Try Greek Pastitsio: Baked Pasta with Meat and Bechamel Topping

Step 1

Gather the ingredients. The Spruce / Teena Agnel Heat olive oil in a large sauté pan. The Spruce / Teena Agnel Add ground beef and cook over medium-high heat until the pink color disappears about 5 minutes. The Spruce Eats / Teena Agnel Add onions and cook until they are translucent, about 5 minutes more. The Spruce / Teena Agnel Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper and allow the sauce to simmer over low heat for 10 minutes. The Spruce / Teena Agnel Stir breadcrumbs into meat sauce to absorb excess liquid; remove from heat. The Spruce / Teena Agnel

Step 2

Gather the ingredients. The Spruce / Teena Agnel While sauce is simmering, put water on to boil for pasta. Cook pasta according to package directions and drain well. The Spruce / Teena Agnel Rinse noodles in a colander under cold water to cool them slightly. The Spruce / Teena Agnel Melt butter in pasta pot and return the cooked noodles to the pot. The Spruce Eats / Teena Agnel Stir in beaten egg whites and 1 cup of grated cheese and toss lightly, being careful not to break the noodles. The Spruce / Teena Agnel

Step 3

Gather the ingredients. The Spruce / Teena Agnel Brush the bottom and sides of a lasagna pan with olive oil. Layer the bottom with half the pasta noodles and press down so that they are somewhat flat. The Spruce / Teena Agnel Add the meat filling in an even layer. The Spruce / Teena Agnel Top with remaining pasta noodles and flatten top layer as best you can. The Spruce / Teena Agnel Preheat the oven to 350 F while you prepare the béchamel sauce.

Step 4

Gather the ingredients. The Spruce / Teena Agnel Melt butter in a saucepan over low heat. The Spruce / Teena Agnel Using a whisk, add flour to melted butter whisking continuously to make a smooth paste (called a roux). Allow the flour-butter mixture to cook for a minute, but do not let it brown. The Spruce / Teena Agnel Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens but does not boil. The Spruce / Teena Agnel Remove from heat and stir in beaten egg yolks and a pinch of nutmeg. The Spruce / Teena Agnel If sauce still needs to thicken, return to stove and cook over very low heat while continuing to stir. Béchamel should be thicker than gravy, but not quite as thick as pudding. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon; if the sauce holds a visible line then it is ready. The Spruce / Teena Agnel

Step 5

Pour the béchamel over the pasta noodles making sure to pour sauce down into the corners as well. The Spruce / Teena Agnel Sprinkle with remaining 1/2 cup of grated Parmesan cheese. The Spruce / Teena Agnel Bake in 350 F oven for approximately 45 minutes or until the top is a nice golden color. The Spruce / Teena Agnel Serve and enjoy! The Spruce / Teena Agnel