This Pastitsio has been the centerpiece of many family gatherings in my home. I first encountered this layered dish on a chilly winter afternoon while visiting a friend of Greek heritage; the aroma of cinnamon and simmered beef pulled everyone into the kitchen. I experimented with proportions and timing over several months until the balance of richly spiced meat, tender pasta, and a custardy béchamel became exactly what I wanted. It is hearty, comforting, and celebratory all at once.

What makes this preparation special is the slow-simmered sauce that allows the spices to mellow and the tomatoes to concentrate, plus a béchamel that is rich but not heavy because of careful tempering with eggs. The kasseri cheese adds a tangy, slightly elastic character that melts into both the meat and béchamel layers. This is the kind of dish that is meant to be made ahead, sliced thick, and shared—each bite brings a little nostalgia and a lot of flavor.

Ingredients

• Ground beef: Use 3 pounds of regular ground beef for a good balance of flavor and fat. Look for USDA choice if possible; the fat helps carry flavor and keeps the filling moist during slow simmering.
• Onion: One large yellow onion, chopped finely. Cook until translucent to add sweetness and body to the sauce without large pieces interfering with the texture.
• Tomato sauce: Two 15-ounce cans of plain tomato sauce. Choose a good quality, boxed or canned brand with clean tomato flavor—no basil or oregano added.
• Ground cinnamon: One tablespoon provides the signature warm note. Use real ground cinnamon and measure carefully so the spice complements rather than overwhelms.
• Pasta: One package of tubular pasta such as pastitsio noodles or mostaccioli. Cook al dente; the pasta will finish cooking in the oven and should keep some bite.
• Kasseri cheese: At least 1/2 pound grated, approximately 4 cups loosely packed. If kasseri is unavailable, asiago or a sharp Italian blend works well, and you can increase cheese for a richer finish.
• Eggs: Four eggs total: one mixed with the drained pasta to bind the bottom layer, and three tempered into the béchamel for silkiness.
• Butter: 1 1/2 sticks unsalted butter for the béchamel and finishing glaze. You can reduce on top if desired but butter helps achieve that classic golden crust.
• Flour and milk: 1 cup all-purpose flour and 5 1/2 cups whole milk to make a thick, custardy sauce. Temper the eggs carefully to avoid curdling.
• Salt and olive oil: Coarse kosher salt for seasoning and a drizzle of olive oil to coat the baking pan and onions while sautéing.

Instructions

Prepare the meat sauce (day before): In a large heavy pot, heat a splash of olive oil over medium heat and add the chopped onion with a generous pinch of salt. Cook until the onion is translucent, then add 3 pounds of ground beef. Break the meat up and cook until no longer pink. Stir in two 15-ounce cans of tomato sauce and 1 tablespoon of ground cinnamon, then bring to a simmer. Cover the pot with the lid slightly ajar and let the sauce stew gently for three hours, stirring occasionally so it does not stick. After cooling, refrigerate overnight to let the flavors meld. Cook the pasta and bind: Bring a large pot of salted water to a boil and cook the tubular pasta 1 to 2 minutes less than package directions so it remains al dente. Drain and cool briefly, then place the pasta in a large bowl and toss with one beaten egg to help the bottom layer set when baked. Assemble layers: Preheat the oven to 350 degrees Fahrenheit. Lightly oil a large baking pan, ideally 12 by 18 inches, and press the egg-tossed pasta into an even bottom layer. Sprinkle about one third of the grated kasseri over the pasta. Using a slotted spoon, spoon the chilled or gently warmed meat sauce evenly over the cheese. Top the meat with another third of the cheese so the layers read: pasta, cheese, meat, cheese. Make the béchamel: In a heavy-bottomed pot, melt 1 stick of butter over medium heat, then whisk in 1 cup flour and cook for 1 to 2 minutes to create a roux. Slowly whisk in 5 cups of whole milk, bringing the mixture to a gentle bubble until it thickens. In a separate bowl beat 3 eggs with 1/2 cup milk and temper them into the hot béchamel by whisking the egg mixture in slowly. Return to medium-high heat and whisk until the sauce is thick and glossy. Remove from heat and let rest briefly. Finish and bake: Melt 1/2 stick of butter in a small saucepan. Pour the béchamel over the meat and cheese layer, spreading evenly. Sprinkle the remaining cheese on top, then drizzle the melted butter over the cheese to encourage browning. Place the pan on a sheet tray and bake in the preheated oven for 1 hour until the top is deeply golden and the center is hot. If necessary, broil 3 to 5 minutes at the end, watching closely to avoid burning. Let rest 10 minutes before slicing.

Storage Tips

Cool the dish to room temperature before refrigerating to avoid condensation making the topping soggy. Store tightly covered in the refrigerator for up to four days or slice into meal-size portions and freeze individually in airtight containers for up to three months. Reheat from chilled in a 350 degrees Fahrenheit oven until warmed through, about 20 to 30 minutes; from frozen, thaw overnight and then reheat. If the top softens during storage, a quick broil for one to two minutes will re-crisp it before serving.

Ingredient Substitutions

If kasseri is hard to find, substitute asiago, pecorino, or a sharp provolone to retain the tangy melt. For a lighter version, use 90 percent lean ground beef and reduce butter by a quarter stick in the béchamel, though the texture will be a touch less rich. For a vegetarian alternative, replace the meat with a mix of sautéed lentils and mushrooms and boost the seasoning with smoked paprika and a small amount of soy sauce to enhance umami. Ratios remain the same for assembly.

Serving Suggestions

Serve slices with a crisp green salad dressed with lemon and olive oil to cut through richness and add brightness. A side of roasted vegetables or simple braised greens works nicely. Garnish with chopped parsley and a dusting of ground cinnamon or grated cheese for presentation. Pastitsio pairs well with a full-bodied red wine or a bright rosé depending on personal preference and the occasion.

Cultural Background

Pastitsio is a beloved Greek dish that blends local and foreign influences: tubular pasta introduced into Greek cuisine and the use of béchamel from French technique. The warm spice, especially cinnamon, is a Mediterranean hallmark that balances tomato and meat richness. Regional variations exist across Greece, with some versions using ground pork or a combination of meats, or adding béchamel layers in different thicknesses. It is often served at celebrations and family gatherings, marking it as both everyday comfort and festive centerpiece.

Seasonal Adaptations

In winter, boost the meat sauce with roasted winter vegetables such as diced carrots and parsnips for extra body. In summer, lighten the dish by increasing fresh tomato usage blended with the canned sauce and adding a handful of fresh basil to the meat. Holiday adaptations include mixing in a pinch of allspice or nutmeg to the béchamel for deeper aroma and swapping half the beef for sweet Italian sausage for a celebratory twist.

Meal Prep Tips

Make the meat sauce two or three days ahead and refrigerate; it will only improve in flavor. Assemble the layers the day before and refrigerate uncovered for an hour to let the béchamel set slightly, then cover for storage. This allows you to simply pop the pan into the oven before guests arrive. Use metal pans for faster reheating and even browning, and always rest the dish 10 to 15 minutes after baking for clean slices.

Pastitsio is the kind of dish that rewards patience and sharing. Make a pan for a special dinner, and you will find leftovers keep giving, each slice telling the story of slow-simmered flavor and a golden crust that everyone remembers.