Baked Beef Pastitsio
Greek comfort food! Cozy 'lasagna' layered with tubular pasta, warm spiced, meat sauce, cheese and a rich, creamy bechamel sauce.
Cook Time: 1 hrs 45 mins
Servings: 12
Ingredients: 17
Ingredients
Bechamel Sauce:
Preparation
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Step 1
Preheat oven to 350°F. Heat large skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add onion and garlic; cook 2 to 3 minutes or until onion softens. Pour off drippings.
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Step 2
Stir in tomato sauce and paste, oregano, ground cinnamon and cinnamon stick. Reduce heat; simmer sauce 15 to 20 minutes, stirring occasionally.
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Step 3
Meanwhile, prepare bechamel sauce by melting butter in a small saucepan over medium heat. Sprinkle in flour, whisking constantly until blended. Stir in milk; add salt and pepper. Cook 5 minutes or until sauce thickens and coats the back of a spoon. Remove from heat; cool slightly.
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Step 4
In small bowl, whisk egg yolks until blended. Slowly pour in cooled bechamel sauce while stirring constantly.
Cooking Tip: Add cream sauce gradually so you don't curdle the eggs!
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Step 5
In second small bowl, whisk egg whites until frothy. Add pasta and salt and pepper, to taste. Toss together until combined.
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Step 6
Coat deep 13x9-inch baking dish with cooking spray. Carefully layer pasta in bottom of dish; sprinkle pasta with half of mozzarella and Parmesan cheeses. Top with spiced meat sauce, then cheesy bechamel sauce. Sprinkle top with remaining cheeses. Bake, uncovered, 40 to 60 minutes or until sauce is bubbly and top is golden brown.
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Step 7
Let stand 5 minutes before serving.
Nutrition Information
480 Calories
10g SAT FAT
32g PROTEIN
2.9 mg IRON
5.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 5 ounce serving: 480 Calories; 193.5 Calories from fat; 21.5g Total Fat (10 g Saturated Fat; 0.75 g Trans Fat; 1 g Polyunsaturated Fat; 7.5 g Monounsaturated Fat;) 112 mg Cholesterol; 885 mg Sodium; 40 g Total Carbohydrate; 3 g Dietary Fiber; 7.5 g Total Sugars; 32 g Protein; 0 g Added Sugars; 333.5 mg Calcium; 2.9 mg Iron; 690 mg Potassium; 1 mcg Vitamin D; 0.5 mg Riboflavin; 10.8 mg NE Niacin; 0.4 mg Vitamin B6; 2.4 mcg Vitamin B12; 385 mg Phosphorus; 5.1 mg Zinc; 25.2 mcg Selenium; 97 mg Choline.
This recipe is an excellent source of Protein, Calcium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, and Choline.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Pastitsio Pasta: Thin, hollow tubed pasta that ranges in length from 2 to 12 inches. It’s straight edges works especially well in baked pasta dishes.
- Cinnamon: A warm, aromatic spice with sweet, woody notes that adds depth of flavor to sweet and savory dishes. Sold in many varieties, usually in sticks or a ground powder.
- Mozzarella Cheese: A soft, mild flavored cheese that is known to be creamy and melt well. Used in a lot of Italian dishes including pizza.
- Nutmeg: A warm, fragrant spice with subtly sweet notes that pairs especially well with creamy sauces.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is a common mistake when cooking ground beef?
Overcrowding the pan is a common mistake, as it lowers the temperature of the pan and stops the maillard reaction.
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Why is cinnamon used in the meat sauce?
Cinnamon gives the sauce a warm, aromatic flavor found in many Greek-style meat and pasta dishes. The combination of ground cinnamon and a cinnamon stick builds flavor without making the finished dish taste overly sweet.
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Why do I need eggs?
Egg yolks help stabalize the bechamel sauce, while the egg whites help bind the pasta layer. This helps with more distinct layers when cutting the dish.
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Is there another pasta I can use for the dish?
Sure! Pastitsio No. 2 pasta is typically used, but can be hard to find. It looks like a very long ziti pasta. Ziti, rigatoni or penne pastas are great substitutes.
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