Oriental Pastitsio

Name: Oriental Pastitsio
Total time: 4800 s
Yield: Serves 5-6 servings
Cuisine: American
Ingredients: 1.1 lbs (500 grams) penne pasta, cooked; 1.1 lbs (500 grams) ground beef; 2 large onions; 1 tablespoon tomato paste; 2 tomatoes; 1 teaspoon cinnamon; allspice; parsley; salt; freshly ground black pepper; 6 1/3 cups (1.5 liters) whole milk; 3 1/2 tablespoons (50 grams) butter; 3/4 cup (100 grams) all-purpose flour; nutmeg; salt; freshly ground black pepper; 1 egg yolk; grated salty graviera cheese (or substitute with grated Parmesan or Pecorino Romano)

mama @cook_8448928

Λάρισα

This is an easy and unique take on pastitsio.

A few more tips:

The difference is that it doesn't have layers like classic pastitsio. You can also adjust the process to your preferences—for example, make the béchamel sauce the way you like it, etc.

This is an easy and unique take on pastitsio.

A few more tips:

The difference is that it doesn't have layers like classic pastitsio. You can also adjust the process to your preferences—for example, make the béchamel sauce the way you like it, etc.

mama @cook_8448928

Λάρισα

This is an easy and unique take on pastitsio.

A few more tips:

The difference is that it doesn't have layers like classic pastitsio. You can also adjust the process to your preferences—for example, make the béchamel sauce the way you like it, etc.

This is an easy and unique take on pastitsio.

A few more tips:

The difference is that it doesn't have layers like classic pastitsio. You can also adjust the process to your preferences—for example, make the béchamel sauce the way you like it, etc.

Saved

Ingredients

80 minutes

Serves 5-6 servings

1.1 lbs (500 grams)penne pasta, cooked
For the meat sauce
1.1 lbs (500 grams)ground beef
2large onions
1 tablespoontomato paste
2tomatoes
1 teaspooncinnamon
allspice
parsley
salt
freshly ground black pepper
For the béchamel sauce
6 1/3 cups (1.5 liters)whole milk
3 1/2 tablespoons (50 grams)butter
3/4 cup (100 grams)all-purpose flour
nutmeg
salt
freshly ground black pepper
1egg yolk
grated salty graviera cheese (or substitute with grated Parmesan or Pecorino Romano)

Saved

Steps

80 minutes

1

Cook the penne pasta until just tender.
2

Transfer the pasta to a baking dish and add a teaspoon of butter.
3

In a skillet, lightly sauté the onions and ground beef, then add all the remaining ingredients with 1/4 cup (about 60 ml) water. Simmer for about 20 minutes.
4

In a saucepan, pour in the milk, reserving 1/4 cup (about 60 ml), and heat with the butter.
5

In the reserved cold milk, whisk in the flour until smooth.
6

Once the milk is hot, add the flour mixture to the saucepan, stirring constantly.
7

Add salt, pepper, and freshly grated nutmeg.
8

When the sauce thickens, let it cool slightly, then stir in the egg yolk and a handful of grated cheese.
9

Add the cheese and meat sauce to the pasta and mix well. Finally, pour the béchamel sauce over the top.
10

Spread the sauce evenly and sprinkle with extra cheese.
11

Drizzle a little butter or olive oil on top and it's ready.
12

Bake at 350°F (180°C) for about 30 minutes.