This is a layered pasta (similar to a lasagne) cooked in the oven.
It is made with Greek Besamel sauce. The sauce is similar to Bechamel Sauce but it also includes eggs and egg yolks.
EQUIPMENT:
- 1 large pot
- 1 oven-proof skillet
- 2 small saucepans for besamel
- 1 small bowl.
INGREDIENTS:
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 tsp. coarse kosher salt, divided
- 3/4 cup grated Romano cheese
- 1 whole egg and 1 egg yolk
- 1 medium onion, finely chopped
- 1 lb 90% lean ground beef
- 1/4 cup tomato paste
- 1/2 tsp. ground cinnamon
- 1/2 tsp. white sugar
- 1 cup water
- 3/4 pound large shells
INGREDIENTS-DIVIDED BY STEP:
PASTA INGREDIENTS:
- 3/4 pound large shells
- 1/4 tsp salt (plus additional for pasta water)
BESAMEL SAUCE INGREDIENTS: (Makes about 2.5 Cups)
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 tsp kosher salt
- 1/4 cup grated Romano cheese
- 1 whole egg and 1 egg yolk
MEAT INGREDIENTS:
- 1 lb 90% lean ground beef
- 1 medium onion, finely chopped
- 1/4 cup tomato paste
- 1/2 tsp. ground cinnamon
- 1/2 tsp. white sugar
- 1 cup water
- 3/4 tsp kosher salt
LAYER INGREDIENTS:
- 1/2 cup grated Romano cheese
GARNISH INGREDIENTS:
- 1/4 cup grated Romano cheese
INSTRUCTIONS DIVIDED INTO STEPS:
PASTA INSTRUCTIONS:
- Bring a large pot of water to a rolling boil.
- Season with salt. (It should taste as salty as sea water.)
- Add pasta.
- Boil until just under aldente. (about 5 minutes)
- Drain pasta and return it to the large pot.
- Salt pasta with 1/4 tsp salt.
- Set the pasta pot aside.
BESAMEL INSTRUCTIONS:
- In a small saucepan, heat the milk over medium-low heat until hot.
- In another saucepan, melt the butter over low heat.
- Once butter melts, stir in flour with a wooden spoon until there are no lumps.
- Increase the heat to medium-low and add the hot milk slowly, stirring constantly with a whisk.
- Bring to a boil and reduce to a simmer.
- Simmer until thickened, about 3 minutes. It should be creamy without being too thick.
- Remove from the heat and stir in 1/4 tsp salt.
- Whisk the eggs together in a small bowl.
- Slowly whisk about 4 tablespoons of the hot liquid into the eggs.
- We need to temper the eggs before adding them to the sauce because we don’t want chunks of cooked eggs in our besamel sauce.
- Whisk the egg mixture into the saucepan.
- Stir in Romano cheese.
- Return to the heat, whisking briskly until well blended.
- Season to taste with salt and pepper.
- Set aside.
MEAT INSTRUCTIONS:
- Add ground beef and onion to an oven-proof skillet.
- Season with a little bit of salt.
- Break up the meat as you cook it.
- Cook until onions are soft and beef is cooked through (about 5 minutes).
- If you use less than 90% lean ground beef you will need to drain most of the grease from the ground beef and onion.
- Add tomato paste, cinnamon, sugar, water, and 3/4 tsp. salt.
- Simmer for 8-10 minutes.
- Season to taste with salt and pepper.
- Add the meat sauce to the large pot of drained pasta.
- Stir in 3/4 cup of the besamel sauce.
- Add salt and pepper to taste.
LAYER 1 INSTRUCTIONS:
- Add half of the pasta and meat mixture to the empty oven-proof skillet.
LAYER 2 INSTRUCTIONS:
- Pour about 3/4 cup of besamel sauce on top of the first layer.
- Add 1/2 cup cheese.
LAYER 3 INSTRUCTIONS:
- Spread the rest of the pasta and meat mixture over second layer.
- Cover with the remaining besamel.
COOKING INSTRUCTIONS:
- Bake in a 350-degree oven for 30 minutes.
- Turn on the broiler until the top is brown and the pasta noodles are starting to get crispy on the edges.
- Let it sit for about 10 minutes before serving.
- Garnish with remaining 1/4 cup grated Romano cheese.
Notes and Tips:
- You can use different pasta shapes like medium shells, campanelle, orecchiette, or penne if desired.
- It’s not necessary to use lean ground beef; ground lamb, turkey, or chicken can also be used.
- The cinnamon is essential for the unique flavor, so it’s recommended not to skip it.
- Cook the pasta a minute or so under al dente as it will continue cooking while you mix the sauce and again in the oven.
- Check for seasoning at each step to ensure a well-balanced dish.
