This pastitsio has been a ritual at family gatherings for as long as I can remember. I first tasted a version of it at a neighborhood Greek diner when I was in college and immediately fell in love with the warm cinnamon notes woven into the savory beef and the luxurious creaminess of the béchamel. I recreated it at home one winter weekend and discovered that the long, slow-simmered sauce and the final browned top turn simple ingredients into something celebratory. It is the kind of dish that fills the house with tempting aromas and invites everyone to linger at the table.

I learned early that patience rewards you here. The meat sauce, gently reduced for hours, develops depth and a faint sweetness from the cinnamon that balances the acidity of the tomato. The tubular pasta—mostaccioli or pastitsio noodles—holds layers together while a custardy egg-toss keeps the bottom layer intact. Topping everything with kasseri (or a similar semi-firm sheep-milk cheese) and a thick béchamel creates a golden, spoonable crown. Serve this when you want a comforting centerpiece that feeds a crowd and earns compliments for days.

Ingredients

• Ground beef (3 pounds): Use 85/15 ground beef for good flavor and a little fat that helps the sauce. Grass-fed is fine, but a standard grocery blend gives the classic mouthfeel. Browning well increases complexity.
• Onion (1 large): Finely chopped yellow onion softens into sweetness as it simmers. Cook it until translucent to build a sweet base for the sauce.
• Tomato sauce (2 cans, 15 ounces each): Choose a plain, high-quality tomato sauce; avoid heavily seasoned varieties so the cinnamon can shine.
• Ground cinnamon (1 tablespoon): The modest amount brings a warm background note. Use Ceylon or good quality cassia—fresh ground is best.
• Kosher salt: Season generously at several stages—on the onions, the meat, the pasta water, and to taste in the sauce.
• Pastitsio noodles or mostaccioli (1 package): Tubular pasta holds sauce and layers well. Cook to al dente, slightly under the package time, because it will finish cooking in the oven.
• Kasseri cheese (1/2 pound or more, about 4 cups grated): A semi-firm sheep-milk cheese that melts beautifully; substitute asiago or an Italian blend if needed. The recipe tolerates extra cheese if you like a richer top.
• Eggs (4): Three go into the béchamel custard and one is tossed with the pasta to bind the bottom layer and create a cohesive base.
• Unsalted butter (1 1/2 sticks): Keep at room temperature and measure carefully; a portion goes into the béchamel roux and some is melted to brown the top.
• All-purpose flour (1 cup): For the roux that thickens the béchamel; cook briefly to remove the raw flour taste.
• Whole milk (5 1/2 cups): Full-fat milk gives the béchamel its silky, custardy texture. Warm slightly before adding to prevent lumps.

