Skillet Pastitsio
Transform your weeknight dinner routine with this irresistible Skillet Pastitsio, a simplified take on the classic Greek comfort food—all made in one pan! Featuring fragrant ground beef or lamb seasoned with warm spices like cinnamon, allspice, and nutmeg, this dish brings bold Mediterranean flavors to your table in just 60 minutes. The creamy, Parmesan-infused béchamel sauce is the star, broiled to golden perfection atop tender macaroni that's cooked directly in a rich tomato base. Perfect for busy nights, this skillet recipe minimizes cleanup without sacrificing flavor. Serve it warm, garnished with fresh parsley, for a hearty, crowd-pleasing meal that’s destined to become a family favorite. Keywords: Skillet Pastitsio, one-pan Greek dinner, easy Mediterranean recipes, macaroni pasta, béchamel sauce.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or lamb
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 1 teaspoon dried oregano
- 0.25 teaspoon ground nutmeg
- 14 ounces crushed tomatoes
- 2 cups water
- 2.5 cups uncooked macaroni pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 egg yolks
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet over medium heat and add olive oil.
Add the ground beef or lamb and cook, breaking apart with a wooden spoon, until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic, cinnamon, allspice, oregano, and nutmeg, and cook for an additional minute.
Pour in the crushed tomatoes, water, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
Add the uncooked macaroni pasta to the skillet and stir. Cover and cook over medium heat, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed, about 12-15 minutes.
Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden.
Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens, about 5 minutes.
Remove the saucepan from heat and let cool slightly. Whisk in the egg yolks and Parmesan cheese until smooth.
Preheat your broiler and make sure your oven rack is in the upper third of the oven.
Pour the béchamel sauce evenly over the pasta mixture in the skillet. Use a spatula to spread it out if needed.
Place the skillet under the broiler and cook for 3-5 minutes, or until the béchamel is golden and bubbling (watch closely to avoid burning).
Remove the skillet from the oven and let it cool for 5 minutes before serving.
Garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 601 mg | 13% | |
*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.
