**A Simple Approach to Greek Pastitsio**
Pastitsio is a traditional Greek recipe celebrated for its cozy layers of pasta, flavorful meat and tomato sauce, and rich bechamel topping. Typically, this dish features a long, thick tubular pasta, but for convenience, you can choose more accessible alternatives like rigatoni or penne. This streamlined version merges the pasta and meat sauce layers, simplifying preparation while retaining flavor.
**Ingredients:**
*For the Pastitsio:*
– 1 pound pasta (like penne or rigatoni)
– 1 1/2 pounds ground beef or lamb
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 (28 ounce) can crushed tomatoes
– 1 teaspoon dried thyme
– 2 teaspoons dried oregano
– 1/2 teaspoon cinnamon
– 1/4 teaspoon allspice
– Salt and pepper to taste
*For the Bechamel Layer:*
– 4 tablespoons butter
– 4 tablespoons flour
– 2 cups milk
– 1/8 teaspoon nutmeg
– 1 egg, lightly beaten
– 1/3 cup grated kefalotyri (or pecorino or parmesan)
– Salt and pepper to taste
**Directions:**
*For the Pastitsio:*
1. Cook the pasta according to the instructions on the package.
2. In a large skillet, brown the beef and onions over medium heat for around 10 minutes.
3. Add garlic and sauté until aromatic, about one minute.
4. Incorporate tomatoes, thyme, oregano, cinnamon, and allspice. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Drain the pasta and stir it into the meat sauce. Season with salt and pepper.
6. Spread the bechamel sauce over the top and bake in a preheated 350°F (180°C) oven until golden, about 30 minutes.
*For the Bechamel Layer:*
1. Melt butter in a saucepan until bubbling.
2. Stir in flour, mix thoroughly, and cook for one minute.
3. Gradually add milk and nutmeg, whisking until the mixture thickens, approximately 5 minutes.
4. Temper the egg by incorporating small amounts of the sauce before returning it to the saucepan.
5. Stir in cheese, mixing until melted.
**Options and Notes:**
– For a deeper flavor, include 2 tablespoons of tomato paste with the garlic.
– If using lean beef, cook it together with the onions. For fattier cuts, cook them separately and drain surplus grease.
– Garnish the bechamel with additional grated kefalotyri for an enhanced taste.
**Nutritional Information:**
– Calories: 538
– Fat: 28g (Saturated: 12g, Trans: 1g)
– Cholesterol: 105mg
– Sodium: 178mg
– Carbs: 54g (Fiber: 4g, Sugars: 7g)
– Protein: 28g
This straightforward pastitsio recipe presents a wonderful taste of Greece, ideal for a comforting meal.