Pasticcio Baked Pasta Greece
Indulge in the comforting flavors of Greece with this Pasticcio Baked Pasta, a hearty and satisfying dish that combines layers of tender tubular pasta, rich and aromatic meat sauce, and a velvety béchamel topping. Perfectly spiced with warm notes of cinnamon, nutmeg, and oregano, this Greek-inspired baked pasta dish elevates your dinner table with its sumptuous blend of textures and flavors. Topped with golden breadcrumbs for added crunch and baked to perfection, Pasticcio is a classic crowd-pleaser, ideal for family meals or special gatherings. Serve this irresistible Greek casserole with a crisp salad or crusty bread for an unforgettable Mediterranean feast.
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Recipe Information
Ingredients
- 500 grams Tubular pasta (such as penne or ziti)
- 500 grams Ground beef
- 200 grams Ground pork
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 1 piece Cinnamon stick
- 0.25 teaspoons Nutmeg, grated
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 80 grams Butter
- 80 grams All-purpose flour
- 1 liter Milk
- 3 pieces Egg yolks
- 150 grams Grated parmesan cheese
- 4 tablespoons Breadcrumbs (for topping)
Instructions
Cook the pasta in salted boiling water until just al dente. Drain, toss with a drizzle of olive oil, and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another 1-2 minutes.
Add the ground beef and pork to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 8 minutes.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor. Add the crushed tomatoes, cinnamon stick, grated nutmeg, dried oregano, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens. Remove the cinnamon stick and set aside.
To make the béchamel sauce, melt butter in a saucepan over medium heat. Add the flour and whisk for 1-2 minutes to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Cook until thickened, about 5-7 minutes.
Remove the béchamel from the heat and let it cool slightly. Stir in the egg yolks, grated parmesan cheese, and a pinch of grated nutmeg. Mix until smooth.
Preheat the oven to 180°C (350°F).
To assemble, spread a thin layer of the meat sauce at the bottom of a greased baking dish. Layer half of the cooked pasta on top, followed by half of the remaining meat sauce. Repeat with the second half of the pasta and meat sauce.
Pour the béchamel sauce evenly over the top. Sprinkle breadcrumbs for added texture.
Bake in the preheated oven for 35-40 minutes or until golden and bubbling on top.
Let the pasticcio cool for 10-15 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 14.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 535 mg | 41% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 802 mg | 17% | |
*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.
