Greek · Dinner
Greek Baked Pasta with Meat
Ground beef simmered with tomato, onion, cinnamon and oregano, layered with baked ziti and a thick bechamel enriched with nutmeg and egg, then baked until the parmesan top turns golden.
$5
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
825Calories
46gProtein
44gFat
63gCarbs
11gSugar
5.1gFiber
710mgSodium
290mgChol
21gSat Fat
1145mgPotassium
510mgCalcium
5.8mgIron
3.1mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
mediterranean
all-time-classics
Instructions
1
Prep
Boil salted water, cook ziti 7 minutes until just shy of al dente, drain and set aside.
2
Heat oil in skillet over medium heat, sauté onion and garlic 3 minutes until translucent.
3
Add ground beef to skillet, cook 5 minutes over medium-high heat, breaking it up, until browned and no pink remains.
4
Stir in tomatoes, tomato paste, cinnamon, oregano, salt and pepper. Simmer 12 minutes over medium-low heat until sauce thickens.
5
Melt butter in saucepan over medium heat, whisk in flour 1 minute until pale gold.
6
Gradually whisk milk into roux over medium heat 4 minutes, whisking constantly, until it coats a spoon.
7
Off heat, temper egg by whisking in one spoonful hot bechamel, then whisk mixture back in with half the parmesan and nutmeg.
8
In baking dish, toss ziti with a few spoonfuls bechamel, spread evenly, top with meat sauce, pour remaining bechamel over, scatter remaining parmesan.
9
Bake in preheated 375°F (190°C) oven 25 minutes until top is deep golden and set with no jiggle at centre.
10
Rest 10 minutes so custard top firms enough to hold its shape.
11
Plate
Cut into a wedge, lift onto plate with spatula, serving the layers exposed.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz420g ground beef
- 5.2 oz75g, about a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp tomato paste
- 5.2 oz150g dry ziti pasta
- 1 1/2 cup360ml whole milk
- 2 tbsp28g butter
- 2 tbsp2 tbsp all-purpose flour
- 22 small eggs
- 2.2 oz60g parmesan
- 1/4 tsp1/4 tsp ground nutmeg
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
