Pastitsio Better Than Spaghetti
Elevate your pasta night with "Pastitsio Better Than Spaghetti," a Greek-inspired baked pasta masterpiece that takes comfort food to the next level. This dish layers tender ziti or penne with a savory spiced meat sauce, featuring hints of cinnamon and oregano, and crowns it with a luxurious, golden béchamel topping infused with Parmesan and nutmeg. Perfectly baked to bubbling perfection, it’s a hearty, crowd-pleasing alternative to ordinary spaghetti. Ideal for feeding a family or impressing guests, this rich, flavorful casserole pairs beautifully with a crisp salad and a glass of red wine. With just 20 minutes of prep time, you’ll have a stunning, oven-to-table meal that’s sure to become a new favorite. Keywords: pastitsio recipe, Greek baked pasta, spiced meat sauce, creamy béchamel pasta bake.
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Recipe Information
Ingredients
- 400 grams ziti or penne pasta
- 2 tablespoons olive oil
- 500 grams ground beef or lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 400 grams diced tomatoes
- 125 milliliters red wine
- 0.5 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 750 milliliters milk
- 0.25 teaspoons nutmeg, freshly grated
- 100 grams Parmesan cheese, grated
- 2 egg yolks
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the ground beef or lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet. Cook until softened, about 3 minutes.
Stir in the tomato paste, diced tomatoes, red wine, cinnamon, oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a smooth paste forms.
Gradually add the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the grated nutmeg, Parmesan cheese, and egg yolks. Mix until smooth and creamy.
To assemble, spread half of the cooked pasta on the bottom of the greased baking dish. Layer the meat sauce evenly on top. Add the remaining pasta in an even layer.
Pour the béchamel sauce over the top layer of pasta, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
Allow the Pastitsio to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 388 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 719 mg | 15% | |
*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.
