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Baked Pasta with Ground Beef & Béchamel

Baked Pasta with Ground Beef & Béchamel: A Comforting Delight

Baked Pasta with Ground Beef & Béchamel is a deliciously layered dish that combines savory ground beef and creamy béchamel sauce, perfect for family gatherings.
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Prep Time 25 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Greek
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 lb Ground Beef can mix with lamb for variation
  • 2 tbsp Olive Oil can swap with vegetable oil
  • 1 large Onion grate or finely chop for even cooking
  • 1 Carrot substitute with minced celery if desired
  • 2 Bay Leaves remember to remove before serving
  • 1 stick Cinnamon Stick skip if you're not a fan of cinnamon
  • 1/4 tsp Ground Cloves enhances richness
  • 1 cup Dry Wine use broth for non-alcoholic option
  • 2 tbsp Tomato Paste canned whole tomatoes blended can replace
  • 2 cups Pureed Tomatoes fresh or canned work great
For the Pasta Layer
  • 1 lb Pastitsio Pasta No. 2 thick bucatini or penne can be substituted
  • 1 cup Grated Cheese blend of Kefalotyri and Parmigiano Reggiano recommended
For the Béchamel Sauce
  • 1/2 cup All-Purpose Flour gluten-free flour works if needed
  • 4 cups Whole Milk unsweetened almond milk works as lighter alternative
  • 3 large Eggs omitting will result in a slightly looser texture
  • 1/4 tsp Freshly Ground Nutmeg essential for flavor

Equipment

  • large skillet
  • large pot
  • Mixing Bowl
  • Casserole Dish
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat olive oil over medium-high heat. Add ground beef and brown for 5-7 minutes.
  2. Stir in grated onion and chopped carrot, cooking until softened for another 5 minutes.
  3. Incorporate bay leaves, cinnamon stick, ground cloves, dry wine, pureed tomatoes, and tomato paste. Let simmer for 20-25 minutes until thickened.
  4. In a large pot, bring salted water to a boil and cook Pastitsio pasta according to package instructions, reducing time by 3 minutes for al dente.
  5. Drain pasta, rinse under cold water, and combine two-thirds with grated cheese. Transfer to a greased casserole dish, leveling the surface.
  6. Spoon the meat sauce over the pasta layer, then add remaining pasta on top, pressing down slightly.
  7. In a saucepan, heat olive oil and whisk in flour, cooking until golden. Gradually add milk while whisking until thickened.
  8. Remove from heat and whisk in nutmeg, salt, grated cheese, and eggs until creamy.
  9. Preheat oven to 374°F (190°C). Pour béchamel sauce over layered pasta and meat sauce, covering evenly.
  10. Bake for 50-60 minutes until golden brown. Allow to rest for 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 400IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

For best results, let the dish rest before serving to maintain structure.

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