Pastitsio (Greek Cinnamon Beef Macaroni Bechamel Bake)
Pastitsio is a signature Greek oven-baked pasta composed of three distinct layers - macaroni on the bottom, spiced ground beef in the middle, and a thick bechamel on top. The beef is browned with onion and simmered in tomato sauce seasoned with ground cinnamon, which gives pastitsio its distinctive aroma that sets it apart from lasagna. Adding eggs to the bechamel allows it to set firmly in the oven, forming a custard-like cap that can be sliced cleanly with a knife. The macaroni should be slightly undercooked before assembly, as it continues to absorb liquid and soften during baking. Parmesan scattered between the pasta layers bridges the salty richness of the cheese with the meat sauce and creamy bechamel. After baking, a rest of at least fifteen minutes is essential for the layers to hold their structure when cut.
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Instructions
- 1
Cook pasta to al dente, then drain.
- 2
Brown onion and beef, then simmer with tomato sauce and cinnamon for 12 minutes.
- 3
Make a roux with butter and flour, then gradually whisk in milk for bechamel.
- 4
Layer pasta, meat sauce, and bechamel in a baking dish, then top with cheese.
- 5
Bake at 190C for 30 minutes and rest 10 minutes before slicing.
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Nutrition (per serving)
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