Island Pasticio Greek Noodle Casserole with Ground Meat
Dive into the comforting flavors of the Mediterranean with this Island Pasticio Greek Noodle Casserole with Ground Meat—a hearty, crowd-pleasing dish that’s perfect for family dinners or entertaining guests. This layered casserole features tender ziti or penne pasta, a flavorful meat sauce infused with warm spices like cinnamon and allspice, and a rich, velvety béchamel topping made with Parmesan cheese and a hint of nutmeg. Every bite is a harmonious blend of creamy, savory, and aromatic notes, with a golden breadcrumb crust sealing the deal. Easy to prepare and baked to perfection in just over an hour, this traditional Greek-inspired recipe pairs beautifully with a crisp side salad or crusty bread, making it a satisfying centerpiece for any occasion.
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Recipe Information
Ingredients
- 500 grams Ziti or penne pasta
- 2 tablespoons Olive oil
- 500 grams Ground beef or lamb
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Milk, warm
- 1 cup Grated Parmesan cheese
- 2 large Egg yolks
- 0.25 teaspoons Nutmeg, freshly grated
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 180°C (350°F).
Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Add the chopped onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Mix in the tomato paste, canned diced tomatoes, cinnamon, allspice, salt, and black pepper. Allow the mixture to simmer for 10 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux.
Gradually pour the warm milk into the roux, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Remove the saucepan from heat and whisk in the Parmesan cheese and nutmeg. Allow the béchamel to cool slightly, then whisk in the egg yolks. Set aside.
Lightly grease a large baking dish and sprinkle the bottom with breadcrumbs to prevent sticking.
Spread half of the cooked pasta evenly at the bottom of the baking dish. Top with an even layer of the meat sauce. Add the remaining pasta on top of the meat sauce.
Pour the béchamel sauce over the top layer, spreading it evenly with a spatula. Sprinkle the remaining Parmesan cheese and breadcrumbs on top for a golden crust.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbling.
Remove from the oven and let the pasticio cool for 10 minutes before slicing and serving. Enjoy your Island Pasticio with a side salad or crusty bread!
Nutrition Facts
Calories |
5180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.5 g | 321% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 1069 mg | 356% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 505.0 g | 184% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 86.2 g | ||
| Protein | 234.7 g | 469% | |
| Vitamin D | 13.5 mcg | 68% | |
| Calcium | 2567 mg | 197% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4828 mg | 103% | |
*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.
