Pastitso Macaroni Meat Casserole
Indulge in the rich, savory layers of Pastitso Macaroni Meat Casserole, a traditional Greek dish that combines comfort food classics with Mediterranean flair. This hearty casserole features tender macaroni pasta, a robust spiced ground beef sauce infused with cinnamon and oregano, and a luxuriously creamy béchamel topping enriched with Parmesan cheese. Baked to golden perfection, this dish is the ultimate crowd-pleaser, perfect for family dinners or special occasions. With its perfectly balanced flavors and satisfying textures, Pastitso is a must-try for fans of baked pasta casseroles. Serve it alongside a crisp green salad and a glass of your favorite red wine for an unforgettable meal that transports you straight to the sun-drenched Aegean coast!
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Recipe Information
Ingredients
- 450 grams Macaroni pasta
- 500 grams Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 400 grams Diced tomatoes
- 1 teaspoon Cinnamon
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 80 grams Butter (for béchamel)
- 80 grams All-purpose flour (for béchamel)
- 750 milliliters Milk (for béchamel)
- 0.25 teaspoons Nutmeg (for béchamel)
- 2 large Eggs
- 100 grams Parmesan cheese, grated
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 180°C (350°F). Grease a large baking dish with olive oil and set aside.
Bring a large pot of salted water to boil and cook the macaroni according to package instructions. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
Add the ground beef to the pan and cook until browned, breaking it apart with a wooden spoon, about 6-7 minutes.
Stir in the tomato paste, diced tomatoes, cinnamon, oregano, salt, and pepper. Lower the heat and let the mixture simmer for 10-15 minutes, stirring occasionally. Remove from heat and set aside.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously to form a smooth roux, cooking for 1-2 minutes.
Gradually pour in the milk, whisking constantly to prevent lumps. Cook the mixture over medium heat until thickened, about 5-7 minutes.
Season the béchamel with nutmeg and a pinch of salt. Remove from heat and allow it to cool for a few minutes. Lightly beat the eggs in a small bowl and whisk them into the sauce until fully incorporated.
To assemble, layer half of the cooked macaroni evenly on the bottom of the prepared baking dish. Spread the meat sauce over the pasta, followed by a sprinkle of 50 grams of Parmesan cheese.
Layer the remaining macaroni on top of the meat sauce. Pour the béchamel sauce over the top, spreading it out evenly to cover the entire dish.
Sprinkle the remaining Parmesan cheese over the béchamel layer.
Bake in the preheated oven for 40-50 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it sit for 10-15 minutes before serving. Slice into portions and enjoy!
Nutrition Facts
Calories |
4931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.5 g | 306% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 5365 mg | 233% | |
| Total Carbohydrate | 474.2 g | 172% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 70.8 g | ||
| Protein | 236.8 g | 474% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 2501 mg | 192% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4920 mg | 105% | |
*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.
