Whether you enjoy the splendor of the rugged mountains or the breathtaking beauty of the sea, let this hearty, tantalizing Greek Pastitsio whisk you away. A dish packed with such a rich tapestry of tender ground sirloin, al dente pasta, and tangy tomatoes, will leave you inspired to visit the Greek countryside, but conveniently from your own kitchen. Let this Greek Pastitsio be your passport to another place and time. The beauty of this bountiful cuisine awaits!
Ingredients
For the pasta:
- 2 1/2 cups penne pasta, uncooked
- 2 tablespoons butter, melted
- 1 cup parmesan cheese, grated
- 1 1/2 pounds ground sirloin
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup parmesan cheese, shredded, divided
For the sauce:
- 1/2 cup butter, cubed
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups 2% milk
- 2 large eggs, beaten
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large pot of salted, boiling water, cook the penne pasta to al dente according to the package directions.
Step 4 –Drain the water from the penne pasta and return the pasta to the pot.
Step 5 –Toss the pasta with the butter and the grated parmesan cheese and transfer to the prepared baking dish.
Step 6 –While the penne pasta is cooking, place the ground sirloin and the onion in a large skillet over medium heat, and cook, while crumbling, until meat is no longer pink, about 5-7 minutes.
Step 7 –Drain the excess grease from the meat mixture.
Step 8 –Return the meat to the skillet, add the garlic, and cook for 2 minutes.
Step 9 –Stir the tomato sauce, 1/2 teaspoon of the salt, and the ground cinnamon into the meat mixture and cook until it is heated through.
Step 10 –Top the pasta with the meat mixture.
Step 11 –Sprinkle the meat mixture with 1/2 cup of the shredded parmesan cheese.
Step 12 –In a large saucepan, melt the remaining butter.
Step 13 –Stir the flour, the remaining salt, and the pepper into the butter until it is smooth.
Step 14 –Gradually add the milk to the sauce mixture and then bring it to a boil.
Step 15 –Cook the sauce mixture, stirring constantly, until it has thickened, about 1-2 minutes.
Step 16 –In a small bowl, whisk a small amount of the hot sauce mixture into the beaten eggs, then return the whisked mixture to the sauce, whisking constantly.
Step 17 –Bring the sauce mixture to a gentle boil and cook, stirring constantly, for 2 minutes.
Step 18 –Pour the sauce over the meat mixture.
Step 19 –Sprinkle the sauce with the remaining parmesan cheese.
Step 20 –Bake the pasta mixture, covered, for 20 minutes.
Step 21 –Carefully uncover the bake and cook until it is golden-brown, about 30-40 minutes.
Step 22 –Serve.
