Enlightened Pastitsio Greek Pasta Comfort Casserole
Indulge in the ultimate Mediterranean comfort food with this "Enlightened Pastitsio Greek Pasta Comfort Casserole." This reimagined take on the classic Greek dish layers al dente penne pasta, a spiced cinnamon-and-oregano-infused meat sauce, and a luscious, nutmeg-kissed béchamel topping, all baked to golden, bubbly perfection. Featuring lean ground beef and a lightened béchamel made with milk and egg yolks, this hearty yet refined casserole is a perfect blend of traditional flavor and modern balance. Ready in just over an hour, it’s an excellent choice for a cozy family dinner or a stunning main dish for entertaining. Serve this easy, crowd-pleasing Greek pasta bake with a fresh side salad to complete the meal.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 0.5 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces dry penne pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups milk
- 0.25 teaspoon nutmeg, grated
- 1 cup Parmesan cheese, grated
- 2 large egg yolks
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned, about 7 minutes. Drain any excess fat from the skillet.
Stir in the cinnamon, oregano, diced tomatoes, tomato paste, salt, and black pepper. Simmer the sauce for 15 minutes, stirring occasionally. Remove from heat and set aside.
Cook the penne pasta according to the package instructions, but reduce the cooking time by 1-2 minutes so the pasta is slightly undercooked. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes to form a roux.
Slowly whisk in the milk, making sure there are no lumps. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
Stir in the nutmeg and Parmesan cheese. Remove the béchamel sauce from heat and let it cool for 2-3 minutes. Whisk in the egg yolks until fully combined.
In the prepared casserole dish, spread half the cooked pasta evenly on the bottom. Layer the meat sauce over the pasta. Add the remaining pasta on top.
Pour the béchamel sauce over the top layer of pasta, spreading it evenly with a spatula.
Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden and bubbly.
Let the Pastitsio rest for 10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 320.6 g | 117% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 58.1 g | ||
| Protein | 200.3 g | 401% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1983 mg | 153% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3078 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
