Layered thick macaroni, aromatic ground Beef topped with homemade creamy sauce.

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a large skillet, heat a splash of oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Add the ground beef, breaking it apart with a spatula, and cook until browned. Stir in the tomato paste, crushed tomatoes, cinnamon, nutmeg, salt, and black pepper. Simmer for about 15 minutes until the sauce thickens.

Cook the Meat Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the milk, stirring continuously until the sauce thickens. Remove from heat and allow to cool slightly. Beat the eggs in a bowl and slowly whisk them into the béchamel sauce. Stir in half of the grated cheese.

Make the Béchamel Sauce

In a large baking dish, layer half of the cooked macaroni at the bottom. Spread the meat sauce evenly over the macaroni. Add the remaining macaroni on top, then pour the béchamel sauce over everything, smoothing it out. Sprinkle the remaining grated cheese on top.

Assemble the Pastitsio

Preheat the oven to 180°C (350°F). Bake the pastitsio for 45-50 minutes or until the top is golden and bubbly. Allow it to cool for 15-20 minutes before slicing and serving.

pastitsio “the greek lasagna”

Recipe information

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