BEEF PASTITSIO
A Greek take on a meaty Italian lasagna, this baked pasta dinner balances warm, fragrant flavors like nutmeg and cinnamon with a creamy béchamel and cheese topping that bubbles and crisps in the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Heat oil in a medium saucepan or Dutch oven over medium-high. Add onion and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add beef and cook, breaking up the meat with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Add tomato paste, oregano, cinnamon, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring until fragrant, 1 to 2 minutes. Add pureed tomatoes; bring to a boil, then reduce to a simmer and cook, partially covered, until thickened slightly, about 15 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until just al-dente, about 2 minutes less than box instructions. Drain; set aside.
- Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, until lightly golden and beginning to smell nutty, about 2 minutes. Gradually add milk, then cook, stirring constantly, until mixture comes to a boil. Remove from heat; whisk in nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let cool slightly, about 10 minutes. Stir in egg yolk to combine.
- Arrange pasta in an even layer in bottom of dish. Spoon meat sauce over pasta. Spoon béchamel over meat sauce; sprinkle evenly with cheese. Bake until top is golden and set, and mixture is bubbling in the center, about 45 minutes. Let stand at least 30 minutes before serving.
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Bivuti Luitel
[email protected]This pastitsio was just okay.
Rich Bvuwayi
[email protected]The flavors in this pastitsio were amazing!
gio and jay s
[email protected]This pastitsio was a bit too time-consuming to make.
Siyamthanda Mncwango
[email protected]I'll definitely be making this pastitsio again.
Vance Kelley
[email protected]This pastitsio is a bit too dry for my taste.
Alex Takem
[email protected]This was my first time making pastitsio, and it turned out great!
Mekhi Brock
[email protected]I'm not a fan of pastitsio, but this recipe was actually pretty good.
Siddique Babur
[email protected]This pastitsio was delicious! I especially loved the crispy top layer.
Three Blessings of God
[email protected]I loved the flavors in this pastitsio, but I found it to be a bit too time-consuming to make. I think I'll try a different recipe next time.
Waqar ahmed Khaskheli
[email protected]This recipe is a keeper! The pastitsio was everything I hoped it would be and more. The beef was tender, the sauce was creamy, and the top layer was perfectly crispy.
Babin Bika
[email protected]The pastitsio was a bit too dry for my taste, but the flavors were still good. I think I'll add more béchamel sauce next time.
Michael Eckert
[email protected]This was my first time making pastitsio, and it turned out great! The instructions were easy to follow, and the dish was delicious. I'll definitely be making this again.
Amskj Aljejb
[email protected]I'm not a huge fan of pastitsio, but this recipe changed my mind. The beef was tender and flavorful, and the béchamel sauce was creamy and smooth. I'll definitely be making this again.
Kobir Bokul
[email protected]This pastitsio was a hit with my family! The flavors were rich and complex, and the texture was perfect. I especially loved the crispy top layer.