Pastitsio — The Greek Baked Ziti Done Right

Preheat oven to 180°C. In a large pan, heat Greek EVOO over medium heat. Add ground beef and brown, breaking it up with a spoon. Drain excess fat.

Add chopped onion and minced garlic to the pan. Sauté until softened, about 5 minutes. Stir in canned tomatoes, rigani, and cinnamon stick. Simmer for 20 minutes, allowing flavors to meld. Remove cinnamon stick before assembly.

Cook ziti pasta according to package directions, but slightly undercook it (al dente). Drain and set aside. Toss with a little Greek EVOO to prevent sticking.

For the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Cook for 2 minutes, stirring constantly.

Gradually whisk in milk, a little at a time, until smooth and thickened. Continue cooking, stirring, until the béchamel coats the back of a spoon. Remove from heat and stir in grated mizithra cheese and nutmeg. Season with salt and pepper to taste.

In a large baking dish, spread half of the cooked pasta evenly. Top with the meat sauce, spreading it to the edges.

Layer the remaining pasta over the meat sauce. Pour the béchamel sauce evenly over the top, ensuring it covers all the pasta.

Bake for 45-50 minutes, or until the top is golden brown and bubbly. Let it rest for 10-15 minutes before slicing and serving. Kali Orexi!