Baked Pastitsio with Ground Beef and Béchamel

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A layered Greek casserole featuring tender pasta, spiced ground beef, and creamy béchamel sauce baked to golden perfection. This greek-inspired beef ready in about 90 minutes pairs ounces penne pasta, pound ground beef, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 570 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces penne pasta
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup canned crushed tomatoes
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 3 cups whole milk
• 1/2 cup grated Parmesan cheese
• 2 egg yolks
• 1/4 teaspoon nutmeg, freshly grated

Instructions

1. Step 1: Preheat the oven to 350°F. Bring a large pot of salted water to a boil and add 12 ounces penne pasta, cooking for 8 minutes until al dente. Drain and set aside.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent, then stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 pound ground beef to the skillet, breaking it up with a spoon, and cook for 7-8 minutes until browned and cooked through.
4. Step 4: Stir in 2 tablespoons tomato paste, 1 cup crushed tomatoes, 1/2 teaspoon ground cinnamon, 1/4 teaspoon allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer over low heat for 15 minutes until thickened.
5. Step 5: Meanwhile, melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in 4 tablespoons all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
6. Step 6: Gradually whisk in 3 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 6-8 minutes. Remove from heat and stir in 1/4 teaspoon freshly grated nutmeg.
7. Step 7: Temper 2 egg yolks by whisking a small amount of the hot béchamel into them, then quickly whisk the egg mixture back into the béchamel sauce.
8. Step 8: In a greased 9x13-inch baking dish, layer half of the cooked pasta, then spread the ground beef sauce evenly, and top with the remaining pasta.
9. Step 9: Pour the béchamel sauce evenly over the top and sprinkle with 1/2 cup grated Parmesan cheese.
10. Step 10: Bake uncovered for 45 minutes until the top is golden and bubbling. Let rest for 10 minutes before serving.