Cheesy Greek Beef and Macaroni Bake

By Sprig Originals ✓ · cooked up in Sprig

A gentle, family-sized take on Greek pastitsio: soft macaroni, a mild tomato-beef sauce and a creamy cheese béchamel baked until the top is golden. No heat, no strong spices, nothing chewy or surprising — just the kind of pasta bake kids ask for again on Friday.

Ingredients

• 12 oz elbow macaroni or ziti
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 lb ground beef
• 1 can (14.5 oz) crushed tomatoes
• salt and black pepper

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup grated parmesan

Instructions

1. Heat the oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish. Bring a large pot of salted water to a boil and cook the macaroni 1 minute less than the package directions, about 7 minutes, then drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook 4 minutes until soft, then add the ground beef and cook 6 to 8 minutes, breaking it up, until no pink remains.
3. Stir the crushed tomatoes into the beef with 1/2 teaspoon salt and a few grinds of pepper. Simmer over medium-low heat for 10 minutes, until thick and no longer watery. Taste and add salt if needed.
4. Make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Pour in the milk a splash at a time, whisking constantly, then cook 5 to 6 minutes, still whisking, until it thickens enough to coat a spoon. Off the heat, stir in 3/4 cup of the parmesan and 1/4 teaspoon salt.
5. Spread half the macaroni in the baking dish, spoon the meat sauce evenly over it, then top with the remaining macaroni. Pour the béchamel over the top, spreading it to the edges, and scatter with the remaining 1/4 cup parmesan.
6. Bake 30 to 35 minutes, until the top is set and lightly golden. Let it rest 10 minutes before cutting into squares so the layers hold together.

Chef's tips

Nutrition (per serving, estimated)

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