- 2-1/2 cups uncooked penne pasta
- 2 tablespoons butter, melted
- 1 cup grated Parmesan cheese
- 1-1/2 pounds ground sirloin
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (15 ounces) tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup shredded Parmesan cheese, divided
- BECHAMEL 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
- Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese.
- In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
- In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
- Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown. Yield: 12 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Nikki's Perfect Pastitsio
"rmbarr I agree that you need a touch of nutmeg in the Bechamel it really adds and gentles the flavor of the cinnamon. This is my husbands favorite dish"
"After making the noodles and the meat sauce, I thought to myself, "no way does this need 4 cups of Bechamel sauce". So, I halved that portion of the recipe, and I thought it was just right. It might not have been perfect to a Greek person, but we thought it was delicious. EDIT: The second time I made this recipe a few months later, I made it exactly as written. EXCELLENT!"
"Okay. I think it was the cinnamon that was throwing me off."
"My husband is Greek and we always make pastitcio and spanakopita for Christmas Eve dinner. I've been using the same pastitcio recipe for the last several years but decided to try this one on a whim. I believe this recipe will replace the one I used to use. The only thing I missed and would add in the future is some nutmeg to the sauce. Thanks for sharing!"
"I would recommend to first mix the flour and milk while it's cold and then add it on the stove top. Add butter then one knorr for taste. Once it thickens then take off of fire, add cheese, eggs, nutmeg, pepper to taste while stirring."
"This recipe is a new favorite * I scaled it down to serve just 2. Perfect size for both of us. The cinnamon remains an unidentifiable ingredient * In a very good way. It really adds a nice taste level to the Tomato/Meat mixture * You know there's something different in the mix. But you will never guess its Cinnamon * literally makes the sauce "Speak " My newest winner *Janie TOH Volunteer FE"
"This was amazing. You must plan ahead! We loved the warmth the cinnamon brought. I changed the noodles for what I had on hand, and some of the cheese. *I ran out of parm* but I can't imagine it tasting any better!"
"Good dish, but takes a while to make. Also the bechamel sauce was a little too much."
"Was good but next time will leave the cinnamon out because my family didn't like it."