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This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend. MORE+LESS-
oz uncooked penne pasta (4 cups)
lb extra-lean (at least 90%) ground beef
cloves garlic, finely chopped
teaspoons ground cinnamon
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
cup grated Parmesan cheese
cup Gold Medal™ all-purpose flour
teaspoon ground nutmeg
cup grated Parmesan cheese
Heat oven to 350°F. Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.
In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.
Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.
- Smoothing the top of the pasta base as much as possible helps to keep the white sauce layer from seeping into the base.
- Pastitsio, like lasagna, is meant to be cut and served in squares, not scooped out of the baking dish. Letting the dish stand at least 15 minutes after you remove it from the oven allows the pasta and topping to set for easier serving.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- We know what you’re thinking: “isn’t lasagna an Italian thing?” Yes, the concept of lasagna is originally from Italy, but Greece also had its own version of a very similar baked dish with ground beef and béchamel sauce. Greek lasagna, called pastitsio, is usually made with a tubular noodle such as penne rather than lasagna noodles. But it’s the white, creamy sauce that really sets this dish apart. The sauce is called béchamel and makes this Greek lasagna impossible to resist.