Twisted Pastitsio Bake
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground beef browned in olive oil with onions and garlic. Tomato paste, spices adjusted (allspice to cumin, clove to coriander). Red wine deglazed. Crushed tomatoes plus chicken broth simmered down. Béchamel thickened with butter and flour, replaced pecorino romano with sharp aged cheddar and parmesan combo. Macaroni boiled al dente. Pasta mixed with part béchamel, whites, cheese. Layer pasta, then meat sauce, topped with remaining béchamel. Baked till golden. Rested before serving. Spice blend, cheese swap, cooking times tweaked.
Prep:
50 min
Cook:
Total:
Servings:
8 servings
#casserole
#pasta
#beef
#bake
#comfort food
Ground beef browned twice. Olive oil used sparingly. Garlic chopped fine, onion too. Tomato paste stirred in, spices tossed - cumin instead of pimento, coriander instead of clove. Wine poured in for flavor. Tomatoes crushed, broth added. Simmer until thick, nearly dry. Béchamel not just flour and butter. Butter less, flour less, milk same. Nutmeg pinch. Hard cheddars replace pecorino and part parmesan joins. Eggs yolks stirred in last. Pasta cooked al dente. Whites beaten, leftover béchamel mixed in with cheese for binding. Pressed tight in pan, no air gaps. Meat sauce spread thick on top, then remaining béchamel smothers all. Oven watch. Hour plus to golden bubble. Rest time a must to settle. Twisted yet familiar.
Ingredients
Meat Sauce
- 630 g (1.4 lb) lean ground beef
- 20 ml (1 1/3 tbsp) olive oil
- 1 medium onion, very finely chopped
- 3 cloves garlic, minced
- 15 ml (1 tbsp) tomato paste
- 2.5 ml (1/2 tsp) ground cumin
- 2.5 ml (1/2 tsp) ground cinnamon
- 1 ml (1/4 tsp) ground coriander
- 1 ml (1/4 tsp) ground nutmeg
- 125 ml (1/2 cup) dry red wine
- 1 can 398 ml (14 oz) crushed tomatoes
- 125 ml (1/2 cup) chicken broth
Béchamel
- 90 g (3/8 cup) unsalted butter
- 85 g (2/3 cup) all-purpose flour
- 1 litre (4 cups) whole milk
- Pinch nutmeg
- 50 g (2/3 cup) sharp aged cheddar, finely grated
- 30 g (1/3 cup) grated parmesan cheese
- 3 egg yolks
Pasta
- 350 g (3/4 lb) long macaroni or bucatini
- 3 egg whites, lightly beaten
- 25 g (1/3 cup) grated parmesan
About the ingredients
Adjust ground beef quantity down by 30 percent to keep balance. Olive oil amount cut to reduce greasiness, maintain richness. Tomato paste stays the same for punch. Spices switched for punchier Mediterranean notes: cumin and coriander chosen to replace pimento and clove respectively to add earthiness and slight lemony background. Cheese swap essential to change character. Pecorino replaced by sharp aged cheddar plus parmesan for tang and nutty finish. Flour and butter shrunk to prevent bechamel being too thick or heavy. Egg yolks still bind and add silkiness, whites folded into pasta to lighten texture and help set layers in bake. Pasta reduced a bit in weight for same portion count but better layering.
Method
Meat Sauce
- Heat half olive oil in a large pan over med-high heat. Brown half ground beef, breaking up with wooden spoon. Repeat with rest of beef and oil. Return all beef to pan.
- Add onion and garlic. Cook 5 minutes. Season with salt and pepper.
- Stir in tomato paste, cumin, cinnamon. Cook 1 minute. Pour in wine to deglaze, scraping bottom.
- Add crushed tomatoes and broth. Simmer on low-medium heat until sauce is nearly dry, about 15 minutes. Taste and adjust salt and pepper. Keep warm.
Béchamel
- Preheat oven to 175°C (350°F). Lightly grease 33 x 23 cm (13 x 9 in) baking dish.
- In saucepan, melt butter over medium heat. Whisk in flour, cook 1-2 minutes stirring constantly. Gradually add milk, whisking to avoid lumps.
- Add nutmeg. Bring to boil, whisk until thick, about 2 minutes. Remove from heat.
- Blend in cheddar and parmesan until melted. Off heat, whisk in egg yolks quickly to prevent scrambling. Season as needed. Keep warm.
Pasta
- Cook pasta in large pot of salted boiling water until just al dente. Drain. Return to pot.
- Add 200 ml (3/4 cup) béchamel, egg whites, parmesan. Stir thoroughly to coat pasta.
- Press pasta mixture evenly into prepared dish. Compact gently to remove air pockets.
- Spread meat sauce in even layer over pasta, smoothing with spatula.
- Pour remaining béchamel over meat, spreading evenly.
- Bake 1 hour 5 minutes or until béchamel top is golden and bubbling.
- Let rest at least 20 minutes before slicing and serving.
Cooking tips
Brown meat in two batches to avoid steaming. Keep resting browned meat in pan; avoid losing juices. Add onions and garlic for caramel depth, followed by tomato paste and spices for complexity. Add wine early to lift browned bits. Tomatoes and broth simmer long enough to concentrate flavors but not dry out, about 15 minutes, slightly longer than standard. Béchamel starts with butter and flour heated to remove raw taste. Milk slowly added while whisking to avoid lumps. Bring to slow boil to activate thickening. Cheese added off heat to prevent graininess, egg yolks whisked last to avoid scrambling, preserve silky texture. Pasta boiled just shy of done, drained, mixed with whites and cheese plus some béchamel to bind and protect in baking. Press firmly when layering to limit air pockets that dry parts out. Bake just over an hour surfaces bubble golden, firm texture, with short extra rest to settle layers for sharp slicing.
Chef's notes
- 💡 Cook meat in two batches. Keeps beef juicy. Avoid steaming. Just brown till color deepens. Add onion. Cook till soft. Garlic next. Stir 5 minutes. Preserve flavors.
- 💡 Deglaze with wine. Scrape bits from pan. Adds complexity. Don't rush simmering sauce. Low heat for 15 minutes. Sauce should thicken, not completely dry. Adjust salt then.
- 💡 Béchamel technique matters. Heat butter, whisk in flour. 1-2 minutes. Slowly add milk. Whisk constantly. Avoid lumps. Bring to boil. Adds body to dish.
- 💡 Cheese in béchamel off heat. Prevent graininess. Quick whisk in egg yolks. Stops scrambling. Important for silky texture. Mix well, keep warm while preparing.
- 💡 Pasta must be al dente. Drain right away, return to pot. Combine with béchamel. Stir in whites too. Bind evenly. Pack well in dish to reduce gaps.
Common questions
How can I make the meat sauce richer?
You can use more spices like cinnamon. Or a dash of Worcestershire sauce. Try smoked paprika too. Adds depth.
What's the best way to store leftovers?
Keep in airtight container, fridge works well. Can freeze too. But remember, layers may change a bit.
Can I use different pasta shapes?
Yes, but stay with hearty shapes. Penne works or ziti. Just adjust cooking time accordingly. Boil till al dente for best texture.
Why did my béchamel turn lumpy?
Probably added milk too fast. Always whisk constantly. Start at low heat. Prevents that lumpiness. Bring to boil slowly.
