Anti Inflammatory Pastitsio

Total time2 hr

Prep time30 min

Cook time1 hr 15 min

5.0

(6)

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Ingredients

8 servings

For the pasta

1 lb tubular pasta (such as bucatini, ziti, or penne)
1 tbsp olive oil
2 large eggs, lightly beaten
½ cup grated parmesan cheese or kefalotyri cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For the meat sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 ½ lb ground beef (80/20)
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
½ cup dry red wine
1 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
1 tsp dried oregano
1 tsp salt
½ tsp black pepper

For the béchamel

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup all-purpose flour
2 ½ cups whole milk, warmed
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
¼ tsp ground nutmeg
½ tsp salt
2 large egg yolks
½ cup grated parmesan cheese or kefalotyri cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2
Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente — tender but with a firm, chalky center — about 2 minutes less than the package directions. Drain in a colander and return to the pot. Toss with 1 tbsp olive oil to prevent sticking and let cool for 5 minutes.

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