This Pastitsio is the kind of dish that turns weekday cooks into weekend hosts. I first learned this version at a family gathering where someone set a steaming pan on the table and the room went quiet as everyone reached for a plate. Its layers are uncomplicated yet regal: al dente pasta, a deeply flavored beef sauce with a hint of cinnamon, plenty of kasseri or aged asiago, and a luxuriously thick béchamel that browns to a golden crown. Every forkful carries a little of each element, and the contrast of the warm, fragrant meat with the creamy topping is the reason this keeps reappearing on our holiday menus.

I discovered the technique for the sauce on a rainy weekend when I had nothing but pantry basics and an urge to make something memorable. Slow simmering coaxed sweetness and depth from cans of tomato sauce, while the cinnamon cut through the acidity and added that unmistakable Greek signature. This is not fast food—it's built around time and attention. But once assembled, the baking and resting do the heavy lifting: the béchamel settles, the flavors knit, and the top browns to an irresistible finish. For gatherings, this yields beautifully and feeds a crowd of hungry family and friends with ease.

Ingredients

• Ground beef (3 pounds): Look for 80/20 or 85/15 for good flavor and a bit of fat to carry the sauce. Grass-fed or conventional both work; drain excess fat if you prefer leaner texture.
• Onion (1 large): Finely chopped; sauté until translucent to build sweetness that complements the cinnamon.
• Tomato sauce (2 x 15-ounce cans): Use a simple, no-herb sauce for clean tomato flavor; San Marzano-style or Hunt's are reliable options.
• Ground cinnamon (1 tablespoon): The hallmark spice here—adds warmth without overt sweetness. Measure and taste; start with a tablespoon and adjust when making smaller batches.
• Pastitsio noodles or mostaccioli (1 16-ounce package): Tubular pasta that holds sauce well; cook slightly under al dente so it finishes perfectly in the oven.
• Kasseri cheese (1/2 pound, grated; about 4 cups): If unavailable, substitute aged asiago, provolone or an Italian blend. Flora’s version often goes up to 1 pound for an extra-cheesy top.
• Eggs (4 large): Two get mixed into the noodles and two are used in the béchamel to enrich and set the top.
• Unsalted butter (1 1/2 sticks or 3/4 cup, divided): Use for the roux and for brushing the top so it browns beautifully.
• All-purpose flour (1 cup): For the roux—measure carefully and whisk to avoid lumps.
• Whole milk (5 1/2 cups): Warmed slightly before adding to the roux helps achieve a silkier béchamel.
• Olive oil, kosher salt, black pepper: Pantry essentials for sautéing and seasoning; coarse kosher salt is recommended for seasoning the onions and sauce.

Instructions

Make the meat sauce (do this a day ahead): In a large pot, heat 1 to 2 tablespoons olive oil over medium. Add the chopped onion and a generous pinch of salt and cook until the onion is translucent. Add the ground beef and break it up, cooking until no longer pink. Stir in two 15-ounce cans of tomato sauce and 1 tablespoon ground cinnamon. Bring to a simmer, season with salt and pepper, then cover the pot slightly ajar and let it stew very gently for 3 hours, stirring occasionally. Cool and refrigerate overnight for best flavor development. Prepare the pasta: Bring a large pot of well-salted water to a boil and cook the pastitsio noodles or mostaccioli one to two minutes less than package directions so they remain slightly firm. Drain and spread in a large bowl to cool. When cool enough to handle, toss with one beaten egg to help bind the base layer. Assemble layers: Preheat oven to 350°F. Lightly oil a large lasagna pan (a 12 x 18-inch pan works well) or use cooking spray. Arrange the egg-tossed noodles in an even layer and sprinkle one-third of the grated cheese over them. Using a slotted spoon, spread the meat sauce evenly over the cheese layer. Sprinkle another third of the cheese over the meat—your layers should read noodles, cheese, meat, cheese before the béchamel. Make the béchamel: In a heavy-bottomed saucepan, melt 1 stick (1/2 cup) unsalted butter over medium heat. Whisk in 1 cup flour and cook, stirring constantly, for 1 to 2 minutes to remove raw flour taste. Slowly whisk in 5 cups warmed whole milk, bringing the sauce to a gentle boil while whisking to avoid lumps; it will thicken as it heats. In a separate bowl, beat 3 large eggs with 1/2 cup milk and temper this mixture by adding a ladle of hot béchamel while whisking. Return the tempered egg mixture to the pot and cook on medium-high until very thick and bubbly. Remove from heat and let rest a few minutes. Finish and bake: Melt 1/2 stick (1/4 cup) butter in a small saucepan. Pour the béchamel over the layered noodles, meat and cheese, smoothing the top. Sprinkle the remaining cheese over the béchamel and spoon or drizzle the melted butter over the cheese to encourage browning. Place the baking pan on a rimmed baking sheet and bake at 350°F for about 1 hour until the top is golden and the center is heated through. If necessary, broil for 3 to 5 minutes to deepen the color—watch carefully. Let rest for 10 minutes before slicing and serving.

