
How To Make Greek Pastitsio Bake
Satisfy your pasta cravings with Greek pastitsio. It’s made with penne pasta, ground beef, creamy bechamel sauce and baked to perfection.
Serves:
Ingredients
- 1lbground lamb
- 1lbGround Beef
- 2tbspolive oil
- 1yellow oniondiced
- 1red bell pepperdiced
- 3garlic clovesminced
- 15oztomato sauce
- ÂĽcuptomato paste
- 1tspkosher salt
- ½tspblack peppercoarsely ground
- ÂĽtspCinnamon
- 1bay leaf
- 1lbpenne pastacooked, not rinsed
- 8tbspunsalted butter
- ½cupflour
- 3cupswhole milk
- 1tspkosher salt
- ÂĽtspblack peppercoarsely ground
- 2largeeggs
- 1cupparmesan cheese
Instructions
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Add the beef and lamb to the pan on medium high heat and cook for about 5 to 7 minutes until browned, breaking it apart as it is cooking.
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Drain the oil. Add the olive oil to the pan on medium heat with the onions and bell peppers and cook for 5 to 7 minutes.
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Add in the garlic, tomato sauce, tomato paste, salt, pepper, cinnamon and bay leaf and cook on medium-low for 20 minutes, until thickened (halfway between pasta sauce and tomato paste).
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While the tomato sauce is simmering, add the butter and flour in a separate dutch oven on medium heat and whisk well for about 1 to 2 minutes until melted and combined.
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Add in the milk slowly while whisking until fully combined then cook on low heat for 10 to 12 minutes or until thickened.
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Let cool for 10 minutes, then add in the salt, pepper, eggs, and parmesan cheese.
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Layer the pasta first, then the meat sauce, then the béchamel sauce and bake at 350 degrees F uncovered for 50 to 60 minutes.
Nutrition
- Calories:Â 569.39kcal
- Fat:Â 33.12g
- Saturated Fat:Â 15.47g
- Trans Fat:Â 0.76g
- Monounsaturated Fat:Â 12.43g
- Polyunsaturated Fat:Â 2.07g
- Carbohydrates:Â 40.53g
- Fiber:Â 2.60g
- Sugar:Â 7.04g
- Protein:Â 26.64g
- Cholesterol:Â 120.31mg
- Sodium:Â 638.01mg
- Calcium:Â 257.44mg
- Potassium:Â 584.65mg
- Iron:Â 2.78mg
- Vitamin A: 161.07µg
- Vitamin C:Â 17.38mg
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