Quick Skillet Pastitsio Bowl

Cook the Meat Sauce

1. 1Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
2. 2Add 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.
3. 3Stir 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.
4. 4Remove 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

1. 1While 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.
2. 2Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, whisking constantly, until thickened, about 3-5 minutes.
3. 3Remove 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

1. 1Pour the béchamel sauce over the pasta and meat mixture in the skillet. Gently stir to combine, or leave as a distinct layer.
2. 2Serve immediately in bowls.