Greek Casserole
Dive into the savory allure of this hearty Greek Casserole, a comforting dish bursting with Mediterranean flavors and rustic charm. Featuring a rich layer of spiced ground lamb or beef simmered with cinnamon, oregano, and allspice, this recipe is a celebration of bold, aromatic spices. The meat sauce is paired perfectly with al dente penne pasta and crowned with a creamy béchamel sauce infused with Parmesan and a hint of nutmeg. Topped with tangy crumbled feta and baked to golden, bubbly perfection, this casserole delivers a delightful combination of textures and tastes in every bite. Ideal for family dinners or small gatherings, this easy-to-make and satisfying dish brings the essence of Greek cuisine straight to your table. Serve it with a fresh Greek salad and warm crusty bread for an unforgettable meal experience.
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Recipe Information
Ingredients
- 500 grams Ground lamb or beef
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Cinnamon
- 1 teaspoons Dried oregano
- 0.25 teaspoons Ground allspice
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 1 teaspoons Sugar
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 250 grams Penne pasta
- 2 large Eggs, beaten
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 500 milliliters Milk
- 0.25 teaspoons Nutmeg
- 50 grams Grated Parmesan cheese
- 100 grams Feta cheese, crumbled
Instructions
Preheat oven to 180°C (350°F) and grease a 9x13-inch casserole dish.
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until translucent, about 3-5 minutes.
Add ground lamb (or beef) and cook until browned, breaking it up with a spoon as it cooks.
Stir in cinnamon, oregano, and allspice, followed by tomato paste. Cook for 1-2 minutes until fragrant.
Add crushed tomatoes, sugar, salt, and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally, until thickened. Remove from heat.
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
Gradually add milk, whisking constantly, until the mixture is smooth and thickened. Remove from heat and stir in nutmeg and Parmesan cheese. Let the béchamel sauce cool slightly, then stir in beaten eggs.
Combine the cooked pasta and ground meat sauce, then layer the mixture evenly into the prepared casserole dish.
Pour the béchamel sauce over the pasta and meat mixture, spreading it evenly with a spatula. Sprinkle crumbled feta cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Allow the casserole to rest for 10 minutes before serving. Slice and enjoy your Greek Casserole!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 9.9 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 323 mg | 25% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 650 mg | 14% | |
*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.
