Authentic Greek Pastitsio with Cinnamon-Spiced Beef Tips, FAQ & printable recipe

Tips for success

To achieve the beautiful, neat layers seen in traditional Greek restaurants, take your time when placing the pasta in the baking dish.

Aligning the tubular noodles parallel to one another rather than just dumping them in creates a gorgeous, uniform bottom layer. When slicing into the cooled casserole, this alignment prevents the pasta from pulling apart, giving clean, photo-worthy edges.

If the prepared béchamel sauce has been refrigerated, warm it slightly over low heat before pouring it over the beef. This makes it much easier to spread evenly and smoothly across the top of the casserole. Be sure to smooth the surface with a spatula so the cheese melts into a perfectly flat, golden crust.

Variations

• Vegetarian Lentil Pastitsio: Replace the ground beef with brown lentils simmered in the same cinnamon sauce for a delicious vegetarian option.
• Spiced Lamb Pastitsio: Use ground lamb instead of ground beef to add a richer, more traditional Mediterranean flavor profile to the meat layer.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze tightly wrapped individual slices or the entire baked casserole for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat

Reheat individual slices in the microwave for 2 minutes, or cover the casserole with foil and bake at 350°F (175°C) for 20 minutes until hot.

Store any leftover pastitsio in an airtight container in the refrigerator within two hours of cooking to maintain freshness and safety. It will keep well for up to three to four days.

If storing the entire casserole, cover the baking dish tightly with plastic wrap or aluminum foil. Individual slices can also be wrapped tightly in plastic wrap before being placed in a container.

Pastitsio is an excellent make-ahead dish. Assemble the entire casserole, cover it tightly with plastic wrap, and store it in the refrigerator for up to twenty-four hours before baking.

When ready to serve, remove the dish from the refrigerator about thirty minutes before baking to take the chill off, then bake as directed, adding five to ten minutes to the baking time if needed.

Serving ideas

Serve this hearty pastitsio warm, but never piping hot, to ensure the layers hold their shape. A crisp, refreshing Greek salad with cucumbers, tomatoes, red onions, kalamata olives, and feta cheese dressed in olive oil and lemon juice makes the perfect accompaniment.

The bright, acidic flavors of the salad cut through the richness of the creamy béchamel and spiced beef beautifully.

For a complete Greek feast, pair the casserole with warm pita bread and a side of tzatziki sauce for dipping. A light, dry red wine or a crisp Greek white wine also complements the rich flavors of the dish. Serve individual slices on patterned plates to highlight the tall, beautiful layers, and garnish with a tiny sprinkle of fresh parsley if desired.

Frequently asked questions

Recipe card

Authentic Greek Pastitsio with Cinnamon-Spiced Beef

Prep 20 minCook 1 hRest 30 minTotal 1 h 50 minServes 8

Ingredients

• 1 lb tubular pasta
• 1 1/2 lb ground beef
• 1/2 tsp ground cinnamon
• 3 cups creamy béchamel sauce, prepared ahead
• 1 cup grated cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the tubular pasta and cook until al dente according to package instructions. Drain the pasta thoroughly and set it aside to cool slightly before assembling the casserole.
2. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, for about 8 to 10 minutes until it is completely browned and reaches a safe internal temperature of 160°F (71°C).
3. Stir the ground cinnamon into the browned beef. Reduce the heat to low and let the mixture simmer for 2 to 3 minutes, allowing the warm aroma of the spice to fully infuse the meat.
4. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish. Arrange the cooked tubular pasta in an even, neatly aligned layer at the bottom of the dish to create a sturdy foundation.
5. Spread the spiced ground beef evenly over the aligned pasta layer. Gently pour the prepared creamy béchamel sauce over the beef, using a spatula to smooth it into a flat, uniform top layer.
6. Sprinkle the grated cheese evenly over the béchamel layer. Bake in the preheated oven for 40 to 45 minutes until the top is deeply golden brown and bubbling at the edges. Remove from the oven and let cool for at least 30 minutes before slicing.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

52 g

Fat

28 g

Fiber

3 g

Sugar

4 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.