Ingredients
Method
- Preheat oven to 350°F. Spray a deep 9×13-inch baking dish with nonstick cooking spray. Bring a large pot of salted water to a boil.
- In a large skillet over medium-high heat, brown the ground beef with the diced onion for 8 to 10 minutes, breaking it up as it cooks, until the beef is cooked through and the onion is softened. Add the minced garlic and cook for 1 more minute. Drain excess grease and return pan to medium heat.
- Pour in the red wine and cook for 2 minutes, letting it reduce slightly. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, cinnamon, allspice, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Stir well, reduce heat to low, and simmer uncovered for 20 minutes until thickened. Remove from heat and set aside.
- Cook pasta in the boiling salted water for 2 minutes less than package directions (it should be slightly undercooked). Drain very well and return to the pot. Allow to cool for a few minutes, then stir in 1 beaten egg and ½ cup grated Parmesan until the pasta is evenly coated. Set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until lightly golden. Slowly pour in the warm milk, a little at a time, whisking continuously to prevent lumps. Continue whisking and cooking over medium heat for 8 to 10 minutes until the sauce is thick enough to coat the back of a spoon. Remove from heat and stir in the nutmeg, ¾ teaspoon salt, and ½ cup grated Parmesan. Allow the sauce to cool for 5 minutes, then quickly whisk in the 3 beaten eggs until smooth.
- Spread the pasta mixture evenly into the bottom of the prepared baking dish, pressing it into an even layer. Spoon the meat sauce evenly over the pasta and spread to the edges. Pour the béchamel sauce over the top, spreading it all the way to the edges to cover completely.
- Bake uncovered for 45 to 50 minutes until the top is set and deep golden brown. If the top browns too quickly, loosely tent with foil for the remaining bake time.
- Remove from the oven and allow to rest for at least 20 to 25 minutes before slicing and serving. This resting time is essential for the layers to set up properly.
Nutrition
Notes
Make it ahead: Assemble the fully layered Pastitsio up to 24 hours in advance, cover tightly with foil, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes and add 10 to 15 extra minutes to the baking time.
Freezer friendly: This is a wonderfully nutritious and freezer-friendly meal. Cover assembled (baked or unbaked) Pastitsio tightly in plastic wrap and then foil to protect against freezer burn. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating covered in a 325°F oven.
Boost the nutrition: Stir a handful of finely diced zucchini or chopped baby spinach into the meat sauce while it simmers. It wilts right down and you barely notice it's there — but it adds a great nutritious boost to an already wholesome, nourishing meal the whole family will love.