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Plated meal

Spiced Ground Beef Pastitsio with Bechamel Sauce

  • Pasta
  • Meat
  • Contains Dairy
  • Beef

Pastichio takes its name from the Italian pasticcio, a large family of baked savory pies which may be based on meat, fish, or pasta. But this dish is traditionally Greek, with tubular pasta, spiced meat and an egg-based custard bechamel.

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Nutrition Per Serving

  • Calories 974
  • Carbs 92.4g
  • Fat 46.5g
  • Fibre 6.5g
  • Protein 46.8g
  • Sugar 14.4g

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  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a saucepan of salted water to the boil.

  • 1.0 min

    Chop the brown onion and fresh basil.

  • 2.0 min

    Finely chop the garlic and celery.

  • 3.5 min

    Peel and grate the carrot an grate the parmesan.

  • 5.0 min

    Add the rigatoni to the boiling water and cook until nearly al-dente (7-8 mins).

  • 6.0 min

    In a saucepan, heat the olive oil over medium-high heat.

  • 7.0 min

    Add the onion, carrot, celery and garlic. Saute until softened.

  • 9.0 min

    Add the beef mince and cook until browned.

  • 13.0 min

    Add the pastichio spices and season well with salt and pepper.

  • 14.0 min

    Drain the pasta.

  • 15.0 min

    Stir in the chopped tomatoes and fresh basil. Turn the stove down to simmer and let it cook over low heat.

  • 16.0 min

    In another saucepan, melt the butter.

  • 17.0 min

    Add the flour and cook over medium heat, whisking continuously.

  • 17.5 min

    Gradually stir in the milk, whisking continuously.

  • 19.0 min

    Continue cooking until smooth and thick, then add nutmeg.

  • 19.5 min

    Crack the egg* in a bowl and whisk.

  • 20.5 min

    Turn off the heat on the sauce and carefully stir in beaten eggs.

  • 21.5 min

    Season with salt and pepper and stir in the parmesan cheese.

  • 22.5 min

    Add a spoonful of mince and distribute across bottom of baking dish.

  • 23.0 min

    Now evenly distribute the rigatoni into the baking dish and press down.

  • 24.0 min

    Evenly distribute all of the meat sauce over the pasta.

  • 25.0 min

    Pour the bechamel over the pasta and meat into a thick layer until everything is covered.

  • 26.0 min

    Sprinkle with any remaining parmesan.

  • 26.5 min

    Bake uncovered in the oven until everything is bubbly and the top is golden brown.

  • 32.0 min

    Remove from the oven and distribute amongst serving plates.

Eggs
Eggs
1/2 egg per person
1.00 Whole
Parmesan Cheese
Parmesan Cheese
grated
10.00 Grams
Nutmeg
Nutmeg
0.25 Teaspoons
Plain Flour
Plain Flour
8.00 Grams
Butter
Butter
10.00 Grams
Milk
Milk
100.00 Millilitres
Pastichio Spices
Pastichio Spices
1.50 Teaspoons
Tomato Paste
Tomato Paste
10.00 Grams
Chopped Tomatoes
Chopped Tomatoes
100.00 Grams
Beef Mince
Beef Mince
120.00 Grams
Garlic
Garlic
finely chopped
1.00 Clove
Carrot
Carrot
grated
1.00 Whole
Celery
Celery
finely chopped
20.00 Grams
Brown Onion
Brown Onion
chopped
1.00 Whole
Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons
Rigatoni Pasta
Rigatoni Pasta
90.00 Grams
Fresh Basil
Fresh Basil
chopped
2.00 Grams

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