Pasticcio
Indulge in the comforting flavors of Pasticcio, a traditional Mediterranean baked pasta dish layered with tender meat sauce, creamy béchamel, and perfectly cooked noodles. This recipe features a fragrant spiced meat filling made with ground beef or lamb, infused with cinnamon and optional allspice for a warm, aromatic depth. A velvety béchamel sauce enriched with parmesan and a hint of nutmeg crowns the dish, while frothy egg whites in the pasta create a light and cohesive texture. Golden and bubbly from the oven, this crowd-pleasing casserole is perfect for family dinners or special gatherings. Serve with a crisp green salad and a glass of red wine for a meal that’s both hearty and elegant. Pasticcio is your ultimate oven-baked pasta recipe, offering a delightful balance of rich flavors and classic comfort.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 500 grams Ground beef or lamb
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Allspice (optional)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 400 grams Pasta (e.g., bucatini, penne, or ziti)
- 60 grams Unsalted butter
- 60 grams All-purpose flour
- 700 milliliters Whole milk, warmed
- 0.25 teaspoons Nutmeg, freshly grated
- 2 Egg yolks
- 80 grams Grated parmesan cheese
- 2 Egg whites
Instructions
Preheat your oven to 180°C (350°F).
Cook the pasta in salted boiling water until slightly undercooked. Drain and coat with a little olive oil to prevent sticking. Set aside.
Heat the olive oil in a skillet over medium heat. Add the onions and garlic and sauté until softened.
Add the ground meat and cook until browned, breaking it apart with a spoon.
Stir in the tomato paste, crushed tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 10-15 minutes until thickened. Remove from heat and let cool slightly.
For the béchamel, melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 2 minutes to cook the raw taste out of the flour.
Gradually add the warmed milk, whisking constantly, until smooth and thickened, about 5-7 minutes.
Remove the béchamel sauce from the heat and stir in the nutmeg and parmesan cheese. Whisk in the egg yolks until combined. Reserve half a cup of béchamel for the top layer.
In a separate bowl, beat the egg whites until frothy, then mix them with the pasta noodles.
Spread half of the pasta mixture in a greased baking dish. Layer on the meat sauce evenly.
Top with the remaining pasta, followed by the béchamel sauce spread evenly over the top.
Bake in the preheated oven for 35-40 minutes, or until golden brown on top and bubbling around the edges.
Allow the pasticcio to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
4017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 6232 mg | 271% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 66.1 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 2075 mg | 160% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4603 mg | 98% | |
*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.
