Ingredients
Scale
- 1 pound elbow macaroni
- 2 pounds ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup grated Parmesan cheese
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 3 large eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions and set aside.
- In a large skillet, brown the ground beef with onion and garlic.
- Add diced tomatoes, tomato paste, cinnamon, nutmeg, salt, and pepper; simmer for 20 minutes.
- In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk and bring to a boil, stirring until thickened.
- Remove from heat, and whisk in eggs and Parmesan cheese.
- Layer half the pasta in a baking dish, followed by the meat mixture, and top with the remaining pasta.
- Pour the béchamel sauce over the top layer of pasta.
- Bake for 45 minutes until golden and set.
Notes
- Let the Pastitsio cool for a few minutes before slicing for cleaner pieces.
- Can be made a day in advance and reheated.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg