This pastitsio has been a centerpiece at holiday tables and casual Sunday dinners in my house for years. I discovered this layered dish during a weekend trip to a small taverna outside Athens, where the cook explained that patience and good dairy are what transform simple pantry staples into something truly soulful. Back home I adapted the technique, lengthened the simmer on the meat sauce, and learned that a silky béchamel and plenty of kasseri (or aged asiago) make the difference between ordinary and unforgettable.

The final dish is a study in contrasts: al dente tubular pasta provides structure, the meat layer is richly seasoned with cinnamon and tomato that have reduced down to an almost jammy texture, and the top is a cloud of pale, nutty béchamel browned to a golden crust. Every bite has savory depth, a whisper of warm spice, and the satisfying pull of melted cheese. It takes a little time, but the payoff is a casserole that serves a crowd and keeps beautifully — ideal for celebratory meals or Sunday leftovers that taste even better the next day.

Ingredients

• Ground beef (3 lb): Use 80/20 for flavor and some fat for the sauce. If you prefer leaner meat, drain excess fat but add a splash of olive oil to maintain richness.
• Onion (1 large): Yellow onion gives sweetness that softens during the long simmer; chop finely so it blends into the meat.
• Tomato sauce (2 cans, 15 oz each): Use a quality plain tomato sauce rather than seasoned jar sauces to control the spice profile.
• Ground cinnamon (1 tbsp): A Greek hallmark — warm and subtle, it should perfume the meat but not dominate. Measure carefully; too much tastes cloying.
• Pastitsio noodles or mostaccioli (1 package): Tubular pasta holds the layers. Cook to just under al dente so the oven finish softens them perfectly.
• Kasseri cheese (1/2 lb or more): Grated kasseri is traditional; asiago or a slightly sharp Italian blend works if kasseri is unavailable. Expect about 4 cups grated for 1/2 lb.
• Eggs (4): Three are for the béchamel enrichment and one mixes with the pasta to bind the base layer.
• Unsalted butter (1 1/2 sticks): About 12 tablespoons total; most melts into the béchamel and a bit brushed on top to brown the cheese.
• All-purpose flour (1 cup): For the roux that thickens the béchamel; take care to cook briefly to avoid raw flour flavor.
• Whole milk (5 1/2 cups): Use whole milk for a rich, silky sauce; avoid skim milk which yields a thin, less satisfying top.
• Kosher salt and freshly ground black pepper: Season generously at each stage and taste before baking to balance flavors.

Instructions

Prepare the meat sauce (make ahead): Heat 1 tablespoon olive oil over medium. Add the chopped onion with a generous pinch of salt and cook until translucent, about 6 minutes. Add 3 pounds ground beef, breaking it up and cooking until no pink remains. Stir in two 15-ounce cans of tomato sauce and 1 tablespoon ground cinnamon. Bring to a gentle simmer, then reduce heat to low, cover with the lid slightly ajar, and let stew for 3 hours, stirring occasionally. The long simmer concentrates flavor and softens acidity. Cool and refrigerate: After simmering, cool the meat sauce to room temperature, transfer to a covered container, and refrigerate overnight. Chilling helps the flavors meld and makes assembly easier the next day. Cook the pasta and bind: Bring a large pot of salted water to a boil. Cook the pastitsio tubes 1–2 minutes less than package directions so they remain slightly firm. Drain and let cool enough to handle, then toss the warm pasta with one beaten egg to bind the bottom layer and help it set in the oven. Assemble the layers: Preheat the oven to 350°F. Lightly oil or spray a 12 by 18-inch pan. Spread the egg-tossed pasta evenly across the bottom and sprinkle with one-third of the grated kasseri. Spoon the meat sauce over the pasta to form an even layer, then sprinkle another third of the cheese. The structure should be pasta, cheese, meat, cheese so the béchamel seals on top. Make the béchamel: In a heavy-bottomed pot, melt 1 stick (8 tablespoons) unsalted butter over medium. Whisk in 1 cup flour and cook, whisking constantly, 1–2 minutes to remove raw flour taste. Slowly whisk in 5 cups whole milk, bring to a gentle boil while whisking until the sauce thickens and bubbles. In a separate bowl, beat 3 eggs with 1/2 cup milk; temper this mixture by slowly whisking a few spoonfuls of hot béchamel into the eggs, then whisk the egg mixture back into the pot. Return to medium-high and cook until thick and glossy; remove from heat and let rest a few minutes. Top and bake: In a small saucepan, melt the remaining 1/2 stick (4 tablespoons) butter. Pour the béchamel over the meat and cheese layer and spread evenly. Sprinkle the remaining cheese on top, then drizzle the melted butter over the cheese to encourage browning. Place the pan on a rimmed baking sheet and bake for 1 hour at 350°F, until the center is hot and the top is set. If the top needs extra color, broil for 3–5 minutes while watching carefully to avoid burning. Allow to rest 10 minutes before slicing.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, cut into portions and freeze flat in sealed containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, cover with foil and bake at 350°F until warmed through (25–40 minutes depending on portion size), then remove foil and broil briefly to refresh the top if desired. Avoid microwaving large slabs — slow oven reheating preserves texture.

Ingredient Substitutions

If kasseri is unavailable, substitute grated asiago, pecorino Romano (for saltier punch), or a mild-grating cheddar blended with mozzarella for melt. Swap ground beef for a 50/50 mix of beef and lamb for a gamier, more Mediterranean profile. For a lighter version, use 93/7 ground beef but add a tablespoon of olive oil when cooking the onion for mouthfeel. Gluten-free pasta can replace the tubes; ensure you use a gluten-free flour blend for the béchamel roux.

Serving Suggestions

Serve slices with a bright salad of peppery arugula, cucumbers and cherry tomatoes dressed in lemon and olive oil to cut richness. A side of roasted vegetables or lemony green beans complements the savory baked layers. For wine, choose an unoaked rosé, a medium-bodied red like Xinomavro or a fruity grenache. Garnish with freshly chopped parsley and a light dusting of grated cheese if desired.

Cultural Background

Pastitsio is a beloved Greek comfort dish with roots in Ottoman and Mediterranean cuisines, where layered pasta and meat melded with béchamel. It evolved in the early 20th century into the form Greeks know today — tubular pasta beneath a spiced meat sauce and a luxurious béchamel top. Regional variations exist across Greece: some versions add nutmeg instead of cinnamon, others incorporate béchamel seasoned with lemon zest or grated cheese, reflecting local tastes and dairy traditions.

Seasonal Adaptations

In summer, stir in roasted eggplant or zucchini into the meat layer for brightness and vegetable bulk. In winter, enrich the meat with slow-roasted tomatoes or add a splash of red wine to the sauce for warmth. For holiday gatherings, increase the cheese and serve with lemony greens; for lighter spring meals, pair with a vinaigrette-dressed herb salad to balance the dish's richness.

Meal Prep Tips

Plan two days: day one make the sauce and refrigerate; day two cook pasta, make béchamel and assemble. Grate the cheese and measure the flour and milk ahead of time to streamline assembly. If you need individual portions for lunches, slice and freeze right away in single-serving containers. Label containers with date and reheat directly from frozen by adding 10–15 minutes to baking time at 350°F.

There is something quietly celebratory about serving pastitsio — it feels like a hug from the oven. Whether you make the full-size tray for a family dinner or halve the ingredients for a weeknight treat, the layered textures and comforting flavors invite lingering at the table and sharing with those you love. Make it your own by adjusting cheese, spice, or protein; it always rewards small experiments.