Baked Greek Pastitsio

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 can (15 ounces) diced tomatoes
• 1/2 cup tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces elbow macaroni, uncooked
• 4 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned; drain if necessary.
3. 3 Stir in oregano, thyme, diced tomatoes, tomato paste, salt, and pepper. Simmer for 10 minutes.
4. 4 Meanwhile, cook macaroni according to package instructions until al dente; drain.
5. 5 For béchamel: Heat milk in a saucepan until warm but not boiling. Melt butter in another saucepan, whisk in flour to form a roux. Gradually add warm milk, whisking constantly.
6. 6 Once thickened, remove from heat and stir in beaten eggs and Parmesan cheese until smooth.
7. 7 Layer half the pasta in a greased 9x13-inch baking dish, top with half the beef mixture, repeat layers, finishing with béchamel sauce.
8. 8 Bake for 35-40 minutes or until bubbly and golden.
9. 9 Let stand 10 minutes before serving.

Nutrition

Tips

• Make ahead by assembling the dish and refrigerating overnight before baking.
• For a vegetarian option, substitute ground beef with lentils or crumbled tofu.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F until warmed through.

Serving Suggestions

• Serve with a crisp Greek salad and warm pita bread.
• Pair with a glass of crisp white wine for a delightful Mediterranean experience.

FAQ