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Flavorful Greek Pastitsio with Cinnamon-Spiced Meat Sauce

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A cozy Greek pasta bake featuring a cinnamon-spiced meat sauce layered with tender pasta and creamy béchamel, perfect for comforting dinners with a twist.

Ingredients

Scale
  • 1 lb ground beef (80% lean)
  • 1/2 lb ground pork
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine or beef broth (optional)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 12 oz bucatini or thick spaghetti, broken in half
  • Salt for pasta water
  • 5 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/4 tsp freshly grated nutmeg
  • 2 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • Salt and white pepper, to taste

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or olive oil.
  2. Bring a large pot of salted water to a boil. Cook bucatini or broken spaghetti until 2 minutes less than al dente. Drain and toss with a drizzle of olive oil. Set aside.
  3. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook chopped onion until softened and translucent, about 5 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground beef and pork. Break up meat and cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if needed.
  6. Stir in tomato paste, crushed tomatoes, and red wine or broth. Add cinnamon, allspice, oregano, salt, and pepper. Simmer gently for 20-25 minutes until thickened, stirring occasionally. Adjust seasoning.
  7. Make béchamel sauce: Melt butter in medium saucepan over medium heat. Whisk in flour and cook for 2 minutes to form roux.
  8. Gradually whisk in warm milk, stirring constantly to avoid lumps. Cook until sauce thickens and coats the back of a spoon, about 7-10 minutes.
  9. Remove from heat. Stir in nutmeg, salt, and white pepper. Cool slightly, then whisk in beaten eggs and half the Parmesan cheese.
  10. Assemble pastitsio: Spread half the cooked pasta evenly in prepared baking dish.
  11. Layer meat sauce evenly over pasta.
  12. Top with remaining pasta, pressing lightly to level.
  13. Pour béchamel sauce evenly over top layer and smooth with spatula.
  14. Sprinkle remaining Parmesan cheese over béchamel.
  15. Bake for 45-50 minutes until top is golden brown and bubbling.
  16. Let rest at least 15 minutes before serving to set and allow clean slicing.

Notes

Do not overcook pasta as it will continue cooking in the oven. Constant whisking prevents lumps in béchamel. Drain some fat from meat for richness without greasiness. Let pastitsio rest after baking for clean slices. If béchamel thickens too much while cooling, whisk in warm milk to loosen.

Nutrition

Keywords: Greek pastitsio, cinnamon meat sauce, baked pasta, comfort food, cinnamon spice, béchamel sauce, Greek casserole

Find it online: https://forkifyfun.com/flavorful-greek-pastitsio-recipe-easy-cinnamon-spiced-meat-sauce-guide/