Entree: Cyprus – Pastitsio (Baked Cypriot pasta casserole layered with cinnamon-spiced ground meat and a rich béchamel topping)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 55 min

Additional 20 min

Total 2 hrs

Ingredients

- 12 oz (340 g) bucatini, ziti, or other tubular pasta
- 1 lb (454 g) ground beef or lamb
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) dry red wine (optional)
- 1 cup (240 ml) crushed tomatoes or passata
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground nutmeg
- 1/2 tsp (1 g) dried oregano
- Salt and freshly ground black pepper to taste
- 4 tbsp (57 g) unsalted butter
- 1/3 cup (40 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 2 large eggs, beaten (about 100 g)
- 1 cup (100 g) grated Kefalotyri or Parmesan cheese, divided
- 2 tbsp (30 ml) olive oil or melted butter for greasing

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with 2 tbsp (30 ml) olive oil or melted butter.
2. Cook the pasta in well-salted boiling water until just al dente (2–3 minutes shy of package instructions). Drain and set aside.
3. Meanwhile, heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 5–6 minutes. Add the garlic and cook 30 seconds.
4. Add the ground meat and cook, breaking it up, until browned and any liquid has evaporated, about 8–10 minutes. If using, pour in the red wine and reduce until nearly evaporated.
5. Stir in the crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, and salt and pepper. Simmer gently for 10–12 minutes until thickened. Remove from heat.
6. Make the béchamel: melt the butter in a saucepan over medium heat. Whisk in the flour and cook 1–2 minutes without browning. Gradually whisk in the warm milk and cook until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Remove from heat and stir in 1/2 cup (50 g) of grated cheese and 1/2 tsp (1 g) nutmeg if desired. Allow the sauce to cool slightly, then whisk in the beaten eggs until smooth. Season with salt and pepper.
7. Assemble: spread half the cooked pasta in the bottom of the prepared dish. Spoon the meat ragu evenly over the pasta. Cover the meat with the remaining pasta and press down gently. Pour the béchamel over the top, smoothing to cover completely. Sprinkle the remaining 1/2 cup (50 g) grated cheese over the béchamel.
8. Bake in the preheated oven until the top is set and golden brown, about 40–45 minutes. Let rest 15–20 minutes before slicing to allow the layers to set. Serve warm.