Instructions

Make the meat sauce (best prepared a day ahead):Warm a splash of olive oil in a large heavy pot over medium heat. Add the chopped onion with a generous pinch of kosher salt and cook until just translucent. Add the ground beef and break it up, cooking until no longer pink. Stir in the two 15-ounce cans of tomato sauce and 1 tablespoon ground cinnamon. Bring to a gentle simmer, season with salt, cover slightly askew, and let the sauce stew for about 3 hours, stirring occasionally. The low, patient simmer concentrates flavors and softens the texture. Cool and refrigerate overnight so flavors meld.Cook pasta and prepare the noodle layer:Bring a large pot of water to a rolling boil, add a tablespoon of salt, and cook the pasta until slightly under al dente (about 1 to 2 minutes less than package directions). Drain and let cool enough to handle. In a large bowl, toss the warm pasta with one beaten egg using clean hands; the egg helps glue the bottom layer so slices hold their shape.Preheat and prepare the pan:Preheat the oven to 350°F. Lightly oil or spray a very large baking pan—traditionally a 12 by 18-inch pan is used for this quantity. Arrange the egg-tossed pasta evenly across the bottom and sprinkle about one-third of the grated kasseri over the noodles.Layer the meat and cheese:Use a slotted spoon to spread the cooled meat mixture evenly over the noodle and cheese layer, leaving room for the béchamel. Sprinkle another third of the grated cheese over the meat to create a balanced, layered structure.Make the béchamel:In a heavy-bottomed pot, melt 1 stick of butter over medium heat. Add 1 cup of flour and whisk constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly whisk in 5 cups of warmed whole milk, bringing the mixture to a gentle boil while whisking to prevent lumps. Remove from heat. In a separate bowl, beat 3 eggs with 1/2 cup milk using a hand mixer until smooth. Temper the egg mixture by adding a ladle of hot béchamel to the eggs while whisking, then slowly whisk the egg-milk mixture back into the pot. Return to medium-high heat and cook, whisking, until thick and bubbly, then remove from heat and let rest a few minutes.Assemble, top, and bake:In a small saucepan, melt the remaining 1/2 stick of butter to drizzle later. Pour the béchamel over the meat and cheese layer, spreading evenly. Sprinkle the remaining cheese over the béchamel. Spoon or drizzle the melted butter over the top to encourage attractive browning. Place the baking pan on a rimmed baking sheet and bake at 350°F for about 1 hour until the top is deeply golden and the center is heated through. If needed, broil for 3 to 5 minutes to achieve a deeper brown, watching closely.Rest and serve:Allow the pastitsio to rest for at least 10 minutes before slicing so the layers set and slices hold together. Serve warm with a simple salad and lemon wedges if desired.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to 4 days. For best results, portion into airtight containers so you only reheat what you need. To freeze, cut into individual squares, wrap each piece in plastic wrap and then foil, and store in a labeled freezer-safe bag for up to 3 months. Reheat from thawed in a 350°F oven until warmed through, or microwave covered for single servings. When reheating from frozen, let thaw in the refrigerator overnight and then bake at 350°F for 20 to 30 minutes until hot in the center. Quality indicators: a dry or overly grainy béchamel suggests it was overcooked; if that happens, a splash of milk while reheating smooths it out.

Ingredient Substitutions

If kasseri is unavailable, asiago or a sharp provolone provide a similar melt and flavor. For a lighter version, substitute half the whole milk with 2%—expect a slightly less custardy béchamel. Replace ground beef with a mix of ground beef and pork (half and half) for extra richness and depth. For a vegetarian rendition, build a lentil and mushroom ragout with extra tomato and spices instead of meat and use a vegetable stock in the sauce; note flavor and texture will shift but the structure of the dish remains similar. To reduce sodium, choose low-sodium tomato sauce and taste as you season.

Serving Suggestions

Pastitsio pairs beautifully with a crisp Greek salad—romaine, cucumber, tomato, red onion and a lemon-olive oil dressing cut through the richness. Add roasted vegetables or lemony roasted potatoes for a heartier spread. Garnish with a sprinkling of chopped parsley and a squeeze of lemon to brighten the plate. For celebrations, offer crusty bread and a light dessert such as yogurt with honey and walnuts to follow.

Cultural Background

Pastitsio is a beloved Greek comfort dish that evolved from layered Mediterranean preparations. The use of cinnamon in savory beef sauces reflects Eastern Mediterranean and Ottoman influences, where warm spices are commonly blended into meat dishes. Regional variations range from added béchamel thickness to use of different cheeses; some coastal areas incorporate seafood variations. This layered baking tradition echoes other Mediterranean baked pastas, but the cinnamon and béchamel make pastitsio distinctively Greek.

Seasonal Adaptations

In winter, enhance the sauce with a splash of red wine and a handful of dried oregano for depth. For summer entertaining, lighten the béchamel by slipping in a small amount of Greek yogurt off the heat (tempered first) and serve smaller portions alongside abundant salads. Holiday versions may include nutmeg in the béchamel and a dash more cinnamon in the meat for a festive aroma.

Meal Prep Tips

Make the meat sauce up to 3 days ahead or freeze it in portions. Cook the pasta and toss with egg the morning you plan to bake, or the night before if short on time—just refrigerate the assembled noodle layer separately. Assemble the full pan the day of baking and allow 1 hour in the oven while you prepare sides. Use a rimmed baking sheet under the pan to catch any bubbling overflow for an easy cleanup. Bring assembled pan to room temperature for 20 minutes before baking if it has been refrigerated so heat distributes evenly.

There's a special pleasure in sharing a big pan of pastitsio. It asks for time and attention, but rewards you with a memorable, comforting meal that becomes part of family lore. Make it once and you will find reasons to make it again.