Pastítsio

A dish that gets its character from penne rigate and onion. On the table in about 50 minutes.

Serves 6 · 50 min · Greek

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

226g butter → plant butter, ghee (mostly lactose-free), or olive oil
1L cold milk → lactose-free milk, oat milk, or almond milk
grated cheese (optional) → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Preheat oven to 190°C
In a large pot of salted water, cook the pasta per package directions. Drain and set aside.
Cook onion in a bit of oil until soft. Add meat and cook until browned, breaking meat into small pieces.
Drain any excess grease and add spices. Stir together and cook ~30 seconds.
Mix tomato paste with enough water to create a viscous tomato sauce. Add sauce to meat and simmer 2-3 minutes before setting aside.
In a saucepan melt the butter and add the flour. Cook 2-3 mins until no longer starchy, whisking frequently. Add milk gradually and whisk continuously. Add stock and cook until sauce is thickened. Add nutmeg and season to taste.
Add thin béchamel layer to bottom of casserole dish and assemble as follows: half pasta, all the meat sauce, 2nd half of pasta, rest of béchamel and cheese.
Bake covered for 45 minutes, removing lid last 5-10 minutes to brown top. Let cool 15 minutes.

Nutrition (estimated, per serving)