Greek Pastitsio
A layered Greek baked pasta casserole with spiced beef, tomato sauce, tubular macaroni, and creamy béchamel.
Equipment
- 9x13-inch baking dish
- Large pot
- Large skillet
- Saucepan
- Whisk
Ingredients
Meat Sauce and Pasta
- 1 lb ground beef or lamb
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 28 oz crushed tomatoes
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 lb bucatini or pastitsio pasta
- 2 tbsp olive oil divided
Béchamel
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk warm
- 2 large eggs beaten
- 1/2 cup grated Parmesan plus more for the top
Instructions
Make the meat sauce:
- Heat 1 tablespoon olive oil in a skillet. Cook the onion for 5 minutes, then add the garlic and ground meat.
- Brown the meat, then stir in the tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes until thick.
Cook the pasta and béchamel:
- Boil the pasta in salted water until just shy of al dente. Drain and toss with the remaining olive oil.
- Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the warm milk and simmer until thick.
- Remove from the heat, cool for 5 minutes, then whisk in the eggs and Parmesan.
Layer and bake:
- Heat the oven to 375 F (190 C). Spread the pasta in a greased 9x13-inch baking dish.
- Spoon the meat sauce over the pasta and spread the béchamel evenly on top. Sprinkle with extra Parmesan.
- Bake for 35 to 40 minutes until deeply golden. Rest for 20 minutes before slicing.
Notes
- Cook the pasta slightly underdone because it continues cooking in the oven.
- A pinch of nutmeg in the béchamel is a welcome variation.
- Resting is essential for neat slices.
Nutrition
Calories: 660kcalCarbohydrates: 63gProtein: 31gFat: 31gSaturated Fat: 15gCholesterol: 145mgSodium: 720mgFiber: 4gSugar: 10g