Pastitsio Slow Cooker
Transform your kitchen into a Greek taverna with this delicious Pastitsio Slow Cooker recipe, a fusion of traditional flavors and modern convenience. Perfectly spiced ground beef, featuring warm notes of cinnamon and nutmeg, pairs beautifully with tender pasta and a lush, creamy béchamel sauce for a hearty, layered dish that’s slow-cooked to perfection. This recipe takes just 30 minutes to prep before your slow cooker does the hard work, making it an ideal choice for busy weeknights or lazy weekends. With its golden topping and melt-in-your-mouth texture, this comforting Greek casserole is sure to impress family and guests alike. Serve it alongside a fresh Greek salad or crusty bread for a complete Mediterranean feast.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Ground nutmeg
- 14 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 12 ounces Elbow macaroni or penne pasta
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Whole milk
- 1 cup Grated Parmesan cheese
- 2 large Egg yolks
- 1 tablespoon Olive oil
Instructions
Heat a skillet over medium heat, and add the olive oil. Sauté the diced onion until softened, about 4 minutes.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 6-8 minutes. Drain excess fat.
Stir in the minced garlic, cinnamon, nutmeg, crushed tomatoes, tomato paste, sugar, 1 teaspoon of salt, and black pepper. Simmer for 5 minutes, then transfer the mixture to the slow cooker.
Cook the pasta according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the mixture thickens, about 4-5 minutes.
Remove the saucepan from heat and whisk in the Parmesan cheese and remaining salt. Allow to cool slightly, then stir in the egg yolks.
Layer the cooked pasta evenly in the slow cooker over the meat sauce. Pour the béchamel sauce over the top, spreading it evenly with a spatula.
Cover the slow cooker and cook on low for 4 hours or high for 2 hours, until the layers meld together and the top is golden.
Turn off the heat and let the pastitsio cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 5953 mg | 259% | |
| Total Carbohydrate | 350.5 g | 127% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 62.5 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1817 mg | 140% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4170 mg | 89% | |
*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.
