This Pastitsio is the kind of dish that reappears at family tables for birthdays, winter gatherings and Sunday suppers. I discovered this particular assembly while tracing recipes my aunt used to make; it married the rich, slow-simmered meat I loved with a custardy béchamel that browned into a crackling, buttery top. The contrast of tender tubular pasta, warmly spiced beef and the elastic pull of kasseri makes every forkful memorable. It’s not quick, but the process rewards patience: the long-simmered sauce develops depth, and the béchamel brings a silky finish that keeps people coming back for seconds.

I first made this pastitsio on a gray January afternoon when guests were due at dinner. The house filled with the scent of tomato and cinnamon; the aroma alone made the whole event feel like ritual. The first bite confirmed why Greeks and Greek-Americans have preserved this layered bake for generations—there’s comfort and ceremony in one pan. Over time I’ve refined small things—how long to simmer, the exact timing to add eggs to the sauce, and how much butter to drizzle for that perfect golden crown—so the recipe below reads like friendly, tested guidance rather than a rigid rulebook.

Ingredients

• Ground beef (3 pounds): Choose 80/20 for flavor and a bit of rendering; leaner meat will dry the filling. I buy fresh ground from a trusted butcher or a labeled 80/20 package.
• Onion (1 large): Finely chopped to melt into the sauce. Yellow onion works best for savory depth; sauté until translucent, not browned.
• Tomato sauce (2 cans, 15 ounces each): Use a plain tomato sauce (not heavily seasoned) so you control the spice balance. San Marzano-style brands are great if available.
• Ground cinnamon (1 tablespoon): The small warm spice that defines the profile—use true ground cinnamon, not cassia if you prefer a milder tone.
• Pastitsio noodles or mostaccioli (1 package/1 pound): Tubular pasta holds sauce; cook a minute or two under package directions so it remains slightly firm.
• Kasseri cheese (½ pound or more, about 4 cups grated): If kasseri is hard to find, use aged asiago or a Mediterranean Italian blend. More cheese gives a richer top.
• Eggs (4 total): One beaten into the warm pasta to bind; three whisked into the béchamel to enrich and set the top into a custard.
• Unsalted butter (1 ½ sticks total): One stick for the roux/béchamel and ½ stick melted to brush on top for browning. Measure in sticks for consistent results.
• Flour (1 cup): All-purpose flour to make the roux—cook briefly to remove raw flavor before adding milk.
• Whole milk (5 ½ cups): Use whole milk for creaminess; scalding brings a silkier béchamel. If needed, add a splash more to adjust consistency.
• Coarse kosher salt: Season at multiple stages—onions, meat, pasta water and béchamel—for balanced flavor throughout.

Instructions

Prepare the Meat Sauce (Day Before): Heat a drizzle of olive oil in a large pot over medium heat. Sauté the chopped onion with a generous pinch of salt until translucent. Add the ground beef, breaking it apart, and brown until no pink remains. Stir in both cans of tomato sauce and the ground cinnamon, bring to a gentle simmer, season with salt to taste, then cover the pot slightly askew. Let the sauce stew on the lowest simmer for about 3 hours, stirring occasionally to prevent sticking. Cool and refrigerate overnight—this resting time deepens flavor and lets fat set for easier skimming. Bring Layers Together: When ready to assemble, warm the sauce gently or bring it to room temperature. Preheat the oven to 350°F. Grate the kasseri and set aside. Cook the tubular pasta in generously salted boiling water until nearly al dente (1–2 minutes under package time), drain and toss with one beaten egg using your hands to coat evenly—this helps the pasta bind into the bottom layer. Assemble the Pan: Lightly oil a large baking pan (a 12 x 18-inch pan is ideal). Spread the egg-coated pasta in an even layer. Sprinkle about one-third of the grated cheese over the pasta. Using a slotted spoon, distribute the meat sauce evenly over the cheese layer, leaving room for béchamel. Sprinkle another third of the cheese over the meat. The build so far is pasta, cheese, meat, cheese—this ensures flavor in every forkful. Make the Béchamel: In a heavy-bottomed pot, melt one stick of butter over medium heat. Add the cup of all-purpose flour and whisk constantly for 1–2 minutes to cook the roux. Slowly pour in 5 cups of whole milk while whisking to prevent lumps. Bring to a gentle boil, whisking until it thickens and bubbles. In a separate bowl, beat the remaining three eggs with ½ cup milk, then temper the egg mixture into the hot béchamel very slowly while whisking. Return to medium-high heat and cook until thick, luscious and just bubbling—this will set to a custard once baked. Finish and Bake: Let the béchamel rest a few minutes, then pour it evenly over the meat and cheese layers. Sprinkle the remaining cheese atop the béchamel. Melt ½ stick of butter and drizzle or spoon it over the cheese layer—this helps the top brown. Place the pan on a baking sheet to catch any bubbling overflow and bake in the preheated 350°F oven for 1 hour, until the top is golden and the center is thoroughly hot. If more color is desired, broil for 3–5 minutes, watching closely. Rest for 10 minutes before cutting to serve.

Storage Tips

Cool the pan to room temperature, then cover tightly with plastic wrap and foil before refrigerating. Kept in the fridge, slices stay fresh for up to 4 days. For longer storage, portion into airtight containers and freeze up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, warm individual portions in a 350°F oven until heated through (about 20–25 minutes) to preserve texture; microwaving is faster but softens the béchamel and crust.

Ingredient Substitutions

If kasseri isn’t available, use aged asiago or a firm mozzarella-asiago blend—avoid fresh mozzarella as it can release water. For a lighter meat layer, substitute half the beef with ground lamb or a beef-pork mix; lamb adds an authentic Mediterranean aroma. For a vegetarian version, replace the meat with a lentil-tomato ragù and use a plant-based cheese plus a béchamel made with olive oil and milk alternative, but expect a different texture and flavor.

Serving Suggestions

Serve warm with a simple chopped salad dressed with lemon and oregano to cut the richness. Offer roasted vegetables or a side of steamed greens. For a traditional touch, finish plates with a sprinkle of chopped parsley and a wedge of lemon. Pastitsio makes a great centerpiece for holiday spreads, pairing well with crusty bread and a medium-bodied red wine like a Greek Xinomavro or a chianti-style blend.

Cultural Background

Pastitsio is a beloved Greek comfort dish with Ottoman and Italian influences; its layers echo lasagna yet the warming cinnamon in the meat and the thick béchamel are distinctively Greek. Historically it evolved in the 19th and 20th centuries as home cooks adapted pasta and béchamel techniques to local tastes. Regional variations abound across Greece and Cyprus, often reflecting available cheeses and meats.

Seasonal Adaptations

In winter, boost the meat sauce with diced carrots and celery for extra body and sweetness. For summer, lighten the béchamel by reducing the butter slightly and adding a splash of evaporated milk for richness without heaviness. Holiday versions may include a spiced nut topping or a sprinkling of grated nutmeg on the béchamel before baking for festive aroma.

Meal Prep Tips

Make the meat sauce up to 3 days ahead, then refrigerate. Cook the pasta and toss with egg the morning of serving. Assemble a few hours before baking and keep chilled until ready. For potluck transport, bake in a disposable foil pan; reheat at the venue or keep warm in an insulated carrier. Label portions for easy grab-and-go lunches throughout the week.

Pastitsio is the kind of recipe that rewards planning and shares well. Whether it’s a weekday treat or a celebratory main, it brings warmth, tradition and a satisfying depth of flavor to the table—give it time, and it will become one of your favorite make-ahead mains.