Slow-Cooked Pastitsio with Bechamel and Ground Beef

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

A hearty Greek casserole layering tubular pasta, rich spiced ground beef, and creamy béchamel sauce baked to bubbly perfection. This greek-inspired beef ready in about 90 minutes pairs penne pasta, ground beef, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 oz penne pasta
• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 3 tbsp tomato paste
• 14 oz can crushed tomatoes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk
• 3/4 cup grated Parmesan cheese
• 2 eggs, beaten

Instructions

1. Step 1: Preheat oven to 350°F. Cook 12 oz penne pasta in a large pot of salted boiling water for 8 minutes until just al dente, then drain and set aside.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 diced medium onion and sauté for 5 minutes until soft. Add 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, about 7-8 minutes.
4. Step 4: Stir in 3 tbsp tomato paste, 14 oz crushed tomatoes, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce for 15 minutes until thickened, stirring occasionally.
5. Step 5: Meanwhile, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 1 minute to form a roux.
6. Step 6: Gradually whisk in 3 cups milk, stirring continuously to avoid lumps. Cook the béchamel sauce for about 8 minutes until thick and creamy.
7. Step 7: Remove the béchamel from heat and stir in 3/4 cup grated Parmesan cheese and 2 beaten eggs. Mix quickly to combine.
8. Step 8: In a greased 9x13 inch baking dish, layer half the cooked penne pasta, then spread the beef sauce evenly over it. Top with the remaining pasta, then pour the béchamel sauce evenly over the top.
9. Step 9: Bake uncovered for 45 minutes until the top is golden and bubbling. Let rest 10 minutes before slicing and serving.