Macaroni Pastitsio with Feta Cheese
Indulge in the comforting flavors of Mediterranean cuisine with this Macaroni Pastitsio with Feta Cheese—a luscious combination of layered pasta, spiced ground beef, and a creamy, nutmeg-kissed béchamel sauce. This dish stands out with its signature hints of cinnamon and allspice, adding warmth and depth to the rich meat filling, while crumbled feta cheese and grated Parmesan create a golden, savory topping that’s simply irresistible. Perfect for a family dinner or a special occasion, this baked pasta casserole is easy to prepare and guaranteed to impress. Serve it with a sprinkle of fresh parsley for a pop of color and enjoy a slice of Greek-inspired comfort food at its finest!
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Recipe Information
Ingredients
- 500 grams Macaroni pasta
- 500 grams Ground beef
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 100 grams Unsalted butter
- 100 grams All-purpose flour
- 1 liters Whole milk
- 0.25 teaspoons Grated nutmeg
- 3 pieces Egg yolks
- 150 grams Feta cheese, crumbled
- 50 grams Grated Parmesan cheese
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil, cook the macaroni until al dente (about 1-2 minutes less than the package instructions). Drain, rinse with cold water, and set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 more minute, stirring constantly.
Stir in the ground beef, breaking it apart with a wooden spoon, and cook until browned.
Add the tomato paste, canned crushed tomatoes, ground cinnamon, ground allspice, salt, and black pepper. Simmer the mixture for 15 minutes, stirring occasionally, until thickened. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Add the flour, whisking constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the milk while whisking constantly to avoid lumps. Cook the béchamel sauce until thickened, about 10 minutes.
Remove the béchamel sauce from heat, stir in grated nutmeg and let it cool slightly. Beat the egg yolks in a separate small bowl, then slowly whisk them into the sauce. Mix until smooth.
Spread half of the macaroni into the bottom of the prepared baking dish. Evenly layer the spiced beef mixture over the pasta. Add the remaining macaroni on top.
Pour the béchamel sauce over the macaroni, spreading it all the way to the edges to cover the pasta completely.
Sprinkle the crumbled feta cheese and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling.
Remove from the oven and allow the dish to cool for 10-15 minutes before slicing into portions.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 14.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 484 mg | 37% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 770 mg | 16% | |
*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.
