Name: Quick Skillet Pastitsio Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: European cuisine
Ingredients: 1 lb ground beef (or ground lamb); 8 oz pastitsio pasta (such as bucatini or penne if pastitsio pasta is unavailable); 2 tbsp tomato paste; 14.5 oz diced tomatoes (undrained); 1 pcs onion (chopped); 2 tsp garlic (minced); 1 cup beef broth; 1 pcs cinnamon stick; 0.25 tsp ground cloves; 1 tsp salt (or to taste); 0.5 tsp black pepper (or to taste); 3 tbsp butter; 3 tbsp all-purpose flour; 2 cup milk (warm); 0.25 tsp nutmeg (freshly grated); 1 pcs egg yolk (lightly beaten)

Pastitsio

Prep: 15 min • Cook: 30 min. A deconstructed, weeknight-friendly version of Pastitsio cooked entirely in a skillet. Layers of seasoned ground meat, tender pasta, and a quick béchamel sauce are brought together for a comforting and deeply satisfying meal. This recipe simplifies the traditional baked dish for a faster, one-pan experience.

Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min
Servings: 4
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

Main Components

1lb ground beef(or ground lamb)
8oz pastitsio pasta(such as bucatini or penne if pastitsio pasta is unavailable)
2 tbsp tomato paste
14 1/2oz diced tomatoes(undrained)
1 pc onion(chopped)
2 tsp garlic(minced)
1 cup beef broth
1 pc cinnamon stick
1/4 tsp ground cloves
1 tsp salt(or to taste)
1/2 tsp black pepper(or to taste)

Béchamel

3 tbsp butter
3 tbsp all-purpose flour
2 cup milk(warm)
1/4 tsp nutmeg(freshly grated)
1 pc egg yolk(lightly beaten)

Instructions

Cook the Meat Sauce

Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Stir in the tomato paste and cook for 1 minute. Add the undrained diced tomatoes, beef broth, cinnamon stick, ground cloves, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing flavors to meld.
Remove the cinnamon stick and discard. Stir in the pastitsio pasta and ensure it is mostly submerged in the sauce. Cover and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.

Make the Béchamel

While the pasta cooks, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, whisking constantly, until thickened, about 3-5 minutes.
Remove from heat. Stir in the nutmeg. Temper the egg yolk by whisking a small amount of the hot sauce into it, then whisk the tempered yolk back into the sauce. Season with salt and pepper to taste.

Assemble and Serve

Pour the béchamel sauce over the pasta and meat mixture in the skillet. Gently stir to combine, or leave as a distinct layer.
Serve immediately in bowls.

Nutrition

Servings: 4
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	650 kcal	185.7 kcal	2,600 kcal
Protein	35 g	10 g	140 g
Fat	30 g	8.6 g	120 g
Carbs	55.5 g	15.9 g	222 g

Tips

Ensure your milk for the béchamel is warm to prevent lumps. This makes for a smoother sauce.
Keep an eye on the pasta while it simmers; stir every few minutes to prevent it from sticking together or to the pan.
A sprinkle of fresh parsley or grated Parmesan cheese can add an extra layer of flavor and visual appeal.

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Ingredients

Main Components

1lb ground beef(or ground lamb)
8oz pastitsio pasta(such as bucatini or penne if pastitsio pasta is unavailable)
2 tbsp tomato paste
14 1/2oz diced tomatoes(undrained)
1 pc onion(chopped)
2 tsp garlic(minced)
1 cup beef broth
1 pc cinnamon stick
1/4 tsp ground cloves
1 tsp salt(or to taste)
1/2 tsp black pepper(or to taste)

Béchamel

3 tbsp butter
3 tbsp all-purpose flour
2 cup milk(warm)
1/4 tsp nutmeg(freshly grated)
1 pc egg yolk(lightly beaten)

Instructions

Cook the Meat Sauce

Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Stir in the tomato paste and cook for 1 minute. Add the undrained diced tomatoes, beef broth, cinnamon stick, ground cloves, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing flavors to meld.
Remove the cinnamon stick and discard. Stir in the pastitsio pasta and ensure it is mostly submerged in the sauce. Cover and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.

Make the Béchamel

While the pasta cooks, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, whisking constantly, until thickened, about 3-5 minutes.
Remove from heat. Stir in the nutmeg. Temper the egg yolk by whisking a small amount of the hot sauce into it, then whisk the tempered yolk back into the sauce. Season with salt and pepper to taste.

Assemble and Serve

Pour the béchamel sauce over the pasta and meat mixture in the skillet. Gently stir to combine, or leave as a distinct layer.
Serve immediately in bowls.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

650 kcal

185.7 kcal

2,600 kcal

Protein

35 g

10 g

140 g

Fat

30 g

8.6 g

120 g

Carbs

55.5 g

15.9 g

222 g

Tips

Ensure your milk for the béchamel is warm to prevent lumps. This makes for a smoother sauce.

Keep an eye on the pasta while it simmers; stir every few minutes to prevent it from sticking together or to the pan.

A sprinkle of fresh parsley or grated Parmesan cheese can add an extra layer of flavor and visual appeal.