Greek Macaroni Bake
Transport your taste buds to the Mediterranean with this comforting and flavor-packed Greek Macaroni Bake. Combining tender layers of al dente elbow macaroni, a savory meat sauce scented with cinnamon and oregano, and a creamy, nutmeg-kissed béchamel, this dish is the ultimate crowd-pleasing casserole. Topped with a golden layer of Parmesan cheese, it bakes to bubbly perfection, making it a hearty and satisfying meal for family dinners or special gatherings. Easy to prepare yet richly layered in flavor, this Greek-inspired pasta bake is a mouthwatering spin on classic comfort food. Perfect for anyone seeking a Mediterranean twist on baked pasta recipes!
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Recipe Information
Ingredients
- 300 grams elbow macaroni
- 500 grams ground beef or lamb
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 400 milliliters canned tomato sauce
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 750 milliliters whole milk
- 2 egg yolks
- 0.25 teaspoons ground nutmeg
- 100 grams Parmesan cheese, grated
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking dish.
Cook the macaroni according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Increase the heat to medium-high and add the ground beef or lamb. Cook until no longer pink, breaking it up into small crumbles, about 8 minutes.
Stir in the tomato sauce, ground cinnamon, oregano, 1 teaspoon of salt, and black pepper. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and set aside.
While the meat sauce simmers, prepare the béchamel. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Remove the béchamel sauce from the heat. Temper the egg yolks by whisking a small amount of the hot sauce into the yolks, then stir the mixture back into the saucepan. Add the nutmeg and 50 grams of Parmesan cheese, stirring until smooth.
Assemble the bake: Spread half of the cooked macaroni in the prepared baking dish. Layer the meat sauce evenly over the macaroni. Spread the remaining macaroni on top of the meat sauce.
Pour the béchamel sauce evenly over the top layer of macaroni, spreading to cover completely. Sprinkle the remaining 50 grams of Parmesan cheese over the béchamel.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Allow to cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 10.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 379 mg | 29% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 596 mg | 13% | |
*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.
