Pastitsio with Creamy Béchamel & Parmesan - Authentic Greek

• 总时间: 2 hours 41 minutes

配料

For the Meat Sauce:

2 lbs ground beef

1 large onion, finely diced

4 cloves garlic, minced

1 can (15 oz) crushed tomatoes

2 tbsp tomato paste

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp dried oregano

1 tsp sugar

Salt and pepper to taste

2 tbsp olive oil

For the Pasta:

1 lb penne or ziti pasta

2 eggs, beaten

½ cup grated Parmesan

For the Béchamel:

6 tbsp butter

6 tbsp all-purpose flour

4 cups whole milk, warmed

3 egg yolks

1 cup grated Parmesan

½ cup shredded mozzarella

¼ tsp ground nutmeg

Salt and white pepper to taste

步骤

Preheat oven to 375°F. Grease a 9x13 baking dish.

Meat sauce:Heat olive oil in a large skillet over medium-high heat. Cook onion until softened, about 3-4 minutes. Add garlic, cook 30 seconds. Add ground beef, cook until browned, drain excess fat. Add crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, sugar, salt, and pepper. Simmer 15 minutes until thick. Set aside to cool slightly.

Pasta:Cook pasta according to package directions. Drain. Toss with beaten eggs and ½ cup Parmesan. Set aside.

Béchamel:Melt butter in a saucepan over medium heat. Whisk in flour, cook 1-2 minutes. Gradually whisk in warm milk until smooth. Cook 5-7 minutes, whisking constantly, until sauce is thick enough to coat the back of a spoon. Remove from heat. Temper egg yolks by whisking a little hot sauce into the yolks first, then pour yolks into the sauce. Stir in Parmesan, mozzarella, nutmeg, salt, and white pepper.

Assemble:Spread half the pasta in the baking dish. Spoon all the meat sauce over the pasta evenly. Layer remaining pasta on top. Pour béchamel over the entire surface, spreading evenly. Sprinkle extra Parmesan on top.

Bake 45-50 minutes until top is deep golden-brown and bubbling.

Let rest 15-20 minutes before slicing into squares. Serve.

Cooking Time: 1 hour 10 minutes | Servings: 7 | Calories: 820 per serving