Pastitsio

🔥 Prep

• Cook the 500g penne pasta according to package directions until al dente, then drain and set aside.
• Crumble the 500g ground beef into a bowl, ready for browning.
• Measure out 400ml tomato sauce, 500ml milk, 50g flour, and 100g grated cheese, keeping each in separate containers.
• Pre‑heat the oven to 180°C (350°F) and lightly grease a 9×13‑inch baking dish.

🔥 Cook

• 1. Heat a large skillet over medium heat, add the 500g ground beef and cook for 8 minutes, breaking it up, until browned.
• 2. Add the 400ml tomato sauce to the beef, season with salt, pepper, and a pinch of oregano, then simmer on low heat for 10 minutes to thicken the meat sauce.
• 3. While the sauce simmers, bring a pot of salted water to a boil, add the 500g penne pasta and cook for 10‑11 minutes until al dente, then drain and toss with a drizzle of olive oil to prevent sticking.
• 4. In a separate saucepan, whisk together the 50g flour and 500ml milk until smooth; place over medium heat, stirring constantly for 5‑7 minutes until the mixture thickens and coats the back of a spoon.
• 5. Remove the béchamel from heat, stir in half of the 100g grated cheese (about 50g) until melted, then season with a pinch of nutmeg, salt, and pepper.
• 6. In the prepared baking dish, layer half of the cooked penne, spread the meat sauce evenly over it, then top with the remaining penne.
• 7. Pour the béchamel sauce over the top, spreading to cover completely, then sprinkle the remaining 50g grated cheese evenly.
• 8. Bake in the pre‑heated oven at 180°C (350°F) for 30 minutes until the surface is golden‑brown and bubbling.
• 9. Remove from the oven and let the pastitsio rest for 10 minutes before slicing and serving.

🔥 Serve

• Cut the pastitsio into squares and serve warm, garnished with a sprinkle of fresh parsley if desired.
• Pair with a simple Greek salad of cucumber, tomato, red onion, olives, and feta cheese dressed in olive oil and lemon juice.
• Offer warm pita bread or crusty baguette on the side for sopping up any extra sauce.
• For a complete meal, accompany with a glass of chilled white wine such as Assyrtiko or a light red like Xinomavro.