Zucchini Pastitsio (Mediterranean Baked Beef and Pasta Casserole) Recipe

Serves: 6 Save

Ingredients (28)

  • For the Zucchini:
  • 6 tablespoons olive oil, divided
  • 3 medium zucchinis, sliced into 1/4-inch-thick rounds
  • Kosher salt and freshly ground black pepper
  •  
  • For the Meat Sauce:
  • 1 1/4 pounds ground beef
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 small onion, grated (about 3/4 cup)
  • 1/2 cup dry red wine
  • 1 (28-ounce) can puréed tomatoes
  • 1 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • 2 pinches of nutmeg, divided
  • 2 bay leaves
  •  
  • For the Bechamel:
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 1/2 teaspoon lemon zest
  • 1 cup grated Romano or Parmesan cheese
  • 2 eggs, lightly beaten
  • For Assembly:
  • 3/4 pound rigatoni or macaroni, cooked al dente and kept warm
  • 2 1/4 cups grated Kefalograviera or Gruyère
  • Non-stick baking spray

Directions

Learn how to make this recipe at Serious Eats