Pastitsio (Greek Ground Beef and Pasta Casserole)

Ingredients

• 3 tbsp extra-virgin olive oil (For the meat sauce)
• 1 yellow onion (Medium, diced; source states 8 ounces)
• 2 tsp Diamond Crystal kosher salt (For table salt, use half as much by volume; divided for the meat sauce)
• 2 garlic (Medium cloves, chopped)
• 1 lb ground beef (Preferably 85% lean/15% fat)
• 8 oz ground pork
• 2 tbsp tomato paste
• 2 tbsp white miso paste
• 0.5 tsp pumpkin spice mix or ground cinnamon (Use either pumpkin spice mix or ground cinnamon)
• 0.5 tsp dried oregano (For the meat sauce)
• 0.5 tsp dried thyme
• 0.5 tsp dried marjoram (Optional)
• 3 bay leaves (Dried or fresh; discard after cooking)
• 0.5 cup dry red wine
• 15 oz crushed tomatoes (One can)
• 0.25 cup water (For the meat sauce)
• 6 tbsp unsalted butter (For the béchamel)
• 0.667 cup all-purpose flour (For the béchamel)
• 3 cup whole cow's or goat's milk (For the béchamel)
• 0.75 tsp Diamond Crystal kosher salt (For the béchamel; for table salt, use half as much by volume)
• 0.75 tsp freshly ground black pepper (For the béchamel)
• 0.75 cup Gruyère cheese (Shredded; for the béchamel)
• 2 egg yolks (Large, at room temperature, lightly beaten)
• 1 lb pastitsio noodles, penne, or ziti (See source notes; cook in salted water)
• kosher salt (For the pasta water; amount not specified)
• 1 tbsp extra-virgin olive oil (For tossing with the cooked pasta)
• 0.333 cup fresh flat-leaf parsley (Packed, roughly chopped leaves and tender stems)
• 1.5 tsp dried oregano (For coating the pasta)
• 1 egg (Large, beaten; for coating the pasta)
• 2.75 oz Gruyère or Parmesan cheese (Grated; source gives a range of 2 1/2 to 3 ounces, about 3/4 to 1 cup)

Steps

1. 1

   For the meat sauce, heat the olive oil in a medium saucepan over medium heat until shimmering. Add the diced onion and 1 teaspoon of the salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

2. 2

   Add the chopped garlic and cook, stirring constantly, until fragrant, about 1 minute.

3. 3

   Add the ground beef, ground pork, and remaining 1 teaspoon salt. Cook, breaking the meat into small pieces with a wooden spoon or stiff spatula, until no longer pink, 5 to 7 minutes.

4. 4

   Add the tomato paste, white miso, pumpkin spice or cinnamon, oregano, thyme, and optional marjoram. Cook, stirring constantly, until the paste evenly coats the meat and the spices are fragrant, about 1 minute.

5. 5

   Add the red wine. Cook, stirring and scraping up any browned bits from the bottom of the saucepan, until the wine is almost completely evaporated, about 3 minutes.

6. 6

   Stir in the crushed tomatoes, bay leaves, and water. Bring the sauce to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until slightly thickened and the flavors have melded, 15 to 18 minutes.

7. 7

   Remove the meat sauce from the heat. Discard the bay leaves, skim off and discard any excess fat from the surface, and set the sauce aside to cool slightly.

8. 8

   Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and season it with kosher salt.

9. 9

   Cook the pasta according to the package directions until al dente. Drain well, transfer it to a 9- by 13-inch baking dish, add the olive oil, and toss to coat. Spread the pasta into an even layer and set aside to cool slightly.

10. 10

    For the béchamel, melt the butter in a large saucepan over medium heat. Reduce the heat to medium-low, add the flour, and cook, stirring constantly with a flexible spatula and scraping the bottom and sides of the saucepan, until the mixture no longer smells like raw flour but remains pale, 1 to 2 minutes.

11. 11

    Whisking constantly, gradually add the milk in roughly 1/2-cup (120 ml) increments, whisking until completely smooth after each addition. Once all the milk is incorporated, increase the heat to medium and cook, stirring constantly and scraping the bottom and sides of the saucepan, until the béchamel is smooth, creamy, and thick enough to coat the spatula.

12. 12

    Remove the béchamel from the heat. Whisk in the béchamel salt and black pepper. Add the shredded Gruyère a small handful at a time, whisking until melted and smooth after each addition. Add the egg yolks and whisk until thoroughly combined. Set aside.

13. 13

    Add the parsley, dried oregano, and beaten egg to the cooled pasta in the baking dish. Toss until evenly coated, then rearrange the pasta into an even layer.

14. 14

    Stir 1/2 cup of the béchamel into the meat sauce. Spoon the meat sauce over the pasta in an even layer.

15. 15

    Ladle the remaining béchamel over the meat sauce and gently spread it into an even layer, trying to keep the sauce layers distinct. Sprinkle the grated Gruyère or Parmesan evenly over the top.

16. 16

    Set the baking dish on a rimmed baking sheet and bake until the top is golden brown and the edges are bubbling, 40 to 45 minutes.

17. 17

    For deeper browning, switch the oven to broil and cook, watching carefully, until the top is browned to your liking, 1 to 3 minutes.

18. 18

    Let the pastitsio cool for at least 20 minutes before slicing and serving so the layers can set.

Notes

The meat sauce can be prepared up to 3 days ahead and refrigerated in an airtight container. Refrigerate leftovers in an airtight container for up to 5 days. To freeze, cool completely, cut into individual portions, wrap tightly in plastic wrap and aluminum foil or use airtight freezer-safe containers, and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Traditional pastitsio noodles are also sold as No. 2 macaroni. The casserole may be frozen whole, though individual portions are easier to store and reheat.

Nutrition per serving

• main
• Greek
• casserole
• baked
• make-ahead
• freezer-friendly
• comfort food
• high-protein