This pastitsio has been my family's signature Sunday dish for years: layers of tubular pasta, a slow-simmered cinnamon-laced meat sauce, a generous hand with Kasseri (or Asiago) and a rich, glossy béchamel that browns to a golden crust. I first learned this version on a chilly winter afternoon when a friend from Greece brought a steaming pan to our table; the aroma of cinnamon folded into beef hooked me immediately. Since then I've perfected timing and texture so each bite has a contrast of tender pasta, savory meat, and the luxurious creaminess of the top layer.

I usually make it for holidays or when hosting a crowd because it scales beautifully and keeps well. The process takes time — most of the magic happens while the sauce simmers low and slow — but the active prep is straightforward. What makes this special is the balance: cinnamon and tomato in the sauce that sings with oregano, a slightly egg-tossed pasta base that holds everything together, and a béchamel finished with eggs that gives you a sliceable top without being gummy. It's hearty, savory, and a little nostalgic — perfect for sharing over long conversations and a good Greek wine.

Ingredients

• Ground beef: Use 3 pounds of 80/20 or 85/15 blend for flavor and enough fat to carry the sauce. If you prefer a deeper flavor, substitute half with ground lamb. Look for fresh, bright-red meat from a reputable butcher.
• Onion: One large yellow onion, finely chopped. Cook until translucent to build sweetness; do not brown aggressively or the sauce will taste bitter.
• Tomato sauce: Two 15-ounce cans (30 ounces total). A good-quality plain tomato sauce works best; avoid heavily seasoned varieties so you control the seasoning.
• Spices: One tablespoon ground cinnamon and coarse kosher salt. Cinnamon is characteristic — it should be warm but subtle, not cloying.
• Pasta: One 1-pound package pastitsio noodles or mostaccioli. Tubular pasta holds the layers; cook slightly under al dente because it will finish cooking in the oven.
• Cheese: 1/2 pound (or more) Kasseri, grated — about 4 cups packed. Asiago or a sharp Italian blend are fine alternatives. Kasseri melts neatly and has a slightly tangy profile.
• Eggs: Four large eggs total — one for tossing with pasta and three for the béchamel custard.
• Butter & flour: 1 1/2 sticks unsalted butter (3/4 cup) and 1 cup all-purpose flour to make the béchamel roux.
• Milk: 5 1/2 cups whole milk for a rich, silky sauce. Use full-fat milk for best texture.

Instructions

Make the sauce (preferably a day ahead): Heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and a generous pinch of coarse salt; cook until translucent. Add the ground beef and break it up, cooking until no longer pink. Stir in two 15-ounce cans of tomato sauce and one tablespoon ground cinnamon. Bring to a simmer, reduce heat low, cover with the lid slightly ajar, and let stew gently for 3 hours, stirring occasionally. Season with salt to taste. Cool and refrigerate overnight to deepen flavor. Cook and prep the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta 1–2 minutes less than package directions so it’s slightly underdone. Drain and transfer to a large bowl. When cool enough to handle, toss the pasta with one beaten egg using your hands to coat evenly; this helps bind the noodle layer. Preheat and layer: Preheat oven to 350°F. Lightly oil a large baking pan (12 x 18 inches is traditional) or coat with cooking spray. Arrange all the egg-tossed pasta in an even layer over the bottom. Sprinkle one-third of the grated cheese over the pasta. Using a slotted spoon, distribute the meat sauce evenly over the cheese, leaving room at the top for béchamel. Sprinkle a second third of the cheese over the meat. Make the béchamel: In a heavy-bottomed pot, melt 1 stick (1/2 cup) of butter over medium heat. Whisk in 1 cup flour and cook, stirring constantly, for 1–2 minutes to remove raw flour taste. Gradually whisk in 5 cups whole milk, bring to a gentle boil, and stir until it begins to thicken. In a separate bowl, beat 3 eggs with 1/2 cup milk, then temper by slowly adding a ladle of hot béchamel while whisking. Return mixture to the pot, whisk over medium-high heat until thick and bubbly; remove from heat and let rest a few minutes. Assemble and bake: In a small saucepan, melt the remaining 1/2 stick (1/4 cup) butter. Pour the rested béchamel over the layered pasta, meat, and cheese, spreading evenly. Sprinkle the remaining cheese on top and drizzle the melted butter over the cheese to encourage browning. Place the pan on a baking sheet and bake at 350°F for 1 hour, until the top is deeply golden and the center is set. If needed, broil 3–5 minutes to finish browning; watch closely to avoid burning. Let rest 10 minutes before cutting into squares.

Storage Tips

Cool the pan completely before covering tightly with foil or transferring portions to airtight containers. Refrigerate for up to 4 days. For longer storage, cut into individual portions and freeze on a baking sheet until solid, then transfer to freezer-safe bags for up to 3 months. Reheat from thawed in a 350°F oven until warm throughout (20–30 minutes for a portion), or microwave gently for single servings. If reheating from frozen, bake at 350°F for about 45–60 minutes, covered with foil to prevent over-browning.

Ingredient Substitutions

If you can't find Kasseri, use Asiago, Pecorino Romano (a little goes a long way), or a sharp provolone. For a lighter version, substitute 2% milk but expect a slightly less silky béchamel. To make it gluten-free, use a certified gluten-free tubular pasta and replace all-purpose flour with a 1:1 gluten-free flour blend designed for sauces. For a vegetarian take, replace the meat with a mixture of cooked lentils and finely chopped mushrooms, seasoned similarly; the texture will be different but still hearty.

Serving Suggestions

Serve slices warm with a bright, crisp salad (romaine, cucumber, red onion, and a lemon-olive oil dressing) to cut the richness. Traditional accompaniments include roasted vegetables and a glass of dry Greek red wine. Garnish with a sprinkling of chopped parsley and a light dusting of grated cheese if you like. For a festive table, offer small bowls of crushed red pepper and a lemon wedge to brighten each plate.

Cultural Background

Pastitsio is a Greek comfort classic influenced by layered pasta dishes from both Italy and the Eastern Mediterranean. The use of cinnamon and nutmeg in savory meat sauces is a hallmark of many Greek preparations, giving a warm aromatic profile. Regional variations exist: some use béchamel enriched with cheese, others add nutmeg or substitute lamb for beef. It's traditionally a celebratory dish in Greece, often appearing on Sunday tables and holiday gatherings.

Seasonal Adaptations

In winter, deepen the sauce with a splash of red wine and roasted root vegetables. For summer, lighten the béchamel slightly and serve smaller portions with a chilled tomato-cucumber salad. Holiday versions often incorporate more herbs like mint or oregano and sometimes include a layer of roasted eggplant for texture. You can also halve the recipe for a spring luncheon or expand it for a large family reunion.

Meal Prep Tips

Make the meat sauce up to three days ahead or freeze it in portions; it only gets better after resting. Par-cook the pasta and store it tossed with the beaten egg in the fridge for a day before assembling. Assemble and refrigerate the unbaked pan up to 24 hours in advance; bring to room temperature for 30 minutes before baking and add a few extra minutes to the oven time if cold from the fridge.

There is something deeply comforting about a pan of pastitsio coming out of the oven — golden, fragrant, and ready to bring a family together. I hope you make it for someone special and enjoy the slow, soulful process as much as the company at the table.