Pastitsio for Two
Indulge in the comforting flavors of Greece with "Pastitsio for Two," a perfectly portioned version of the beloved baked pasta dish. This hearty recipe features layers of tender penne pasta, a robust meat sauce infused with cinnamon and oregano, and a creamy Parmesan béchamel that bakes to golden, bubbly perfection. Crafted with ground beef or lamb, aromatic tomato paste, and a hint of nutmeg, this dish is an irresistible mix of savory, spiced, and creamy notes. Ideal for a cozy dinner date or an intimate meal at home, this scaled-down pastitsio delivers authentic Mediterranean flair in less than an hour, making it perfect for busy weeknights or leisurely weekends.
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Recipe Information
Ingredients
- 100 g Penne pasta
- 200 g Ground beef or lamb
- 1 tbsp Olive oil
- 0.5 medium Yellow onion, finely chopped
- 1 clove Garlic, minced
- 1 tbsp Tomato paste
- 200 g Canned diced tomatoes
- 0.25 tsp Ground cinnamon
- 0.5 tsp Dried oregano
- 1 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Butter
- 1 tbsp All-purpose flour
- 200 ml Milk
- 1 pinch Nutmeg
- 20 g Parmesan cheese, grated
- 1 large Egg yolk
Instructions
Preheat the oven to 190°C (375°F).
Bring a pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the ground beef or lamb to the skillet and cook, breaking it up with a spatula, until browned, about 5-7 minutes.
Stir in the tomato paste, diced tomatoes, ground cinnamon, dried oregano, 0.5 tsp salt, and black pepper. Simmer on low heat for 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Slowly add the milk to the roux, whisking constantly to prevent lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
Season the béchamel with a pinch of nutmeg, a small pinch of salt, and black pepper to taste. Remove from heat and stir in the grated Parmesan cheese. Let cool for 2 minutes, then whisk in the egg yolk.
In a small baking dish (approximately 6x8 inches), layer half of the cooked pasta on the bottom. Spread the meat sauce evenly over the pasta. Add the remaining pasta on top.
Pour the béchamel sauce evenly over the top layer of pasta, spreading it with a spatula to ensure it is completely covered.
Bake the pastitsio in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the dish to cool for 5-10 minutes before serving. Enjoy your 'Pastitsio for Two'!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.7 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 307 mg | 24% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 712 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.
