Yiayia’s Greek Pastitsio Recipe

Name: Yiayia’s Greek Pastitsio Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8
Cuisine: Greek
Ingredients: 1 lb. (450 g) penne pasta or bucatini or ziti; 3 tsp. (15 mL) olive oil, divided; 1 lb. (450 g) ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tsp. (5 mL) dried oregano leaves; 1/4 tsp. (1 mL) cinnamon; 1 can (794 g) whole peeled tomatoes (preferable San Marzano); 1 package Knorr® Bechamel Classic Sauce Mix; 2 cups (500 mL) 1% milk; 1 cup (250 mL) grated Parmesan cheese, divided; 1/4 tsp. (1 mL) ground nutmeg

‘This Greek Pastitsio recipe is inspired by my grandmother Kiki. It bursts with flavour and brings me right back to my childhood with every bite.’ By @taniamotuzas

1 H 30 MINS

Cooking Time
20 MINS

Prep Time
8 People

Serves

1 lb. (450 g) penne pasta or bucatini or ziti
3 tsp. (15 mL) olive oil, divided
1 lb. (450 g) ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. (5 mL) dried oregano leaves
1/4 tsp. (1 mL) cinnamon
1 can (794 g) whole peeled tomatoes (preferable San Marzano)
1 package Knorr® Bechamel Classic Sauce Mix
2 cups (500 mL) 1% milk
1 cup (250 mL) grated Parmesan cheese, divided
1/4 tsp. (1 mL) ground nutmeg

Preheat oven to 350°F (180°C). Cook pasta according to package directions for al dente. Drain; return to pot and toss with 2 tsp. (10 mL) olive oil. Cover and set aside.
While pasta cooks, make meat sauce. Heat remaining 1 tsp. (5 mL)olive oil in large nonstick skillet and cook ground beef, onions and garlic, stirring occasionally, until beef is browned. Stir in oregano, cinnamon and salt and pepper to taste, if desired. Stir in tomatoes and bring to a boil, breaking up tomatoes with a wooden spoon. Reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
To make bechamel sauce, whisk Knorr® Bechamel Classic Sauce Mix and milk in medium saucepan until blended. Bring to a boil over medium-high heat, whisking constantly. Reduce heat and simmer 3 minutes, whisking frequently until thickened. Stir in 3/4 cup (175 mL) parmesan cheese and nutmeg.
Spread about 1/2 cup (125 mL) meat sauce onto bottom of deep 13 x 10-in. (3.5 to 4 L) baking dish. Combine pasta and remaining meat sauce and pour into baking dish, then pour bechamel sauce over pasta to cover. Sprinkle remaining 1/4 cup (60 mL) Parmesan evenly over top.
Bake 45 to 60 minutes, or until the top is golden brown. Remove from oven and let stand 15 minutes before cutting. Enjoy!