Recipe Background
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!
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
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large pot of salted, boiling water, cook the penne pasta to al dente according to the package directions.
- Drain the water from the penne pasta and return the pasta to the pot.
- Toss the pasta with the butter and the grated parmesan cheese and transfer to the prepared baking dish.
- 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.
- Drain the excess grease from the meat mixture.
- Return the meat to the skillet, add the garlic, and cook for 2 minutes.
- 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.
- Top the pasta with the meat mixture.
- Sprinkle the meat mixture with 1/2 cup of the shredded parmesan cheese.
- In a large saucepan, melt the remaining butter.
- Stir the flour, the remaining salt, and the pepper into the butter until it is smooth.
- Gradually add the milk to the sauce mixture and then bring it to a boil.
- Cook the sauce mixture, stirring constantly, until it has thickened, about 1-2 minutes.
- 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.
- Bring the sauce mixture to a gentle boil and cook, stirring constantly, for 2 minutes.
- Pour the sauce over the meat mixture.
- Sprinkle the sauce with the remaining parmesan cheese.
- Bake the pasta mixture, covered, for 20 minutes.
- Carefully uncover the bake and cook until it is golden-brown, about 30-40 minutes.
- Serve.
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