Greek Pastitsio Casserole

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 (15-ounce) can crushed tomatoes
• 1/2 cup water
• 8 ounces elbow macaroni, uncooked
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook ground beef, onion, and garlic until browned. Drain excess fat.
3. 3 Stir in oregano, basil, crushed tomatoes, and water. Simmer for 10 minutes.
4. 4 Meanwhile, cook macaroni according to package instructions until al dente; drain.
5. 5 In a saucepan, melt butter over medium heat. Whisk in flour to create a roux. Gradually add milk, whisking constantly until thickened.
6. 6 Mix mozzarella and Parmesan into the béchamel sauce.
7. 7 In a greased baking dish, layer half the macaroni, all the beef mixture, then the remaining macaroni.
8. 8 Pour the béchamel sauce evenly over the top.
9. 9 Bake uncovered for 30-35 minutes, or until bubbly and golden.
10. 10 Let stand for 10 minutes before serving.

Nutrition

Tips

• For a vegetarian option, substitute ground beef with lentils or crumbled tofu.
• Cover with foil if the top browns too quickly.
• This casserole can be assembled ahead and refrigerated for up to 24 hours before baking.

Storage

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

Serving Suggestions

• Pair with a crisp Greek salad.
• Serve with warm pita bread on the side.

FAQ