Pastitsio Oamc
Indulge in the rich, comforting flavors of Pastitsio OAMC, a hearty Greek-inspired pasta bake perfect for meal prepping or feeding a crowd. Layers of tender ziti or penne pasta, spiced ground beef or lamb, and a velvety béchamel sauce come together in this casserole-style dish, making it a dinnertime favorite. The warm notes of cinnamon and nutmeg in the tomato-based meat sauce elevate its flavor, while golden Parmesan-topped béchamel adds a creamy, luxurious finish. Whether served fresh out of the oven or prepared ahead and frozen for a convenient make-ahead meal, this easy oven-baked pastitsio recipe offers a soul-warming experience that’s hard to resist. Perfect for batch cooking, meal planning, and enjoying a taste of Greece at your table.
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Recipe Information
Ingredients
- 500 grams Ziti or penne pasta
- 2 tablespoons Olive oil
- 500 grams Ground beef or lamb
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 125 milliliters Red wine (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 tablespoons Butter
- 6 tablespoons All-purpose flour
- 1000 milliliters Milk
- 2 large Egg yolks
- 100 grams Parmesan cheese, grated
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
Prepare the meat sauce: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef or lamb and cook until browned, breaking it up with a spoon. Drain excess fat.
Add onion and garlic: Stir in the chopped onion and garlic. Cook until softened, about 3-4 minutes.
Season and simmer: Add cinnamon, nutmeg, tomato paste, crushed tomatoes, red wine (if using), salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk, ensuring no lumps form. Continue whisking until the sauce thickens, about 5-7 minutes.
Finish the béchamel: Remove the saucepan from heat. Beat the egg yolks in a small bowl, then slowly whisk them into the béchamel. Stir in half the grated Parmesan cheese and a pinch of nutmeg. Set aside.
Layer the pastitsio: Preheat the oven to 180°C (350°F). Grease a large baking dish. Spread half the cooked pasta evenly on the bottom. Top with the meat sauce, spreading it evenly. Add the remaining pasta on top. Finally, pour the béchamel sauce over the top layer, spreading it evenly.
Top and bake: Sprinkle the remaining Parmesan cheese over the béchamel. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly.
Cool and serve (or freeze): Let the pastitsio cool for 10 minutes before serving. If freezing, allow it to cool completely, wrap tightly in cling film and aluminum foil, then store in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and bake at 180°C (350°F) until heated through.
Nutrition Facts
Calories |
5393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.5 g | 343% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 5392 mg | 234% | |
| Total Carbohydrate | 488.9 g | 178% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 87.6 g | ||
| Protein | 239.9 g | 480% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 2806 mg | 216% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 5264 mg | 112% | |
*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.
