Pasticcio Casserole Omac
Indulge in the comfort of a hearty and flavorful *Pasticcio Casserole Omac*, a baked pasta dish that layers tender penne, rich and aromatic meat sauce, and creamy béchamel for a truly satisfying meal. This Mediterranean-inspired casserole combines ground beef or lamb with warming spices like cinnamon and nutmeg for a unique depth of flavor, all topped with a golden crust of melted mozzarella, parmesan, and breadcrumbs. Perfect for weeknight dinners or gatherings, this dish not only feeds a crowd but also reheats beautifully for leftovers. With a perfect balance of savory, spiced, and creamy textures, this pasticcio is destined to become a family favorite! Keywords: pasticcio casserole, baked pasta, Mediterranean casserole, weeknight dinner recipes.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 500 grams Ground beef (or lamb)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Milk, whole or 2%
- 2 large Eggs, beaten
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.
Cook the penne pasta in boiling salted water according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the ground beef and cook until browned, breaking it apart with a spoon, about 5–7 minutes.
Add tomato paste, canned diced tomatoes, ground cinnamon, ground nutmeg, dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix well and let the sauce simmer for 10 minutes over low heat. Adjust seasoning as needed.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes.
Slowly pour in the milk while whisking continuously to prevent lumps. Cook until the sauce thickens, about 5–7 minutes.
Remove the béchamel sauce from heat, and once slightly cooled, whisk in the beaten eggs, half of the parmesan cheese, a pinch of nutmeg, and 1 teaspoon of salt. Mix well.
In the greased baking dish, spread half of the cooked penne pasta across the bottom in an even layer.
Top the pasta with all of the meat sauce, spreading it evenly.
Layer the remaining penne pasta over the meat sauce.
Pour the béchamel sauce evenly over the top, smoothing it with a spatula.
Sprinkle the shredded mozzarella, remaining parmesan, and breadcrumbs evenly over the béchamel layer.
Bake the casserole in the preheated oven for 40–45 minutes, or until the top is golden and bubbling.
Let the casserole cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.5 g | 346% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 1138 mg | 379% | |
| Sodium | 9280 mg | 403% | |
| Total Carbohydrate | 434.9 g | 158% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 62.5 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 2945 mg | 227% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 4842 mg | 103% | |
*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.
