Pastitsio

Ingredients:

Filling

• 450 g of ziti, rigatoni, or any tubular pasta
• 2 tbsp. l. olive oil
• 450 g of ground beef
• 1 onion, finely chopped
• 3/4 tsp ground cinnamon
• 2 tbsp. Worcestershire sauce
• 1/4 cup dry white wine
• 450 g canned pureed tomatoes
• Salt and freshly ground pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp. breadcrumbs
• 4 tbsp (60 g) butter
• 2 large eggs, lightly beaten
• 2 cups finely grated Parmesan cheese (about 170 g)

Béchamel sauce

• 4 tbsp (60 g) butter
• 1/4 cup wheat flour
• 3 tbsp. 2% Greek yogurt or sour cream
• 2 large eggs, lightly beaten
• A pinch of freshly grated nutmeg
• Salt

Preparation:

1. Preheat oven to 180°C.
2. Prepare pasta: Bring a saucepan of salted water to a boil. Add the pasta and cook for the amount of time indicated on the package. Drain the pasta and toss with the beaten eggs and 1 cup of cheese.
3. Prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the onion and cinnamon and cook until the onion is soft, about 5 minutes more. Add the Worcestershire sauce and wine and cook until the wine begins to evaporate, about 2 minutes more. Add the pureed tomatoes, 2 cups water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; bring to a simmer. Stir in the parsley and continue to simmer, stirring occasionally, until thickened, about 20 minutes. Stir in 1 tablespoon of the breadcrumbs and remove from the heat.
4. Grease a 22-32 cm baking dish with olive oil. Place half of the pasta in the dish, then top with the meat filling and the remaining pasta.
5. Prepare the béchamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute, being careful not to brown the flour. Add the yogurt and 3/4 cup water and continue to simmer, stirring, until the sauce thickens slightly, about 5 more minutes. Remove the saucepan from the heat and stir in the beaten eggs, nutmeg, and 1/4 teaspoon salt.
6. Drizzle the béchamel sauce over the pasta. Sprinkle with the remaining cheese and breadcrumbs. Bake the pastitsio in the oven until golden brown, 40 to 45 minutes.