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  2. Baked Beef Pastitsio

Baked Beef Pastitsio

Greek comfort food! Cozy 'lasagna' layered with tubular pasta, warm spiced, meat sauce, cheese and a rich, creamy bechamel sauce. 

  • 1 hr
    45 min
  • 12
    SERVINGS
  • 480
    Cal
  • 32 g
    Protein

Ingredients:

  • 2 pounds Ground Beef (80% lean or leaner)
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 cans (15 ounces each) tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano leaves
  • 1/2 teaspoon ground cinnamon
  • 1 cinnamon stick
  • 2 large eggs, separated
  • 1 pound uncooked pastitsio or ziti pasta, cooked
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
Bechamel Sauce:
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black or white pepper

Cooking:

  1. Preheat oven to 350°F. Heat large skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add onion and garlic; cook 2 to 3 minutes or until onion softens. Pour off drippings.

  2. Stir in tomato sauce and paste, oregano, ground cinnamon and cinnamon stick. Reduce heat; simmer sauce 15 to 20 minutes, stirring occasionally.

  3. Meanwhile, prepare bechamel sauce by melting butter in a small saucepan over medium heat. Sprinkle in flour, whisking constantly until blended. Stir in milk; add salt and pepper. Cook 5 minutes or until sauce thickens and coats the back of a spoon. Remove from heat; cool slightly.

  4. In small bowl, whisk egg yolks until blended. Slowly pour in cooled bechamel sauce while stirring constantly. 

    Cook's Tip: Add cream sauce gradually so you don't curdle the eggs!

  5. In second small bowl, whisk egg whites until frothy. Add pasta and salt and pepper, to taste. Toss together until combined.

  6. Coat deep 13x9-inch baking dish with cooking spray. Carefully layer pasta in bottom of dish; sprinkle pasta with half of mozzarella and Parmesan cheeses. Top with spiced meat sauce, then cheesy bechamel sauce. Sprinkle top with remaining cheeses. Bake, uncovered, 40 to 60 minutes or until sauce is bubbly and top is golden brown.

  7.  Let stand 5 minutes before serving.

480 CALORIES

0 % *

10g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

2.9 mg IRON

0 % DV

5.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 5 ounce serving: 480 Calories; 193.5 Calories from fat; 21.5g Total Fat (10 g Saturated Fat; 0.75 g Trans Fat; 1 g Polyunsaturated Fat; 7.5 g Monounsaturated Fat;) 112 mg Cholesterol; 885 mg Sodium; 40 g Total Carbohydrate; 3 g Dietary Fiber; 7.5 g Total Sugars; 32 g Protein; 0 g Added Sugars; 333.5 mg Calcium; 2.9 mg Iron; 690 mg Potassium; 1 mcg Vitamin D; 0.5 mg Riboflavin; 10.8 mg NE Niacin; 0.4 mg Vitamin B6; 2.4 mcg Vitamin B12; 385 mg Phosphorus; 5.1 mg Zinc; 25.2 mcg Selenium; 97 mg Choline.

This recipe is an excellent source of Protein, Calcium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, and Choline.

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