A delightful twist on the classic Greek Pastitso, this recipe combines rich flavors and creamy textures for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking throughout the dish.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Undercook the pasta slightly as it will continue to cook in the oven.
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned.
Break up the beef with a spoon to ensure even cooking.
Add the chopped onion to the skillet and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the parsley, cinnamon, tomato sauce, and white wine. Simmer for 20 minutes.
Let the sauce reduce slightly for a richer flavor.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes.
Cooking the flour removes its raw taste.
Gradually whisk in the milk, stirring constantly until the sauce thickens.
Keep stirring to avoid lumps.
Season the béchamel sauce with salt, pepper, and nutmeg.
Taste and adjust seasoning as needed.
In a greased 9x13 baking dish, layer half of the cooked pasta, followed by the meat sauce, then the remaining pasta.
Spread each layer evenly for consistent baking.
Pour the béchamel sauce over the top and sprinkle with grated parmesan cheese.
Ensure the sauce covers the pasta completely.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Let the dish rest for 10 minutes before serving to set the layers.
Continue in our app for the best experience
