Pastitsio Pie
Indulge in the rich and comforting flavors of Pastitsio Pie, a classic Greek-inspired baked pasta dish perfect for hearty family meals or special gatherings. This irresistible recipe layers al dente macaroni tossed with Parmesan cheese, a savory cinnamon-spiced meat sauce, and a luxuriously creamy béchamel topping. Baked to golden perfection, this dish combines layers of flavor and texture for an unforgettable culinary experience. The addition of cinnamon and oregano adds an aromatic twist, while the nutmeg in the béchamel provides an optional hint of warmth. Perfectly timed for both prep and cooking, this Pastitsio Pie is a crowd-pleasing dinner centerpiece that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 500 grams ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 300 grams macaroni pasta
- 60 grams grated Parmesan cheese
- 60 grams unsalted butter
- 60 grams all-purpose flour
- 500 milliliters milk
- 2 large egg yolks
- 0.25 teaspoons nutmeg (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish and set it aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the ground beef, breaking it up with a spoon, and cook until browned, roughly 8 minutes.
Add the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Stir well and let the sauce simmer for 15-20 minutes until slightly thickened. Remove from heat and set aside.
Cook the macaroni pasta in a pot of salted boiling water according to the package instructions, but drain it 1-2 minutes earlier than stated to keep it al dente.
Mix the drained pasta with half of the grated Parmesan cheese and set aside.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux.
Gradually pour in the milk, whisking constantly to avoid lumps. Cook the sauce, stirring, for 5-7 minutes until it thickens.
Remove the béchamel from heat and stir in the egg yolks, the remaining Parmesan cheese, and optional nutmeg. Mix well and set aside.
To assemble, layer the pasta evenly into the greased baking dish. Spread the meat sauce over the pasta layer, making sure it covers evenly.
Pour the béchamel sauce over the meat layer, smoothing it out with a spatula.
Bake the pastitsio in the preheated oven for 35-40 minutes, or until the top is golden and set.
Let the pie cool for 10-15 minutes before slicing into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
3936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 4483 mg | 195% | |
| Total Carbohydrate | 341.9 g | 124% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 59.7 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1647 mg | 127% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4666 mg | 99% | |
*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.
