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- 1
Cook the pasta
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and cook 3 1/2 cups penne to just al dente per the package directions. Drain and transfer to a 9x13-inch baking dish. While still hot, drizzle with a little olive oil and toss with the grated parmesan so the noodles don't clump. Spread into an even layer and set aside.
- 2
Build the spiced meat sauce
Heat about 3 tablespoons olive oil in a large skillet over medium-high. Add the chopped onion and cook until just golden, then add the ground beef and minced garlic and season with salt. Cook 8 to 10 minutes, breaking up the meat, until fully browned. Drain off excess liquid, return to the heat, and stir in the red wine, crushed tomatoes, bay leaves, allspice, cinnamon, a pinch of the nutmeg, and the sugar. Boil 5 minutes, then lower the heat and simmer 10 to 15 minutes until thick. Taste and adjust salt. Discard the bay leaves.
- 3
Make the bechamel
While the sauce simmers, heat the remaining olive oil (about 1/3 cup plus 2 tablespoons) in a large saucepan over medium-high. Whisk in the flour and a little salt and pepper and cook until pale gold. Gradually pour in the warmed milk, whisking constantly, and cook 5 to 7 minutes until smooth and thick. Whisk in the remaining nutmeg.
- 4
Temper the eggs
In a small bowl, beat the eggs, then whisk in a ladleful of the hot bechamel to temper them. Pour the egg mixture back into the saucepan, whisking the whole time, and bring to a gentle boil for 2 minutes. Remove from the heat and let it cool and thicken slightly into a creamy, pourable sauce.
- 5
Assemble
Spoon the meat sauce evenly over the pasta and smooth it out to cover. Pour the bechamel over the top and spread it to the edges so the whole surface is sealed. (This is the point to cover and refrigerate if you're making it ahead.)
- 6
Bake and rest
Bake at 350 degrees F for about 1 hour, until the top is set and golden brown. Let it rest at least 10 minutes before cutting so the layers firm up, then slice into squares and serve.
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Make-Ahead Greek Pastitsio
Created by: SundayPrepCo
Ingredients
- 3 1/2 cup penne pasta
- salt and pepper, to taste
- 3/4 cup olive oil
- 3 tbsp parmesan cheese
- 1 yellow onion
- 1 1/2 lb lean ground beef
- 3 garlic cloves
- 1/2 cup red wine
- 28 oz canned crushed tomatoes
- 2 bay leaves
- 3/4 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp sugar
- 2/3 cup all-purpose flour
- 4 cup milk
- 2 eggs
Instructions
- Cook the pastaPreheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and cook 3 1/2 cups penne to just al dente per the package directions. Drain and transfer to a 9x13-inch baking dish. While still hot, drizzle with a little olive oil and toss with the grated parmesan so the noodles don't clump. Spread into an even layer and set aside.
- Build the spiced meat sauceHeat about 3 tablespoons olive oil in a large skillet over medium-high. Add the chopped onion and cook until just golden, then add the ground beef and minced garlic and season with salt. Cook 8 to 10 minutes, breaking up the meat, until fully browned. Drain off excess liquid, return to the heat, and stir in the red wine, crushed tomatoes, bay leaves, allspice, cinnamon, a pinch of the nutmeg, and the sugar. Boil 5 minutes, then lower the heat and simmer 10 to 15 minutes until thick. Taste and adjust salt. Discard the bay leaves.
- Make the bechamelWhile the sauce simmers, heat the remaining olive oil (about 1/3 cup plus 2 tablespoons) in a large saucepan over medium-high. Whisk in the flour and a little salt and pepper and cook until pale gold. Gradually pour in the warmed milk, whisking constantly, and cook 5 to 7 minutes until smooth and thick. Whisk in the remaining nutmeg.
- Temper the eggsIn a small bowl, beat the eggs, then whisk in a ladleful of the hot bechamel to temper them. Pour the egg mixture back into the saucepan, whisking the whole time, and bring to a gentle boil for 2 minutes. Remove from the heat and let it cool and thicken slightly into a creamy, pourable sauce.
- AssembleSpoon the meat sauce evenly over the pasta and smooth it out to cover. Pour the bechamel over the top and spread it to the edges so the whole surface is sealed. (This is the point to cover and refrigerate if you're making it ahead.)
- Bake and restBake at 350 degrees F for about 1 hour, until the top is set and golden brown. Let it rest at least 10 minutes before cutting so the layers firm up, then slice into squares and serve.