Sprig Originals's kitchen / Cheesy Greek Baked Pasta with Beef

Cheesy Greek Baked Pasta with Beef

Name: Cheesy Greek Baked Pasta with Beef
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: greek
Ingredients: 12 oz penne pasta; 1 lb ground beef; 1 small onion, peeled and coarsely grated; 2 cups tomato passata or plain tomato sauce; 1 tsp dried oregano; 1 1/2 tsp fine salt; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups whole milk; 1 1/2 cups grated mild cheddar or mozzarella

By Sprig Originals ✓ · cooked up in Sprig

⏱ 1 hr🍽 Serves 6👨‍🍳 easygreek

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A weeknight-friendly take on pastitsio: tender penne folded through a mild tomato-beef sauce, blanketed in a silky cheese bechamel and baked until golden and bubbling. Nothing spicy, nothing chewy, just soft pasta and melty cheese that kids ask for again.

Ingredients

Pasta and Beef Sauce

12 oz penne pasta
1 lb ground beef
1 small onion, peeled and coarsely grated
2 cups tomato passata or plain tomato sauce
1 tsp dried oregano
1 1/2 tsp fine salt

Cheese Bechamel

3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
1 1/2 cups grated mild cheddar or mozzarella

Instructions

Heat the oven to 400F (200C). Bring a large pot of salted water to a boil and cook the penne for 2 minutes less than the package time, so it is still firm. Drain and set aside.
While the pasta cooks, set a large skillet over medium-high heat and cook the ground beef with the grated onion, breaking up the meat, for 6 to 8 minutes until no pink remains. Spoon off any excess fat.
Stir in the tomato passata, oregano and 1 teaspoon of the salt. Lower the heat and simmer gently for 8 minutes, until thick enough to coat the back of a spoon. Take off the heat.
Melt the butter in a saucepan over medium heat, whisk in the flour and cook for 1 minute. Pour in the milk a splash at a time, whisking constantly, and cook 4 to 5 minutes until the sauce thickens like pouring cream. Off the heat, stir in half the cheese and the remaining 1/2 teaspoon salt.
Toss the drained pasta with the beef sauce and spread it in a buttered 9x13-inch baking dish. Pour the bechamel evenly over the top, nudging it into the corners, and scatter over the remaining cheese.
Bake for 22 to 25 minutes, until the top is set and golden at the edges. Let it rest 10 minutes before cutting into squares so the layers hold together.

Chef's tips

Grating the onion instead of chopping it melts it into the sauce, so there are no soft onion pieces for picky eaters to find.
Older kids often love a pinch of cinnamon in the meat sauce, the classic Greek touch. Add 1/4 teaspoon with the oregano if your table is up for it.
Assemble the whole dish up to a day ahead, refrigerate covered, then bake 35 minutes from cold.
Leftovers reheat beautifully: cover with foil and warm at 350F for 15 minutes.

Nutrition (per serving, estimated)

620calories

34gprotein

62gcarbs

27gfat

Estimates only — values vary with brands and portions.

Made with Sprig

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