Description
A comforting, layered Greek classic featuring pasta, savory cinnamon-spiced beef, and creamy béchamel sauce – perfect for family dinners or entertaining.
Ingredients
Units
Scale
- Béchamel Sauce:
- 6 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 1 quart whole milk, warmed
- 1 1/2 teaspoons salt
- 3 large eggs
- Meat Layer:
- 4 tablespoons unsalted butter
- 2 medium onions, chopped
- 2 pounds 90% lean ground beef
- 1/8 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1/2 cup water
- 2 tablespoons tomato paste
- Pasta Layer:
- 1 pound ziti pasta
- 3 large eggs, beaten
- 1 1/2 teaspoons salt
- 12 to 16 ounces Kasseri or Kefalotiri cheese, grated (or Parmesan)
Instructions
- Prepare the béchamel sauce: Melt butter in a saucepan. Whisk in flour, then slowly add hot milk while whisking. Cook until thickened. Stir in salt, let cool slightly, then whisk in eggs. Set aside.
- Cook the meat layer: In a skillet, melt butter and cook onions until golden. Add beef, cook until browned. Season with cinnamon, salt, pepper. Add water and tomato paste. Simmer 5 minutes and remove from heat.
- Prepare the pasta layer: Cook ziti as per package, rinse under cool water. Toss cooled pasta with beaten eggs and salt.
- Assemble and bake: Preheat oven to 350°F. Spray a deep 9x13-inch dish. Layer half the pasta, sprinkle cheese, add meat layer, more cheese, rest of pasta, and more cheese. Pour béchamel on top, finish with remaining cheese. Bake 45 minutes until golden and bubbly. Let rest 20 minutes before slicing. For best flavor, chill overnight and reheat before serving.
Notes
Use a deep baking dish. Cool pasta before adding eggs. Make ahead by assembling the night before and baking fresh. Parmesan or Pecorino can replace Kasseri.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg