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Cook time
40 minutes
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Serves
10-12
Author Notes
I love the idea of Pastitsio. The greek cheeses, meat, pasta and who doesn't love béchamel. But for me and my husband cinnamon in a savory meat dish is not going to happen. Something about that tiny spice is just not for us. So that's out!! A few other little twists and its jus right for us without missing the original. —Danielle
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Ingredients
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1 pound
Bucatini
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1 cup
Mozzarella-shredded
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1/4 cup
Parmesan-shakey cheese
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6 ounces
Feta
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8 tablespoons
Butter-divided
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1 pound
Ground Beef or Lamb
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1
Yellow Onion-diced
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2 tablespoons
Minced Garlic
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1 tablespoon
Goya Sazonador Complete Seasoning
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1 tablespoon
Parsley
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Salt & Pepper
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1/2 cup
Flour
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2 cups
Milk-room temp
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2
Egg yolks
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1 cup
Mozzarella
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1/4 cup
Parmasean- shakey cheese
Directions
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Pre-heat oven to 375.
Boil salted water and cook paste to package directions. Drain and return to pot. Add 1 Tbs butter and the crumbled feta. Toss to coat and pour into greased 9x13 glass dish. Set aside.
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Add 1 Tbs butter to a pan and cook diced onions & salt until translucent. Add Garlic, Goya, Parsley & Pepper. Cook 1-3 minutes more. Add ground beef and cook until no more pink. Pour over the noodles in an even layer. Set aside.
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Add remaining butter and the flour cook to make a rue. Slowley add the room temp milk and wisk to make a smooth sauce. Once sauce has thickened turn off heat and add in mozzarella stir until combined. Once smooth add the two egg yolks and wisk them until smooth. Pour bechamel over meat and pasta. Making sure to cover it all. Dust top with Parm.
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Bake uncovered in 375 degree oven for 40minutes or until lightly browned. Let cool 15 minutes. Cut into squares.
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