Bechamel Pasta Bake (Macarona Bechamel or Pastitsio)

🧂 Ingredients

• 1 lb rigatoni
• 1 tablespoon olive oil
• 1 large yellow onion

  (diced)
• 1.5 lbs lean ground beef

  (85% lean ground beef)
• 16 oz tomato sauce
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup butter

  (2 sticks or 16 tablespoons)
• 1 cup all-purpose flour
• 4 cups whole milk
• 1 cup chicken stock
• 1 teaspoon each, salt & pepper
• ½ teaspoon ground nutmeg

Instructions

• 1 Preheat your oven to 350°F (175°C ) and lightly oil your baking dish.
• 2 In a large pot cook the rigatoni (or other pasta) in salted, boiling water until
  cooked but still firm (al dente). Drain, then rinse with cold water and set
  aside for later.
• 3 In a large skillet or frying pan over medium-high heat add in olive oil and heat
  until shimmering.
• 4 Add diced onions to the pan and saute for about 5 minutes until the onions are
  soft, translucent, and fragrant.
• 5 Add in the lean ground beef and mix with the onions. Break up the meat into
  small pieces and cook till browned.
• 6 Pour in the tomato sauce. Stir in the allspice, cinnamon, salt, and pepper.
  
  Mix thoroughly.
• 7 Bring to a low boil, reduce heat and simmer for 10 minutes. Then remove from
  heat.
• 8 In a medium stockpot melt the butter over medium heat.
• 9 After the butter has melted add in the flour a bit at a time stirring
  constantly.
• 10 Reduce heat to medium-low. Add the milk and chicken stock and continue whisking
  until there are no clumps and the sauce has become thick enough to coat the back
  of a spoon. Stir in salt, pepper, and nutmeg.
• 11 Remove from heat.
• 12 In a large dutch oven, casserole dish, or baking pan put a spoonful of the
  bechamel sauce over the bottom of the dish. Arrange half the pasta in the bottom
  then pour in an additional 1 cup of the white sauce mix.
• 13 Next add in all of the meat mixture on top of the pasta, using your spoon to
  level it end to end on the pasta as the middle layer.
• 14 Add the second half of the cooked pasta over the top of the meat mixture and
  then top with all the remaining bechamel sauce and spread evenly.
• 15 Place in the oven and bake for 45-55 minutes at 350°F (175°C ) until golden
  brown in color.
• 16 Remove from your oven and allow to set up and cool for about 20 minutes. Serve
  and enjoy!

Nutrition Info