Zucchini-Infused Pastitsio
Traditional meat sauce layered with pasta and sautéed zucchini slices for extra moisture.
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Ingredients
- 1 lb No. 2 Greek pasta (long hollow tubes)
- 1 1/2 lb Ground beef (lean)
- 3 pieces Medium zucchini, sliced into rounds
- 15 oz Crushed tomatoes
- 4 cups Whole milk
- 1/2 cup Unsalted butter
- 1/2 cup All-purpose flour
- 1 1/2 cups Grated Kefalotyri or Parmesan cheese
- 3 pieces Large eggs
- 1/2 tsp Ground cinnamon
- 1 large Yellow onion, finely diced
- 3 tbsp Extra virgin olive oil
Instructions
- 1
Sauté the diced onion in olive oil until soft, then add the ground beef, browning it thoroughly and draining excess fat.
- 2
Stir in the crushed tomatoes and cinnamon; simmer the meat sauce for 20 minutes until thick, then season with salt and pepper.
- 3
In a separate pan, lightly sauté the zucchini slices in a splash of oil until just tender, then set aside on paper towels to drain moisture.
- 4
Boil the pasta in salted water until slightly under-cooked (al dente), drain, and toss with a handful of cheese and one beaten egg to bind.
- 5
Prepare the béchamel by melting butter, whisking in flour to form a roux, and gradually adding milk over medium heat until thickened; whisk in two egg yolks and half the remaining cheese.
- 6
Layer half the pasta in a greased 9x13 pan, followed by the meat sauce, then a layer of sautéed zucchini slices, and finally the remaining pasta.
- 7
Pour the béchamel sauce evenly over the top, smoothing it to the edges, and sprinkle with the remaining cheese.
- 8
Bake at 375°F (190°C) for 45-50 minutes until the top is golden brown, then let it rest for 20 minutes before slicing.
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