5 from 9 votes
Pastitsio
Pastitsio is a layered, baked meat and pasta dish from Greek. Authentic recipes call for ground lamb and cinnamon in the sauce, but this version is adapted for our southern U.S. tastes.
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings:
4
servings
Calories:
830 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 8 ounces elbow macaroni or other tube-shaped pasta
- 1 pound ground beef
- 1 onion chopped, medium
- 1 clove garlic minced
- 8 ounces tomato sauce
- 1 teaspoon salt divided
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper ground
- ½ cup Parmesan Cheese grated
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 egg lightly beaten
- 1 cup Italian 6-cheese blend or grated mozzarella, shredded
Instructions
- Cook the pasta according to the package directions. While the pasta cooks, make the meat sauce.
- Heat a large skillet over medium high heat. Add the beef and onion and cook until the beef is no longer pink. Add the minced garlic and cook for an additional minute. Drain off the excess fat and return the pan to the heat.
- Stir in the tomato sauce, 1/2 teaspoon of the salt, oregano, and pepper. Stir until combined and heated through.
- Spray a 9” square baking dish with cooking spray. Drain the pasta. Add half the pasta to the bottom of the prepared baking dish. Sprinkle with half the Parmesan cheese. Layer the meat sauce over the pasta. Top with the remaining pasta. Set aside.
- Preheat the oven to 350 degrees.
- In a small saucepan over medium heat, melt the butter. Add the flour and remaining 1/2 teaspoon salt and cook, stirring, until smooth. Gradually add the milk. Bring the mixture to a gentle bowl and stir for 2 minutes or until thickened. Remove from the heat.
- Break the egg into a small bowl and beat it lightly. Add a small amount of the hot butter-flour mixture to the beaten egg, beating constantly with a fork. Return the egg mixture to the butter-flour mixture in the pan and cook at a gentle boil, stirring constantly, for an additional 2 minutes. Remove from the heat and stir in the remaining Parmesan cheese.
- Pour the sauce over the macaroni-beef layers in the baking dish. Sprinkle the shredded Italian blend cheese over the top. Cover with aluminum foil and bake for 30-35 minutes. Remove the foil for the last 15 minutes of cooking time.Let stand 10 minutes before serving.
Cup of Yum
Nutrition Information
Serving
1
Calories
830kcal
(42%)
Carbohydrates
58g
(19%)
Protein
44g
(88%)
Fat
46g
(71%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
16g
(80%)
Trans Fat
2g
(100%)
Cholesterol
186mg
(62%)
Sodium
1456mg
(61%)
Potassium
850mg
(18%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1018IU
(20%)
Vitamin C
6mg
(7%)
Calcium
445mg
(45%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 830
% Daily Value*
| Serving | 1 | |
| Calories | 830kcal | 42% |
| Carbohydrates | 58g | 19% |
| Protein | 44g | 88% |
| Fat | 46g | 71% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 186mg | 62% |
| Sodium | 1456mg | 61% |
| Potassium | 850mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1018IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 445mg | 45% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.