Ease of Preparation: Complex
Yield: 10-12 servings
Ingredients:
- 1 ¼ lbs (560 g) ziti pasta
- 3 tablespoons (45 ml) olive oil + more for greasing
- 2 onions, chopped finely
- 1 clove garlic, chopped
- 1 ¼ pound (560 g) ground beef
- 1 ½ cups (360 ml) chopped tomatoes
- 2 cups (480 ml) tomato sauce
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) cinnamon
- ½ teaspoon (2.5 ml) allspice
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- 1 cup (240 ml) Mizithra, crumbled
- 1 cup (240 ml) grated Parmesan cheese
- 4 cups (960 ml) béchamel sauce
Béchamel sauce:
- ¼ cup (60 ml) butter
- ¼ cup (60 ml) flour
- 4 cups (960 ml) milk
- ½ teaspoon (2.5 ml) pepper
- ½ teaspoon (2.5 ml) grated nutmeg
- 2 eggs
Method:
Cook pasta in lightly salted water until al dente.
Drain, and drizzle with 1 tablespoon of olive oil and toss.
Set aside to cool.
Heat 2 tablespoons (30 ml) of olive oil in a pan on medium heat.
Add onion and garlic and sauté until fragrant.
Add ground beef and brown.
Pour in tomatoes, tomato sauce, oregano, cinnamon, allspice, salt, and pepper and combine.
Cover and simmer until liquid has been reduced (about 40 minutes).
Preheat oven to 350 F (180 C).
Meanwhile, to make béchamel, melt butter in a pan on low. Whisk in flour and cook on low a few minutes, being careful not to brown.
Slowly add in milk, whisking, making sure to whisk out lumps.
Cook, stirring, until the sauce starts to thicken.
Remove from heat and stir in pepper and nutmeg. Set aside.
When meat is ready, add 1 cup (240 ml) crumbled Mizithra, 2 eggs, 1 cup (120 ml) béchamel sauce and stir to combine.
In a greased baking pan, spread half of the ziti on the bottom of the pan to cover evenly, then add a layer of béchamel.
Spread the meat mixture evenly on top of the ziti.
Top with the remaining ziti and make sure to cover evenly.
Pour béchamel sauce over top.
Top with Parmesan cheese.
Bake for 40-50 minutes, or until top is golden brown and bubbling.
Let cool 10-15 minutes before cutting.
Serve.
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