This Shortcut Pastitsio is a comforting, streamlined version of the classic Greek baked pasta dish. It combines savory ground beef simmered with onions and herbs in a rich tomato sauce with tender elbow macaroni. The dish is crowned with a velvety egg-enriched béchamel sauce that bakes to a golden, set perfection. It is an excellent choice for a cozy weeknight dinner or a satisfying family meal. The flavors meld beautifully during the bake, creating a harmonious blend of meaty richness and creamy smoothness. Simple ingredients come together to form a dish that feels indulgent yet approachable, perfect for those craving warm, home-style comfort food without the complexity of traditional multi-layered preparations.
Shortcut Pastitsio
Description
This Shortcut Pastitsio is a comforting, streamlined version of the classic Greek baked pasta dish. It combines savory ground beef simmered with onions and herbs in a rich tomato sauce with tender elbow macaroni. The dish is crowned with a velvety egg-enriched béchamel sauce that bakes to a golden, set perfection. It is an excellent choice for a cozy weeknight dinner or a satisfying family meal.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a large pot, brown the ground beef with the chopped onion over medium heat, breaking up the meat until cooked through.
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Stir in the parsley, salt, dried basil, pepper, ground cinnamon, tomato sauce, water, and uncooked macaroni.
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Bring the mixture to a boil, then cover and reduce heat to low.
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Simmer for 15 minutes, stirring often, until the macaroni is tender.
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Stir in half of the shredded cheddar cheese and transfer the meat-pasta mixture to a 1.5-quart casserole dish.
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In a saucepan, whisk together the flour, dry mustard, and margarine.
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Gradually whisk in the milk and cook over low heat, stirring frequently, until the sauce is thickened and bubbly.
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In a separate small bowl, lightly beat the eggs.
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Temper the eggs by slowly stirring a ladleful of the hot white sauce into the beaten eggs.
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Pour the egg mixture back into the saucepan and cook for 2 minutes over low heat, stirring constantly, without boiling.
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Pour the béchamel sauce evenly over the pasta mixture in the casserole dish.
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Sprinkle the remaining cheddar cheese on top.
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Bake for 30 to 35 minutes, until the top is set and golden brown.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 135.7kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 2.3g12%
- Cholesterol 43.1mg15%
- Sodium 4917.1mg205%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.6g3%
- Sugars 1.3g
- Protein 16.3g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pasta Variation: For a fluffier texture, you can cook and drain the macaroni separately before adding it to the meat sauce. If doing so, reduce the water added to the sauce mixture to prevent it from becoming too thin.
Microwave Béchamel Option: To make the white sauce in the microwave: Combine flour, mustard, margarine, and milk in a microwave-safe bowl. Microwave on high in 2-minute intervals, stirring thoroughly between each, until thickened (about 6 minutes total). Proceed with tempering eggs as directed.
Ingredient Substitutions: Butter can be used instead of margarine for a richer flavor. You may also substitute sharp American cheese for cheddar if preferred. Adjust the amount of tomato sauce (8 to 15 ounces) based on your desired consistency and flavor intensity.
