Meat and Macaroni Pie Pastitsio
Indulge in the comforting flavors of a Mediterranean classic with this Meat and Macaroni Pie Pastitsio recipe. Layered with tender macaroni, spiced ground beef or lamb, and a rich, creamy béchamel sauce, this hearty dish is topped with golden breadcrumbs and Parmesan for the perfect finishing touch. The savory meat sauce, infused with cinnamon and oregano, pairs beautifully with the silky béchamel, creating a symphony of textures and flavors in every bite. Perfect for feeding a family or impressing guests, this oven-baked Greek-style casserole is a show-stopper that can be served as a main course for any special occasion. Capture the essence of comfort food and Mediterranean cuisine in one irresistible dish!
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 medium Onion, finely diced
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned tomatoes, crushed
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 300 grams Elbow macaroni or bucatini
- 50 grams Butter (for the béchamel sauce)
- 50 grams All-purpose flour
- 500 ml Milk
- 2 Egg yolks
- 0.25 teaspoons Nutmeg, freshly grated
- 80 grams Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish and set aside.
Cook the macaroni according to the package instructions until al dente. Drain, toss with 1 tablespoon of olive oil to prevent sticking, and set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until soft. Stir in the garlic and cook for another minute.
Add the ground beef or lamb to the skillet and cook until browned. Break up any large chunks of meat with a spoon.
Stir in the tomato paste, crushed tomatoes, ground cinnamon, oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce is thickened. Remove from heat and set aside.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until light golden, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon. Remove from heat.
Lightly beat the egg yolks in a small bowl. Temper them by adding a small ladle of the hot béchamel sauce into the bowl while whisking constantly, then pour the egg mixture back into the saucepan. Add the nutmeg and half of the grated Parmesan, stirring well.
Spread half of the cooked macaroni in an even layer at the bottom of the prepared baking dish. Top with the meat sauce, spreading it out evenly.
Add the remaining macaroni as the next layer. Pour the béchamel sauce over the macaroni, ensuring it covers the entire surface. Smooth out with a spatula.
Sprinkle the breadcrumbs and remaining Parmesan cheese over the top.
Bake in the preheated oven for 30-40 minutes, or until golden brown and bubbling. Leave to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 6943 mg | 302% | |
| Total Carbohydrate | 355.0 g | 129% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 59.1 g | ||
| Protein | 196.6 g | 393% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1899 mg | 146% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3906 mg | 83% | |
*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.
