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Easy Greek Skillet Pastitsio

Greek Skillet Pastitsio is a simplified version of our favorite Greek casserole. Aldente pasta shells are are tossed with a tomato and cinnamon-infused beef sauce, layered with an easy cheesy béchamel sauce, and baked until golden brown and bubbly. The recipe makes a generous amount, and the leftovers are even better the next day!

Ingredients

    • 4 tbsp butter
    • 1/4 cup all-purpose flour
    • 2 cups whole milk
    • 1 1/2 tsp. coarse kosher salt, divided
    • 3/4 cup grated Romano cheese
    • 1 whole egg and 1 egg yolk
    • 1 medium onion, finely chopped
    • 1 lb 90% lean ground beef
    • 1/4 cup tomato paste
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. white sugar
    • 1 cup water
    • 3/4 pound large shells

Directions

  1. Bring a large pot of water to a rolling boil. Season with salt. It should taste as salty as sea water.
  2. Heat a large oven-proof skillet to a medium heat. Add butter. Once butter melts, whisk in flour. Slowly whisk in milk and 1/4 tsp salt. Bring to a boil and reduce to a simmer. Simmer until thickened, about 3 minutes.
  3. Pour sauce into a medium bowl and add 1/4 cup cheese and egg and egg yolk. Whisk to combine. Season to taste with salt and pepper. Set aside. Wipe pan clean.
  4. Add lean ground beef and onion to the same skillet. Season with a little bit of salt. Turn the heat on medium and cook until onions are soft and beef is cooked through, about 5 minutes. Make sure to break the meat up with a wooden spoon.
  5. Add tomato paste, cinnamon, sugar, water and 3/4 tsp. salt. Simmer for 8-10 minutes. Season to taste with salt and pepper.
  6. When the sauce has been simmering for about five minutes. Add the shells to the water. Cook until just under aldente. Drain into a colander. Add the pasta back to the large pot and add the meat sauce along with 3/4 cup of the reserved béchamel sauce. Add remaining 1/4 teaspoon salt. Stir to combine. Season with salt and pepper.
  7. Add half of the pasta back to the oven-proof skillet. Pour half of the remaining béchamel sauce on top along with remaining 1/2 cup cheese. Spread the rest of the pasta and beef over the béchamel and then cover with remaining béchamel.
  8. Bake in a 350 degree oven for 30 minutes. Turn on the broiler until top is brown and the pasta noodles are starting to get crispy on the edges. Let it sit for about 10 minutes before serving. Garnish with extra grated cheese.