There are certain dishes that seem designed to comfort the soul on the coldest of days. This casserole is reminiscent of the traditional Greek dish Pastitsio, a layered pasta bake that is famous for its warming spices and rich, creamy topping.
The sauce is the heart of this meal. Ground beef is simmered with tomatoes and thyme, creating a savory base that clings to the tender macaroni. But the true magic lies in the white sauce poured over the top. It is a thick, custard-like béchamel infused with a hint of cinnamon. This might sound unusual if you are used to savory-only cheese sauces, but the cinnamon adds a subtle, aromatic warmth that pairs beautifully with the tomato and beef.
Baked until the top is golden and bubbling, it is a substantial meal that fills the kitchen with a scent of nutmeg, cinnamon, and roasting meat. It is perfect for a Sunday dinner when you have a little extra time to spend at the stove.
The Recipe
Yields: 8 servings | Prep time: 30 minutes | Cook time: 1 hour 10 minutes | Rest time: 10 minutes
Ingredients
The Meat & Pasta Base
- 1 1/2 pounds ground beef
- 1 cup chopped onion
- 1 (16-ounce) can tomatoes, undrained and chopped
- 1 (6-ounce) can tomato paste
- 1/4 teaspoon dried whole thyme
- 1/4 teaspoon salt (for the meat)
- 1 (8-ounce) package elbow macaroni
- 1/4 teaspoon salt (for the pasta water)
- 1/2 cup crumbled feta cheese
- 4 egg whites, slightly beaten
The Custard Topping
- 1/2 cup butter or margarine
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 quart (4 cups) milk
- 1 teaspoon salt
- 4 egg yolks, slightly beaten
- Paprika (for garnish)
Instructions
1. Prepare the Meat Sauce In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and crumbled. Drain off any excess fat. Stir in the undrained chopped tomatoes, tomato paste, dried thyme, and 1/4 teaspoon of salt. Bring the mixture to a boil, then cover the skillet, reduce the heat, and let it simmer for 30 minutes. Stir it often to prevent sticking.
2. Prepare the Pasta While the sauce simmers, cook the elbow macaroni according to the package directions, adding 1/4 teaspoon of salt to the water. Drain well. In a large bowl, stir the crumbled feta cheese and the beaten egg whites into the cooked macaroni. Add the meat mixture to the macaroni mixture and stir well until combined. Spoon this hearty mixture into a lightly greased 13x9x2-inch baking dish.
3. Make the Custard Sauce Melt the butter in a heavy saucepan over low heat. Add the flour and ground cinnamon, stirring constantly until the mixture is smooth. Cook for 1 minute to toast the flour slightly. Gradually pour in the milk, increasing the heat to medium. Cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the remaining 1 teaspoon of salt.
4. Temper the Eggs This step prevents the eggs from scrambling. Take about one-fourth of the hot milk mixture and gradually stir it into the beaten egg yolks. Pour this yolk mixture back into the main saucepan with the rest of the hot milk sauce, stirring constantly. Cook for 1 more minute, stirring the entire time.
5. Bake Pour the thick white sauce evenly over the beef and macaroni mixture in the baking dish. Bake at 350°F (175°C) for 35 to 40 minutes. The top should be set and golden. Remove from the oven and let it stand for 10 minutes before serving. This rest allows the layers to firm up for easier serving. Sprinkle with paprika just before bringing to the table.
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Greek-Style Beef & Macaroni Bake
This Greek-Style Beef & Macaroni Bake is a comforting twist on traditional Pastitsio. Layers of cinnamon-spiced meat sauce and tender pasta are topped with a thick, golden custard sauce. A hearty, ad-free dinner recipe from Willowgold Farms.
Ingredients
The Meat & Pasta Base
The Custard Topping
Instructions
Prepare the Meat Sauce
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In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and crumbled. Drain off any excess fat. Stir in the undrained chopped tomatoes, tomato paste, dried thyme, and 1/4 teaspoon of salt. Bring the mixture to a boil, then cover the skillet, reduce the heat, and let it simmer for 30 minutes. Stir it often to prevent sticking.
Prepare the Pasta
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While the sauce simmers, cook the elbow macaroni according to the package directions, adding 1/4 teaspoon of salt to the water. Drain well. In a large bowl, stir the crumbled feta cheese and the beaten egg whites into the cooked macaroni. Add the meat mixture to the macaroni mixture and stir well until combined. Spoon this hearty mixture into a lightly greased 13x9x2-inch baking dish.
Make the Custard Sauce
-
Melt the butter in a heavy saucepan over low heat. Add the flour and ground cinnamon, stirring constantly until the mixture is smooth. Cook for 1 minute to toast the flour slightly. Gradually pour in the milk, increasing the heat to medium. Cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the remaining 1 teaspoon of salt.
Temper the Eggs
-
This step prevents the eggs from scrambling. Take about one-fourth of the hot milk mixture and gradually stir it into the beaten egg yolks. Pour this yolk mixture back into the main saucepan with the rest of the hot milk sauce, stirring constantly. Cook for 1 more minute, stirring the entire time.
Bake
-
Pour the thick white sauce evenly over the beef and macaroni mixture in the baking dish. Bake at 350°F (175°C) for 35 to 40 minutes. The top should be set and golden. Remove from the oven and let it stand for 10 minutes before serving. This rest allows the layers to firm up for easier serving. Sprinkle with paprika just before bringing to the table.
