Description
A comforting layered pasta dish featuring ground beef, spices, and a creamy béchamel sauce, perfect for family dinners.
Ingredients
Scale
- 2 lbs ground beef
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp dried oregano
- 1 tsp sugar
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lb penne or ziti pasta
- 2 eggs, beaten
- 1/2 cup grated Parmesan
- 6 tbsp butter
- 6 tbsp all-purpose flour
- 4 cups whole milk, warmed
- 3 egg yolks
- 1 cup grated Parmesan
- 1/2 cup shredded mozzarella
- 1/4 tsp ground nutmeg
- Salt and white pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease your 9×13 baking dish to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat. Sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds.
- Add the ground beef to the skillet, cooking until browned. Don’t forget to drain excess fat.
- Stir in the crushed tomatoes, tomato paste, ground cinnamon, ground nutmeg, oregano, sugar, salt, and pepper. Simmer the mixture for about 15 minutes until thickened. Set aside to cool slightly.
- Cook the penne or ziti according to the package directions. Drain well.
- Toss the hot pasta with the beaten eggs and 1/2 cup of Parmesan cheese. Set aside to cool slightly.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the warmed milk until smooth, then cook 5-7 minutes until thickened and able to coat the back of a spoon.
- Remove from heat and temper the egg yolks by whisking in a bit of the hot sauce. Stir the yolks back into the béchamel. Add the remaining Parmesan, mozzarella, nutmeg, salt, and white pepper.
- Spread half the pasta in the prepared baking dish. Spoon the meat sauce evenly over this layer, followed by the rest of the pasta. Pour the béchamel over the entire surface, spreading it evenly.
- Sprinkle additional Parmesan on top for a cheesy crust.
- Bake for 45-50 minutes, or until the top is deep golden-brown and bubbling.
- Let rest for 15-20 minutes before slicing into squares. Serve warm.
Notes
This dish can be assembled a day ahead; just refrigerate it and bake when ready. It’s even better when the flavors are allowed to meld overnight.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 135mg
Keywords: Pastitsio, Greek cuisine, comfort food