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pastitsio makkaroniauflauf
Print Recipe Rezept speichern
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 6 Servings
Calories 916
Author Lara Böttcher

Equipment

  • Casserole dish

Ingredients

For the minced meat sauce

  • 1 Onion
  • 2 Garlic cloves
  • 1 Carrot
  • 4 Tablespoon Olive oil
  • 500 g Ground beef
  • 1 tablespoon Tomato paste
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • 2 Bay leaves
  • 1 teaspoon Thyme
  • 1 teaspoon Oregano
  • 200 ml Red wine
  • 800 g Tomato pulp / strained tomatoes

For the bechamel sauce

  • 60 g Butter
  • 60 g Flour
  • 800 ml Milk
  • 1/2 teaspoon Nutmeg
  • Salt, pepper

For the casserole

  • 500 g Macaroni
  • 2 Protein
  • 100 g Halloumi
  • 85 g Pecorino

Zubereitung

Preparation minced meat sauce

  • Peel and finely chop the onion and garlic.
  • Peel the carrot and cut into small cubes.
  • Heat oil in a saucepan and sauté onions for about 2-3 minutes until translucent. 
  • Add chopped garlic, diced carrots and minced meat and fry for about 5 minutes.
  • Add tomato paste and spices and also fry briefly.
  • Deglaze with red wine, bring to the boil briefly and add chunky tomatoes.
  • Simmer sauce for approx. 30 minutes over medium heat without lid. Season to taste with salt and pepper.

Preparation bechamel sauce

  • Melt butter in a saucepan
  • Add flour and stir with a whisk of low heat until no lumps are visible.
  • Add milk gradually, continuing to stir.
  • Always add the milk back in when the sauce has been stirred until smooth.
  • Let the sauce simmer for about 10 minutes until it has become nice and creamy. Stir again and again. Season to taste with salt, pepper and nutmeg.

Preparation casserole

  • Preheat oven to 200°C top/bottom heat.
  • Cook macaroni in boiling salted water until very al dente, about 5 minutes, then drain.
  • Grate halloumi. Grate the pecorino. Separate the egg whites from the yolks.
  • Whisk half of the grated halloumi with the egg whites.
  • Place macaroni in baking dish and top with cheese and egg mixture.
  • Spread the minced meat sauce over the macaroni.
  • Spread the béchamel sauce over the minced meat sauce.
  • Sprinkle the pecorino and remaining halloumi over the casserole and bake for about 25 minutes, until the cheese is golden brown and crisp.
  • For more stability, you can let the pastitsio cool for about 10-15 minutes. This allows the sauces to settle and the pasta bake is easier to cut and serve.

Notes

Recipe contains affiliate links.

Nährwerte

Calories: 916kcal | Carbohydrates: 91g | Protein: 43g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 750mg | Potassium: 1120mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2533IU | Vitamin C: 15mg | Calcium: 584mg | Iron: 5mg