🧑🏻🍳 Classic Greek Pastitsio (gluten free)
This layered casserole includes pasta, white sauce and a meat sauce with hints of cinnamon and allspice that takes you to the Mediterranean in the first bite.
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Ingredients
- 12 oz gluten free penne or macaroni
MEAT SAUCE
- 2 teaspoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- 1 can diced tomatoes (19oz/ 540ml)
- 2 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground allspice
WHITE SAUCE
- ¼ cup butter
- 2 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups milk or half & half
- 1 egg beaten
FINISHING
- ½ cup grated Parmesan cheese
Instructions
MEAT SAUCE
- Heat oil in large pot over medium heat. Sauté onion and garlic until slightly softened, about 5 minutes.
- Add ground beef and cook, stirring to break up any lumps, until no longer pink, 6-8 minutes.
- Add tomatoes, tomato paste and spices. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Can be made in advance.
- Cook pasta according to package directions or even 1 minute less. Drain and rinse under cold water to stop the cooking process.
WHITE SAUCE
- Melt butter in medium saucepan. Add cornstarch, salt and pepper and whisk until no lumps remain and butter.
- Pour in ⅓ of the milk/cream and stir over medium heat until thickened slightly. Add the next ⅓ and stir again until thickened. Add the final ⅓ stirring until thick.
- Remove from heat and add egg, stirring until smooth. Set aside.
ASSEMBLY
- Preheat oven to 350°F. Lightly brush 9 x 13-inch baking pan with oil.
- Spread pasta in bottom of prepared pan.
- Top with meat sauce.
- Pour white sauce evenly over meat layer then sprinkle with Parmesan cheese.
- Bake in preheated oven until nicely browned, 35-45 minutes. Rest for 20 minutes before serving.