Pastitsio (Greek Pasta Bake)

Ingredients of Pastitsio (Greek Pasta Bake)

1. Prepare 2 lb of ground beef or lamb.
2. You need 1 large of onion - diced.
3. It's 2 clove of garlic - minced.
4. Prepare 1 cup of tomato sauce (approx 1 - 8 oz can).
5. Prepare 1/2 cup of dry red wine - I use shiraz.
6. You need 1 can of petite diced tomatoes (14.5 oz can).
7. It's 1 tbsp of parsley.
8. You need 1 tsp of salt.
9. It's 1 tsp of cinnamon.
10. It's 1/4 tsp of nutmeg.
11. It's 1/4 tsp of pepper.
12. You need 1 lb of pasta - macaroni or ziti.
13. It's 4 of eggs - divided.
14. You need 1 1/2 cup of shredded parmesan cheese - divided.
15. It's 2 tbsp of olive oil.
16. Prepare 1/2 cup of butter (1 stick).
17. It's 1 cup of ap flour.
18. You need 3 cup of milk.

Pastitsio (Greek Pasta Bake) instructions

1. Preheat oven to 375° and grease/spray a 13x9 baking dish..
2. In a large skillet - brown ground beef and onion. Drain. Add garlic and cook for another 2-3 minutes..
3. Add in tomato sauce, wine, can of undrained diced tomatoes and seasonings. Simmer for 20 minutes, stirring occasionally. Taste - adjust seasoning if desired..
4. While meat is simmering - cook pasta. Do not overcook - pasta should be just shy of al dente..
5. Drain pasta. Return pasta to pot and mix in olive oil, 2 beaten eggs and 1/2 cup of parmesan cheese..
6. Now start the bechamel/white sauce. In a large saucepan melt butter over medium heat. Add in flour and whisk until it's a smooth paste. Cook for a minute or two but do not brown..
7. Slowly add in milk and cook for a few minutes, whisking constantly, until sauce thickens..
8. Remove from heat. Season to taste with salt, pepper & a bit of nutmeg. Mix in 2 beaten eggs & remaining 1 cup of parmesan cheese. This will be a very thick sauce - if it's too thick to work with you can add a bit more milk..
9. Assembly time : ) Spread half of the pasta mixture evenly on the bottom of the casserole dish - make sure bottom is completely covered..
10. Evenly spread the entire meat mixture over bottom pasta layer..
11. Top meat with remaining pasta..
12. Pour the bechamel/sauce on top of noodles. With a spoon spread sauce making sure to get edges and corners. Sauce should be nearly to top of casserole dish - you may have a little leftover..
13. Bake for 45 minutes - top will be golden brown. Let rest for 20 minutes before cutting. Enjoy : ).

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