Pastitsio (Greek Pasta Bake)

Prepare the Meat Sauce:

In a large skillet or saucepan, cook the ground beef or lamb over medium heat until browned. Drain excess fat.

Add onion and garlic to the skillet and sauté until softened, about 5 minutes.

Stir in crushed tomatoes, red wine (if using), oregano, basil, salt, and pepper. Simmer over low heat for 20-30 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.

Cook the Pasta:

Cook the pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Stir in grated Parmesan cheese. Set aside.

Make the Bechamel Sauce:

In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until smooth and bubbly.

Gradually whisk in milk, nutmeg, salt, and pepper. Cook, stirring constantly, until the sauce thickens and comes to a boil. Remove from heat.

Gradually whisk in beaten eggs and Parmesan cheese until smooth and creamy. Set aside.

Assemble the Pastitsio:

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Spread half of the cooked pasta evenly on the bottom of the prepared baking dish.

Spoon the meat sauce over the pasta layer, spreading it evenly.

Top with the remaining pasta, spreading it out evenly.

Add the Bechamel Sauce:

Pour the prepared bechamel sauce evenly over the pasta layers, smoothing it with a spatula.

Remove from the oven and let it cool for 10-15 minutes before slicing and serving.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes