The Most Delicious Dinner in 10 Minutes

Ingredients

For the Meat Layer:

• 1 lb (450g) ground beef (or a beef/lamb mixture)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 can (14 oz/400g) tomato sauce or crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon (optional, for authentic Greek flavor)
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Pasta Layer:

• 1 lb (450g) pasta (ziti, penne, or tubular pasta works best)
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk, warmed
• 2 eggs, lightly beaten
• 1/4 teaspoon ground nutmeg
• Salt and white pepper to taste
• 1 cup ricotta cheese (optional)

For Topping:

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

Prepare the Pasta:

1. Preheat oven to 350°F (175°C).
2. Cook pasta in salted water until al dente (slightly undercooked), about 2 minutes less than package directions. Drain, toss with 1 tablespoon butter and 1/4 cup Parmesan cheese. Set aside.

Prepare the Meat Sauce:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add onions and sauté until translucent, about 3-4 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Add ground meat and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
5. Drain excess fat if necessary.
6. Stir in tomato sauce, tomato paste, oregano, cinnamon (if using), nutmeg, salt, and pepper.
7. Simmer for 10-15 minutes until slightly thickened. Remove from heat.

Prepare the Béchamel Sauce:

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for 1-2 minutes to make a roux.
3. Gradually add warm milk, whisking constantly to prevent lumps.
4. Cook, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Remove from heat and let cool slightly.
6. Whisk a small amount of the warm sauce into beaten eggs to temper them, then whisk egg mixture back into the sauce.
7. Stir in nutmeg, salt, and white pepper.
8. If using ricotta, fold it into the béchamel now for extra creaminess.

Assemble the Casserole:

1. Grease a 9×13 inch (or similar size) glass baking dish.
2. Layer half the pasta on the bottom of the dish.
3. Spread all of the meat sauce over the pasta.
4. Add remaining pasta as the next layer.
5. Pour the béchamel sauce over the pasta, spreading to cover completely.
6. Top with shredded mozzarella and Parmesan cheese.

Bake:

1. Bake in the preheated oven for 40-45 minutes until bubbly and the top is golden brown.
2. Let stand for 15 minutes before serving to allow the layers to set.

Serving

Serve warm, cutting into squares. This dish pairs wonderfully with a simple green salad and garlic bread.

Storage

Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat covered in the oven at 350°F until heated through.

Note: This casserole takes a bit of time to prepare but can be assembled ahead and refrigerated before baking. It’s also perfect for feeding a crowd!