Pastitsio

• 1 pound ground beef
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 12 ounces elbow macaroni, uncooked
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 large eggs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook ground beef, onion, and garlic until browned; drain fat.
3. 3 Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes.
4. 4 Meanwhile, cook macaroni according to package instructions; drain.
5. 5 In a saucepan, melt butter over medium heat. Whisk in flour to form a roux.
6. 6 Gradually add milk, whisking constantly, until thickened.
7. 7 Remove from heat and stir in Parmesan and eggs.
8. 8 Layer half the macaroni in a greased 9x13-inch baking dish, top with meat sauce, then remaining macaroni.
9. 9 Pour béchamel over the top and sprinkle with mozzarella.
10. 10 Bake uncovered for 30 to 40 minutes, until golden and bubbly.

Equipment

• Large skillet
• 9x13-inch baking dish
• Mixing bowls
• Whisk

Variations

• Add ground lamb to the beef for authenticity.
• Substitute zucchini noodles for a low-carb option.

Substitutions

• Use ground turkey if you prefer leaner meat.
• Replace milk with almond milk for a lighter béchamel.

Pairings

• Greek salad
• Warm pita bread
• Red wine

Nutrition

Tips

• For a richer flavor, brown the meat slowly over low heat.
• Let the pastitsio rest for 10 minutes before serving to set the layers.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator, then bake covered at 350°F for 45 minutes.

Serving Suggestions

• Serve with a crisp Greek salad and warm pita bread.
• Pairs well with a glass of red wine.

FAQ