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Weeknight Beef Pastitsio
Andre Lewis

Weeknight Beef Pastitsio

This streamlined pastitsio keeps the distinct layers that matter: tubular pasta, cinnamon-scented beef tomato sauce and a pale baked béchamel cap. The white sauce is thickened before assembly so it sits on top instead of disappearing. It is not a shortcut lasagna; the warm spice gives the pan its own identity.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound penne
  • 1 1/2 pounds 85% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes 15 ounces
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 large eggs
  • 1 1/2 cups grated Parmesan divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Boil the penne 2 minutes short of done and drain.
  2. Brown the beef and onion, drain, then add garlic and tomato paste for 1 minute. Stir in tomatoes, cinnamon, oregano, 1 teaspoon salt and pepper and simmer 8 minutes.
  3. Melt butter in a saucepan, stir in flour for 1 minute and gradually whisk in milk and remaining salt. Simmer until thick. Cool 5 minutes, then whisk in eggs and 1 cup Parmesan.
  4. Toss the pasta with beef sauce and spread in the dish. Pour the béchamel evenly over it and sprinkle with remaining Parmesan.
  5. Bake for 40 to 45 minutes until golden and set. Rest 15 minutes before cutting.