- If you want a touch of freshness, sprinkle chopped parsley or crumbled feta over the top before serving.
🍽️ Serving Suggestions
- Pair with a crisp Greek salad (tomatoes, cucumber, feta, and olives).
- Serve with a squeeze of lemon and warm pita on the side.
- A glass of red wine or sparkling water with a lemon slice completes the vibe.
🎯 Make it Work for
- Sunday dinners that call for something special
- When you want leftovers that taste even better the next day
- Dinner parties where you need an impressive but easy bake
- Cold evenings that demand something warm, creamy, and comforting
📦 Storage & Leftovers
- Let it cool completely before covering. Store in the fridge for up to 4 days or freeze portions for up to 2 months. Reheat in the oven at 350°F until warmed through—or in the microwave if you’re short on patience (no judgment).
Greek Pasta Bake
Ingredients
Method
- Cook pasta until just shy of al dente. Drain and set aside.
- Heat olive oil in a pan. Add onion and cook 5 minutes. Stir in garlic and ground beef, cooking until browned.
- Add grated tomatoes, tomato paste, cinnamon stick, bay leaf, oregano, wine, salt, and pepper. Simmer 20–25 minutes until thickened. Remove cinnamon and bay leaf.
- In a saucepan, melt butter. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth and thick. Season with salt and nutmeg; add cheddar if using.
- Preheat oven to 375°F (190°C). In a baking dish, layer pasta, meat sauce, then béchamel.
- Bake 25–30 minutes until golden and bubbling. Rest 10 minutes before slicing.
This Greek Pasta Bake is everything I love about Mediterranean comfort food—warm spices, creamy sauce, hearty pasta—all in one dish. It’s the kind of meal that fills your kitchen with the smell of home and your heart with joy.
Serve it straight from the pan, gather everyone around the table, and enjoy a little bite of Greek sunshine without ever leaving your kitchen.
