A delightful twist on the classic Greek Pastitsio, this recipe combines layers of flavorful pasta, spiced meat, and creamy sauce for a comforting meal.
Boil the macaroni in salted water until al dente, then drain.
Stir the pasta occasionally to prevent sticking.
Mix the cooked macaroni with the beaten egg, ricotta cheese, and Parmesan cheese.
Ensure the pasta is slightly cooled before adding the egg to avoid cooking it.
Sauté the ground beef and onion in a skillet until the beef is browned and the onion is tender.
Break up the meat into small pieces for even cooking.
Add tomato sauce, cinnamon, nutmeg, oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
Taste and adjust seasoning as needed.
Melt butter in a saucepan, stir in flour, and cook for 1 minute. Gradually whisk in milk and cook until thickened.
Whisk constantly to avoid lumps.
Stir Parmesan cheese and nutmeg into the béchamel sauce.
Remove from heat before adding the cheese to prevent curdling.
Layer half of the pasta mixture in a baking dish, followed by the meat sauce, then the remaining pasta.
Spread each layer evenly for consistent baking.
Pour the béchamel sauce over the top and spread evenly.
Ensure the sauce covers the entire surface to prevent drying out.
Bake in a preheated oven at 350°F (175°C) for 40-45 minutes. Let rest for 10 minutes before serving.
Letting the dish rest helps the layers set for easier serving.
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