Greek Pastitsio with Cinnamon Beef Sauce

Name: Greek Pastitsio with Cinnamon Beef Sauce
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Greek
Ingredients: 1 lb Pastitsio pasta or bucatini; 2 tbsp Olive oil; 1 large Yellow onion, finely chopped; 4 Garlic cloves, minced; 1 1/2 lb Ground beef; 3 tbsp Tomato paste; 1/2 cup Dry red wine; 1 cup Crushed tomatoes; 1 tsp Ground cinnamon; 1 tsp Dried oregano; 1 Bay leaf; 6 tbsp Unsalted butter; 1/2 cup All-purpose flour; 4 cups Whole milk, warmed; 1/4 tsp Ground nutmeg; 2 Large eggs, lightly beaten; 1 1/4 cups Grated Parmesan cheese; 2 tsp Fine sea salt; 1 tsp Black pepper

Finished Greek pastitsio with a golden béchamel top and one sliced serving.

Tammy Boyd

Published: July 9, 2026

Categories: Greek, Pasta, Beef

Tags: Comfort Food, Dinner, Greek, Béchamel, Beef, Baked Pasta, Pastitsio, Pasta Casserole

Greek Pastitsio

A layered Greek pasta casserole with tubular pasta, cinnamon-scented beef tomato sauce, and a creamy nutmeg béchamel baked until golden.

Prep Time:35 minCook Time:55 minTotal Time:90 minServings:8Difficulty:Medium

Pastitsio is the Greek pasta bake that sits somewhere between a comforting casserole and a special-occasion centerpiece. Long tube pasta forms the base, a richly seasoned beef and tomato sauce goes through the middle, and a thick béchamel bakes into a softly golden top that slices cleanly after a short rest.

The quiet signature of the dish is cinnamon in the meat sauce. It should not taste sweet or dessert-like; it gives the beef warmth and depth alongside oregano, garlic, tomato paste, and red wine. Simmering the sauce until it is thick keeps the layers distinct instead of watery.

A good béchamel matters here because it is more than a thin white sauce. Eggs and Parmesan help it set into a custardy layer, while a small amount of nutmeg keeps it fragrant. Whisk steadily and add the warm milk gradually so the sauce stays smooth.

Pastitsio is easiest to serve when it has time to settle after baking. Let the pan rest for at least 20 minutes before cutting, then serve the squares warm with a crisp salad, lemony greens, or simple roasted vegetables.

Nutrition (per serving)

Calories:610 kcal

Protein:31 g

Carbs:54 g

Fat:31 g

Directions

1

Heat the oven to 375°F and lightly oil a 9 by 13-inch baking dish.
2

Boil the pasta in well-salted water for 2 minutes less than the package directions, then drain and toss with 1/2 cup of Parmesan.
3

Warm the olive oil in a large skillet over medium heat, add the onion, and cook for 5 minutes until softened.
4

Add the garlic and ground beef, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook until the beef is browned and no pink remains.
5

Stir in the tomato paste, wine, crushed tomatoes, cinnamon, oregano, and bay leaf, then simmer for 18 to 20 minutes until thick; remove the bay leaf.
6

Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 2 minutes until the mixture smells lightly toasted.
7

Whisk in the warm milk a little at a time, then simmer for 5 to 7 minutes until the béchamel is thick enough to coat a spoon.
8

Remove the sauce from the heat and whisk in the nutmeg, remaining salt and pepper, eggs, and 1/2 cup of Parmesan until smooth.
9

Spread half the pasta in the baking dish, spoon the beef sauce over it, cover with the remaining pasta, and pour the béchamel evenly over the top.
10

Sprinkle with the remaining Parmesan and bake for 35 to 40 minutes until bubbling and golden; rest for 20 minutes before slicing.