Storage Tips

Cool the pan to room temperature before covering tightly with foil or plastic wrap. Refrigerate for up to four days; reheat covered at 350°F until warmed through, or slice into portions and microwave individual plates. For freezing, cut into serving-size pieces, wrap each tightly in plastic, then aluminum foil, and freeze up to three months. Thaw overnight in the refrigerator before reheating. To refresh the top, place under a hot broiler for a minute or two after reheating to revive the browned surface.

Ingredient Substitutions

If kasseri is unavailable, use aged asiago, provolone, or a sharp Italian blend for similar melting and flavor. For a lighter version, use 85/15 beef and reduce the butter in the béchamel by 2 tablespoons and finish with a smaller drizzle; expect a slightly less glossy top. Replace whole milk with 2% for a lighter béchamel, but do not use skim—texture will suffer. For a vegetarian option, swap the beef for a lentil and mushroom ragù and use vegetable stock to deepen flavor.

Serving Suggestions

Serve slices warm with a simple chopped salad dressed in lemon and olive oil to cut the richness. A side of roasted vegetables or lemony green beans pairs beautifully. For a Greek touch, offer sliced cucumbers, tomatoes, and kalamata olives as a crisp, refreshing contrast. Garnish with chopped flat-leaf parsley and a light dusting of extra grated cheese if desired.

Cultural Background

Pastitsio is a beloved Greek layered casserole with roots in Mediterranean and Middle Eastern cuisine; the use of warm spices like cinnamon and nutmeg in savory dishes traces back to historical trade routes. It evolved into the modern Greek classic in the 19th and 20th centuries, combining local cheeses, pasta introduced through trade, and hearty meat fillings to create a celebratory family staple often served at gatherings and holidays.

Seasonal Adaptations

In cooler months, keep the classic as written—the long simmer and warm spices feel comforting. In spring or summer, lighten the dish by adding a layer of roasted seasonal vegetables such as zucchini or eggplant between the meat and béchamel. For a holiday version, fold a tablespoon of finely chopped fresh herbs like mint or dill into the meat sauce just before assembly to add brightness.

Meal Prep Tips

Make the meat sauce up to three days ahead and refrigerate. Cook and cool the pasta the day before, toss with egg, and store covered. On assembly day, bring everything to room temperature, make the béchamel fresh, and assemble. If halving the recipe, use a smaller pan and reduce baking time slightly—start checking at 40 minutes. Label leftovers with date and contents for easy grab-and-go reheats during the week.

Pastitsio rewards time and attention: the slow-simmered sauce, the gentle set of the béchamel, and a patient rest all add up to something unforgettable. Make it for a crowd, share the second pan with neighbors, and enjoy the stories that come with big, communal meals.