Creamy Pasta Bake
Creamy pasta with fragrant saucy ground beef mix and topped with béchamel layer. A delicious one pot pasta inspired by the classic Greek comfort dish know as pastitsio.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Diet: Halal
Servings: 12 servings
Calories: 347kcal
- 1 Tablespoon oil
- 1 medium onion chopped
- 1 pound ground beef
- 1 ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 Tablespoon tomato paste
- 1 can (15oz) tomato sauce
- dash of cinnamon about ⅛ tsp
- ½ teaspoon Italian seasoning
- 2 cups boiling water
- 1 pound pasta of choice
For the white sauce:
- 6 Tablespoons butter
- 5 cups milk
- 6 Tablespoons flour
- Dash of nutmeg about ⅛ tsp
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ⅓ cup table cream optional
In a deep skillet that goes into the oven, heat oil on medium high heat and sauté onions until translucent.
Add ground beef and brown until no longer pink.
Add spices, tomato paste and tomato sauce mixing everything well. Taste to adjust seasoning.
Bring the mixture to a boil, then pour in boiling water and mix in dry pasta.
Let the mixture boil the reduce heat to medium-low, cover and let it cook for 15 minutes.
Meanwhile let's make the white sauce:
Warm milk in a microwave safe measuring cup or bowl for a couple of minutes.
In a pot over medium heat melt butter then add flour and whisk until flour changes color to yellow.
Gradually pour in milk while whisking until you get a smooth mixture with no lumps.
Season with salt, pepper and nutmeg. Keep stirring until the mixture gets hot and bubbly. Turn heat off.
Turn heat off on pasta dish then uncover.
Mix the ingredients well to redistribute the tomato sauce.
Pour the white sauce over the pasta and level the surface.
Put the cream in a cup and mix with a spoon to get it creamy, then distribute liberally over the white sauce layer.
Place the skillet in your oven and cook for 20-30 minutes until the top browns lightly.
- If you do not have a big skillet that goes into the oven you can pour the pasta mixture in a 13x9 oven safe dish then pour the white sauce over and proceed with baking.
- To store:
- Place leftovers in an air-tight container and refrigerate for up to 4-5 days.
- Make ahead:
- Bake and let the dish cool completely. Cover with plastic wrap, then tightly wrap in aluminum foil and freeze for up to 3 months.
- To Reheat:
- Let it thaw in the fridge overnight. Remove plastic wrap, cover with aluminum foil and reheat in a 300°F oven until thoroughly heated.
Calories: 347kcal | Carbohydrates: 41g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 775mg | Potassium: 554mg | Fiber: 2g | Sugar: 10g | Vitamin A: 448IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 2mg