Pastitsio – Greek Macaroni Cheese Pie

🛒 Ingredients (Check Off As You Measure)

• 1 lb (450g) bucatini or penne pasta
• 1 lb (450g) ground beef or lamb
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz / 425g) crushed tomatoes
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 cup (240ml) grated kefalotyri or Parmesan cheese
• 4 cups (960ml) whole milk
• 1/2 cup (115g) unsalted butter
• 1/2 cup (65g) all-purpose flour
• 2 large eggs, lightly beaten
• 1/4 tsp ground nutmeg
• Salt and black pepper to taste
• 2 tbsp olive oil

🍳 Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Cook the pasta in salted boiling water until just al dente, drain, and toss with a little olive oil to prevent sticking.
2. In a large skillet, heat the olive oil over medium heat. Sauté the onion until soft, add the garlic, then the ground meat. Cook until browned, breaking it up with a spoon.
3. Stir in the crushed tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 10 minutes until thickened. Set aside.
4. For the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking constantly, until smooth and thickened. Remove from heat, whisk in the nutmeg, then slowly mix in the beaten eggs.
5. Layer half the pasta in a 9x13-inch baking dish, top with the meat sauce, then the remaining pasta. Pour the béchamel over the top, sprinkle with the grated cheese, and bake for 35-40 minutes until golden and bubbly. Let rest for 10 minutes before slicing.