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Zucchini Pastitsio (Mediterranean Baked Beef and Pasta Casserole) Recipe
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