My Pastitsio
Transport yourself to the Mediterranean with "My Pastitsio," a decadent Greek-inspired baked pasta dish that combines layers of hearty meat sauce, tender ziti or penne, and a velvety béchamel topping. This comforting casserole features a savory blend of ground beef or lamb simmered with red wine, aromatic spices like cinnamon, and rich tomato flavors, all crowned with a creamy, nutmeg-infused béchamel sauce. Perfect for feeding a crowd, this dish is baked to golden perfection for a show-stopping meal that's as satisfying as it is flavorful. Ideal for family dinners or special occasions, "My Pastitsio" is a spectacular choice for those craving savory, globally-inspired comfort food.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 whole Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 pound Ground beef or lamb
- 2 tablespoons Tomato paste
- 14 ounces Canned crushed tomatoes
- 0.5 cup Red wine
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 pound Ziti or penne pasta
- 2 whole Eggs
- 1 cup Grated Parmesan cheese
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Whole milk
- 0.25 teaspoon Nutmeg, grated
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the ground beef or lamb to the skillet. Cook until browned, breaking it up with a spoon, about 5 minutes.
Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, red wine, cinnamon, oregano, thyme, salt, and black pepper. Simmer the mixture for 20 minutes, stirring occasionally, until thickened.
While the meat sauce is simmering, cook the pasta according to the package directions. Drain and set aside.
In a large bowl, whisk the eggs and mix in the grated Parmesan cheese. Add the cooked pasta and toss to coat evenly.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until thickened, about 5-7 minutes. Season with grated nutmeg and salt to taste. Remove from heat.
Spread half the pasta mixture evenly into the greased baking dish. Layer the meat sauce on top, smoothing it out evenly.
Add the remaining pasta mixture as the next layer, spreading it evenly.
Pour the béchamel sauce over the top layer of pasta, spreading it to cover completely.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling. Let the pastitsio rest for 10-15 minutes before serving.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.5 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 261 mg | 20% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 506 mg | 11% | |
*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.
