Pastitso Macaroni and Meat
Transport your taste buds to the heart of Greece with this comforting Pastitso Macaroni and Meat recipe! This beloved dish layers tender macaroni, a spiced ground beef sauce infused with cinnamon and nutmeg, and a luxuriously creamy béchamel topping for a perfectly balanced, flavor-packed bite. Simmered in tangy crushed tomatoes and enriched with Parmesan cheese, this baked classic is a delightful showcase of Mediterranean comfort food. With golden, bubbling edges and fragrant aromas wafting from the oven, it’s an irresistible centerpiece for family dinners or special gatherings. Serve it with a crisp green salad or crusty bread for a meal that’s as satisfying as it is memorable!
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Recipe Information
Ingredients
- 350 g macaroni pasta
- 450 g ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 0.5 tsp cinnamon
- 0.25 tsp ground nutmeg
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 400 g crushed tomatoes (canned)
- 0.5 cup low-sodium chicken broth
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups milk (warm)
- 0.5 cup grated Parmesan cheese
- 2 egg yolks
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Stir in the cinnamon, nutmeg, oregano, and tomato paste. Cook for 1-2 minutes, allowing the spices and tomato paste to coat the beef. Add the crushed tomatoes and chicken broth, stirring to combine. Reduce the heat and let the sauce simmer for 15-20 minutes, until slightly thickened. Season with salt and black pepper to taste.
While the meat sauce simmers, prepare the béchamel sauce. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour until smooth and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the warm milk, ensuring no lumps form. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Remove the saucepan from heat and stir in the Parmesan cheese.
Temper the egg yolks by whisking a small amount of the hot béchamel sauce into the yolks. Then, whisk the tempered yolks back into the béchamel sauce. Add a pinch of nutmeg for flavor and set aside.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
To assemble, spread half of the cooked macaroni in the prepared baking dish. Layer the meat sauce evenly over the pasta, followed by the remaining macaroni. Pour the béchamel sauce over the top, spreading it evenly to cover.
Bake the dish in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Allow the Pastitso to rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 4141 mg | 180% | |
| Total Carbohydrate | 355.3 g | 129% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 58.3 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1358 mg | 104% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4038 mg | 86% | |
*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.
